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]