Pie eyed

DFW chefs whip up 33 one-of-a-kind pies for Thanksgiving charity auction

Jett Mora of Cafe Modern made a Ribeye Cap Steak and Ale Pot Pie for the Piehole Project auction.

Photos by Manny Rodriguez

An annual fundraiser that matches participants with their perfect one-of-a-kind pie is back, sweeter than ever, for its sixth year. The Piehole Project each November holds a charity auction in which bidders vie for exceptionally creative pies donated by Dallas-Fort Worth chefs.

Proceeds support Piehole Project's mission to foster the next generation of culinary professionals through events and programs that recognize talent and create opportunities.

"What began as a grassroots chef-driven pie auction has grown into year-round initiatives that strengthen connections throughout the DFW culinary community," a press release says.

The 2026 Piehole Project runs November 9-19 and includes 33 pies from 32 local chefs.

"The best chefs in DFW each made one pie you can't buy anywhere, ever," the release says. "When it's gone, it's gone."

While crumbly brown sugared crusts overstuffed with tangy apples dripping in sweet syrup is what constitutes the perfect pie for some, others prefer the more savory chicken-pot variety — this year's pies satisfy a sweeping range of tastebuds.

There is, for example, Frito pie from Mike Matis of Fearing's Restaurant, a crab rangoon pie from Hao Tran of Duong DeVille, a chicken pot pie from Cara Vasquez of The Flour Shop Bakery, or the smoked duck à l'orange pithivier from Phillip Halff II of Culney. Any of them could dominate a Thanksgiving dinner.

And for dessert, a whiskey chocolate pecan pie from Michael Thomson of Michael's Cuisine Restaurant & Bar or a pomegranate cardamom apple pie from Tasha Monticure of Bodega South Main could even win over that cousin with a grudge.

Jacob Williamson is contributing two creations — a foie gras "Snickers" pie on behalf of The Devonshire Club and a beef bourguignon pie for Alamo Club. Meanwhile, Sharon Van Meter of NOSA Restaurant & Inn is bringing a Dubai chocolate pie, and Nikky Phinyawatana of Asian Mint is making a matcha pie. (Scroll down for a full list of this year's participants and pies.)

River Sing's Matt McCallister and Katherine Clapner of Dude Sweet Chocolate get into the pie spirit. Photos by Manny Rodriguez

Pies can get crazy. Years past have included pies topped with full-sized fried chicken legs, another with a lobster tail, and one made entirely of brisket burnt ends. Chef couples have turned two pies into one, like a giant half-moon cookie gussied up with tufts of frosting and edible flowers.

In its five years, the event has auctioned 243 pies and raised more than $60,000 for the culinary-focused charity. Other events throughout the year include The Cheffies: Chef's Choice Awards, The Rising Stagiaire (a mentoring program), and Family Meal Hangs, where chefs decompress, brainstorm, and socialize with one another.

Online bidding opens at 9 am Monday, November 9, and closes at 8 pm Thursday, November 19. Register and bid at the Piehole Project DFW auction.

Winning pies can be picked up Monday, November 23, from 1-5 pm at Dallas College, 11830 Webb Chapel Rd., or Cafe Modern inside the Modern Art Museum of Fort Worth, 3200 Darnell St. Delivery is available from 1-7 pm.

Here are the participating chefs:

Toby Archibald, Quarter Acre, Bacon and Egg Pie
Jeff Bekavac, Goodwins/Corsaire, Star Crunch Cake
Dunia Borga, La Duni Baking Studio, Key Lime Pie
Katherine Clapner, Dude Sweet Chocolate, A Thruple of Chocolate
Laura Cottler, Bricks and Horses, Chocolate Peanut Butter Cup Pie
Audrey Dixon, J.Rae’s Bakery, Black Bottom Oat Pie
Salvatore Gisellu, Urban Crust, Pizza Rustica
Phillip Halff II, Culney, Smoked Duck à l’Orange Pithivier Pie
Jeffery Hobbs, Slow Bone BBQ, Martabak Manis
Sean Jett, Humble Simply Good Pies, Bourbon Street Bastard
Mike Matis, Fearing’s Restaurant, Frito Pie
Matt McCallister, River Sing, Someone’s Grandmother's Custard Pie
Tasha Monticure, Bodega South Main, Pomegranate Cardamom Apple Pie
Jett Mora, Cafe Modern, Ribeye Cap Steak and Ale Pot Pie
Eduardo Osorio, Meridian, Buckwheat Foie & Smoke
David Pena, Fortunate Son, Amaretto Tiramisu Pie
Nikky Phinyawatana, Asian Mint, Chef Nikky’s Matcha Pie
Anastacia Quiñones-Pittman, Oh Hi! Hospitality, Ube-Flantastic
Abraham Salum, Salum Restaurant, Pennsylvania Shoofly Pie
Andrea Shackelford, Harvest at the Masonic, Okra White Chocolate Cream Pie
Michael Thomson, Michael’s Cuisine Restaurant & Bar, Whiskey Chocolate Pecan Pie
Hao Tran, Duong DeVille, The Crab Rangoon Royale
Maricsa Trejo, La Casita Bakeshop, Pumpkin pie
Sharon Van Meter, NOSA Restaurant & Inn, Dubai Chocolate Pie
Rich Vana, The Heritage Table, Chocolate Cherry Pie
Cara Vasquez, The Flour Shop Bakery, Chicken Pot Pie
Victor Villarreal, Star Cafe/The Devils Den, The Ricotta Gardners Pie
Nick Walker, Whiskey Cake, Duck Duck - Goose!
Ariel Wakeland, Punch Drunk Chef Meal Prep, Just Another Work Dream
Jacob Williamson, The Devonshire Club, Foie Gras “Snickers” Pie
Jacob Williamson, Alamo Club, Beef Bourguignon Pie
Ashleigh Wright, Legends Global, Million Dollar Peanut Butter Pie
Austin Wyatt, La Pistola, Rhubarb and Brie

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Old place new space

Uptown seafood fave Truluck’s is moving to a new McKinney Ave. address

Truluck's

An Uptown Dallas institution since the 1990s is moving, but not far: Truluck’s Ocean’s Finest Seafood & Crab is relocating to 2619 McKinney Avenue, in the One Uptown tower.

This marks the neighborhood staple’s second move since opening in Dallas in 1998. (The restaurant originated in Houston in 1992.) About 11 years ago, Truluck’s left its original Uptown location at Maple and McKinney avenues for its current home at 2401 McKinney Ave., where it will remain through the holidays, a release says.

“Before we make the move, we invite everyone to join us, to celebrate the memories we’ve shared here and look ahead to making new ones at our new address," operating partner Chris Davis says.

The new two-story location will feature a central bar, live music on a grand piano, and upstairs private dining with comfortable curved booths, plush greenery, and sculptural lighting.

“The new space gives us a beautiful setting for the dining, live music, and vibrant bar experience our guests love,” Davis says.

Executive Chef Manny Vera, who has been part of the Truluck’s team since 1998, will continue to prepare longtime favorites like seasonal Florida stone crab, hand-cut steaks, and fresh seafood selections such as Miso-Glazed Seabass and South African Lobster Tails.

“The restaurant’s commitment to quality remains at the heart of the dining experience,” the release says.

The new location is expected to open in early 2027. There are also Truluck's locations in Plano and Southlake.

“Our guests have made Truluck’s part of their lives for nearly three decades,” Davis says, “and we’re excited to continue that tradition at One Uptown.”

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