Families, hipsters and seniors gather loosely around the indoor and covered outdoor tables at All Souls, devouring ultra-thin-crust personal-size pies with a tangy, hearty chef-created proprietary crust. Then, soft-serve ice cream with toppings such as honeycomb with fennel. The pies are wood-fired and topped with fresh locally raised ingredients, some grown in the on-site garden. Pictured is the Vidalia, a cheese pie with slivers of roasted Vidalia onion along with fontina cheese and bits of rosemary.