Pies ‘n’ Thighs

Pies ’n’ Thighs dates to 2006, when its talented cooks famously joined forces in the back of a scrappy bar and intuitively split the difference between hipster diner food and matter-of-fact Southern bona fides. At the more conventional space to which it relocated, the overall aesthetic is practically grandfathered in among the neighborhood’s glass-towered hypergentrification, and has elevated the fried-chicken box — spiced with little more than cayenne, paprika, and salt — into something of a new classic. The ratio of well-seasoned, steamy meat to craggy crust has remained the same, along with the generous portions.