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 – Â “Stuffed with confitted cabbage, fennel, and potato”
- Adsum – “Levin pays painstaking attention to each component”
What a dumpling [Philadelphia Inquirer]
