Heather’s Savory Pies
Heather’s Savory Pies and Tapas Bar
For Heather and Rene Lujan, every day at Heather’s Savory Pies and Tapas Bar is a labor of love. “Cooking has always been my passion,” says Heather, who began making pies out of her home before there was demand for the couple to first open a catering business, then a small café (in a gas station, no less) and eventually a restaurant. “Now, this restaurant is our passion; this is our home.”
In fact, a letter from the Lujans’ daughter Hannah, which hangs on the wall of the quaint downtown Basalt restaurant that houses Heather’s Savory Pies, seems to say it all: “From the beginning, the Lujans and ‘food’ have always gone hand in hand and my brothers and my taste buds began to flourish while we were still in diapers. I hope that you enjoy this piece of our family as you dine and share in special moments with the Lujans”
Indeed, every moment spent at Heather’s is like spending a moment with family. From the elegantly appointed dining room to the flower-laden patio to the bar filled with characters from near and far (who spill out onto the patio during live music, evenings in summer), every bit of the experience is welcoming.
But the roots of Heather’s go deeper than your run-of-the-mill, family-owned eatery.
Begin at the beginning: the pies, from Heather’s Famous Chicken Pot Pie (made with herb-roasted chicken, vegetable medley, flaky crust, cranberries and “love”) to the Ropa Vieja Cuban Sew Pie (flank steak, black beans, roasted peppers, olives, cinnamon, cumin, homemade pepper jack biscuit), nothing rivals a bite of these savory, heart-warming dishes.
“Oh, the pies,” says Heather, who makes them fresh daily. “I make so many, but I love to do it each and every time; there really is nothing quite like a pot pie.”
Of course others may argue the menu here is about much more than pot pies (and well, dessert pies).
“Well, we do it all here,” says Rene, who oversees the front of the house operations and is deeply invested in the restaurant/bar’s live music and social scene. “We’re the place to be, and the food, well, it’s beyond comparison … people come from all over to eat here.”
Thanks to Rene’s Southwestern roots, many dishes have a distinct flair — the stuffed shrimp, for example, have just the right blend of cilantro and garlic to make them jump off the plate. Or, for lighter fare, try the roasted Brussels sprouts (on the “Group Therapy” aka tapas menu) are similarly special.
Still, the most special thing on the menu might be the desserts. Made fresh nightly — cream pies, cakes, an apple galette, and rotating specials — these sweet sensation speak to the heart.
“Isn’t it delicious?” beams Heather, as her guests dive into a perfect slice of cherry pie. “I love it. Just love it.”
And so do we.
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