The Pie's The Limit
Defending the American Table’ has been the catchphrase of Bubby’s ever since they first opened in New York's Tribeca in 1990.
Owner, cookbook author and chef Ron Silver was raised around traditional home-prepared recipes passed down from his grandmother to his mother, and one look at the sublime pudding menu gives a clear indication of why Bubby’s popularity has skyrocketed – Mile High Apple Pie, Banana Mocha Pie, Michigan Sour Cherry Pie... you get the idea.
And that’s just dessert. Bubby’s celebrated savoury dishes like the juicy bacon-wrapped meatloaf, and rich, crusty macaroni cheese plus a whole roster of home-style, rib-sticking favourites saw the plaudits flood in along with the customers.
With the sad shutter of its Brooklyn location came the good news that Bubby’s opened a new branch in June, a few thousands mile away in Tokyo’s Yaechika underground shopping mall, where it joins sister branches in Arkhills and Yokohama.
True to form, it brings hearty portions of breakfast, brunch and dinner to the comfort-craving denizens, as well as a rather handy ‘to go’ option for when time is short.
The perfect antidote to sushi and sashimi overload, don’t miss the famed stack of fluffy sour cream pancakes with a side of organic coffee or homemade pink lemonade--just be sure to keep your calorie counter switched firmly off.