Fluffy and heartwarming. This describes the delicacies created by husband and wife duo Alexandra and Radek Kucharski, but also their restaurant, Pierozek. Captivating New York City diners with their Polish pierogi, the duo's goal was simple: “to open an authentic, handmade, Polish pierogi place."
For the Kucharskis, the secret sauce behind their success lies in their dedication to authenticity of ingredient and flavor. To that end, they invited the team from PierozeQ in Czestochowa, Poland, who had been making pierogi for over 30 years. “We worked hard so that [diners] taste that authentic, original recipe. The truest, most authentic, simple dishes you grow up eating in Poland.” All ingredients used at Pierozek are from Poland, with the exception of some drinks.
For almost 70% of their diners, Pierozek is their first introduction to the world of pierogi. “A lot of people come in here and have their first pierogi. They have this whole experience here. It's very filling. It's very flavorful. It warms your soul. Fluffy is the number one word going around.” And for those already familiar with the flavor profiles, the environment brings back childhood memories. “It's that comfort food that always just makes you feel better. When you eat it, it brings back memories of when your grandparents used to make it, when your family used to make it. Bringing people together.”
The decor too leans into this, eschewing the cafeteria-style, self-service bar mleczny (“milk bar”) that would distribute pierogi in Communist-era Poland. Pierozek serves its pierogi in a warm dining experience peppered with playful and local touches including plates from Bołeslawiec, Poland, and pierogi pillows sprinkled throughout the dining room. “Our dream came true. Having this space here in Greenpoint, in Little Poland, the stars just aligned. We really just love being together, kind of this cohesive family,” says Kucharski.
That sense of tradition and family is at the heart of the restaurant: “It's so important for us to keep the tradition alive, especially in Little Poland in Greenpoint," says Kucharski. "It means everything to us to keep the Polish tradition alive here for our grandparents. We're happy that we still have a couple of generations left, and we hope that they keep staying here.”
That audience and population keeps growing with over 8 million self-identified Polish-Americans in the United States. And one way that they've been able to grow their reach is through their food. Over 10 different pierogi flavors keep guests clamoring for more, but it's the traditional potato and cheese that cemented their growing fanbase. “Poland was a very poor country [and] potato and cheese pierogi are some of the most traditional because those used to be the only ones made.” They've since introduced alternatives to the classics including sauerkraut and mushroom, meat, Murray’s Cheese, and spinach. “Mostly, we keep our traditional recipes on the menu, but once in a while, we’ll try something new.”
Those culinary creations include dessert versions like sweet cheese, strawberry, and seasonal lemon zest. However, being located in New York has also introduced some local twists: for Cinco de Mayo, Pierozek introduced a jalapeño pierogi. “We brought that out for one day, and people loved it.”
Presently, Pierozek makes 1,000 to 3,000 pierogi—by hand—each day. It's no small feat and Kucharski celebrates her team: “We have a full kitchen, coming here early in the morning, making the dough and fillings from scratch every day. We have our beautiful Polish women putting them together. Without them none of this would be possible. I'm so grateful to have almost everyone from day one. They were a Godsend.”
And while the pierogi are Pierozek’s specialty, diners can complement their meal with a hearty bowl of borscht, a crispy croquette, stuffed cabbage, kielbasa sausage or a seasonal kaszanka blood sausage. Plus there's the extensive drinks offering, many of which are Polish or use Polish ingredients. “We specialize in Polish vodka such as Soplica, Żubrówka Bison Grass, and potato vodkas.” Cocktails include a Polish old fashioned with plum vodka, lemon juice and Angostura bitters, and a czarna porzeczka with blackcurrant vodka, lime juice and orange liqueur.
However, it's the pierogis that are celebrated here, most notably on National Pierogi Day (it's on October 8). Pierozek marks the occasion with a Pierogi Eating Contest and the record is 88 pierogi eaten by competitive eater Joel Hansen. “This was our own special adventure [and] it's so much fun," says Kucharsk. "It brings people together enjoying themselves.”
This feeling of joy is translated throughout, but most notably, after being recognized by the MICHELIN Guide as the only Polish restaurant in America. “Everyone was so happy. We all cried," says Kucharski wiping away a few tears. "We didn't even know we were on the radar. Our team was talking about it for months. It means the world to us.”
As for Pierozek’s future, Kucharski continues to honor and preserve the past while looking forward with optimism: ”We're just so happy that we can continue that tradition here.”
Hero: Nat Belkov/Pierozek
