Saturday, June 24, 2006

The Upper Crust

It's my birthday weekend, so we've been doing things that I love, like sleeping in, flying kites, and going to Pryde's in Westport to spend my gift certificate from the in-laws. We typically go to Pryde's twice a year at the very least, to cash in gift certificates and wander around, drinking coffee and trying to figure out which gadgets we've been so selflessly doing without for the past six months. We don't make lists or organize our trips there at all - there's lots of indecision, discovery, oohing and aahing. Pryde's is, undoubtedly, one of my favorite places in the city.

The only way Pryde's could've gotten better: fresh pie.

On Fridays and Saturdays from 10 to 6 in the lower level, stop in at the Upper Crust, where the smell of fresh pie will make you feel like you've just stumbled upon a very special secret. Pat and Jan, mother and daughter, make fresh pies (mini $6, full size $15), quiche, apple dumplings, and, on the day we visited, frosted banana cookies.

I'm a sucker for anything Strawberry Rhubarb, so we took home a mini for the two of us. It tasted as good as it looks. The crust was sprinkled with sugar and held its own against the tart filling. It was flaky and good.

The Upper Crust
lower level of Pryde's Old Westport
115 Westport Rd.

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