Pies ’n’ Thighs started in 2006, in the shadow of the Williamsburg Bridge. We took over a beer storage closet and transformed it into a tiny kitchen with six stools, serving huge donuts, two-napkin smoked pork sandwiches and salty, crispy fried chicken. The New York Times called the pies and the thighs “…a compelling combination, well executed and put forth with real heart—the sort of restaurant that’s hard to find, especially in the big city, but easy to love once found.”
We believe that comfort food speaks to everyone. We met as cooks at Diner, a nearby Brooklyn institution that has been the parent restaurant of many local favorites. We are inspired by classic American dishes, Mexican and Californian cuisine, and the Slow Food movement’s attention to ingredients.
We have been awarded Best Donut in New York by New York, Best Biscuits in New York by the New York Daily News, and Best Apple Pie and Best Fried Chicken in national surveys by Food & Wine and Bon Appétit.