The menu at A. Smith’s Restaurant in Burton is designed to offer homestyle comfort foods with subtle twists, and the pierogi bowl ($7) is a standout. And while new head chef Robert Klmpanik may only be 24 years old, he’s as familiar with the tried-and-true power of the pierogi as any seasoned pro.
“I had them a lot when I was little and my dad would always make them,” says Klmpanik. “His father was Slovakian and it was something passed down.”
For the dish, Klmpanik sautees 10 mini cheddar and potato pierogies in a blend of avocado and rice oils to get a lightly crisp outer texture. Rotating seasonal toppings include green and red bell peppers and onions, sauerkraut and pickles in the winter.
Heat things up with a dousing of house-made Alabama white barbecue sauce made with horseradish and a dash of cayenne pepper for a slow, sneaky heat. “Homestyle cooking resonates with people because it’s familiar and it’s comforting,” says Klmpanik. 14608 W. Park St., Burton, 440-273-8039, asmiths.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: A. Smith's Restaurant
The Burton spot puts a little twist on the familiar classic with a rotating list of seasonal toppings.
