They’re listed as “pierogies” on the lunch and dinner menus at 100th Bomb Group, but executive chef Ryan Cannon would call his short rib pierogies ($11) a variation on the the Eastern European treat.
“It’s a crossover between a pierogi and an empanada,” he says.
The shareable dish starts with a dough resembling a puff pastry that leaves a crisp flake after that initial bite and gives way to the soft, almost creamy filling.
Tender short ribs add an unexpected depth to the potatoes and white cheddar, giving them a bit of an earthy bite, while caramelized onions provide sweetness and crunch. The accompanying horseradish cream kicks things up a notch, reminding us of a decadent prime rib, but in a tiny, easy-to-eat pocket of pure pierogi bliss.
“A prime rib dish has mashed potatoes, meat and horseradish, so in this pierogi, it is a plate that’s deconstructed and then reconstructed in a different form as a filling,” says Cannon. 20920 Brookpark Road, Cleveland, 216-267-1010, 100thbgrestaurant.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
