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PotPie Restaurant Review: It’s nearly impossible to dine at a restaurant named PotPie and not try its namesake. The temptation is well deserved as these glorious pots of beef, mushrooms and gravy (or chicken and vegetables) are nearly the size of a football and topped with a light and flaky crust. The dining room is small and intimate, and it’s easy to enjoy the show as other diners receive their food. Don’t go in a hurry, as the potpies are made from scratch and take some time. But the food is worth the wait and gives you an opportunity to enjoy a glass or bottle of wine before the food arrives. The menu changes frequently, but the potpies are a mainstay. It’s easy to indulge when the bread basket arrives filled with soft, French bread ideal for dipping into the beef or chicken potpie gravy. Other highlights include pan-seared scallops, a New York Strip steak and pan-roasted chicken. Entrées don’t include soup or salad, so we suggest opting for an appetizer, too, such as the goat cheese salad, spinach and Brie tart, and steamed mussels. For dessert, go for the not-too-sweet pear tart.