A Polish family recipe powers Portland's newest pop-up

• The idea took on new meaning last year after the death of their "babcia" (Polish for grandmother), whose recipes have become the foundation of their menu.

The trio pulls eight-plus hour days making dough, cutting out shapes, adding fillings like butternut squash, sauerkraut and potato, crimping the edges and then pan-frying each one.

• They hope to keep the menu updated with seasonal ingredients, while also keeping prices affordable — typically $10 for a plate of three with a side of sauerkraut, onions and sour cream.
• "Pierogi are traditionally a poor man's food," Skuret tells Axios. "We want to offer a plate of food that's accessible to everybody."

The last time Kuzyn popped up at Beer on Southeast Stark they sold out in 90 minutes.

• Skuret credits their early success to the fierce pride and support of Portland's Polish community, many of whom he said continue to "show up and show out."
• The team's social media marketing and grassroots poster campaign — papering neighborhoods they hang out in with fliers with their QR code — seem to be working, too.

If you go: Kuzyn plans to pop up at Beer every first Monday through the summer.

• You can also find them at Jerry's Tavern on Aug. 13 for its Packers pre-season party.