At this master butcher's shop, Orest Kramarczuk makes sausages just like his father did, and they're still the best in town. In the attached cafeteria, you can get them freshly grilled to juice-split perfection with plenty of house kraut on a whole wheat bun--Polish, bratwurst, Italian or Ukrainian, all requiring both hands to heft. But don't stop there. Try varenyky (Polish pot stickers) stuffed with spiced ground pork, cheese, kraut or potato, served with sour cream and horseradish. Or holubets, cabbage leaves rolled around caraway-scented rice and meat in a mild tomato sauce. Or the borscht with chunks of beef brisket and sweet-sour cabbage, best eaten with a fork. Massive sandwiches of real pastrami, sausage, and turkey are made to order. Try the hot roast beef dripping with juice--if you dare. The hefty portions are a bargain here: Nothing's more than $7. And you can wash it all down with a beer, from the far-flung Ukrainian Obolon lager, Russian Baltika, or Czech Boom porter to brands closer to home. Be warned, veteran waitresses won't suffer lightly the picky or fussy or faint of appetite. Finished, hon?