The Croatian specialties include a flatbread called Pogachas that is addictive when set out as an appetizer before the meal. The Pogacha bread is used in the pizzas that are included on both the lunch and dinner menu, and gives a distinctive flavor to all the items in which it is used (I am sure newly hired cooks have to go through a training course to learn how to properly prepare this delicacy).

One Croatian dish made with the owners' family recipe is the Dobar Chicken, a penne pasta cooked in port wine and topped with a grilled chicken breast and Gorgonzola cheese. Although the waitress provided a warning that not everyone likes Gorgonzola cheese, her statement that most people really like this dish proved true in my case. The port wine sauce is not something I would care to consume on a daily basis, but the dish was excellent and was something I would definitely like to be able to enjoy more often. Pasta dishes at many restaurants include tiny chunks of meat mixed in with mounds of pasta, but this one had a good ratio of the ingredients, with the large chicken breast being very satisfying.

Pogacha is open daily, and has a lunch menu. On Sunday night the pizzas and pastas are on special (a great deal!). There is a bar in front, and the family dining section is attractive but casual.