Food & Drink

Ribeye and homemade Whiz by the bowl

To create a South Philly pastry more overstuffed than a Termini Bros cannoli, the chef behind French-Canadian EPass eaterie Noir's now baking Cheesesteak Pot Pie: a steaming bowl of pan-grilled ribeye, caramelized onions, and mushrooms swimming in housemade cheddar-Prov-Asiago Whiz under a canopy of flaky pastry.