At Loaded Pierogi, a soon-to-open snack shop near Church and Front streets (the grand debut is tomorrow, November 5), all plates start with a base of traditional potato pierogies, either boiled or fried. But that’s where tradition ends and innovation (or sacrilege, depending on your viewpoint) begins. The Eastern Euro dumplings are piled high with all kinds of peculiar toppings, like lobster chunks and hollandaise sauce, or an entire confit duck leg with gravy. Between the melted cheese and goopy sauces, there’s a poutine-ish ring to the whole thing—not that we’re complaining. Here are seven pierogi plates babcia never dreamed of, ranked from least to most unusual.
Loaded Pierogi, 9 1/2 Church St., 647-503-3338, loadedpierogi.com