Starbucks may still be holding out on its Pumpkin Spice Latte, but one sure sign of fall is coming: Dominique Ansel Kitchen’s pies are back.
This year’s lineup features nine sweet and savory pies, all of them still almost too pretty to eat. Gone is the sensational Dark Meat Chicken Pot Pie, but it’s hard to complain when in its place is a summer-extending Old Bay Crab Pot Pie.
On the sweet side are the essential Harvest Apple Pie and the creamsicle-in-a-crust Honey Clementine Orange Blossom Cream Pie with fresh honeycomb.
Here’s the full list of pies, all priced between $48 and $50 and available for preorder now:
Salted Caramel Rosemary Peanut Butter Pie with Chantilly cream and roasted peanut brittle in a chocolate sablé crust
Honey Clementine Orange Blossom Cream Pie with fresh honeycomb
Chocolate Horchata Pie with chocolate ganache, chocolate mousse and horchata mousse
Harvest Apple Pie with Honeycrisp apples and salted caramel
Blackberry Plum Almond Pie with almond cream and blackberry jam
Wine-Braised Oxtail Pie with slow-cooked radishes, carrots, celery, and onions
Old Bay Crab Pot Pie with corn, onion, and red bell pepper succotash and a splash of brandy
Tarragon Mushroom Cottage Pie with herbed button mushrooms, and creamy parsnip, potato parmesan mash
Black Forest Ham & Fontina Pie with caramelized onions and chives
Also back for a third year is Pie Night, when Ansel’s team serves up as many slices of all the pies you can eat in an hour. The pies are served buffet style — popular pies, especially the savory selections, do run out, so choose your slices wisely — with mulled wine (also unlimited) and homemade ice cream for some à la mode action.
Just in case you managed to leave some room, Ansel’s team will send you off with a little something for the road home.
What began as three nights of unlimited pie tastings has grown to six nights this year, with three time slots each. All Pie Nights fall on Wednesdays and Thursdays — Sept. 13-14, Sept. 20-21 and Sept. 27-28 — with time slots from 7-8 p.m., 8:15-9:15 p.m. and 9:30-10:30 p.m.
Tickets are $50 and go on sale on Monday, Aug. 28 at noon. They will sell out immediately, but one way to get an edge is by signing up for an account with the restaurant reservation service Resy and be logged in to check out faster.
