So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.
This week, we are enjoying a slice of the sweet life. That’s because we have officially declared that it’s pie season. To help you celebrate, we’ve rounded up the ten best from around town.
Wanna wedge to take off the edge? Then stop by on Fridays to indulge in pastry chef, Sean Sasser’s, Banana Crème Pie pimped out with caramelized milk jam, whipped cream and chocolate shavings.
Princess of pastry, Tiffany MacIsaac, turns out a mouthwatering selection of pies. During the summer months, we’re more than a little partial to her slightly tart, definitely sweet Strawberry-Rhubarb.
Jeff Black is particular about his pecans. The oysteria’s owner sources nuts from the Brazos River region in Texas, which go into the boozy bourbon and rum-infused custard of the pecan pie.
Have you ever heard of anything more amazing than a pie CSA? Yeah, we couldn’t think of anything either. Flavors change weekly, but we’re currently digging the Salted Caramel Apple.
Farmers Fishers Bakers
To get a picture of the Virginia Peanut Butter Mousse Pie, first imagine a Reese’s Cup in pie form. Then add peanut caramel brittle, a graham cracker crust and a floret of whipped cream. Satisfied smiles included at no extra cost.
Tatted up rocker-turned-baker, Rodney Henry, whips up over a dozen sweet circles. Lemon Chess made with buttermilk for tang, zest for zip and cornmeal for texture is tops in our book.
The brunch menu on Saturdays and Sundays always features a crusty cast of seasonal pies by pastry chef, Brittany Frick. Flavors are always changing, but order the tart, sassy blackberry if it’s available.
Baked & Wired
With a clock permanently stuck at 4:20, it’s no surprise that this bakery-coffee shop excels at matchless munchies. The Blueberry Ginger Pie pocketed in a double crust is psychologically addictive, though it has not yet been proven to be physically addictive.
Blue Duck Tavern
There are few foodstuffs more American than apple pie. Pastry chef, Peter Brett, makes his country proud with this Granny Smith powered version, which comes drizzled with apricot glaze and a scoop of house-made vanilla bean ice cream.
To make the show stopping peach crumb, a flaky crust is filled with half moons of the sweet stone fruit then blanketed with a rich buttercrumb topping. It goes down well with a glass of ice cold milk.
Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below or hit me up on Twitter @nevinmartell.