|About||Inspired by the Aussie savory pies , we create delicious gourmet pies, stacked high with incredible sides, coffee and treats.Catering available.|
|Food styles||Breakfast, British, Brunch, Delis, Diners, Fast Food, Indian/Pakistani, Soul Food, Southern, Vegan, Vegetarian|
|Restaurant specialties||Breakfast, Coffee, Dinner, Drinks, Lunch|
|Restaurant services||Delivery, Catering, Groups, Kids, Outdoor, Takeout, Walkins|
How it all started.
THE IDEA STARTED the night before Halloween in 2013 when Geri Chua invited a few friends for an early celebration of (yet) another birthday for Nick. She surprised him by ordering in some pies from Bronzed Aussie in downtown LA. The pies were good.
Nick left the next day on a trip to Abu Dhabi and Austin for the F1 races, and trackside at the Austin race he bought another couple of pies from the Boomerang Pie Company. These pies were also pretty darn good.
Nick got back to LA and he and Geri started thinking it would make a lot of sense to have pies available on the West side of LA.
They visited with Ryan and Jai at Pie Not in Costa Mesa (also makers of very good pies), and had a chat with Samantha at Bronzed Aussie to see if there were ways to work together. All good discussions. All nice people. All good pies. But it was clear that if we were going to make pies for West LA, we need to do it our way. In terms of flavors, ingredients, style, price and quality.
So we met with our friend Chef Joe Youkhan, who happens to be the greatest, smartest, chef on earth and told him we wanted to open a pie restaurant.
He thought we were nuts.
In March we wrote a business plan and we entered into an agreement with Sam & Dave at Vittoria coffee - because we knew we had to have the best coffee on earth.
In April we leased 668 square feet at 2510 Main Street, in Santa Monica. it was the recently moved Manchego restaurant space. Nick used to live and work within 1/8 of a mile of the location. He knew it was right.
In May we had Joe making lots of pies and sides and tastes. We knew we wanted to make truly great food. Our ambition was to give the Aussies (and the rest of the world who knew what an Aussie Pie was), "the best pie they had ever eaten". For the rest of our customers (90%), we wanted to give them remarkable food - and palace that they would feel comfortable to be at - alone, with their mates, and to make new mates..
We had our friends to tas