By ETHAN SHOREY
UPDATE: Krystian Przybylko provided the following Sunday update on their successful pierogi weekend, following a sellout on day 2.
“What a weekend! From the bottom of our hearts, thank you to everyone who joined us for the first two days of our All You Can Eat Pierogi event. Watching so many familiar faces, meeting new friends, hearing laughter, and seeing empty plates has meant more to us than words can say.
We also owe you an apology.
Yesterday … you defeated us.
We made a mountain of pierogi. Babcia looked at it, crossed herself, and said, “Nobody will eat all of these.”
Well… you proved Babcia wrong.
We are truly sorry to everyone who came later in the day and missed out because we ran out of pierogi. We never like disappointing anyone.
So today we woke up early, cooked more potatoes, drank more coffee, and yes … we made more pierogi. Then we made more. And then Babcia said, “Make another batch, just in case.” 
We’ll be ready for you when we open at 11 a.m. for the final day!
Thank you for supporting our small family business. Every visit, every smile, every kind word, and every empty plate reminds us how lucky we are to be part of this amazing community.
Now come help us prove Babcia wrong one more time. 
See you at 11!
Have a wonderful day Y’all. I’m out.”
WOONSOCKET – I don’t always eat pierogi, but when I do, I eat 50. That’s the tagline for this year’s three-day, all-you-can-eat pierogi extravaganza at Krakow Deli and Smokehouse, 855 Social St., Woonsocket.
Brother and sister owners Krystian Przybylko and Marta Samek arę expanding the popular summertime event, making it three days instead of two for the first time this year. Hours are 11 a.m. to 9 p.m. Friday, July 31, 11 a.m. to 9 p.m. Saturday, August. 1, and 11 a.m. to 8 p.m. Sunday, August. 2.
“Hopefully everyone is going to show up,” said Samek, laughing as she took a breath during busy pierogi-making efforts in the kitchen Thursday afternoon.
The price per person is $12.50 plus tax, and includes unlimited eating of the Polish dish plus sautéed onions and dirty sour cream. Customers may eat in the new outdoor seating area.
Samek explained how the process has gotten easier with time. She said they originally did everything by hand, then later got a rolling machine, which felt almost like a vacation, and now have a machine that makes them as they push the ingredients through.
Watch Marta at work:
