10 Savory Pies for Surviving Polar Vortex II: Vortlectric Boogaloo
Baked in a dish or swaddled by a crust, savory pies are essentially just self-contained stews -- and you already know our feelings about those. Now that the polar vortex's creepy uncle has descended upon us, city dwellers are bound to be a bit uncomfortable. But rather than cashing in on that regression therapy Groupon discount, have yourself a good old-fashioned cold weather pie cry. With temperatures dropping, it's only natural to want to indulge your inner carnivore, and the dishes listed here should do a fine job providing an internal defense against winter's worst.
chicken "pop" pie from the now-defunct Popover Cafe ChipShop
10. ChipShop, 129 Atlantic Avenue, Brooklyn; 718-855-7775
Deep frying goes gonzo at the flagship location of this Brooklyn restaurant mini-chain specializing in fish and chips and other UK fare. There's a time and a place for fried cherry pies and battered chocolate confections, but for a hearty meal that warms right to the core, look no further than the steak and kidney pie. There's an offal-less steak pie on the menu as well, but the kidneys add a wonderful iron undercurrent to the thickened stock that coats each piece of meat. Like a beefy warrior lording over its fallen starch enemies, the pie sits atop a pile of the shop's excellent thick-cut chips.
9. Tanoreen, 7523 Third Avenue, Brooklyn; 718-748-5600
Rawia Bishara's Bay Ridge favorite is beloved for its bold flavors rooted in the foundations of Middle Eastern and Mediterranean cuisines. But beyond the delectable dips, spreads, and grilled meats are a number of fun and ultimately successful tangential dishes like shawarma sliders and a bronzed brick of shepherd's pie. A browned layer of garlic mashed potatoes hides cumin-spiced lamb mixed with chopped almonds. It's hearty without being overly rich, and an accompanying side salad helps lighten things further. You might even have room for dessert.
Ed's Lobster Bar
8. Ed's Lobster Bar, 222 Lafayette Street, 212-343-3236
Crustacean czar Ed McFarland serves his lobster pot pie in a miniature cast iron cauldron. Hit with a dusting of black truffle salt prior to baking in the oven, the steamed lobster chunks work their osmotic magic on the stew, melding with mushrooms flambeed in sherry. Cracking into the engorged disc of puff pastry that tops the dish begins a dangerous race to the finish that only you and your mouth can complete.