The New York Times has released its list of “The 26 Best Dishes We Ate Across the U.S. in 2024″ list and among them includes a dish offered at a Philadelphia restaurant.

Throughout the year, writers at the publication have traveled to more than 30 states and eaten at hundreds of restaurants, writes Brian Gallagher for The New York Times.

From soups or sweets to a single tasting-menu course or sandwich, some of the dishes have been unforgettable.

This can be said about the Pierogi z Dynia at Little Walter’s in East Kensington.

Nikita Richardson disputes the “narrow-minded” idea that once you’ve had one pierogi, you’ve had them all.

“But the chef Michael Brenfleck manages to take them far to new and delicious heights,” she wrote.

While traditional pierogi ruskie are always on the menu, in the summer, the specialty pierogi were filled with sweet summer corn and by the fall, it was eggplant.

“Now they’re stuffed with the bounty of early winter produce: squash, lacinato kale and a pleasantly biting horseradish sauce,” Richardson added. “They’re never the same. The only constant is the comfort of digging into a plateful.”

Read more about the best dishes eaten this year across the nation at The New York Times.

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