Pierogi Kitchen makes its dough from a family recipe passed down for generations, serving it on Bolesławiec pottery in West Town. Everything is handmade daily, with vegetarian options built into a menu that ranges well beyond the pierogi itself.
The pierogi come six to an order with butter, sautéed onions, and sour cream — potato and cheese is the most-ordered version, with meat, brisket, sauerkraut and mushroom, and sweet cheese variations alongside it. The kitchen also runs deeper Polish plates: żurek, a smoky sour rye soup with kielbasa and marjoram; brisket gulasz with potato pancakes; a house-smoked kielbasa platter; and steak tartar with quail eggs and house pickles. A full craft bar backs it all, including cocktails built on Polish spirits like żubrówka and krupnik, and brunch service brings its own lineup, from a pierogi benedict to a loaded pierogi skillet.
The restaurant has built a reputation as a gathering spot for Chicago's Polish community, with regulars pointing to the food's authenticity and the nostalgia it carries.
The pierogi come six to an order with butter, sautéed onions, and sour cream — potato and cheese is the most-ordered version, with meat, brisket, sauerkraut and mushroom, and sweet cheese variations alongside it. The kitchen also runs deeper Polish plates: żurek, a smoky sour rye soup with kielbasa and marjoram; brisket gulasz with potato pancakes; a house-smoked kielbasa platter; and steak tartar with quail eggs and house pickles. A full craft bar backs it all, including cocktails built on Polish spirits like żubrówka and krupnik, and brunch service brings its own lineup, from a pierogi benedict to a loaded pierogi skillet.
The restaurant has built a reputation as a gathering spot for Chicago's Polish community, with regulars pointing to the food's authenticity and the nostalgia it carries.