I've never seen more than a couple people in there at once, and the one time I walked in, I took a look at the menu and said, "This looks good." Then I looked at the prices and said, "Let's go to Rosamunde." So it's no surprise that Pig & Pie's chefs packed up their pie tins and bailed, despite being open less than three months.
Now three months in, chef Nate Overstreet has left he building along with his "ladyfriend," chief pie maker Ashly Amador. Owner Miles Pickering writes with an update on the status quo:
"We are looking for a replacement but his leaving was pretty sudden so we're still in the process. I'll cite irreconcilable differences for the separation, the chemistry was bad. As I'm sure you know, opening a restaurant is a stressful process and it seldom goes exactly as planned. This is a bump in the road and we'll get over it, refocused and better for the experience."
To be clear, the restaurant hasn't closed up yet or anything. But last month, we had a couple of nice Christians tell God he could "have Pig & Pie back" because, really, we weren't using it. I guess this means he's working his miracles?