photo by Janet Wilson
Wayne and I finally made it downtown to experience the Fork & Pie Bar. It is at 811 Market Street (I understand a Quiznos was previously located at the address). Being a fan of pot pies, we had been looking forward to giving them a try. It’s an elongated space with seating down one wall, stools along the front window, and at the counter. They were certainly busy for a Tuesday afternoon, so I’ll take that as a good sign.
We decided to celebrate the downtown area on July 3. After parking near the Aquarium, we walked the approximate six blocks to Fork & Pie Bar (might as well work in some exercise while you’re at it). I knew I would be ordering the Chicken Pot Pie! Wayne ordered the Pulled Pork B-B-Q Pie. The dessert pie was decided on by the process of elimination. He doesn’t care for Blueberry, Cherry, Chocolate, or Banana Pies and I really don’t care for Apple Pies (I know, seems un-American), so the only thing left was Pecan.
It takes a bit of time to be served since they are baking your pie – so don’t be in a rush! The pies are the little 4” variety; a perfect personal size. You also get a side with your entrée pie. I didn’t find out until later that they also have “mini-pies” for dessert. If I had known that I could have tried that Chocolate Chess and he could have had his Apple!
Fork & Pie also offers several appetizers for those who need a bit more than the 4” pie – but they are all healthy ones – hummus; homemade cucumber Taziki sauce, and creamy spinach and artichoke dip, all served with pita bread and carrots. Other entrée pies include the Quiche of the day, a special (which was Mac & Cheese on our visit), Veggies, Mexican, Shepherd’s Pie, Spinach Orzo and Tuscan Chicken.
The pies were delivered piping hot! I absolutely loved the top crust on my pie. It was perfectly browned with a slight crispness. It appeared that it might have been coated with maybe an egg wash as it had a finished shine – but it could have been something else – maybe a “secret” ingredient. Inside my pie were plenty of veggies such as potatoes, carrots and peas with grilled chicken. Wayne’s pie was, just as it says, pulled pork, topped with a brown sugar barbecue sauce and a sweet cornbread crust. I wouldn’t like that as I do not like “sweet” cornbread! Wayne does, but he thought the crust was too dry. He loved the barbeque inside, just not the crust.
As my side, I chose the avocado salad. It was very good, but not what I was expecting. It was actually more like guacamole.
The pecan pie was awesome!! Only issue with it was that since it was warm and topped with ice cream, and they brought it when they delivered the pot pies, the ice cream was melted by the time we got to it. Maybe next time we should wait about ordering – but then that would make us have to pay twice since you have to pay when you order.
Hours are Monday through Thursday, 11 a.m.-9 p.m., Friday and Saturday, until 11 p.m., and Sunday, from 10 a.m.-2 p.m. Fork & Pie is another locally owned business, using local ingredients, for us to support. We’ll definitely go back for another visit.
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photo by Janet Wilson