Pies 'N' Thighs Will Soon Open Second Location on LES

Pies 'N' Thighs Will Soon Open Second Location on LES
Winnie Au

Soon, Manhattanites won't have to trek out to Brooklyn for a taste of Pies 'N' Thighs (166 South 4th Street, Brooklyn; 347-529-6090) fried chicken. Next week, the Williamsburg eatery is set to open its second outpost, this one on the Lower East Side (43 Canal Street, 212-413-PIES).

While the team isn't sure exactly which day the shop will open, partner Sarah Sanneh says it will be late in the week.

The storefront will follow the philosophy of its predecessor with high-quality, homemade versions of American comfort food, but it will differ in some ways. The beloved chicken biscuits, fried chicken, and catfish will be on the menu. The pork, however, will be replaced with rotating dinner entrees like chicken soup with chicken dumplings, a Reuben, a patty melt, and chicken-fried steak. The team has also been working on a sour cream doughnut that will only be available at the Canal location. "We've been in r&d with that for a while now," says Sanneh. "It's coming down to the last minute, but we're still tinkering with it, figuring out how to keep it."

As far as the actual space goes, it will mimic the vibe of the Williamsburg location; however, it won't be as large. There will be a lunch counter to one side, with some tables across from it, as well as a room with a skylight in the back.

Although the team remains grateful Pies 'N' Thighs has become a local (and now tourist) favorite in what was once the unpopulated south side of Williamsburg, they'd been considering expansion for a while. "We've been talking about opening another location for a long time," says Sanneh. "Being a neighborhood restaurant in Williamsburg, it doesn't feel like it's the only place we could be part of the community."

After looking around for quite some time, the partners chose to remain close to home. "I live in the neighborhood," says Sanneh. "I love the location; it's a little funky. It's a cool neighborhood to be a part of."

Delivery will also come online sometime in the next few weeks.

Follow Sara Ventiera on Twitter, @saraventiera.




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