Bakery: 323.601.1167 Restaurant: 323.602.0096

Events

ticket Ticket Required
20191029

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

TIMES

Select your preferred 90-minute session:
6:00pm-7:30pm
or
8:00pm-9:30pm

WHERE

189 by Dominique Ansel
189 The Grove Drive
2nd Floor
Los Angeles

TICKET INFO

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 classic, with caramelized autumn orchard Gala apples and gooey soft caramel in a lattice-topped pie crust

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

 

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