PIROSHKY PIROSHKY Bacon, Hashbrown, Egg and Cheese Piroshky Chason Gordon

Part of a series of restaurant recommendations offered in The Stranger’s 2017 Guide to Food and Drink (International Edition).

PB Kitchen at Polish Home Association

Seattle's Polish community center comes to life on Friday nights, when a catering company takes over the Capitol Hill kitchen and opens the center to the public as a restaurant. Once diners pay their dollar "temporary membership fee," the menu full of Polish specialties, from pickle soup to pork hock, is open for ordering. The endless and rotating varieties of savory pierogi, dressed in bacon and served with a scoop of beets, show up on every table (deservedly), while the sweet cheese dumplings, more dessert than dinner, fly under the radar. All the dishes, though, wash down well with a glass of bison grass vodka or a Polish beer from the bar. NAOMI TOMKY

Piroshky Piroshky

This Pike Place Market staple serves glorified Russian hot pockets, and they're fucking delicious. They've got sweet and savory options. Of the sweet, it's hard to beat the Moscow roll. Of the savory, you can't go wrong with the potato-and-cheese crescent or the beef and cheese. You always see the crowd of tourists before you see the little kitchen that houses Piroshky Piroshky's assembly line of cooks, but the line goes quickly. RICH SMITH

Sebi's Bistro

Whenever we're in need of the hug that only Eastern European food provides, we hightail it over to Sebi's in Eastlake, which never disappoints with its lightly buttery schnitzel, plump pierogi, and tasty kielbasa that we always debate but never regret. Try the Polish Platter to sample a few dishes at once, washing it down with a German beer or the Sharlotka, a cocktail of Polish bison grass vodka and apple juice. There's usually a group of happy Polish regulars crowded around the back bar having so much fun that we wish we could join. CORINA ZAPPIA recommended