Puntarella Rossa

"Evening of pierogi , ravioli made of thin dough and stuffed with various fillings (from meat to cheese or cabbage) that turn out tasty but also challenging, especially because they bring an unmanageable quantity."

Rich Francis

"One of the city’s widest ranges of traditional pierogi flavours."

Jacy Meyer

"Huge plates of inexpensive pierogi that will surprise you and your stomach."

Mikey Beef

"Plate of fried pierogi’s; (we were given the option, steamed or fried) meat, mushroom and cabbage, potato with cream cheese. They were all delicious, with their browned, crisp skins and piping hot fillings."