Pies And Thighs New York

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About The Waiting Time

How to Make the Best Fried Chicken in New York

They do not accept reservations. So if you go after 5pm, please expect the long waiting line. And there is not a waiting area indoor and benches outside is only for 3 or 4 people.

Hence be prepared to stand and wait. If you dont like it, please go early or dont go there hungry.

The long waiting line can be always a negative point when you visit restaurants. However at Pies & Thighs, the staffs treat you enough well not to let any complaints occur.

Must Get Donuts To Go

For eating there, Fried Chicken and some desserts are more than enough. So why not bring back some donuts to your friends, family or work? They will thank you!

They have 5 types of donuts and they are moist, fluffy and rightly sweet.

All of them should not be missed, however Butter Pecan Crunch is the winner. This has s nice texture and is addictive. It can be recommended to guys who are not that into desserts.

How Pies N Thighs Survived And Thrived In The Pandemic

When Pies n Thighs first opened in South Williamsburg in 2006, it was the prototype of an irreverent Brooklyn restaurant selling top-notch food with a generous side of good time vibes. Over the years, the restaurants critically-acclaimed crispy fried chicken, butter-studded biscuits and donuts as big as your face remained a reassuring constant in an ever-changing neighborhood. But since the onset of the pandemic last spring, co-owners Sarah Sanneh and Carolyn Bane, like every other restaurant owner, have been creatively working to keep Pies n Thighs alive. When the city shut down, we had no idea what the next couple of months were going to hold. We were trying to figure out what our path was, recalled Sanneh.

That path turned out to be a mixed model of takeout and mutual aidcash donations from customers and corporate or government grants that subsidized meals for frontline workers and at-risk communities in the neighborhood. The money covered the restaurants food and operating costs, which kept the kitchen staff employed and cooking, and it sent nourishing meals to those who needed them. Sanneh and Bane started the effort by adding an option for customers to donate a meal on their website they made the first customer-funded delivery to Woodhull Hospital in Williamsburg on March 26th, just days after the shutdown.

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New Yorkamazing Fried Chicken Pies & Thighs


When you take a trip to New York, do not let it end only in Manhattan. There is a true gem in Brooklyn which worth traveling for.

The place is called Pies n Thighs, which is a restaurant offering Southern food with twists of Mexican. You can enjoy both savor foods and desserts there.

Their signature menu, Fried Chicken, definitely goes beyond your expectation and you will love it!

Recipe: Apple Pie From Pies ‘n’ Thighs


Sarah Sanneh, co-owner of the Brooklyn restaurant Pies ‘n’ Thighs , offers “Sunday Morning” viewers her recipe for a classic all-American treat, and a stalwart on her menu: apple pie.

To watch an apple pie tutorial by Sarah Sanneh, click on the video player below:

Pies ‘n’ Thighs Apple Pie

2¾ cups all-purpose flour2 Tablespoons sugar8 oz or 2 sticks European low water unsalted butter, cubed and frozen mixed with1 Tablespoon all-purpose flour½ cup + 1 Tablespoon cold tap water

Egg Wash for Crust

1 Tablespoon milk, cream or water


Mix flour, sugar and salt together in a bowl.

Put your frozen, flour-coated butter in the bowl of your robot coupe, along with 1 cup flour mix . Butter should be pebbly like a stoney beach that’s uncomfortable to walk on .

Pour the butter mix back into the flour and put the whole thing in the fridge to rest for at least 30 min.

Add ice water to your butter/flour mix. It should be barely hydrated. Quickly smoosh into 2 balls. Wrap the balls tightly in plastic wrap. Force it together into a large disk using your tabletop. Your dough will be more obliging when you want to roll it into a crust if it’s starting in a disk than a ball. Put dough disks back in the fridge for an hour to hydrate and chill.

Apple Filling

2½ lbs Granny Smith apples, peeled and cored1 cup sugar cup light brown sugar¼ cup soft butter10 grates on a microplane or teaspoon nutmeg2 Tablespoons lemon juice1 ½ teaspoon korintje cinnamon



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Pies And Thighs But Not In The Same Place

Pies n Thighs is still closed. After shuttering in January, 2008, the restaurant hasnt been able to set up in the larger Williamsburg space it rented that March thanks to a familiar litany of real estate problems . But right now you can taste some of what youve been missing: Carolyn Bane, one of the co-owners, is working in the kitchen of Robertas in Bushwick, and her fried chicken is on the menu.

I had the dish earlier this week, two thighs plus slaw and baked beans with guanciale . Its some of the best fried chicken north of the South, crunchy, moist and light. Its a crispy fix that doesnt send you over the deep-fried edge.

Ms. Bane told me she follows two simple rules. One, she brines the chicken instead of soaking it in buttermilk. And two, she makes sure the oil is plenty hot.

Unfortunately, the Pies n Thighs Diaspora isnt going to end any time soon. Sarah Buck, another co-owner, is now working under Christina Tosi at Momofuku Milk Bar, and Erica Geldzahler, the third partner, is waiting out the summer in Copenhagen.

But the restaurants status is still being tracked on the blogosphere, and in the brick-and-mortar world.

People ask me every time I walk down the street, Ms. Buck told me. I wish I had some real information to give them.

Until then, theres the fried chicken at Robertas.

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