Pierogies and chorizo ($12) combines the Eastern European classic with two of our other favorite tastes: beer and south-of-the-border flavors.
Executive chef Andrew Bower’s creative take on the Old World classic includes stuffing smoked chorizo, the Cajun trinity (onions, bell peppers and celery) and beer cheese into a cheddar potato pierogi, then topping it with creme fraiche and scallions.
“All of the ingredients come together, like the Cajun trinity balances off the chorizo nicely,” says owner Sam McNulty. “We use Market Garden beer to make the beer cheese, so as a result the pierogi pairs perfectly with [our] beers.”
McNulty suggests trying the dish with Prosperity Wheat, a recent gold medalist at the Great American Beer Festival, or Progress Pilsner, which are both used in the beer cheese.
“They are very food-friendly,” he says, “and the flavors in those particular two beers would create a nice symphony of flavors with the chorizo pierogies.” 1947 W. 25th St., Cleveland, 216-621-4000, marketgardenbrewery.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: Market Garden Brewery
Eastern European fare goes south of the border with the West 25th brewery's smoked chorizo and pierogi.
