Humble Pie

As you know the symbolic slice of Humble Pie refers to a big dose of humbling comeuppance-- but with the new opening from James Beard nominees Ron Hsu and Aaron Phillips who are behind the divine Lazy Betty, getting a slice from the all-new Humble Pie's wood-fire oven is a wonderful experience.

Just opened at the Interlock on Howell Mill Road and is now open for lunch and dinner, the wood-fired pizzas are special like everything that chef Ron does. We had a pineapple and Spanish chorizo pie that was so rich and intense that my wife said that even someone who lost their sense of taste from covid could taste it. Other pies include classic Margherita, Greek, clam, or broccoli and cheddar—it's sort of Neapolitanish with thin slices and slightly charred crust but doesn't have that yeasty aftertaste. But Humble Pie is much more than pizza—we tried an exquisite French onion hand pie which was an incredible savory pastry like an empanada, a silky foie gras mousse and crab hushpuppies. For dessert, we had our minds blown by pastry chef Carelys Vazquez, her chocolate mudslide pie crowned with hazelnut cream and chocolate cookie crumb.

Humble Pie architecturally and design-wise is a stunner: a 2-level, open-air, high-ceiling space that is flooded with natural light, hipster house plants and lots of positive energy. It's not open in the buzzing Interlock complex on Howell Mill and 14th and is rounding out one of the most impressive blocks in any city. Another cool element of Humble Pie is that they give all their hourly kitchen staff 3.14% of all sales (get it-- Pi π= 3.14%). This is probably not only a great way to motivate staff but addresses an ongoing conundrum in the hospitality industry of alleviating pay disparity and providing a living wage.

So check out Humble Pie and good luck to Chef Hsu in his quest to win the James Beard award this year!

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