She already
knows
you're hungry.
Handpleated pierogi filled with wild mushrooms foraged from Białowieża, slow-braised bigos, and farmer's cheese so fresh it still weeps.
"Best pierogi outside Warsaw" — Bon Appétit
Wild Mushroom
Foraged · Białowieża Forest
Hand-pleated
Since 2019
Four courses. One kitchen.
No shortcuts.
Scroll through each category as if you're being seated and served. The background deepens like courses in a meal.
Butter hits first.
Then the memory.
The dough is thin enough to see light through but never tears. It gives way before your teeth do.
These are the pierogi your grandmother made without a recipe — the ones you'd find cooling on a linen cloth, dusted in flour, waiting. We make them the same way. No shortcuts. The ruskie filling is potato and farmer's cheese, still warm when it reaches you, pooled in caramelized onion that took forty minutes to get right.
Ruskie
Potato · farmer's cheese · caramelized onion
Kapusta i Grzyby
Sauerkraut · dried forest mushroom · black pepper
Mięsne
Slow-braised pork shoulder · marjoram · bay
Earth first.
Then the forest.
You smell them before they arrive. That deep, dark mushroom note — like rain on old wood. Then the truffle oil, just a whisper.
Every autumn, we source directly from foragers who know the Białowieża Forest the way a sommelier knows a vineyard. The porcini and chanterelles are dried slowly, then rehydrated in a stock made from their own soaking liquid. Nothing is wasted. The filling is almost black when raw. It tastes like the forest floor after rain.
Porcini & Truffle
Dried porcini · truffle oil · aged Parmesan
Chanterelle & Cream
Chanterelle · crème fraîche · dill · lemon zest
Wild Boar Bigos
Slow-braised wild boar · juniper · sauerkraut
Sweet cream.
Then the fruit breaks.
The dough is the same. The filling changes everything. Twaróg so fresh it's still slightly sour. Blueberries that burst when you bite.
In Poland, sweet pierogi aren't dessert — they're dinner. We serve them the same way: as a course, with intention. The twaróg is made fresh each morning, strained overnight, mixed with vanilla and a whisper of lemon. The fruit fillings change with the season — right now, it's wild blueberry from the Mazury region, barely sweetened, left to speak for itself.
Twaróg z Wanilią
Fresh farmer's cheese · vanilla · lemon · sour cream
Borówkowe
Wild blueberry · brown butter · powdered sugar
Makoviec
Poppy seed paste · honey · orange zest
The menu
changes. She doesn't.
Ask your server. The seasonal menu exists only in conversation — it changes with what arrives that morning.
Every Thursday, we receive a delivery from the same three farms we've worked with since opening. What comes in determines what we make. This week: roasted beetroot and goat cheese with horseradish cream. Young nettle and ricotta with brown butter. A smoked trout filling that took three weeks to perfect. These will be gone by Saturday.
Burak i Koza
Roasted beetroot · goat cheese · horseradish cream
Pokrzywa
Young nettle · ricotta · brown butter · walnut
Pstrąg Wędzony
Smoked trout · dill crème fraîche · capers
Pleated by hand.
Every single one.
We make between 800 and 1,200 pierogi each day. Each one is pleated individually. The fold takes three seconds if you've been doing it for thirty years. Our head cook has been doing it for forty-two.
800–1,200
pierogi made each day by hand
"The dough is so thin you can see the filling through it. That's not a trick — that's forty years."
— Chef Marta Kowalczyk
The critics came hungry.
They came back.
"The best pierogi I've eaten outside of Poland, and I say that having grown up in Kraków. The wild mushroom filling tastes like it was made from a recipe that was never written down."
Zofia Wiśniewska
Food Correspondent, The Chicago Tribune
"Pierog is doing something rare: taking a comfort food and making it feel like fine dining without losing any of the warmth that made it worth eating in the first place."
Marcus Chen
Senior Editor, Bon Appétit
"I ordered the seasonal menu on a Thursday. By Sunday I was back for the same thing. The smoked trout pierogi with dill crème fraîche is the dish of the year."
Alicia Novak
Restaurant Critic, Eater Chicago
How would you like
to be served?
Dine with us. Order frozen for home. Bring us to your occasion. Babcia has been waiting.
Reserve a Table
Dinner service: Tuesday–Sunday. Lunch: Friday–Sunday.
Pierog · 412 W Hubbard St, Chicago, IL 60654
Dinner: Tue–Sun 5:30–10 PM · Lunch: Fri–Sun 11:30 AM–2:30 PM