With a name like Pierogi Palace, you know the little pasta purses get the royal treatment here.
The popular West Side Market stand and Willoughby dine-in spot rolls out more than 200 varieties of pierogies made with a secret family dough recipe from head chef David Blaha’s great-grandmother.
While there are plenty of classic options, such as potato cheddar and sauerkraut, unique approaches such as the bourbon chicken pierogi ($10 per dozen) reign supreme.
“My mother came up with that one,” says Blaha. “She said, ‘Let's try this.’ And it just worked.”
Slow-baked, shredded chicken breast is combined with soy sauce, sugar and garlic. It’s topped with a Louisiana-style sweet bourbon sauce made from scratch.
“If you‘ve ever had Chinese chicken, like at a Chinese restaurant, that‘s just what it is. Only you get more of it,” says Blaha. 1979 W. 25th St., Stand E5, Cleveland, 216-861-9800; 36495 Vine St., Willoughby, 440-918-7778
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
