DAK Pie Night 2019

PIE NIGHT IS BACK!

Pie Night is BACK at Dominique Ansel Kitchen! We’re kicking off autumn (and the start of pie season!) with our annual tradition. Enjoy unlimited slices of pie – 10 kinds including sweet and savory! – plus, our team will go around with buckets of ice cream to make your sweet slices à la mode. And don’t forget the drinks: we’ll serve up a special craft cocktail (we’ll top it off for you throughout the night!), and there’s warm mulled cider to take home too.

This year is extra special as we’ve asked some of our chef friends and industry leaders to share their favorite pie recipes with us as part of the pie line-up – including Martha Stewart, Jean-Georges Vongerichten, Ruth Reichl, Danny Meyer, and Aaron Franklin.

Tickets Launch FRIDAY, August 30th at 12pm at pienight.dominiqueanselkitchen.com (via Resy)

(PRO TIP: Make sire to sign up for a Resy account and be logged in for faster checkout.)

PIE NIGHT 2019 DATES

Tues 9/10, Wed 9/11, Thurs 9/12
Tues 9/17, Wed 9/18, Thurs 9/19
Tues 9/24, Wed 9/25, Thurs 9/26
Tues 10/1, Wed 10/2, Thurs 10/3

TIMES

Select your preferred 1-hour session:
7:00pm-8:00pm
8:15pm-9:15pm
9:30pm-10:30pm

Price: $59 per person
(plus service + tax)
Tickets are limited to 4 per person

OUR PIE NIGHT MENU 2019

Orange Blossom Ruffled Milk Pie
with orange blossom custard, a hint of cinnamon and wildflower honey, in a crispy phyllo crust

Salted Caramel Apple Pie
our Pie Night classic, with caramelized autumn orchard Gala apples and gooey soft caramel in a lattice-topped pie crust

Martha Stewart’s Upside Down Lemon Meringue Pie
creamy homemade lemon curd set in a pillowy meringue “crust,” topped with dollops of Chantilly cream and fresh lime zest

Danny Meyer’s Chocolate Cream Pie
silky chocolate topped high with airy Chantilly cream, handmade dark and milk chocolate “feathers,” and a touch of Maldon sea salt

Ruth Reichl’s Sour Cherry Crostata
filled with sour cherries and a hint of lemon zest in a crisp cookie-like demerara crust

Spanakopita Pie
with garlic-sautéed baby spinach, fresh ricotta, feta, and nutmeg, framed within a crunchy and crisp phyllo crust

Boudin Blanc & Roasted Mushroom Pie
with boudin blanc handmade by Aurelien Dufour in NYC, slow-roasted button mushrooms sautéed with garlic, onion, and a splash of sherry, in a golden pie crust

Homestyle Braised Chicken & Bacon Pot Pie
with slow-braised chicken thighs, bacon, tender fresh vegetables (carrots, onions, peas, celery, and potatoes), and a hint of Chardonnay, in a homestyle flaky biscuit-topped pie crust

Jean-Georges Vongerichten’s Alsatian Onion Tart
slowly caramelized Vidalia onions in Chardonnay with silky béchamel, topped with Gruyère and pickled white onion

Aaron Franklin’s Brisket Shepherd’s Pie
tender beef brisket slow-cooked with Bordeaux, Worcestershire, and rosemary, topped with garlic mashed Yukon gold potatoes and pickled fennel

TICKET INFO

Please note tickets are ONLY available via the link above and on the Resy app, and are not available for purchase on the Dominique Ansel Kitchen website or by calling/emailing us.

Tickets are final sale and non-refundable.  Just like a concert or sporting event, once tickets are purchased, we do not accept cancellations. Please note we are unable to accommodate any dietary restrictions or substitutions (including vegetarian & vegan) as the pie menu is a set menu, and some dishes contain alcohol. Must be 21+ to drink.

For more information about our ticketing policies, please check out our FAQ’s below: