The benchmark pierogi and most popular order. The dough is rolled thin and has a perfect, elastic bite. It's filled with a savory mixture of mashed potatoes, sharp Polish farmer's cheese, and sweet caramelized onions. They are boiled and then finished with a generous topping of more onions and crispy bacon bits. Reviewers consistently rate these as some of the best in New York.
Tips from diners
These are the gold standard. Make sure to ask for the bacon bits on top—they provide a perfect salty crunch against the soft filling.
A clever collaboration with the nearby and legendary Paulie Gee's Pizza. These pierogi are filled with high-quality pepperoni and melted mozzarella, offering a flavor profile that mimics a great spicy slice. It's an excellent example of the restaurant's creativity and its connection to the local Greenpoint community.
Tips from diners
This is much more substantial than the traditional versions. It's a great bridge for people who might be new to Polish food.
The quintessential Polish dessert. Whole, juicy blueberries are encased in the same delicate dough and served with a dollop of sweet cream. The sweetness is subtle, relying on the natural flavor of the fruit. Reviewers often mention these as the perfect, traditional way to end a meal.
A hearty and robust option. The pork shoulder is braised for hours until tender, finely chopped, and seasoned with traditional aromatics. The filling is juicy and flavorful, and the dough holds up well to the richness of the meat. It's a favorite for those wanting a more substantial meal.
Another standout collaboration, this time with the famous West Village cheesemonger. A rich, multi-layered cheese blend is used as the filling, resulting in a more complex and intense flavor than the standard farmer's cheese version. It's a refined take on the classic cheese dumpling.
Founded by Alexandra and Radek Kucharski, Pierozek has quickly become one of the most respected Polish spots in Greenpoint. They focus on the high-quality, handmade pierogi of their heritage, using traditional recipes from the owner's family in Poland. The restaurant earned Michelin Bib Gourmand recognition for its commitment to technique and value, and the open kitchen allows diners to watch the dumplings being hand-folded daily.
Sit at the counter if you can. You get a front-row seat to the ladies hand-folding hundreds of pierogi—it's a brilliant example in technique and makes the food taste even better.
It's a small shop and gets very busy on weekends. Arrive for an early lunch or a late dinner to avoid any wait. Weekday lunch is remarkably peaceful.
If you're with a partner, order two different savory plates and share. It's the best way to experience the range of traditional and modern flavors they offer.
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