At the David Burke Townhouse (133 E. 61st St.; 212-813-2121), David Burke serves up a pot pie, available during the restaurant’s Sunday night $35 prix-fixe dinner. Diners can choose from three different pies: a chicken pot pie, a beef cheek or short rib version, and a seafood pie.
Christian Johnston
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Brad Farmerie serves a lamb-and-stout pie at The Monday Room (210 Elizabeth St.; 212-343-7011). The $10 dish is made with lamb shank, fennel, mint and stout encased in puff pastry and served with confit vine tomatoes.
Michael Sofronski
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British-themed eatery The Clerkenwell (49 Clinton St.; 212-614-3234) has a classic toad-in-the-hole on its menu. The dish is made with sausages baked in Yorkshire pudding (a batter made from eggs, flour and milk). Once cooked, the $13 treat is served with mashed potatoes, gravy and caramelized onions.
Christian Johnston
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At Highlands (150 W. 10th St.; 212-229-2670) the lamb sausage roll ($9) is seasoned with harissa, smoked chili flakes and paprika, wrapped in flaky puff pastry and served piping hot with harissa aioli.
Christian Johnston
