Year of the Pig

Hungry and out in Brooklyn with my friend Shaky Dave, I finally made it over to the Smoke Joint in Fort Greene, a place he has been encouraging me to visit for quite a while now. We parked illegally, and made our way to the restaurant located on Elliot Street between Lafayette and Fulton.

The restaurant is small and low key, giving off a friendly welcoming vibe as soon as you walk in the door. There is a counter with a chalkboard menu above it on the right, and a smattering of seating on the left. Also, there is a nice cozy looking closed-in front porch area with additional seating. We walked up to the counter and despite a menu of items that looked worth exploring on future visits, I knew what was for dinner this evening, ribs of course! I ordered a half rack ($10) and a square of cornbread ($1). The staff were friendly and fun, and I appreciate that.

The ribs came out in short order, and I lit into them. They made for a satisfying meal but lacked the glory of great barbecue. I have to say, this New York Times review is right on the money as far as the ribs go, and more positively, also about the friendly staff:

…the spare ribs are passable once you’ve paired them with a sauce, but great dry rub pork ribs don’t want for sauce or succulence. Smoke Joint’s ribs need the former, because they’re lacking the latter. I suspect that the pork itself could be a problem. It can be tiring to read about pig breeds on every menu in town, but it’s far more tiring to gnaw on the lackluster flesh of lackluster swine. Then again, a mop sauce might clean up the problem entirely.

Hospitality is something they’ve already got down pat. The staff is chatty and self-effacing; any minor missteps — forgetting to pop the top on a bottle of beer, say — are earnestly apologized for. One night a woman in line ahead of me wondered out loud whether she should get the greens with her dinner. Mr. Grossman, who was working the register, boasted about their quality and jokingly bullied her as he produced a tasting portion for her to snack on while she waited for her order.

The ribs were decent, and certainly affordable for a porky barbecue dinner. I would note that they DID have a mop sauce on them, maybe responding to the NYT review, but it didn’t really help. The tomato based sauce I tried, “jointsmoke,” was quite good, and thankfully so as I used it liberally on the ribs. Also, they have a nice selection of decent beers: Dale’s, Pork Slap, and Ommegang, to name a few. Next time, I will have to try the beef short ribs which both Dave and the New York Times recommend, but that probably won’t make it to this blog. Don’t get me wrong, the Smoke Joint is totally worth a visit, and I will be back when I find myself in the area.

I polished off my half rack of ribs without a problem. I saved the sweet, buttered, grilled cornbread for last and had it for dessert like cake. 6 more ribs down for the Year of the Pig. That makes it a nice even 12 squared, 144 ribs. Thanks to all “yous” piggies!

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After a nice afternoon in Charlottesville, our taste for barbecue only whetted by Jinx’s, Mr. Blue, Mr. Red and I high tailed it down to Farmville, VA. We had a gig there that night, and after showing up at the venue, we dropped off our gear and asked if there was a decent barbecue place in town. We were directed to Grady’s BBQ, the ONLY barbecue place in town, but hey, that’s a start.

We found the place with no trouble and followed the signs from the parking lot, past the smokers out front, to the entrance of the building, which I believe was once an ol’ bank.

We walked into a large, empty lobby and spotted the entrance to Grady’s across the way. We walked in and although it was Saturday evening, I was surprised to see that the place was pretty dead. We had a seat and checked out the menu. We ended up ordering a mess of food for all of us to split: A pound of pulled pork, a rack of ribs, plus sides of beans and mac and cheese, which was also served with buns and cole slaw.

Grady’s was a great place, mellow and low key. The young woman working there was very friendly, and the food respectable, although not sublime. The pulled pork was good, but a stark contrast from that we had at Jinx’s in Charlottesville that afternoon. It was shredded much finer and drier. It was good, but benefited from sauce in a way that Jinx’s did not. As for the ribs, again maybe not the best I have ever had, but totally tasty, well done, savory, juicy, nicely smoked ribs. They were advertised as Memphis style with a dry rub.

We ate our fill, and still had to take a box of left overs with us. I was glad that Mr. Blue and Mr. Red seemed pleased as well:

I would like to mention that I had a great time in Farmville, and we were shown a great time by Wes, the proprietor of a new venue called the Mad Hatter where we played that night, for their opening night. We had a great time at the show, and maybe even a better time out on his farm, staying up too late playing music and hanging out with the horses under the stars.

Late at night, after drinking too much corn whiskey, I made a sandwich with the Grady’s leftovers, and it tasted all the sweeter, closer to sublime.

As for the ribulation, I had 5 Grady’s ribs, bringing the count to 138 ribs in the Year of the Pig.

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I was lucky enough to find myself in Charlottesville, Virginia this past weekend on a gorgeous fall day. Charlottesville is a favorite town of mine (yes, I am a wahoo), especially in the fall. I had some time to kill and what better way to kill it then to search out some barbecue? I had read some positive reviews of a place called Jinx’s Pit’s Top on East Market Street, not too far from Charlottesville’s historic Downtown Mall. My friends and I (Mr. Blue and Mr. Red) walked down Market St from the Downtown Mall, not really sure how far it was. We had walked about a half mile or so when Mr. Red spotted Jinx’s in the distance. We crossed the street and made for the place and as we got near, we noticed a figure standing by his car out front. He saw us coming too and yelled out as we came down the block, “I hope you aren’t coming here!,” to which we replied, that we most certainly were. We walked up to him, loading a cooler into the trunk of his car. He nervously and apologetically explained that he had closed the place up and was heading out to a catering job for 300. He was obviously right in the middle of getting everything together, and frankly, he looked a little stressed.

He apologized profusely, and said that he hated to send people away disappointed. He reached into the cooler in the trunk and loaded up a plate with 6 pieces of smoked chicken. He gave it to us free of charge and told us to enjoy. We were all hungry, and most grateful for the delicious smelling chicken.

We had a seat on a couple tombstones at the next door funeral dealership, and got down to enjoying some fine barbecue chicken.

The chicken was flavorful, juicy and good. We sat in the warm autumn sun and enjoyed it to the last bite, all the while watching Mr. Jinx busily loading his car. When he saw that we were done, he called over to see how we liked it, and we let him know it was delicious. We got to talking about barbecue, and I told him I was a big barbecue fan and an amateur “pitmaster” myself. He told me that chicken is not normally on his menu, which is mainly ribs (by popular demand) and his specialty, pulled pork, which he described as Western Kentucky style, NOT that Carolina style. He said the words “Carolina Style” with a sneer and then literally shoved his finger into his mouth and leaned over like he was gonna puke. Fortunately he didn’t, but this man certainly has some strong opinions on Barbecue!

Soon after, he waved me over, and he invited me into the tiny vine covered shack that is the Pit’s Top. The place has like 4 or so tables and a counter, and the wall are all covered with various barbecue ephemera. I don’t know what it normally looks like, but on this day that place looked like a cyclone had come through, and every level surface was covered with a jumble of pots and pans, and other cooking related flotsam. He had obviously been working hard to get everything done.

He pulled out another plate and generously scooped out a pile of pulled pork that looked wonderful. He didn’t offer any sauce, and mentioned that its better without. He looked around unable to find a fork, and I said I was fine to eat it with my fingers. “Even better,” he said, and we headed back outside.

Back on the gravestone, Mr. Red, Mr. Blue and I all sampled the pork, which was by all accounts delicious. Mild but flavorful, and juicy as hell. The pork was pulled in big chunks and pieces that you could really sink your teeth in. The was no shortage of tasty pork fat either. All in all, it was very very good.

Jinx called over again, and I again let him know that it was delicious. He looked pleased, and so were we. I would have loved to chat with him more, but he was obviously in a big hurry, so I guess it will have to wait til the next time I can get back to Charlottesville, hopefully soon. I highly recommend Jinx’s if you find yourself in the area. It’s a treat to have great food from someone who puts a lot of love and care into his ‘cue and takes great pride in work. Thanks Jinx!

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Well, I didn’t really expect to be giving Fette Sau another try so soon, but I am glad I did, so I can set the record straight. This time, I was happy to find their food much more enjoyable. I wound up in Williamsburg again last Friday night, looking to get some dinner with my very hungry friend, Squidocto. He was very hungry, the poor guy, but we were only a couple of blocks from Fette Sau, and I was willing to try it again.

This time, they had no ribs. We waited in a long line going back and forth about what we should order. In then end, we ended up with a healthy heaping tray of food, a winning pork trifecta with some very tasty beef cheeks thrown in for good measure, plus a side of beans, 3 Gus’ pickles, and some saurkraut.

We dug right in, especially Matt:

We had a delightful dinner, moving back and forth between all our choices: We had a solid helping of the pulled pork, which was good and tasty, especially when you managed to get some of the nice blackened smokey bits. I liked it very much with the vinegar sauce that was on the table. We had a sausage, that was nothing special, but enjoyable. We also also split a bone-in pork chop rib which was very good, getting better and better as you approached the bone. And although it was beef, I have to mention the beef cheeks. I have never had such a thing and they are hard to describe. It was dark reddish meat, soft but chewy. The texture and taste were both interesting, intriguing even…savory and downright good. I am afraid you will have to try them for yourself to see what I mean!

We left very satisfied and happy with ourselves. This was a much better trip to Fette Sau. I still feel like I have to try their ribs again, but I am afraid that the problem is that my expectations have just become too high.

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My diet over the last couple months has had no shortage of pork, but it has been sadly short on ribs. I am trying to make up for that this week.

Above is a crappy photo of meat. Sorry about that. The meat in question however is from the Brooklyn barbecue restaurant, Fette Sau. I have already mentioned this place in several posts, including Squidocto’s preview-review about it, but I had yet to try it for myself…until last weekend!

I arrived in Willimsburg around 10 pm not having had a bite to eat since lunch, and headed straight to Fette Sau. The place was hopping with Saturday night Williamsburg hipster types, and a hoofed it right through them to the counter and ordered up a rack of the baby back ribs which are served by the pound and cost around $25. The friendly young woman dropped my rack on the tray and I promptly picked it up and sat it down on one of the long tables, next to the not-that-funny-LCD-screen fireplace. I sat down excitedly and purposefully with my rack of ribs, ready to thoroughly enjoy them.

I planned to take my time with these ribs and savor them. The first bite was promising. They had a nice texture and solid smoky flavor. I have to say, however, I was disappointed. I mean, don’t get me wrong, they are tasty and enjoyable, but nothing to blow your mind. Also, the meat was a little dry and bland compared to say, Texas Hill Country, who’s ribs will blow your mind. Anyway, I got a little bored with these ribs about halfway through the rack, but nevertheless they made a very satisfying tasty meal for a man in desperate need of some ribs. To be fair, I will definitely come back and give the ribs another try. A trip to Fette Sau is certainly still a good time, the place itself has a real nice fun and low-key atmosphere that I dug.

Now, did someone mention Texas Hill Country? Oh yeah, that was me! I made it out to Texas Hill Country again last night, excited to relive my previous experiences with their wonderful pork spareribs. Could it be that they are really as good as I remember? For that I would be willing to put up with their zoo of Manhattanite customers and their inane seating methods, which are frankly just plain irritating. My friend Jay was playing with a Patsy Cline tribute band called the Poor Man’s Roses in the downstairs level (which typically has a good line up of bands), and my friend Ben and I saddled up to the bar to enjoy some ribs, some rye whisky and some music. The band was very good; they do an excellent job of reproducing the sweet, mellow, soulful music of Patsy Cline. As it got later, the crowd began to thin out and we moved over to a table to watch the band, and they even dedicated a nice version of Bill Monroe’s Blue Moon of Kentucky to yours truly, which was very nice, thanks. So, were the ribs as good as I remembered?? Yes, every bit and more so. God bless Texas Hill Country!

Rock on, I finally get to ribulate again! I think I left off at 108 ribs. Now I add 12 from Fette Sau and 3 from Texas Hill Country, which oddly enough, is about an equivalent amount of meat, bringing the grand total for the Year of the Pig to 123. Thank you piggies one and all, and may your ribs find their way to Texas Hill Country!

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This afternoon I was thinking fondly about how delicous the food was at Texas Hill Country was last week, and decided that I should swing by there for a follow-up sampling after work. It was hot as all hell out today, and I just wanted to go for a “lite” meal of a couple of ribs and a side or something, and I figured that the by-the-pound model they have would make that possible and very affordable.

It was Tuesday, so I was a little surprised to see that the place was pretty much a zoo when I got there at 8:20 pm. They said there was a 15 minute wait until they would even give us a meal card. We gave them our names but ended up not having to wait very long at all. The friendly hostess came and got me and gave me the run down of the restaurant. I have to say that over all the staff at Hill Country is very friendly, and go out of their way to make you feel welcome, which I like.

The line at the meat counter had died down to just a few people. We got in line and decided on our orders. The line moved like arctic molasses while a doofy guy in front of me heckeld his buddies about their inability to decide on an order and proclaimed his opinion that this place was nothing but a gimmick. He seemed kind of like a wiener:

The doofy guy and his friends moved along, and when I got to the front I ordered 2 pork spare ribs and a leg quarter of the smoked “market” chicken. I headed over to the sides counter and got a small order of the “Texas Caviar” which is basically a cold bean salad made with black-eyed peas.

We went down and grabbed a seat. Again, the ribs did not disappoint. They were pretty much just like I remembered which was what I hoped for: simply loaded with smokey flavor, and delicious. The outside, a little chewy and savory with a touch of sweetness, the inside tender and firm and dripping with flavor. Also, I would like to point out that this rib was freaking ENORMOUS:

I thought that bigger ribs tended to be tough and harder to cook. Obviously not in this case. I am in love…I would love to figure out how to cook a rib like this, but it seems daunting to say the least. It is so good.

Now enough gushing about Hill Country. Yes, the food is awesome, but it is by no means affordable. I guess that is fine for them though, cause they are packing the place in every night with a bunch of expense-account weilding Manhattan-ites. My 2 ribs were almost $10. Yes they were big, but 2 ribs for $10, that is pricey. I also got a small leg quarter of chicken (delicious and more affordable, almost $4) and a side of the Texas Caviar, which was fine, but just a small cup of bean salad for another $4. So, 2 ribs, 1 small piece chicken and some beans ended up costing almost $20. That is definitely Manhattan pricing, but then again, it’s in Manhattan. I realize I was spoiled by my first trip there when they picked up the tab for the band…I guess I just gotta hope we get another gig there!

Even though they should probably count as more three, we can add on two more ribs for the Year of the Pig. That brings the count to 108 ribs, or 3 pigs 18. Thank you the pigs!

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This past Monday, I was getting ready to head out to M Shanghai’s regular monthly gig (every first Monday of the month) at the Rodeo bar, when I checked my email and found that our gig had been cancelled. The Rodeo bar has been having some kind of trouble with a city inspector, and so they had to shut down that night. I read on in my email and found out that the same guy that books the Rodeo Bar also books the new barbecue restaurant that I have been dying to try, Texas Hill Country, and he offered to let us have our show there instead, as long as we “promised not to defect” from the Rodeo bar. I was very excited, and promptly headed out the door, to make sure I got some time before the gig to check out the food, which I have heard very good things about.

In case you haven’t heard, the long awaited Texas Hill Country opened a few weeks ago in New York City, conveniently located for me, only a couple of blocks from the PATH station in Chelsea, on 26th Street. The idea of this place is to duplicate a Lockheart Texas Style barbecue joint in Manhattan. It seems they have spared no expense, even trucking up loads of native Post Oak, which only grows in Texas, for smoking. The space itself lookes great, and still has a nice relaxed atmosphere. The downstairs area, where they have music is a nice big venue filled with long wooden tables, and I thought the sound in the room was quite good too.

I was most excited to learn that Hill Country feeds the bands and picks up all the beer, which is sadly not always the case in New York. They handed me a meal card, which you can take to individul stations or to the bar. You order what you want and they mark it on the card, and you pay when you leave. It seems like their system can get kind of chaotic when they are busy, especially with the seating, but I had no problem. I got in line for the barbecue, which is all served by the pound. The menu includes Brisket, Beef Shoulder, Prime Rib, Beef Ribs, Pork Spare Ribs, Pork Chops, Kreuz Sausage (pronounced “krites”), Market Chicken, and Game Hen. It all looked good I must say, but I ended up sampling the Moist Brisket, the Pork Spare Ribs, the Kreuz Sausage, the Beef Ribs, the Coleslaw, the Deviled Eggs, Baked Beans, and Potato Salad. I was impressed with everything I tasted, except for the Beef rib, which was completely dry and frankly terrible. I have to assume it was a fluke based on the quality of everything else. If it wasn’t free, I would have taken it back for sure. Everything else I had was excellent and above par.

As for the Spare Ribs, absolutely delicious: juicy and firm, smoky with a spicy, chewy exterior and a very attractive red smoke ring all around the meat. They were unreal, and come highly recommended! It may not be pork, but for the record, the brisket and sides were all delicious. I liked the coleslaw very much, and all of the other sides that I didn’t try looked really good too. There is a lot more on the menu I want to try, and I will be back, trust me. Probably many times.

A word about sauce: Don’t drown your food. Their bottled sauce is even called “If You Gotta Have It.” I stuck my finger in some of it and tasted it. It made no impression, but then, I was really concentrating on the barbecue. This style of barbecue is typically sauce-free, and that is how I would recommend trying it!

I sure hope we get to play there again, cause that was a really great night for me: playing music, wonderful (free) food and free drinks, plus a really great atmosphere and very friendly staff. Hill Country might be my new favorite NYC venue to play in, and I could see myself becoming a regular there. I am a defector!

To keep up the count, I had 2 spare ribs at Hill Country, pushing the Year of the Pig count up to 106 ribs. Thanks to all pigs involved!

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M Shanghai had a gig at Cafe Lena in Saratoga Springs this past weekend and on my way into town I smelled the tell-tale smell of woodsmoke as I passed PJ’s BAR-B-Q. After the gig, I headed straight back to check out PJ’s. I may not be able to say it’s the best barbecue in the world, but that’s fine, this place is a real gem, and worth the stop anytime you are in Saratoga.

PJ’s is a seasonal restaurant open only during the summers in a former A&W Drive-in Restaurant. The Davis family (John PJ, Carolyn and their 2 Kids) opened PJ’s Bar-B-Q in 1984, and the restaurant is a sprawling group of buildings decked out with oddball signs and 1950′s memoribilia, and surrounded by picnic tables. The front area is the kitchen, where the menu board is posted over a window, and you place your order.

Out back, behind the kitchen, are two 20′ charcoal pits where PJ prepares all of the barbecue over charcoal. He says he used 40 tons of briquets in a season! To the right of the kitchen is a funky little dining room plastered with fifties music paraphernalia.

Then, behind the dining room is a spacious yard area with more picnic tables and even a dance floor which was in use by an in-love baby booming couple dancing to the fifties tunes broadcast on the WBBQ airwaves as we sat down to eat our “trifecta” combo platters. That’s right, and I love this part, PJ operates a low power (1-mile radius) AM radio station out of an outbuilding back behind the yard. Looking over the picnic tables we could see doors covered with 1940′s and 50′s radio charts swung open to reveal PJ standing in the small WBBQ studio looking like a king in his castle, queing up some records, and having a fine time of it.

That put me over the edge and all I could think say was, “Wow, this place is awesome!” Looking at the PJs website and his seasonal newsletter the Bar-B-Q Times reveals even more about PJ’s obsession with the 1950′s, check out his “fifties house” shown on HGTV. Also new in 2007, PJ’s is sponsoring Bar-B-Cruise-Ins. If you have a pre-1969 classic car (and as long as you aren’t a burnout) you can call in and reserve a parking space in the lot, and you even get a free BBQ dinner. That rules.

So enough of singing the praises of PJ, how was the Q? We split 2 of the Trifecta combo platters, which had PJ’s “award winning” spare ribs, some beef brisket, and bar-b-q chicken, (served with Cole slaw, curly-Q fries, and a cornbread muffin).

The ribs themselves were good and tasty, but not great and earth shattering. They had nice texture, a little spice, and a charred but flavorful exterior. And yes, I know it isn’t pig, but the chicken was good and respectable too, moist and tasty. Lastly was the brisket, which was not like any brisket I have ever had. It was dry thin slices more akin to jerky than to what I think of as brisket. It was ok, and would probably make a good sandwich, but isn’t really what I think of as barbecue brisket. I wouldn’t say that this was top notch barbecue, being somewhere between barbecue and grilled meat, but it was still good simple enjoyable fare in a very fun, friendly and pleasant atmosphere, that I would come back to visit many times.

Also, while I am not usually much of a soda person (except when I fall victim to a really good ginger ale) I would like to mention that PJ’s has their own loganberry flavored soda, called Crystal Beach which was pretty good, or at least very enjoyable while I was sitting at my picnic table taking PJ’s in.

PJ’s is a great place, make sure to visit if you are in Saratoga in the summer!

**Oh yeah, and I had 2 ribs at PJ’s bringing up the Ribulation for the Year of the Pig to 88 (2 pig, 28…so close to 3!!).

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Last week my good friend JGP was in town and Alissa and I met up with him in the West Village for dinner. Several people have mentioned that I should try the Spotted Pig and so that seemed like a good place to go. We met up over there and the wait was super long, so we went somewhere else for some drinks and appetizers. We headed back to the Spotted Pig around 10 to have some dinner and the place was still insane, but we got a little table upstairs in the corner. We did have a wonderful (non-pork) dinner, my favorite things being the amazing carrot salad, the cask beers, and the possibly perfect chocolate cake. However, I don’t think I can give the place a fair review because I could not deal with the amazing pack of sceney yuppies. Hell, I couldn’t even enjoy the porcine tchotchkes that were presumably everywhere, because there was no squeezing through the blob of yapping people. I do like the idea of the place being kind of upscale “simple” British and Italian Pub fare, but I can’t stand the vibe. If I could go there at an odd ball time when those people were all getting their hair done, I would go again.

That said, we had a great time amongst ourselves, and the food was obviously very good. I am sure there is lots of good stuff to try if you go there, and do not miss that chocolate cake. Thanks to JGP for a wonderful evening!

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Yesterday, Squidocto, Alissa and myself were up for grabbing some pork-infused lunch and we decided to head over to try the long awaited Fette Sau in Williamsburg, Brooklyn. We were all very hungry and excited, and we drove up alongside of their chain link fence to see that is was locked, razor wired and closed, as usual. I think this is about the fourth time I have tried to eat there. I don’t think it is ever open, which makes me sad. We are going to start calling it Geschlossene Sau, a much more fitting name.

But this story has a very happy ending, cause lucky for us there was another place in Williamsburg that I had been wanting to try: Pies and Thighs, on South Fifth and Kent Street, right in the shadow of the Williamsburg Bridge. We had enough energy left to get over there, and as soon as we drove by the place, I knew I was gonna love it.

Pies and Thighs is a tiny kitchen tacked onto the back of the Rock Star bar, a dark, stale-beer smelling dive bar with a typically colorful Brooklyn men’s room:

The kitchen itself is hardly more than a closet, full of activity and great looking food. A delicious looking rhubarb pie was being assembled as we looked over the menu, spelled out with moveable letters on an old board:

The dining room of Pies and Thighs is a concrete yard, sporting red and white plaid cloths covering the tables, a nice looking smoker, razor wire and graphitti, against the dramatic backdrop of the Williamsburg bridge. It’s a great looking place, Brooklyn charm at its best.

We placed our order in the kitchen and the staff were very friendly. Everything looked good, and we ordered up a nice sampling.

It was damn hot (90 degrees) out back so we opted for the stale indoors of the bar, sipping on our sweet, refreshing and delicious Lemonade Iced Tea drinks. I anxiously awaited our food, and when it came I was not disappointed. I, of course, opted for the pulled pork sandwich, with a side of Okra Pie. Squidocto tried the Fried Chicken with Mac and Cheese, and Alissa ordered the Catfish and Cornbread, with Collards.

No one hesitated to dig in and we all sampled everything.

I thought the pulled pork was top notch. Smokey and moist and full of flavor, not drowned in BBQ sauce. The other side of the open bun was loaded with a minced coleslaw, that I found quite good. The pork and slaw mixed with the bun as you ate, merging into one fully enjoyable, but messy, porky treat. The okra pie was delicious–kind of like a quiche made from Okra, hominy, and cheese. A hit, even with Okra-naysayer, Squidocto. As for the other dishes, both the chicken and the catfish came out smoking hot and fried to perfection. I especially liked the Catfish which was sweet and rich with a nice cornmeal crust. The Cornbread itself was good,and definitely not Yankee-style-yellow-cake cornbread. The browned edge from heating it up on the griddle was a nice touch as well. The other sides were good too. The mac and cheese was good and no frills, dripped with tobasco sauce. The Collards were excellent, savory with leaves tender like butter. I made sure to help Alissa finish those off.

The one thing we regrettably did not try were the pies. I have to say they looked absolutely wonderful, but we were all just too full. I can guarantee they should not be missed, and warrant a trip to Pies and Thighs on their own. We will be back for pie, I am certain.

All I have to say is that Pies and Thighs is a great place. It is simple, well-executed, comfort food at its best, just like it should be and rarely is. If you find yourself in the area you owe it to yourself to stop in. Hell, if you are nowhere near there, you owe it to yourself to stop in.

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