BEST PIES - 2013
It must have taken some brass balls to open up a shop that sells nothing but pies at the tail end of the Great Recession, so if supporting the gumption of the lovely young ladies behind Emporium Pies isn't enough to get you in the door of their Victorian bungalow on Bishop Avenue, perhaps the "Smooth Operator" will. It has a silk chocolate filling and a pretzel crust that provides a delectable salty counterbalance to the sweet. Chocolate not your thing? How about the "Drunken Nut" — bourbon pecan with a shortbread crust? Or "Lord of the Pies," a deep-dish apple and cinnamon-streusel pie? If you're dining on Bishop, there is no finer postprandial delight than a made-from-scratch pie.