PIE NIGHT IS BACK!
PIE NIGHT IS BACK!
Once a year, we celebrate the arrival of autumn (and the start of pie season!) with our annual Pie Nights. Enjoy unlimited slices of our 10 different homemade pies, including both sweet and savory options, along with a glass of a specialty cocktail that we’ll top off for your throughout the evening, ice cream to make your slices à la mode, and a few more surprises along the way.
Tickets launch on Friday, September 20, 2019 at 12pm PT via RESY.
CLICK HERE FOR TICKETS!
PIE NIGHT 2019 DATES
Tuesday, October 8th
Wednesday, October 9th
Thursday, October 10th
Friday, October 11th
Select your preferred 90-minute session:
189 by Dominique Ansel
189 The Grove Drive
Price: $59 per person
(plus service + tax)
Tickets are limited to 6 per person
OUR PIE NIGHT MENU
Salted Caramel Apple Pie
our Pie Night clas
Yuzu & Fresh Blueberry Pie
with homemade yuzu curd, blueberry compote, brûléed meringue, and fresh blueberries in a hand-crimped golden crust
Strawberry Rhubarb Cheesecake Pie
with farmers market strawberries, strawberry rhubarb jam, strawberry mousse, and creamy ricotta cheesecake in a classic flaky pie crust
Wolfgang Puck’s Chocolate Cream Pie
filled with silky chocolate cream and topped high with light-as-air vanilla Chantilly, finished with dark chocolate shavings
Ruth Reichl’s Sour Cherry Crostata
filled with sour cherries and a hint of lemon zest in a crisp cookie-like demerara crust
Harvest Squash, Blistered Cherry Tomato, & Lemon Ricotta Pie
with ribbons of yellow squash and green zucchini, blistered cherry tomatoes, silky lemon ricotta
Spinach, Artichoke, Cheddar, & Feta Pie
creamy spinach artichoke dip made with garlic-sautéed baby spinach, fresh artichoke hearts, caramelized onions, melted cheddar, and crumbly feta
Slow-Cooked Pork Al Pastor & Roasted Pineapple Pie
with tender slow-cooked pork al pastor, spit-roasted golden pineapple, yellow corn, tomato, chiles, and a squeeze of fresh lime
Aaron Franklin’s Brisket Shepherd’s Pie
tender beef brisket slow-cooked with Bordeaux, Worcestershire, and rosemary, topped with garlic mashed Yukon gold potatoes and pickled fennel
Jesse Tyler Ferguson’s Green Chile Chicken Pot Pie
with slow-braised chicken thighs, New Mexico hatch green chiles, potatoes, peas, carrots, & celery in a homestyle flaky pie crust