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This Week in Eating Out

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[Photograph: Robyn Lee]

Hoosier Mama? "You need to go to the country, or at the very least a city in the South, to find excellent pie," opines Ed Levine—until he discovers the raspberry, apple, and banana cream pies at Chicago's Hoosier Mama Pie Shop.

London Calling: The irrepressibly trans-Atlantic Kerry Saretsky stops by Rules, London's oldest restaurant.

Prime Time: Ed applauds New York's breakfast revival, raving about the French Toast, trout, and unusual egg dishes at Prime Meats.

What a Jerk: Our Chinatown expert Gordon Mark gives us this comprehensive guide to beef, pork, and chicken jerky in the Manhattan neighborhood.

Viva La Pizza: First-class pizza in Boston is hard to come by, but Gran Gusto in Cambridge fires a fine pie in their wood-burning oven.

Double The Pedlar, Double The Fun: Allison Hemler reviews the coffee offerings at New York's Cafe Pedlar, while Kathy Chan stops by for lunch.

3 Comments:

A vanilla pastry cream pie with banana slices is what I read. The pastry cream looks great with vanilla bean fleck. I see a challenge there.

Without the description, I would think that is a chicken fried steak with cream gravy and butter shavings on top. Actually, that sounds better to me!

In the South, even banana pudding is (in my experience) not really made with banana-flavored pudding (icky, artificial) but with fresh banana slices in sweetened, condensed milk-enhanced, whipped cream-enhanced vanilla pudding (and with Nilla wafers, of course). So this pie is kind of banana pudding in a crust.

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