Washington DC: Zofia’s Kitchen

Washington D.C. is known for its multiculturalism. Overflowing with diplomats and tourists from around the world, our nation’s capital prides itself on catering to a global audience. This is reflected in the food scene – from Ethiopian restaurants around U Street to Korean in suburban Annandale and the thousands of fusion restaurants in between. But, until recently, one cuisine has been noticeably missing. You guessed it: the pierogi. Until Now! Zofia’s Kitchen has filled that gaping void!

But, if you are looking for the traditional old-world pierogi, you are in the wrong place. Zofia’s Kitchen is experimental and avant-garde. These aren’t your “grandma’s” pierogi, they are your “hip cousin who spent the last year backpacking around the world and discovered a pierogi recipe at a thrift store” kind-of-pierogi.

The flavors range from the some-what traditional Brat & Sauerkraut and Loaded Baked Potato to the more adventurous Maryland Crab Rangoon, Spring Lamb Gyro-gi and Pastrami & Provolone. They also offer some really creative limited-edition pierogi like the Star Wars themed Obi-Won Pierogi and Baby Yoda Pierogi and the Washington Capitals themed Ovie Pierogi (in honor of hockey player Alexander Ovechkin).

You can get your pierogi fried, sautéed, or steamed. They also offer a variety different sauces to pair the pierogi with, though to be honest, the pierogi are so flavorful that I found myself not using the sauces (and I’m a person who LOVES sauces).

I know it takes a lot to get Washingtonians to cross over the Potomac River to Arlington Virginia, but trust me, this is worth it. And if you just can’t bring yourself to make the short trek, rest assured, they also deliver.

Here is what I ate:

Pastrami & Provolone: This one is my favorite. The pastrami is house braised, so tender and full of flavor. Trust me, its really good! The Russian dipping sauce is a nice addition, but the pierogi is so flavorful you honestly don’t need it.

Maryland Crab Rangoon: The crunch…. it will take your breath away. Add a dusting of Old Bay seasoning, and I’m in love. The filling of this pierogi is creamy and decadent. If you like crab rangoon, you will absolutely love these.

Spring Lamb Gyro-gi: This is basically a bite-sized Gyro. The meat is perfectly spiced and super moist. The red onion, tomato and mint add that extra zing. My only wish is that there was a tzatziki sauce to dip it in!

Loaded Baked Potato: Of all the pierogi I tried, this one is the closest to a classic or traditional flavor. It is filled with smashed Yukon gold potatoes, cheddar cheese, chive and bacon. I worried this one would be “boring” compared to the other flavors, but I was pleasantly surprised. Consider this a classic potato and cheese pierogi on steroids.

Lox & Everything Bagel: This pierogi tastes just like a Lox and everything bagel, without the bagel. Which is fine, because in this version the cream cheese and lox are the star. Very creamy, lots of great “everything” flavor. So good you don’t even miss the bagel.

Blueberry, Lemon & Thyme: I would describe this pierogi as the marriage between a funnel cake and a jelly/cream filled donut. And let me tell you, it is a happy union. The Vanilla Anglaise. sauce is so good you could eat it as a custard, but don’t, because it pairs too well with the pierogi. This is one of the best dessert pierogi I’ve had so far.