This pork pie and I go way back. Flash back to last summer when, serendipitously, I discover that Bedford Cheese Shop is carrying savory pies on the weekends. I become addicted and go through most of the flavors: tomato, corn, spicy chicken. I even take the pies with me to the champagne picnics I host in the park. Then a bomb is dropped. Just as I am about to write about these delightful snacks, I am told that the pie maker is about to open up a restaurant and will no longer be making pies for the shop. But all’s well that ends well: This new restaurant will be even closer to my home. I wait and wait for Nate Smith and his wife, Sophie, the pie maker, to open their Allswell.

Flash forward to present day: A few months after Allswell opens, the pork pie ($3) pops up on the dinner menu. It’s a cocktail-size pie that any martini would be happy to date. The pie is so rich and opulent with herbs and spice and a kick. The buttery pie crust makes it doubly decadent and triply crusty. I often go in for dinner and bring one back for breakfast with coffee in the morning…