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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Fire took home from mom and her boys ... New bridge would connect east, west Nevada Street in Ashland ... Developer eyes Oregon Boy Scouts property on coast for golf course ... Fire took home from mom and her boys ... New bridge would connect east, west Nevada Street in Ashland ... Developer eyes Oregon Boy Scouts property on coast for golf course ... DINING British-style meat pies at Smithfields Pub & Pies Comment MailTribune.com Writer Posted Nov. 27, 2015 at 12:01 AM Posted Nov. 27, 2015 at 12:01 AM » Social News Potpie is a popular vehicle for turkey leftovers. But far better renditions of savory filling nestled under flaky pastry can be had all year — not just post-holiday. Meat pies constitute the core menu at chef Neil Clooney’s newest venture, Smithfields Pub & Pies. Six pies, prepared in the British tradition, are offered daily, along with similarly straightforward snacks to nibble with beer, cider or a cocktail. Longtime fans of Clooney’s cuisine, a friend and I dropped into his new Ashland eatery for a recent weekday lunch. Located just across South Second Street from Clooney’s flagship Smithfields, the pub and pie shop is open every day from noon to midnight. The restaurant’s hours didn’t leave as much time as we wanted to enjoy lunch, perhaps with a drink, before returning to the workday. So we reluctantly skipped over the beers on tap, including some local labels, as well as appetizers. Deviled eggs ($4), these pickled with beet juice, would have to wait for another time, as would pork “scratchings” ($5) or England’s version of chicharrons, only oven-roasted instead of fried. We both favored the fish pie ($11), which Clooney elevates with halibut. Angling for some variety, I opted instead for the chicken curry pie ($9), two traditional pub concepts rolled into one. Both indifferent carnivores, we passed up Smithfields’ signature steak and Guinness pie ($10) and the ham hock pie with celery root and smoky blue cheese ($9). I had heard a few unflattering remarks aimed at the chicken-bacon-leek pie ($9) for its skimpy potato crust, Clooney’s concession to a gluten-free option. I wouldn’t have passed up pastry, in any case, even if the chicken-bacon filling had been more compelling. On the vegetarian front, Smithfields’ sweet potato, spinach and goat cheese pie ($11) could fill the bill. Several salads composed of Romaine, baby spinach and mixed greens each are priced at $6 for a small or $10 for a large. Preparation of pies primarily takes place in the larger Smithfields kitchen across the street, making for minimal delay at the pie shop. Clooney said that the installation of ovens combining microwave technology and convection heat would allow him to crank out pies in about three minutes. Ten minutes was our quoted wait for a takeout order, but the pies arrived in about half that time. The chance to bask in one of fall’s final sunny days beckoned us outside. The pie shop’s décor of rough brick and wood trim offset with smooth subway tile and granite counters is cozy although a bit dark, certainly more enticing on winter evenings. The vibrant hues of a Southern Oregon autumn awaited in Lithia Park, where we settled into a picnic bench with our pies. The aroma of tarragon and fennel persuaded my friend to open his box in transit and sneak a few bites. We both agreed that the large chunks of firm fish were perfectly paired with the vegetables, including sweet green peas. Curry strongly asserted itself in my pie, which also featured large chunks of rutabaga. I couldn’t quibble with the generous quantity of chicken, apparently entirely breast meat, yet found it slightly dry. The bird’s thigh portions may be a better bet. But the pastry crust delivered in spades all the light and flaky, yet hearty, quality that I was craving. Smithfields doesn’t achieve such a rich, savory flavor and superior texture with butter alone. For fat, Clooney uses about one-third “leaf lard,” the pristine deposit around a hog’s kidneys, sourced from Willow-Witt Ranch near Ashland. Located at 23 S. Second St., Ashland, Smithfields Pub & Pies is open from noon to midnight daily. Call 541-482-7437 for takeout and more information. — Sarah Lemon MailTribune.com Writer Posted Nov. 27, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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