We trade in trends here at Shallot central. Earlier, seltzer returned to the fray. Now, it's winter pot pies. Recently, I chatted with intriguing chefs about the classic comfort food. One ended up in my Men's Journal story (click on image to open and then again to enlarge). Here's his take on the dish--and look below for other pies to try.
OTHER PIES TO TRY
Too tired to cook? The following restaurant-grade pot pies have won our hearts and bellies.
Tavern at the Park (Chicago, IL): This new upscale pub, headed by classically trained Executive Chef John Hogan, serves a delectable braised chicken pot pie with shitake, oyster, and cremini mushrooms deglazed in potent Madeira wine for a brown thyme-infused stew. $17
Blue Velvet (Los Angeles, CA): Chef Kris Morningstar of this stylish LA spot serves two very unusual pies -- a Tempeh Pot Pie, with soy, mushrooms, carrots, parsnips and vegan pastry crust, as well as a Braised Rabbit Pot Pie with sherry cream, crispy sweetbreads, served with a rabbit terrine en croute. $30.
Tristan (Charleston, SC): This bold, globally influenced Charleston restaurant, led by Fat Duck alum Chef Ciaran Duffy, serves a Deconstructed Lobster Pot Pie featuring a whole 1 1/2 pound lobster, split in half, with a pot pie filling of lobster and vegetables poured over it, and topped with a piece of puff pastry. $23.
The Half King, New York , N.Y.: It's not gourmet in the fancy way, but the Beef and Guiness pot pie in an herb-flecked pastry shell at Sebastian Junger's NYC pub from Chef Gregory Baumel is all all about simplicity and authentic Irish nostalgia. A storm of savory perfection. $16