The smoked-salmon-and-cream-cheese filled bun that Piroshky Piroshky has folded by hand on Pike Place since 1992. The line moves; the bun does not change.
Vlad Tikhomirov opened Piroshky Piroshky in 1992 in a former bakery space at 1908 Pike Place. He and Olga Sagan, who took over the business in 2004, built the menu on Russian and Eastern European baked stuffed buns: cabbage with onion, beef and cheese, apple cinnamon roll, and the savoury salmon pate with cream cheese and dill that became the Pike Place signature. The bakery still hand-folds every piroshky on premises and the line down the alleyway is part of the building. Sagan kept the business open through the 2020 lockdown by selling frozen shipping packs of piroshky across the United States. The salmon piroshky is the bun every Pike Place itinerary should hit before the chowder.
1 editor pick for Salmon piroshky in Seattle, ranked by editorial score. All Seattle signature dishes · Salmon piroshky across every city.