"Pierogi Boys started as a Polish food stand in the DeKalb Market Hall, where co-owners and partners Krzysztof Poluchowicz and Andrzej Kinczyk honed in on crafting their signature dish in Brooklyn. Now, they've expanded with a full restaurant and market in Ridgewood, where they serve those dumplings alongside other exciting, modern Polish dishes, while selling their favorite produce and products in Queens."
"Each bite is a warm, textural umami burst in your mouth. The white borscht ($15) is a soothing broth made of a special mixture of blended potatoes, sautéed leeks, and fermented rye flour, studded with sturdy kielbasa slices and topped with a soft six-minute egg. For a vegetable option, the cucumbers ($9), with farmer cheese, fermented garlic, and honey, are fresh, bright, and creamy."
Pierogi Boys began as a Polish food stand in DeKalb Market Hall and expanded into a Ridgewood restaurant and market. The menu centers on pierogi varieties: a meat pierogi with braised beef cheeks and pork butt in meat gravy, classic potato-and-cheese pierogi with caramelized onions and sour cream, and a mushrooms-and-sauerkraut vegan option. The white borscht blends potatoes, sautéed leeks, and fermented rye flour with kielbasa and a soft six-minute egg. A cucumber dish pairs farmer cheese with fermented garlic and honey. The space is welcoming, serves morning coffee and evening cocktails, and sells frozen pierogi and curated specialty items.
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