Pies-n-Thighs

As we eagerly await the all-new Pies-n-Thighs opening—the now year-long renovation should end between the twin holiday poles of Thanksgiving and Christmas—we present our original review below:

Real southern-style cooking by Stephen Tanner and Sarah Buck. We haven't experienced this much ambiance since eatin' BBQ in rural Oklahoma off I-10. In particular, the black-eyed peas are great, the fried chicken superb, the pulled pork delicious, and the pork hash even more delicious. You definitely want to try the pork box, a phenomenal pile of pulled pork atop a nicely toasted bun with elegant pickle spears and slaw. The mac and cheese, wonderfully spicy with a ton of cayenne pepper, is the perfect accompaniment. While the tiny storefront interior is rather quirky (think shotgun shack), two binders on the shelf about pastry tip you off that a mad genius lurks behind the stove, and the wares set before you will definitely satisfy. Enjoy those biscuits! Finish off your meal with some rhubarb or apple pie, the lattices of which will tempt you from the moment you set eyes upon them! There are also Rice Krispie treats, if you must.