Michael Symon knows how to take something as near and dear to our hearts as pierogies, and elevate the dish to another level.
The inspiration behind his famous beef cheek pierogi ($15), of course, came from a special person in Symon’s own life.
“The dough for that pierogi is my grandfather’s dough,“ Symon told Cleveland Magazine in 2018.
When Lola was first opened in 1997 in Tremont, the then-78-year-old patriarch would come down to the restaurant and help roll out the dough. And while the fillings of tender beef cheek and wild mushrooms and topping of tangy horseradish creme fraiche are Symon’s original creation, it’s gone on to become an iconic, representative dish not just for the Iron Chef, but for Cleveland as well.
“The food that I try to cook is delicious and not pretentious,“ Symon says. “And I think the pierogies are a great example of that.“ 2058 E. Fourth St., Cleveland, 216-621-5652, lolabistro.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: Lola
The East Fourth Street bistro still delivers one of the best and meatiest 'rogi in town.
