It’s what’s on the outside that matters most at Pub Frato.
Ask executive chef Vince Brady about the short rib pierogies ($13) and he’ll tell you upfront that the cheddar, Parmesan and mozzarella pierogies are sourced from a local food purveyor, but it’s the toppings he puts on them that make the pillowy pockets a standout.
Brady sears short rib and roasts it down, along with tomato paste and a red wine reduction, to get a deep, rich brown color. Then he braises it in beef stock for four to five hours until the meat falls apart.
Once paired with the pierogies, the dish is covered with a decadent French demi-glace, tangy pickled onions and a crisp, house-made horseradish aioli for a decadent finish.
“These pierogies have been on the menu since day one,” says Brady. “If I take those off, I’d probably lose my job and a lot of customers would be very upset.” 7548 Fredle Drive, Painesville, 440-867-2441, pubfrato.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: Pub Frato
A mutiny might start in Concord if Pub Frato ever took these short rib-topped pierogies off the menu.
