By Kate Mai

Saus is a small, but lively food joint conveniently located between the North End and Faneuil Hall to enjoy a taste of Belgium right in the heart of Boston.

Founded by Renee Eliah, Tanya Kropinicki and Chin Kuo, three university graduates, this restaurant concentrates on serving their customers delicious Belgian-style street food at cheap prices. Saus is most well-known for its Belgian waffles and frites, which come with fifteen unique dipping sauces like the “Vampire Slayer,” “Bacon Parm,” “Green Monster,” and more.

As I ate, I spoke briefly with one of the cooks bustling behind the counter, Dan Eder, a recent graduate from Suffolk.

Eder mentioned that all the food at Saus was fresh and made right from scratch; and I didn’t doubt it. If you want to, you are able to witness your order being made if you sit right at the counter. Nothing is hidden.

“We try to have a good time behind the counter,” Eder said casually with a smile, and described Saus as “laid-back, fun and loud.”

My friend and I grabbed a bite to eat at Saus during our small excursion out. We were lucky enough to arrive pretty early to grab seats in the limited space After a while, a flood of people from nowhere poured in, hungry and ready to order.

The eatery is small rectangular and wood-accented. The small, rectangular eatery was wood-accented with booths and bright blue stools to match. Beside it was another booth at a lower level that stretched down to the counter and was accompanied with smaller wooden tables and chairs, the lighting was moderately dim. Music, a miscellaneous collection of modern songs, played constantly in the background.

The walls were covered by colorful comic strips from “The Adventures of Tintin,” which is a Belgian comic that had begun in the early 1900s and went until the latter part of the 20th century.

We shared an order of large, golden crispy frites with two sauces, cheddar duvel and truffle ketchup, served on a silver tray, and a Belgian Waffle sundae — a fluffy waffle dolloped with a single scoop of vanilla ice cream, drizzled all over with salted caramel sauce.

Customers who dined were pleasantly engaged in conversation while they ate, even the workers seemed like they were having fun because they constantly cracked light-hearted jokes in between taking orders and preparing the food. The ambience of Saus was anything but formal. It had a playful and a relaxed vibe to it that as Eder commented, a place to have “a good time with friends.”