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American Pieways reviews

YOUR GUIDES TO GREAT PIE




John Forsyth is a book author and world traveler with discriminating tastes and a storyteller's heart. He and his wife, Jennifer, are traipsing along America's backroads and "pieways" in search of good desserts by the slice and sweet stories. You can find all of their reviews linked from the home page.  Here's to good eating and good reading.
"There are lots of jokes involving pies; they’re funnier than other foods, somehow."
-- The New York Times, June 15, 2009


OUR RATINGS





One slice: You’re in danger of suffering pie withdrawal, and no alternatives in sight.



Two slices: You used to think this was good pie, before American Pieways set you straight.




Three slices: If pies came out of your oven this tasty, you’d start a bakery.




Four slices: Buy another slice to go, ’cause this’ll still be good in the morning.



Five slices: Whoa! Redraw that vacation itinerary to include this pie.





Six slices: Member of the Holy Church of the Flaky Crust.

CONTACTS

 

Clementine's Steak House, Carpinteria, CA




Clementine’s Steakhouse

4631 Carpinteria Ave.

Carpinteria, CA

(805) 684-5119

 

Dinner

 

You want old school? How do “steak and pie” plus “Tie a Yellow Ribbon Around the Old Oak Tree,” “Red Roses for a Blue Lady” and “Thanks for the Memories” on the sound system fit your definition?

            And for those of you who think dining to those songs would be like eating while someone scratches their fingernails on a blackboard (note to younger readers: ask your parents what a blackboard was), focus on this image:  When you walk in the door at Clementine’s and

take a glance into the service area to your right, you are likely to see pies upon pies – blackberry, blueberry, peach, rhubarb – set out all over the counter, waiting for hungry diners to order a slice.

            Irene the piemaker makes 16 pies daily, and they are things of beauty. Our slice of blueberry pie (with flash-frozen berries) came in a sugar-sprinkled crust that was flaky and crumbly, and a dollop of whipped cream. The fruit went way up into the corner of the crust around the edge. Mmm, good!

            Amid red tablecloths, hanging plants, white Christmas lights and illuminated mostly by ceiling fan lights, Clementine’s serves hearty steaks and seafood, plus beer from Carpinteria’s own Island Brewing and local wines.

Pickles, jalapenos, carrots and celery arrive on a tray first. Our black bean soup was heavy and comforting. Our steak filet mignon was good, although it seemed to come without much flavoring.

            But the pies, oh my. On your way home from a weekend in Solvang? Stop by this cozy old timer, only about five blocks from the Pacific Ocean, for some road food.

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