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Displaying all articles tagged:
Pig And Pie
Menus
11/29/2012
Pig & Pie Finally, Finally Serves Pork Pies
It’s the first time the place has served a non-sweet pie, despite being called Pig & Pie.
By
Jay Barmann
The Other Critics
11/1/2012
Miller Tries Out Sugoi Sushi and Elephant Sushi; Bauer Returns to Amber India
Also, Pig & Pie gets the Bargain Bites treatment in the Chron.
By
Jay Barmann
Lists
10/11/2012
Chubby Noodle, Pig & Pie, Wing Wings All Added to
Chron
’s Bargain
Also, CatHead’s BBQ makes the cut.
By
Jay Barmann
The Other Critics
8/17/2012
Hirsch Addicted to Pig & Pie; Miller Warmly Welcomes Plaj
By
Leanne Maxwell
Lists
8/1/2012
Josh Sens Sings the Praises of Gioia Pizzeria, Izakaya Yuzuki, FuseBox, and More
He does a big round up of “where to eat now.”
By
Jay Barmann
Openings
6/29/2012
First Look at Pig & Pie, Open Today on 24th Street
It’s all about sausage, and sweet pies.
By
Jay Barmann
Previews
6/25/2012
Pig and Pie Not Open Just Yet; Hoping For Later This Week
Pig and Pie owner Miles Pickering hopes to officially open their doors later this week.
By
Leanne Maxwell
Previews
6/12/2012
Pig & Pie Set to Open By the End of the Month
They’re hoping to be open by Sunday, June 24.
By
Jay Barmann
Previews
5/8/2012
Mission Blow-Up: Central Kitchen to Open Thursday; West of Pecos Delayed Until
There are about ten new things opening in the coming months, with two coming this week.
By
Jay Barmann
Previews
5/1/2012
Pig and Pie Due This Month on 24th
More sausage is on its way to the Mission.
By
Jay Barmann
Pre-Previews
1/17/2012
20 Spot Moving Into Former Record Store on 20th [Updated]
By
Jay Barmann
Previews
9/14/2011
Pig & Pie Owners Will Keep Discolandia Sign Intact
The new owners will add an awning with the new name.
By
Jay Barmann
Pre-Previews
7/29/2011
Sausages Will Star at Pig & Pie, Opening In Late Fall
House-made sausages of many varieties, as well as pie and ice cream, will be the menu’s focus.
By
Jay Barmann
Previews
7/19/2011
Pig and Pie On Its Way on 24th Street
Details are few. But we hope to know more.
By
Jay Barmann