[PIE] Thank the Aussies for this exhaustively local, seasonal, organic pie endeavor—specifically Aussie Christopher Powell, who had a hunger to capitalize on America’s sad, puzzling lack of savory, crusted vittles. He and wife Sarah Curtis-Fawley bake their pies ($6.50 each) fresh each morning in their light-filled open kitchen. Order everything from hearty beef pies sweetened up with Laurelwood stout to Moroccan chickpea pies and sausage rolls, and eat ‘em steaming hot in the small dining room. Or, take them to go cold, or buy them frozen for 10 percent off. Invest in the creamy, chile-laced Thai green curry chicken pies in bulk—they’re that good.
Grocery list: I already told you. Get that Thai curry pie, stat.