We never really thought that ham was much of a big deal -- until we tried the ham at KUROWYCKY (124 First Ave., bet. 7th & 8th Streets). Theirs elevates ham into a whole new league! We visit every week or two so that our refrigerator is rarely without it -- and we'll get it sliced thickly (around 1/4") and use it for sandwiches, in omelettes, etc.
In the category of "better late than never," we just discovered yesterday that a couple doors north of the butcher shop, owner Jerry Kurowycky's aunt makes and sells pierogi by the dozen (around $5/dozen; take-out only). We really enjoyed them, and especially loved how thin the dough around the filling was, since there's nothing worse in our (pierogi) book than too-thick dough.
Are they the best in New York? Maybe. But we're happy to enjoy some "research" if others know of better! (And we're NOT talking "haute pierogi" here....If we were, that prize would immediately go to chef Andrew Carmellini's grandmother's recipe which he serves -- three for $15 -- at Cafe Boulud!)
Karen & Andrew
Co-Authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT and CHEF'S NIGHT OUT