"I grew up with my grandmother making pies," he says. Same with Chile Pies head baker Wesley Monohan. "It just comes from our childhoods." The menu will offer a rotating selection of as many as six mostly sweet pies, including its signature: green chile-apple pie with cheddar crust, served with Straus organic vanilla ice cream and red chile-honey drizzle. Of course, the chiles are green Hatch specimens ― Anaheims ― mild to medium-spicy, shipped from New Mexico roasted, peeled, and frozen.
Also from Logan's past: New Mexico-style Frito pie, another Chile Pies signature. It's a single-serving bag of Fritos, split down the side and filled with spiced Niman ground beef, organic pinto beans, and red chile sauce, with lettuce, tomato, onion. "It's the same classic one you get at the Woolworths in Santa Fe," Logan says.
Other offerings will be less Southwest-specific: seasonal berry and lemon-buttermilk pies, probably banana cream, too. Straus soft-serve frozen yogurt with house-made toppings, milkshakes. No espresso drinks, but a pour-over station for drip, beans sourced, eventually from the Echo roastery due later this year in Potrero Hill. Oh, and the pies? Avialable by the slice, of course ($4-$5), and also whole ($20-$25). And another way to consume pie: In a pie milkshake, which is just what it sound like ― a milkshake with a slice of pie whirled up in it. "All 1,000 calories of it," Logan says with a laugh.
Opening Weds., March 24:
Chile Pies and Ice Cream 601 Baker (at Fulton); regular hours Tues.-Sun. noon-9:30 p.m.; closed Mon.