Ah, the secret behind those wonderfully delicious Reynold’s pasties – or meat pies, if you prefer. I probe the shop’s owner Yinka Adedokun to tell me what makes them so good and he just laughs. “We never use frozen ingredients,” he says. “We don’t have carryover. Whatever we have that day, that’s what it is.” Which is why they sometimes sell out of pasties late in the day.
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The store features one variety (beef, with potatoes and onion, inside a rich, flaky pastry pocket), which you can order hot and ready to eat. They also offer pasties par-baked or frozen.
Adedokun – who many years ago co-owned the Downtown gem African Hut – says he uses the same recipe and methods passed down by previous shop owners. Pasties, a special treat in his native Nigeria, remind him of home. He’s also proud to keep this local fixture open. “It’s unique and still made the old-fashioned way,” he says.
Open Tues-Sat 9:30 a.m.-6:30 p.m. 3525 W. Burleigh St.
