Nadia Chaudhury/Eater NY
Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop culture.
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…
Nadia Chaudhury/Eater NY
Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop culture.
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.
Krzysztof Poluchowicz and Andrzej Kińczyk opened a location down the street from Rolo’s in Ridgewood following the debut of their stand in Dekalb Market. This one offers more seats and a relaxed atmosphere to hang out and enjoy a modern take on Polish food day or night. The market, cafe, and dinner spot highlights items like deviled eggs with roe, variations on stuffed pierogies, salads, a Polish banh mi, and plenty of pickles. Get the pickle martini and explore the creative cocktails, too. Dinner is Wednesday through Sunday from 5 to 10 p.m.