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.
What to order
- Pierogies, duh. The dumplings are served dressed up on plates: the meat pierogi ($16) is a mixture of braised beef cheeks and pork butt served with meat gravy, dill, and chives; the classic potatoes and cheese ones ($14) are pillowy and served with caramelized onions, sour cream, and chives; the mushrooms and sauerkraut ($14) are tangy and vegan-friendly. 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.
The vibe
It’s exactly what a neighborhood restaurant should feel like: welcoming, bright, cozy, and unassumingly stylish. Mornings are for coffees and sodas, and the evenings feature cocktails (like a pickle martini with vodka and a gin and tonic made with a Polish spirit), wines, and large beer pours.
Insider tip
Pick up (you guessed it) frozen pierogi and other thoughtfully curated specialty items from the attached market, ranging from a coworker’s favorite impossible-to-source Have’A Corn chips (these are actually very good) to imported tinned fish. You can either enter via the dedicated entrance on Onderdonk Avenue or through the restaurant dining room.
