Pierogi Boys — Restaurant in New York

Pierogi Boys Turned Me Into a Potato-Cheese Believer

Let me be clear: I came for the pierogi… and stayed because I saw the light. Pierogi Boys isn’t just a name — it’s a lifestyle, a religion, a warm doughy embrace from the Slavic gods of comfort food. If you haven’t been, cancel your weekend plans, text your group chat, and prepare your taste buds for a carb-filled epiphany.

Let’s talk Potato & Cheese Pierogi — the star of my carb-centric dreams. The dough? Chef’s kiss. Perfectly thin but strong enough to hold that creamy, cheesy, potato-y magic inside. It’s not chewy, it’s not mushy — it’s Goldilocks-level just right. And then… the toppings. We’re talking crispy bacon, caramelized onions, and fresh chives — all piled on like some savory edible crown. Add a dollop of sour cream and I swear I heard a choir of babushkas singing in the distance.

But wait, there’s borscht. Ukrainian Borscht, to be exact. This isn’t your sad soup-from-a-can moment — this is vibrant, soul-warming, beet-powered brilliance. Rich, earthy, subtly sweet, and aromatic enough to make you sit up straight and pay respect to your Eastern European ancestors (even if you don’t have any).

In short: Pierogi Boys is not messing around. Every bite was a little potato-filled love letter. I’ll 100% be back — and next time, I’m bringing friends so I can “taste test” their orders too (it’s called research).

Go. Eat. Thank me later.

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Alright, let’s talk pierogies. This was my first time trying them, and I can confidently say it won’t be my last. While exploring a food tour in Brooklyn, I came across the Pierogi Boys booth. Spotting a fully vegan option on their menu, I knew I had to give it a shot. A mushroom and sauerkraut pierogi? Consider me intrigued.

I ordered their sampler, and the chef even threw in a couple of pickles on the side—an appreciated touch. When the pierogies arrived, piping hot, I could already smell the earthy, savory goodness. Biting into one was an experience—the dough was soft yet sturdy, perfectly encasing the filling, which was packed with umami and just the right tang from the sauerkraut. The gravy served on the side? A game-changer. Rich and flavorful, it elevated each bite to another level.

This wasn’t just a snack; it was a testament to how good vegan food can be when done right. It’s the kind of dish that makes you stop, think, and appreciate the craftsmanship that went into it. If I had paired this with a light salad, it would’ve been a complete meal. But next time? I’m going big—I’m ordering a double serving without a second thought.

Pierogi Boys, you’ve earned a fan. I’ll be back, and I’m bringing my...

Came here years ago and the food tasted good and authentic. There was 2 polish guys working and a babcia making the pierogi.

Came here last night and the pierogi were so disappointing. They were very salty and tasted similar to a prosciutto rice ball (obviously no prosciutto in pierogi but it was very cheesy/salty tasting? Flavor was so off. It's supposed to have more potato flavor. At lot of people are leaving great reviews so I was very surprised by the taste. This is not what pierogi taste like. I'm polish from Poland so I know. Also, I go to many polish delis/restaurants and buy pierogi there. Maybe I got unlucky on this Friday night because the batch filing was just not it.

However, the kielbasa was very good along with the mustard and beets. The restaurant has a nice vibe as always and...