You all know by now one of my favorite foods is the Runza, or bierock, which I’ve written about many times before. (I like to claim I wrote its definitive Nebraska history.) I like to eat bierocks from Runza — in fact, I’ve recently moved from the classic Runza to the cheese version in my drive-thru order. I also love homemade versions, which I’ve made myself, and which I eat whenever I can.

So when Matthew saw last week that a restaurant just a few blocks from our house had a pack of homemade bierocks on its menu, we couldn’t dial fast enough.

I’ll say: bierocks aren’t that pretty. Case in point: My photo.

But they’re never pretty, and that doesn’t at all affect their deliciousness.

Kitchen Table does its version of the bierock with ground beef, plenty of spices and house sauerkraut. A vegan version comes filled with garbanzo beans, lentils, great northern beans, flax, caramelized onions, sauerkraut, caraway and mustard seeds. (To be honest, I kind of want to try that version, too.)

A few bites in, I felt confident saying this is one of the best bierocks I’ve had: tender, flavorful beef with balanced spice and flavor; an almost flaky, delicate pastry crust and a beautifully browned exterior. Sometimes a bierock can get doughy or gummy, but not here. The crust held its own against the dense filling.

What else is there to say? If you’re a bierock lover, give this one a try. They’ll be available in take-home four packs all week.