Pierogies Moment to Shine

Rick Nichols embarks on a “pierogie safari” finding high-end and down-home renditions around town.

Among the sampled:

  • Syrenka – “Big, chewy-doughy pierogi of the classic sort”
  • New Wave Cafe – “A lighter, more flavorful panfried rendition”
  • Silk City -“Duck fat adding elasticity to the dough… under slices of savory, fall-apart beef brisket”
  • Pub & Kitchen –  “Stuffed with confitted cabbage, fennel, and potato”
  • Adsum – “Levin pays painstaking attention to each component”

What a dumpling [Philadelphia Inquirer]