A little bit of paint and wood goes a longggg way at the re-imaged Ay Caramba which debuts tomorrow as The Pie Hole. Sean Brennan formerly FOH at Eveleigh plus partners Matthew Heffner, and his mother, Rebecca Grasley are continuing the Los Angeles sweet and savory pie trend with their small cafe located just across the street from Wurstkuche.
For now sweet pies are available by the slice, savory pies are served individually, and these selections will change daily with the seasons. A few non-pie extras include Pie Tarts (aka pop tarts), whoopie pies, and a Spanish-style pastry with chocolate and caramel. Executive chef Adrianna Sullivan boasts quite the resume - having spent time at Providence, MB Post, Water Grill, Eveleigh, and Nickel Diner - she will execute Rebecca's family recipes listed down below.
Decor-wise, the space is small, simple, and uncluttered. All three partners collaborated on the vision and together they hand-built the cafe's tables and wooden surfaces from mostly reclaimed wood and re-purposed materials.
There's coffee and artisanal cane sugar sodas to drink, hours of operation run 10AM-9PM Tue-Thu, 10AM-11PM Fri and Sat, 10AM-6PM Sun.
-Becky's Apple Pie
-Peanut Butter Pretzel
-Lemon Curd Meringue
-Southern Confetti (pecan-coconut-graham cracker)
-Carnitas hand pie
-Mac and Cheese
Other dessert items:
-Pie Tarts- Apple Butter
-Crustada (Spanish style pastry) -chocolate with bourbon caramel
-Whoopie pies- carrot cake
Custom roast private label 'Pie Hole Blend'
-all shots are 'double ristretto'
-affogato (old school italian-double shot pulled over vanilla ice cream)
-caffe con panna (shot of espresso with dollop of home made whipped cream)
·The Pie Hole Brings Sweet and Savory Pies to the Arts District [~ELA~]