Where better to celebrate National Pierogi Day than a city that loves Dyngus Day?
The Polish pocket traditionally filled with cheese or potato has taken a little detour from its roots with new fillings like chicken wing or beef on weck at Ru's Pierogi.
The dough used for pierogi at Ru's comes from an old family recipe of Chef Andy Rusczyk. It's a sour cream dough that the chef uses to this day, filling with locally sourced cheeses and non-traditional fillings. The dough pockets leave the shared restaurant and production facility on Niagara Street and are distributed to Tops, Wegmans, Lexington Co-op, Farmers and Artisans, Orchard Fresh, Redlinski Meats as well as 40 local restaurants.
The production facility is USDA certified and pumps out more than 80,000 pierogi every single week to distribute across the region.
Ru's has a restaurant and a food truck! The restaurant offers a special every week and special local beer pairings. You can find moreinformation here.
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