Let me start out by saying that I grew up with a lovely ukrainian grandmother who filled my stomach with hand-made perogies, cabbage rolls, pickles and sausages throughout my early life. When she passed away a few years ago, I thought that those good food memories were relegated to nostalgia.
The Ukrainian Village on Denman Street has gone a long way to filling the void left by the absence of my grandmother's perogies, and it is the perogies that are the litmus test of good, homemade, eastern european cooking. These ones are fresh and hand-made (you can tell whether a perogy is worth eating by the presence of finger marks on the edge of the seams - avoid eating those without). The fillings - I recommend potato/cheddar or sauerkraut - are thick and tasty, and the dough is thin, tender and springy.
The rest of the food is similarly infused with the care and effort that is the hallmark of comfort food. Garlic and dill accent the hearty cabbage rolls (vegetarian or meat) and the expected assortments of paprika chicken, coiled sausage, and fried schnitzels. The soups are another standout, with both Russian and Ukrainian borschts, that are worth the trip alone. Unless you're from the Old Country, you'll be delightfully surprised by the tomato and pork soup with pickles.
Like a traditional dinner around the family table, the Uke Village is defined by the lovely woman who runs the kitchen. She is always happy to have you eat her food, which she has obviously put so much effort and love into. Ukrainian food, like other traditional peasant cuisines, is not fancy and cannot be made using culinary tricks or shortcuts. You either "feel the love" or you don't. The Uke Village serves up the kind of simple yet nuanced and deeply satisfying food my ancestors looked forward to after a day of working in the steel mill or down on the farm.