Pinoyshki Bakery & Cafe & Bar

"Owner Aly Anderson has a fusion cuisine item that’s more than a clever pun. Piroshkis here are filled with Filipino flavors like chicken adobo and pork sisig, and it doesn’t just work, it feels like a classic. First-timers should get the garlic beef pinoyshki, which is rich and savory and a little bit sweet. But with a rotation of specials, this is a cafe that rewards repeat visitors. On “Filipino Fridays” you can order bulalo alongside the usual borscht. –Harry Cheadle" - Sophie Grossman

"This Filipino–Eastern European fusion bakery could feel like a gimmick — yes, if you put adobo chicken or garlic beef asadero in a piroshki it’s going to be delicious, duh. But everything here is so well-executed. We got the bleu cheese and kimchi croissant just to see what it was like, and wound up being blown away not by the one-two punch of those flavors, but how flaky and light the pastry was. Aly Anderson, who took over the business in 2016 at the age of 23, has built something special." - Eater Staff, Harry Cheadle

"The business formerly known as Piroshki on Third was taken over by chef Aly Anderson back in 2016 when she was 23 years old. She’s been adding dishes that reflect her Filipino heritage for a while, but after relocating to Capitol Hill in February she changed the name to a chef’s-kiss pun that reflects the cross-cultural influence here. The piroshki come in flavors like cornpilog (the Filipino version of corned beef hash), atsara (pickled papaya), and our personal favorite, asadero, a savory, beefy flavor bomb. The blue cheese and kimchi croissant is actually not as overwhelming as it sounds, and the lamination is flat-out impressive. If that isn’t enough to convince to you stop in, two more words: Chocnut babka." - Meg van Huygen, Harry Cheadle

"Pinoyoshki, a new bakery and restaurant specializing in mashups of Filipino empanadas and Russian piroshki, is opening soon on Capitol Hill." - Harry Cheadle