You’re driving down 17th Street in Costa Mesa. You see that bright, clean signage. Maybe you’re just looking for a quick caffeine fix, but then that smell hits you. It’s butter. It’s roasted chicken. It’s the scent of a kitchen that actually cares about crust. Pop Pie Co. has basically become a local institution at this point, but if you haven’t looked closely at the Pop Pie Co. Costa Mesa menu lately, you’re missing the nuance of what makes this place more than just a bakery.
It’s a vibe.
Honestly, most people think "pot pie" and envision those frozen blocks of salt from the grocery store. Forget those. We’re talking about 5-inch rounds of artisanal craft that take days to prep. The Costa Mesa location, tucked into the 17th Street Promenade, isn’t just serving food; it’s serving a specific kind of SoCal comfort that works whether it’s 65 degrees or a blistering 90.
The Savory Heavy Hitters Everyone Orders
Let’s talk about the Green Hog. It’s arguably the most famous thing on the menu for a reason. Imagine tender pork shoulder, slow-braised until it’s basically falling apart, swimming in a vibrant salsa verde. Then they add jack cheese. It sounds simple, but the acidity of the tomatillos cuts through the richness of the butter-heavy crust in a way that feels intentional. It’s not just a pie; it’s a balanced meal in a pastry shell.
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The Classic Chicken is the baseline. If a place can’t do a chicken pot pie, they shouldn't be in business. Pop Pie Co. nails it by using a creamy velouté that isn't gummy. You get peas, carrots, and pearl onions, but the chicken is the star—large, recognizable chunks of breast meat.
Then there’s the Steak and Ale. This one feels heavier. It’s moody. The gravy is dark, enriched with Guinness, and the beef is braised until it’s buttery. It’s the kind of thing you want on a "cold" Newport Beach evening.
Why the Crust is Different
Most bakeries use a standard shortcrust. It’s fine. It’s functional. But the Pop Pie Co. Costa Mesa menu relies on an all-butter crust that leans into the "pop" part of the name. It’s flaky. Like, "get crumbs all over your shirt" flaky. They don't use shortening. They don't take shortcuts. The result is a golden-brown lid that shatters when you hit it with a fork, revealing the steaming interior.
Beyond the Meat: Vegetarian and Global Flavors
It’s 2026. If you don’t have a killer veggie option, you’re irrelevant. The Roasted Veggie pie is surprisingly robust. It’s not just "stuff we had left over." We're talking roasted cauliflower, carrots, and baby corn in a yellow curry sauce. The spice profile is mild but present. It’s enough to make a carnivore consider switching teams for a lunch hour.
They also play around with "Cultural Mashups."
Sometimes you’ll see a Bulgogi beef pie or something inspired by a traditional Aussie meat pie. The Australian influence is actually baked into the DNA of the brand. Co-founder Steven Torres and Executive Chef Gan Suebsarakham (who hails from Thailand) brought a global perspective to what is traditionally a very British or American dish. That’s why you see things like the Yellow Curry Veggie—it’s a nod to Gan’s roots, blended with the handheld pie culture popular in Australia.
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The Sides You Actually Need
Don’t just get the pie. You’ll regret it.
The sides are where the value is. Their mashed potatoes are smooth—almost a puree—and they usually top them with a well of gravy. But the real winner is the kale salad. I know, I know. "Kale is so 2014." But they massage it properly, add some acidity, and it provides the necessary crunch to counter the soft textures of the pie filling.
- Creamy Mashed Potatoes (usually with a pool of savory gravy)
- Signature Side Salad (kale, cranberries, seeds)
- Roasted Corn (seasonal, but always worth checking for)
- Hearty Slaw (vinegar-based, not the mayo-heavy stuff)
The Sweet Side of the Street
If you leave without a hand pie or a slice of the "real" pie, you’ve failed the mission. The Pop Pie Co. Costa Mesa menu changes its sweet offerings more frequently than the savory ones. The Salted Honey pie is a cult favorite. It’s sweet, obviously, but the salt is aggressive enough to make it interesting. It’s basically a custard pie that grew up and got a sophisticated job.
The Bourbon Berry is another one. It’s jammed with fruit, but the bourbon adds a woodsy, vanilla-adjacent depth that keeps it from being cloying.
And then there are the hand pies. These are the "grab and go" heroes. Usually filled with guava and cream cheese or a seasonal fruit compote, they’re coated in a coarse sugar that gives a satisfying crunch before you hit the soft dough.
The Coffee Program (Stella Coffee)
You can't talk about this menu without talking about Stella Coffee. They share the space. It’s a symbiotic relationship. Most "food first" places treat coffee as an afterthought—burnt beans and watery milk. Not here.
The lattes are legit. They do a lot of house-made syrups. If you see the Honey Cinnamon latte on the board, just get it. It pairs weirdly well with the savory pies. The acidity of a well-pulled espresso shot acts as a palate cleanser between bites of buttery pastry.
They also do a "Dirty Horchata" that is frankly dangerous. It’s sweet, creamy, and has that espresso kick. It’s a meal in itself, honestly.
What Most People Get Wrong About Ordering
People walk in and get overwhelmed by the display case. Here’s the secret: don’t just look at what’s in the glass. Check the boards for the "Limited Time" offerings. Because they use fresh ingredients, they rotate things out based on what's actually good at the market.
Also, the "Hand Pie" vs. "5-inch Pie" debate.
A 5-inch pie is a full meal. Don't let the size fool you. It’s dense. It’s packed with protein. If you’re not "I haven't eaten all day" hungry, you might want to split a pie and two sides with a friend. Or just embrace the food coma. Your call.
The Pricing Reality
Is it more expensive than a fast-food burger? Yes.
Is it worth it? Probably.
You’re looking at roughly $10 to $15 for a pie. Add a side and a drink, and you're at a $25 lunch. In Costa Mesa, that’s pretty standard for "real" food. You're paying for the fact that someone spent three days laminating that dough. You're paying for the fact that the chicken isn't "pressed meat" but actual poultry.
The Logistics of the Costa Mesa Location
Parking on 17th Street can be a nightmare. We all know this. The lot at the Promenade is usually packed, especially during the lunch rush or on weekend mornings when everyone is hitting the boutiques.
Pro tip: Use the app.
The Pop Pie Co. Costa Mesa menu is fully available for mobile ordering. If you’re local, just order 20 minutes before you leave, park in one of the quick-pickup spots, and bolt. Eating it there is nice—the patio has a great energy—but these pies actually travel remarkably well. The crust is sturdy enough that it doesn't turn into mush after five minutes in a box.
The Community Element
Pop Pie Co. isn't just a corporate chain. Even though they have locations in San Diego, the Costa Mesa spot feels very "OC." They collaborate with local breweries. They show up at community events. There’s a sense that they actually like being part of the neighborhood. This reflects in the service; the staff usually knows the regulars and can tell you exactly what’s in the seasonal "mystery" pie without checking a manual.
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Nutritional Nuance (The "Health" Factor)
Let’s be real: this is not a salad bar. It’s a pie shop.
However, because they make everything from scratch, you aren't getting the preservatives and weird stabilizers found in commercial pies. It’s "clean" indulgence. If you’re tracking macros, the savory pies are high-protein and high-fat. The veggie pies offer a decent fiber hit.
If you're trying to be "good," stick to the Roasted Veggie pie and double up on the kale salad. If you're having a "cheat day," go for the Steak and Ale and finish with a slice of the Banana Cream pie.
The Banana Cream is a sleeper hit. It’s topped with a massive cloud of whipped cream and usually has some sort of chocolate or caramel drizzle. It’s ridiculous. It’s excessive. It’s perfect.
Actionable Steps for Your Visit
To get the most out of your experience with the Pop Pie Co. Costa Mesa menu, you need a strategy. Don't just wing it.
- Check the Instagram first. They often post daily specials or "secret" pies that aren't on the permanent printed menu.
- Go early for the breakfast pies. Yes, they do breakfast. The breakfast pies usually feature eggs, bacon, or sausage and they sell out fast. By noon, they're usually gone.
- The "Take and Bake" option. If you want to be a hero at a dinner party, buy a few frozen pies. They provide instructions on how to bake them at home so you get that same bakery-level crust in your own oven. It takes about 45-60 minutes, but the smell in your house will be worth it.
- Pairing matters. If you're getting a savory pie, go for a cold brew or a sharp, acidic tea. If you're going sweet, get a flat white.
- Watch the heat. These pies come out hot. Like, "molten lava" hot. Give it three minutes before you dive in, or you’ll burn the roof of your mouth and won’t be able to taste the salsa verde on the Green Hog.
The reality is that Pop Pie Co. has succeeded because they took a "boring" food item and applied high-level culinary techniques to it. It’s comfort food, elevated. Whether you’re a local or just passing through Orange County, it’s one of those rare places where the actual food lives up to the aesthetic Instagram posts.
Next time you're on 17th Street, skip the generic sandwich shop. Get the pie. Get the side of mash. And definitely get a hand pie for the road. You won't regret it until you have to go back to the gym on Monday, but even then, the memory of that crust will carry you through.