about

grub

Part classic Americana, part authentic European, Saus takes the best of both worlds by fusing traditional, made-to-order pommes frites (Belgian fries) with an eclectic menu of dipping sauces, always fresh and always homemade. What sets our Belgian pommes frites apart from their better known "American" counter-part? We follow a very meticulous day-long process of peeling, cutting, soaking, then well, we can't give too much away and ultimately frying to perfection and serving them to you with the confidence that you'll fall in love. Would you like a saus with that?
As our name suggests (saus is Dutch for sauce), we're bringing more than just a choice beyond ketchup. We're bringing an array of flavors to your pommes frites and believe that we have something for everyone. Our sauces are homemade in our downstairs kitchen and never store-bought. If you must have ketchup, we have a "house" ketchup that is also homemade. We think it rivals the popular store brands. Come find out.
And because we couldn't let you leave without something sweet to complement our savory, we make our own Belgian Liege waffles that are served to you fresh and warm, available with a variety of dessert sauces, also (you guessed it) homemade.

history

There are a few theories as to why fries became associated with the French. One theory is that during World War I, American soldiers tasted the Belgian delights and called them "French" because of the primary language of the Belgian soldiers at the time. Another story is that they are called "French" because of the way in which they are cut ("to French" is to cut into long, thin pieces).
The pommes frites shop culture in Brussels or Amsterdam is something we're trying to bring to Boston with a little local flair. Traditionally, these shops (or "frietkots" depending on where you live in Belgium) are glorified street carts for late-night bar and club patrons. We want to take that model, but flip it on its head by creating a place to meet and gather, to unwind and find some comfort, and to share, tasting everything along the way.

story

Saus, much like its owners' friendships, had an unconventional start. Three friends, who met while pushing papers at a traditional 9-5, discovered several shared interests: imitating accents, competitive foosball, G-chat and all things edible. These seemingly weak ties made strong friendships, spent mostly on long expeditions in search of the perfect lunch. When economic conditions caught up to them and stole their jobs, the three friends combined their skills, talent and love for food, namely Belgian street food, and decided to take a chance and open the place they'd all been dreaming of.

people

Tanya Kropinicki comes from a Polish family, brought up on her mom's homemade pierogies (her favorite being the potato filled ones, of course). Her mom sparked her taste for international food when she was young, bringing her to Poland where countless aunts stuffed her full with food she couldn't pronounce or refuse. Thus began her obsession with food. Even though she graduated from Northeastern University with a degree in communication studies and spent several productive years in marketing and public relations, her true passion was always food.
Renee Eliah is an entrepreneur through and through (at a young age, she opened an eBay account and sold all her childhood toys, so that she may buy an easy bake oven, probably hoping to create baked goods to sell at profit). At BU, she studied business with a concentration in entrepreneurship. She attributes her hospitable nature to her Chicago upbringing, which includes continuously remaining loyal to the Cubs, being eager to take visiting friends to her favorite food haunts, and entertaining loud relatives at big-fat-Assyrian-family feasts. Prior to Saus, Renee cashiered, served, bussed, cleaned, and washed dishes at a popular burger joint in Boston.
Chin hails from Taiwan by way of Malaysia and has restaurant in his blood. Chin's grandmother owned a Sichuan-style restaurant back in Taiwan, where he spent most of his toddler-hood playing, entertaining patrons and serving as head taste-tester. His restaurant heritage doesn't stop there: his aunt owned a noodle-soup shop and an uncle owned a tea-shop, both also in Taiwan. Chin's love of food truly manifests itself at really good (think Vegas style) all-you-can-possibly-eat buffets in attempt to satisfy his insatiable, yet remarkably refined appetite. Chin went to BU's school of management, concentrating in marketing and organizational behavior.
Asad Goodarzy graduated from Boston University in 2009 with a B.A. in Psychology. While a student, he recognized great potential in a multi billion dollar market -- online poker -- and taking a fiercely analytical approach, he worked to become an accomplished professional poker player and private instructor of advanced strategy and theory. Upon hearing of Boston.s first frites shop, Asad did not hesitate to offer his skills and earnings as an owner/investor, and was enthusiastically welcomed to the Saus team.
Lastly, a humble thanks to everyone and anyone who helped us get Saus off the ground. Advice, support, money- we needed it all and we couldn't have done it without you.