Staten Island’s Pierogi Fest Fills in Stapleton

Stapleton’s lot stuffed last night with Staten Island’s Pierogi Fest, feeding NYC’s spring hunger. Chef Mia Chen boiled dough as 300 chowed, a $5 plate fest for Polish pride. It’s borough bites—free entry, pure SI vibe. A kid slurped cheese; a pro nabbed potato. ‘Staten eats—this is it,’ Chen says, flipping pans. The stalls turned Slavic.

The fest’s new—March 29’s kickoff, it doubled since RSVPs, packing tables by noon. Chen’s a St. George cook; last night’s crowd hit max—butter flew. A line snaked for bacon; cash buzzed—NYC grit glowed. Runs one day—pierogies ruled. #SIPierogi trended; Bronx wants a bite.

Some griped—’Too greasy,’ sniped a dieter, dodging oil. Trash piled—plates rolled; swept slow. A rival’s pitching a Tottenville fry, splitting pots. Still, 400 stayed—flavors reigned. Stapleton’s never filled so full.

Chen’s teasing a spring redux, maybe a park if dough bites. ‘NYC’s plate—this stuffs it,’ she says, wiping steam. The fest’s a Staten win—grit meets grub. It’s a pierogi bash; catch the next. Bring a fork—fillings spill.