And now for something completely different!
This Sunday, a pop-up dessert shop called Street Sweets will be setting up somewhere in the Lower Haight, bringing chocolates, ice cream, cookies and more to our largely sweets-deprived neck of the woods.
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On Sunday, I was lucky enough to be invited to help judge a pie baking contest at the Divisadero Farmers Market. Today I’ve got some pics from the event for you — plus the winning recipe!
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When our favorite New Mexican eatery, Green Chile Kitchen, relocated to McAllister and Baker last November, we were left to wonder what would take its place. Four months later, we finally have our answer.
Introducing Chile Pies (& Ice Cream), an offshoot of G.C.K. that opened on Wednesday, serving up both sweet and savory delicacies with a distinctly New Mexican flavor. The menu, which will likely rotate with the seasons, currently includes such creations as Lemon Buttermilk Pie, Peach Galette, Frito Pie, and the signature — wait for it — Green Chile Apple Pie with Walnuts and a Cheddar Crust Served a la Mode with Red Chile Honey Drizzle.
Yeah.
If pies ain’t your thing, they also have ice cream, including soft serve from Straus Family Creamery, organic flavors from our buddies Three Twins, and vegan varieties from Mission-based Cafe Gratitude. There’s organic coffee, too.
True, Chile Pies is at Baker and Fulton, which isn’t exactly the Lower Haight. But next time you’ve got a hardcore hankering for pie, or a homesick houseguest from Albuquerque, we think it’s worth the stroll.
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