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Issue Date: May 2007 Issue


Silver Spoons: We Wish Michael Symon’s pierogies weren’t so delicious.

(Not really!)
Tori Woods
He was a worthy adversary to legendary Iron Chef Masaharu Morimoto. He’s bravely conquered Tremont, East Fourth Street, New York, even the Food Network. He’s even convinced us to eat ice cream with bacon in it — he’s our own mighty Michael Symon, and there’s nothing he can’t do. But did he have to do the pierogi?

This reinterpreted Cleveland classic — tender little dumplings of goodness, filled with the so-chic beef cheek — are earning rave reviews at Lola.

“His beef cheek pierogi is out of sight,” says Dominic Cerino of Carrie Cerino’s.

But there lies the rub.

“That limits all the rest of us in town from using stuffeds and calling them pierogies,” says Jonathan Bennett of Moxie, with a hearty chuckle. “Everyone will think you’re copying Mikey. Tan your hide, Symon! You’re taking something out of our repertoire.” —


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