We’re creeping into fall, which means peak pie season—and no one dives headfirst into pie season like Dominique Ansel. The world-famous pastry chef’s all-you-can-eat Pie Night is back, and this year, the menu looks, well… well-rounded. (Ba-dum ching.)
Every ticket includes unlimited slices of 10 different pies, including sweet and savory options from Ansel, his 189 by Dominique Ansel team and few other lauded chefs (ahem, Wolfgang Puck and BBQ champ Aaron Franklin) for good measure. And, oh yes, there will be ice cream.
For the second annual pie celebration, you’ll be heading to the pastry legend’s restaurant in the Grove and satisfying your sweet tooth with house concoctions such as salted caramel apple pie with soft caramel in a lattice-topped crust; a fruity, tart pie featuring yuzu curd, blueberry compote, brûléed meringue and fresh blueberries; and a strawberry rhubarb cheesecake pie (pictured) made with farmers market strawberries, strawberry-and-rhubarb jam, strawberry mousse and a base of ricotta cheesecake. Ansel’s savory takes include harvest squash with lemon ricotta; a slow-cooked–pork al pastor pie; and a spinach-and-artichoke–dip pie involving caramelized onions, feta and cheddar.
Don’t sleep on the guest-recipe options, which mean business. There’s Wolfgang Puck’s chocolate cream pie; Ruth Reichl’s sour cherry crostata; Aaron Franklin’s brisket shepherd’s pie topped with pickled fennel; and Jesse Tyler Ferguson’s green-chili chicken pot pie.
Like we said, no one does pie season quite like Dominique Ansel.
Reservations run $59 per guest, with seating choice of either 6–7:30pm or 8–9:30pm.