"The buzzy Noho restaurant and bakery will offer two pies for Thanksgiving, drawing from its French culinary heritage and pastry chef Scott Cioe’s New England upbringing and attention to technique. Both pies employ a time- and labor-intensive, enriched pate brisee crust. The apple cider lattice pie uses both red and green apples to balance sweet and tart notes, and the maple-pumpkin pie is topped with a whipped panna cotta. Pies are available for $60 each." - Eater Staff, John Tsung
