Introducing: The Saucy Pierogi, Little Portugal’s new Polish restaurant
Name: The Saucy Pierogi
Neighbourhood: Little Portugal
Contact: 1282 Dundas St. W., 416-516-1361, thesaucypierogi.com,@thesaucypierogi
Owners: Dan Charron, Sonya Hamilton, Konrad Obara, Paul Obara and Noah Parker
Chef: Aidan Sebecke
Bar Manager: Chris Searl (Bar Buca)
Polish comfort food: pierogies (sold in threes, with a choice of classic fillings and non-traditional ones, like kimchi, jerk chicken or pulled pork), schnitzel sliders, cabbage rolls (that can be made vegan), soup, sausage and charcuterie boards. “It’s kind of like a sharing menu, where you can create your own combos,” says co-owner Sonya Hamilton. As the seasons change, Hamilton will experiment with seasonal fillings for the pierogies, including lobster-stuffed ones on the New Year’s Eve menu.
Clockwise from top right: pulled pork ($6), bacon and potato ($6), spinach and feta ($5), jerk chicken ($6), sauerkraut mushroom kimchi ($5).
Pork (or chicken) schnitzel sliders topped with sauerkraut, special sauce and pickles. $7.
A beef- and rice-stuffed cabbage roll, topped with house-made tomato sauce and served with rye bread. $4.
Grilled kielbasa with fried potato wedges, sauerkraut, mustard, rye bread and more pickles. $8.
A short wine list, a couple of brews on tap (Beau’s Lug-Tread, Amsterdam Cruiser), cocktails and a whole lotta vodka. Guests can order tasting flights or the restaurant’s mini bottle service that includes a mickey of Finlandia and choice of mix.
Vodka flights: three shots of frozen vodka, served with pickle chasers. $15–$35.
The Bartek: Sailor Jerry rum, Aperol, ginger beer, lime, bitters. $12.
The bright, open pierogarnia seats 87 and is decorated with original photography of street scenes in Poland. At the front, there’s a small to-go section where customers can purchase bags of frozen pierogies, soup, beet horseradish and a selection of Polish products (mustard, pickles, pretzels, pastry and chocolate bars).