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    Touche’ Pies and Fries

    4.0 (17 reviews)
    Closed 1:00 pm - 9:00 PM

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    At the table
    Pat H.

    As soon as we walked in we were greeted. By the chef and Christi. I ordered the seafood pie and spouse got the steak pie. He was concerned about green pepper in it. But will chance it. Chef said he won't be able to taste it. We will see. Got sweet tea with the meal. They only have sweet tea. Hopefully not too sweet. Tea was not too sweet had a lemony flavor. Overall pleasant. The pies are made fresh so it would take 15 minutes before they would be ready. The ambiance is pleasant. They had a tv on the back wall. And a tv on at front. The volume was on for the back tv only. Seafood pie looks the same as the steak pie. I'm sure inside is very different. Very good. Spouse said his was very good. Didn't really taste the green peppers. Mine was good as well. As usual I could not finish. I had half left over. I would happily recommend this restaurant.

    The menu

    Amazing! He let me try the pie fillings and honestly couldn't pick so i got 3 . All the food is made fresh and never frozen! So freaking good 10/10 recommend!

    Sweet potato pie
    Lakeisha M.

    Let me start by saying the customer service was phenomenal! I would return there for that alone. You're instantly greeted with southern charm! The hospitality made me feel right at home. From the positive vibes to the harmonic atmosphere I would say this is a small place to get away for a while at. The food was pretty tasty. My favorite was the Seafood Pie with lump crab scallops and jumbo shrimp in a creamy sauce. A piece of seafood in every bite! Check it out yall!

    Poutine with egg

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    1 year ago

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    2 years ago

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    2 years ago

    The food is delicious and prepared fresh . Great customer service.. The atmosphere is great as well

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    if you are going to read any of these dumb yelp review in full, this is the one…read more i once read an article describing the talent of the head chef's ability here to "cram so much bold flavor into a tiny dish". in general, i usually dread small plate restaurants expecting to pay a large bill and leave hungry. this was the exception. these were the most unique, creative, high end, flavorful, dishes i have ever had. seriously. the absolute best BITES of my ENTIRE life. i swear to god dormant tastebuds and flavors i didn't even know existed were provided here. the chef here draws spanish inspiration into each dish, and i was in there feeling like the food critic from ratatouille the way familiar flavors blended in effortlessly with extravagant flairs. and don't get me started on the presentation !!! everything was gorgeous. this restaurant was named #3 out of 100 in the city, and i honestly think it should be #1. i may be biased since my boyfriend works at a sister restaurant owned by the same guy, but this is definitely the favorite sibling for me. unreal how fresh, flavorful, and carefully crafted everything was. so so so so good. if you come to richmond, make this the top priority to visit. that being said, if you can't handle intense, innovative flavors, this isn't the place for you. also, go during happy hour

    Hats off to the staff at Lillian who continue to be wonderful, but now that they have scrapped…read moretheir dollar oyster lunch specials, the food has absolutely nothing to offer. Like too many restaurants in the Scott's Addition area, this is seafood cooked without finesse and then absolutely brutalized with absurd amounts of palate fatiguing, brash, loud flavors. Every item on the menu endeavors to conceal mediocrity in the quality and handling of the ingredients with explosive, overwhelming additives meant to shock you into submission. Things like black garlic and chili oil, raw garlic, sesame seed oil, and punishing heat are inescapable on the menu, which really says to me loud and clear "we do not understand the appeal of seafood, and might have a fundamental misunderstanding about good food in general." I don't exaggerate when I say these dishes would be improved (setting aside things like inability to properly cook octopus) by scaling back the flavors to 5-10% the loudness level they are currently at, to let the ingredients speak, and to make the dining experience less of a punishing marathon with no relief. I have had much subtler and more skillfully balanced dishes at Indian and Thai restaurants, cuisines known for strong flavor profiles. I'm through listening to these Richmond restaurants trying to excuse simply bad food by claiming "that's the nature of the cuisine." In this case, Lillian claims that dishes characterized by these cacophonous competing flavors is "South American." No it isn't - the person conceptualizing the dishes is just a bad chef who doesn't know what he's doing, and at the prices Lillian charges, that's inexcusable. Drowning every dish in flavors that overwhelm the palate is not a way to respect your ingredients or your diner, and only communicates youth and insecurity. Anyone who's eaten widely and knows their ingredients will rightly feel assaulted and insulted by this overpriced, unskilled fare. To anyone who decides to go anyway: Good luck with the digestive distress, and with the taste that will still be left over in your mouth the next morning, no matter how much you brush your teeth.

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    Touche’ Pies and Fries - wine_bars - Updated August 2026

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