What brought you to Pies & Pints?

I came to see a friend play the fiddle—Sunday nights are bluegrass nights—and I ended up talking to one of the cooks outside. He was really cool, so I filled out an application and pretty soon I was cooking here.

What kind of pies do you serve?

We offer seven different pies, three of them veggie, an Indian curry, a few meat, and one pie of the day. The concept was taken from Australian potpies. One of the original owners, Vince, toured Australia and it was his dream of starting his own restaurant here serving dough-enclosed savory pies. Our pies are made from scratch with fresh ingredients, and our soups are made mostly from scratch. We've also got a few salads on the menu. Pints were the natural addition to that.

Any other additions to the menu coming up?

I just added mashed potatoes and gravy to the menu, and it's my goal to get mac 'n' cheese and fish 'n' chips added soon. We're also going to start adding a few new music nights besides Sunday-night bluegrass. Tuesday and Wednesday nights we'll have live bands playing. We've got an excellent happy hour: 4:00–6:00 p.m., and 9:30 to close every night.