The potpie has gone from a menu afterthought to front and center at the new Fork & Pie Bar across from Miller Plaza.
Fork & Pie offers nine savory pies and six dessert pies on its online menu. The website said the pies are 8-inch round personal pies. I called in for the Veggie Pot Pie, and a co-worker ordered the Chicken Pot Pie. Both were served in 4-inch pie tins. I called back later to check on the discrepancy and was told the large pies are actually 9 inches and the personal pies are 4 and that the website would be corrected.
I picked the avocado salad from the choice of sides. Also available are a side salad, apple bacon slaw, garlic dill potatoes, kettle chips, mashed sweet potatoes topped with pecans and cinnamon, and spicy mac 'n' cheese.
The Veggie Pot Pie was a blend of squash, zucchini, peas and carrots. The crust was thick and doughy and nicely browned on top. Unless my taste buds deceived me, olive oil tied everything together.
My co-worker said her Chicken Pot Pie lacked flavor.
The salad came with lots of chunks of tomatoes and red onions and, like the pie, it was simple and good. The two items went together well, and it was enough food for lunch.
Other choices include Shepherd's Pie, Shrimp & Grits Pie, Pulled Pork BBQ, Tuscan Chicken, Mexican Cantina, Spinach Orzo and the Quiche du Jour.
On the sweet side of the menu are apple, banana, blueberry, cherry, pecan and chocolate chess pies.
Contact Barry Courter at email@example.com or 423-757-6354.
Barry Courter is staff reporter and columnist for the Times Free Press. He started his journalism career at the Chattanooga News-Free Press in 1987. He covers primarily entertainment and events for ChattanoogaNow, as well as feature stories for the Life section. Born in Lafayette, Ind., Barry has lived in Chattanooga since 1968. He graduated from Notre Dame High School and the University of Tennessee at Chattanooga with a degree in broadcast journalism. He previously was ...