The Gist: Pierogies are wonderful on their own, but what if you took them to the next level? Topped them with your favourite ingredients and made them into a meal that satisfies on every level?

Co-Owners (and best friends) Executive Bryan Burke and Chef de Cuisine Adam Dolley decided to give pierogies the spotlight. They came up with the concept just five months ago, and created a menu that really has something for everyone, from the basic (Baba’s Classic) to the extreme (Smoking Pig Roast $14 – Smokey BBQ pulled pork, smoked ham, double smoked bacon lardons, chorizo sausage, cheddar cheese, sour cream and green onions).
    
Grub: First, select how you'd like your potato and onion-filled pierogi - classic (boiled) or crispy (deep-fried). Then choose either one of the menu dishes- there are a whopping 16, and range from the Donald Duck ($15 – Crispy confit duck leg with sautéed cherry tomatoes, caramelized onions, Swiss cheese, green onions and duck gravy), The Western ($11 - Fried sunny side egg, with sautéed peppers, smoked ham, Swiss cheese, hollandaise sauce & green onions, and The Cabbage Patch Kid ($10 – Crispy fried brussel sprouts, caramelized onions, cheddar cheese, sun-dired tomatoes, creamy ranch dressing, sour cream and green onions. There is even a dessert option – Sweet Apple & Caramel Pierogi ($6.50 – Stuffed sweet cheese pierogi, cinnamon spiced apples, sweet caramel sauce and whipped cream) or customize your plate and build your own with toppings such as lobster or kimchi. Each dish comes with 8 pierogies (trust me, that's tons). Pair your dish with a flight of vodkas, a craft beer or signature cocktail.

Local and seasonal products are used as much as possible and they make everything in house, except for the perogies – a family in Mississauga makes them especially for LP.
 
Libations: Vodka is the drink of choice here (it has its own menu!) with regular, premium and local brands available in flights and signature cocktails. Choose from Bronze ($5), Silver ($6) and Gold ($8) 1 oz. pours. The range includes Tag Vodka made in Ontario, Tito’s Homemade Vodka out of Texas, and Beluga Russian Vodka, which goes through a triple filtering process.

All signature cocktails are vodka-based of course, with all the classics, such as The Purist Martini, Moscow Mule and Black Russian ($9/$11/$14, depending on what kind of vodka you choose).

Also available - red and white wine as well as rotating craft beers on tap and in tall cans.  

‘Hood: St. Lawrence Market

Deets: The cozy space actually seats up to 42. You can eat in, take out or get it delivered. One wall serves as the entire menu in chalk and you can peek into the tiny open kitchen while dining or waiting to get it to go.

Fixtures & Fittings: Burke and Dolley did the renovations themselves with friends and colleagues lending a hand, putting in counters and deep, roomy oxblood booths. They created a magnificent wood wall with 3-D details out of pine, adding a stain to give it a richer look and feel. Modern Edison bulbs are strung high on the ceiling, delivering a warm glow, while silver pendants add light to the booths.
 
Off the Menu: The hardest aspect of the menu is trying to decide what to get. No matter what you choose, you’ll be pleased. And full.

Buffalo Chicken ($12.50) satiates your need for wings. Crispy breaded chicken breast, is tossed in their medium spiced smoked BBQ sauce and served with cheddar cheese, creamy ranch dressing, sour cream & green onions. 

The Catch ($14) is a seafood lovers dream. Atlantic lobster & crab is tucked in with julienne sweet peppers, green onions, sour cream, fresh herbs, and finished with a rich hollandaise sauce. 

Thai Ginger Steak ($14) features skirt steak that been marinating in a sweet, sour and spicy concoction for 24 hours and is served with julienned sweet bell peppers, wild mushrooms, wasabi cream & green onions. A rustic, comforting dish that satisfies, but isn’t heavy.

Wild Mushroom & Truffle ($12) got a lot of tweaking along the way. After cooking the aromatics, Burke and Dolley felt the truffle notes weren’t as noticeable as they'd like, which is why the dish is finished with the white truffle oil and black truffle sour cream. One whiff is all it takes to be swept away; and just one bite and you’ll be captivated the earthy blend of sautéed portobello, oyster, shiitake & button mushrooms with garlic, thyme, Quebec goat cheese, white truffle oil, black truffle sour cream & green onions.

How Cool Is This?! The restaurant is housed in a historic heritage building, and is nestled right next to Hank’s Bar. Burke always does all the building and renos in all of his restaurants (Hanks, Wine Bar, McGugan’s, and Aprile Bambina Cucina).
 
At the Stove: Co-Owner/Chef de Cuisine Adam Dolley
 
FOH: Monique Guffens, General Mangager of Loaded Pierogi, Hank’s and Wine Bar. 
 
Head Honchos: Co-Owner/Executive Chef Bryan Burke & Co-Owner/Chef de Cuisine Adam Dolley
 
Visiting Hours:
Monday - Wednesday: 11:30am - 10:00pm
Thursday – Saturday:     11:30am - 11:00pm
Sunday: 11:30am - 5:00pm
 
Map It: 9-1/2 Church St. (just below Front St.)
 
Phone It In: (647) 344-0088