You’ve already met Moira, Jamie, and Alyssa, so you know that the R&B blog and tours are the go-to place to find the scoop on great eats. Now it’s time to hear from Hell’s Kitchen tour guide Erin Merrill, who is garunteed to crack you up should you be lucky enough to snag a tour with her.  Read what Erin’s dishing up in this Q+A:

Q: Although you grew up in Maine, you’re a Brooklyn girl now. Where is your favorite place to eat in your neighborhood, Clinton Hill? 

I love this Mediterranean restaurant, Olea. It’s a quick bike ride away from my apartment, and they have really wonderful coffee, great brunch menu and a delightfully cozy ambiance.  Also they have a fantastic happy hour with half priced drinks and three dollar tapas-yes, please!

 Q: One food you couldn’t live without:

I have to say pretzels. They are something that I like to incorporate in all things. Sometimes I put them in sandwiches, sometimes I dip them in mustard for a midnight snack, and sometimes I eat them with peanut butter & sliced pickles.

Q: Best thing you’ve ever eaten?

This is going to sound like I’ve been paid to say so, but on my last trip to Caselulla, I had a piece of caramelized cheese with peanut butter brittle and it was possibly the most divine combination of foods I have ever put in my mouth. It was all highlighted by a glass of Rioja, because yes, mama likes the sauce.

Here at Rum & Blackbird, we love our exotic eats, but classic desserts are always on our mind, too! When our sweet tooth kicks in, we follow the sugar-dusted, homey smell of fresh-baked pie right to Little Pie Company in Hell’s Kitchen. While the aromas might bring you back to your childhood, this isn’t your grandmother’s pie: check out our fave, the sour cream apple walnut pie, which leaves us scraping our plates, to savor every last bite.

 What makes this pie so special? Two words: crust crumb. Say goodbye to flaky pie crusts—once you’ve had this crumb topping, traditional pie will never be the same. You’ll always be wishing for the crunch. On top of that, the sour cream gives the pie filling a creamy tanginess that melds perfectly with the crunchy brown sugar and walnut struesel on top. Instead of chunky apple slices, the pie filling is artfully crafted with thin slices of Granny Smith apples, piled high, with a bit of crunch.

The best part? Waiting on a retro diner stool at the cherry-red countertop while your pie warms up in the oven. It’s nostalgia with a twist.  

Little Pie Co., 424 West 43rd Street, New York – (212) 736-4780