295 3rd Avenue
City: Brooklyn, NY
Phone: (718) 222–0777
Hours: T-Su 11:30-10:00pm CLOSED MONDAYS
Site: Visit the restaurant site
Payment: Cash only
Now Brooklyn has its own Baba. Because at Baba's Pierogies in Gowanus, it's grandma who's doing the cooking and there is a little bit of love in every bite. At 86 years young grandma can be seen working in the kitchen as three generations handcraft every pierogi. The space is also great with small butcher block tables and a clean, bright feel.
There are currently eight varieties available. We tried the "Classico Potato" made with Yukon gold potatoes and American cheese, and sprinkled with a bit of chives. The filling is fabulous, but it's the soft, subtle dough that is the true star. We ordered them fried, but you can get the steamed as well. My son loved the bacon cheddar which has a nice smoky flavor, while my wife dove into the jalapeno which offered just the right amount of heat. All were dunked into some super fresh sour cream.
Other varieties include Baba's seasoned sauerkraut, Farmers cheese with ricotta, mac & cheese, potato & cheese, and spinach with feta. You can have them served with toppings like caramelized onions and sautéed mushrooms and if sour cream isn't for you, there is horseradish, blue cheese and something called Helen's dip. Homemade applesauce is another option. The pierogies are sold in orders of five or nine with prices in the $8 to $12 range.
Aside from pierogies, the restaurant also offers salads, including beet, carrot and cucumber, along with sandwiches, like the "Sloppy Kielbasy" made with uncured sausage and sloppy Joe seasonings. There are also kielbasy sliders and schnitzel bites. Desserts includes Baba's famous blueberry pierogies served with sweet butter and whipped cream, and a crunchy chocolate pierogi with hazelnuts in the filling.
We're told Baba doesn't like to miss work and will take the bus if she's not picked up. All that love makes these pierogies well worth picking up. And with that another Brooklyn institution is born.
Review By: Thomas Rafael