Saus serves up Belgian street treats

BY ANNA ING, a food aficionado


Saus offers Quebec-famous poutine, fries smothered in house-made gravy and cheddar cheese curds.

Nestled on a bustling street, just steps from Union Oyster House and Faneuil Hall, is Saus. Opened during the 2008 recession by three locals ousted from their jobs, they shared a common love for Belgian’s national treat of pommes frites, or French fries. Tables are squeezed together with cute Tin Tin décor in a brightly lit space, highlighting its menu of Belgian snack food.

The pommes frites come in three sizes with several dipping sauces to choose from. Fries are served in a paper cone. Pommes frites are cut and fried to order, served with sauces made in-house. For our meal, we sampled the white truffle ketchup. Paired with the delicious crispy fries, the truffle ketchup was a great match for the deep-fried potatoes and best eaten hot.

We couldn’t resist their version of Quebec-famous poutine, fries smothered in house-made gravy and cheddar cheese curds. The gravy was full of peppery flavor but the curds were mild, providing a nice accent without being too salty. The curds could have melted more over the fries though.

Sloppy Jacques, Saus’s version of sloppy joes, is made of ground beef braised in Slumbrew’s Porter Square Porter beer, along with onion, tomato and bacon over a perfectly toasted French roll. The Sloppy Jacques was not overly salty, bursting with flavor on a soft bun. It lived up to its name, proving to be messy to eat.

We tried the liege potato salad, made with green beans, onion and bacon. More of the bacon flavor came through in the potato salad. The apple slaw was a refreshing blend of apples, cabbage and carrots.

Saus features a good beer selection and tasty food for a good snack or small meal. The prices are middle of the road in a touristy area. Along with sandwich and salad options, the liege waffles are ideal for dessert cravings. Unfortunately, we were too full to try them. For pommes frites, Saus is the place to go.


33 Union Street
Boston, MA 02108
(617) 248-8835

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About Anna Ing

Anna Ing is a food writer for the Sampan Newspaper. 吳家儀是舢舨報紙的美食記者。
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