Traditional pierogies have plenty in common with baked potatoes, from their warm, soft insides to shared toppings such as sour cream and bacon.
Inspired by those similarities, Parker’s Downtown executive chef Andrew Gorski created a mash-up of the two, the loaded pierogi appetizer ($11), when he opened the downtown Cleveland spot back in 2016.
“When we were building the menu and concept, we wanted it to be a good spot for locals who love meat and potatoes,” Gorski says of the restaurant, which is located next to the Kimpton Schofield Hotel, “but we also wanted to please people staying at the hotel, who come from all over the country.”
The result is a dish that’s decidedly Midwestern but still has broad appeal. Stuffed with a potato, cheese and green onion filling, the pierogies are deep-fried and topped with a sweet, oniony bacon jam and thick creme fraiche, both made in-house.
The only thing not made in-house? The pierogies themselves. The dish has proven so successful that Gorski partnered with Ohio City Pasta to create a small-batch product exclusive to the restaurant.
“I gave them my recipe for the filling, and together, we came up with the perfect one,” Gorski says. 2000 E. Ninth St., Cleveland, 216-357-2680, parkersdowntown.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
