Pierozek
Polish restaurant · Greenpoint ·
Authentic Polish pierogi, borscht, kielbasa, and golabki.
Authentic Polish pierogi, borscht, kielbasa, and golabki.
"Fluffy and heartwarming, this Greenpoint “Little Poland” spot serves handmade pierogi in a warm, playful room (plates from Bołeslawiec and pierogi pillows) and is built on steadfast authenticity: ingredients come from Poland (except some drinks), and the owners even brought in a team from Czestochowa with 30+ years of pierogi-making to preserve original recipes. For nearly 70% of guests it’s a first pierogi, and the dumplings are filling, flavorful, and soul-warming—“fluffy” is the word that keeps coming up—while those who grew up with them say the flavors bring back family memories. There are over 10 flavors, with the classic potato-and-cheese anchoring the fanbase alongside sauerkraut and mushroom, meat, Murray’s Cheese, and spinach; desserts include sweet cheese, strawberry, and seasonal lemon zest, and occasional local twists like a one-day jalapeño pierogi for Cinco de Mayo. The kitchen hand-makes 1,000–3,000 pierogi daily, preparing dough and fillings from scratch, and rounds things out with a hearty borscht, a crispy croquette, stuffed cabbage, kielbasa sausage, and seasonal kaszanka blood sausage. Drinks are extensive and Polish-leaning, from vodkas such as Soplica, Żubrówka Bison Grass, and potato vodkas to cocktails like a Polish old fashioned (plum vodka, lemon juice, Angostura bitters) and a czarna porzeczka (blackcurrant vodka, lime juice, orange liqueur). Festivities peak on National Pierogi Day with a Pierogi Eating Contest—the record is 88 pierogi by competitive eater Joel Hansen—and recent recognition by the MICHELIN Guide as the only Polish restaurant in America had the team in joyful tears, underscoring a mission to keep tradition alive and bring people together." - Michael He
"Alexandra Siwiec and Radek Kucharski are behind this casual spot in the heart of a historically Polish neighborhood in Greenpoint.There is a service station displaying Bolesławiec pottery, which is also the vessel of choice for their assorted food. Pierogi is their specialty—consider delicate parcels filled with jalapeño, mashed potato, and bacon—but don't sleep on their other Polish favorites including hearty borscht and golabki (cabbage stuffed with pork, rice, and topped with tomato-basil sauce). The savory and smoky kielbasa stands on its own, though whole grain mustard seals the deal. Raspberry and sweet cheese pierogi makes a sweet counterpart to the savory options but be sure to accompany each bite with a shot from their concise selection of Polish liquors." - Michelin Inspector
"Alexandra Siwiec and Radek Kucharski's pierogi spot proves that a taste of Poland can still be had in Greenpoint." - MICHELIN Guide
"A Polish restaurant by Alexandra Siwiec and Radek Kucharski, known for pierogi filled with jalapeño, mashed potato, bacon, hearty borscht, and golabki." - MICHELIN Guide
"Alexandra Siwiec and Radek Kucharski's pierogi spot proves that a taste of Poland can still be had in Greenpoint, no matter how quickly the area has become gentrified. There is a service station displaying Bolesławiec pottery, which is also the vessel of choice for their assorted food. Consider delicate parcels filled with jalapeño, mashed potato and bacon. Other savory combos may include hearty borscht and golabki (cabbage stuffed with pork, rice and topped with tomato-basil sauce). The raspberry and sweet cheese pierogi makes a sweet counterpart to the savory options but be sure to accompany each bite with a shot from their concise selection of Polish liquors." - Michelin Inspector
