The Pie Room
From London to Chicago
I used to say, “I don’t work in a kitchen, I work on a movie set.” In many ways, it was true. The Pie Room wasn’t built for mass production; it was about precision, theatre, and detailed perfection.
Once a week, on Wednesdays, we made beef Wellingtons. It was a two-day process and involved nearly everyone in the kitchen.
My part was always the same: the lattice. Some designs took hours, and by the time the Wellington reached the table, much of the work was invisible.
That was never the point. It was about the pastry produced within those copper adorned walls.
Welly Wednesday is my way back to that room, through your table. The pastry, the patience, the grandeur, and the notion that dinner together is something special.
