Mom Pop's Pierogies - Mountain Top

Even more strange is the cooking temperature range of 375 to 450 degrees for just 15 to 18 minutes. That’s an incredibly broad range! I could overlook this if the pierogies were tasty, but unfortunately, they weren't. I was hoping to enjoy the flavor of Cooper cheese, but it was virtually undetectable. If I'd thought ahead, I should have smothered them in gravy—it might have made them more enjoyable. The outer layer even tasted like pizza dough. Overall, a disappointing experience.

This is a very affordable restaurant with a lot more to offer than you might expect. There's much more on the menu than just Pinocchio's. I really love this place!

Amazing food! Every dish I sampled was delightful. The pierogies were perfectly authentic, and the stuffed cabbage, commonly known as piggies, was exceptional too.

I would give this experience zero stars if possible. I ordered pierogies and ravioli from a school fundraiser, and it was a major disappointment. The pierogies were mostly just dough, didn’t fry properly, and lacked flavor. The ravioli were stuck together, undercooked, and still frozen in the middle. It was really terrible, and we won’t be ordering from them again, no matter the cause.

The food here is merely average. The restaurant feels like it’s frozen in time, offering the same standard dishes that were once popular in the valley years ago. I have Polish and Italian heritage; my great-grandmother, born in 1899, was fully Polish. My mother was an amazing cook, and I grew up savoring homemade Polish and Italian meals until I reached a point where I couldn't bear to see Polish food again. I can't help but question how long this place will last. New immigrants aren't looking for family-run pierogi joints; they tend to prefer Mexican restaurants. The Latino community, including Hondurans and Salvadorans, isn’t coming in for an orange soda and three pierogi to-go.