You might have been peeking in the lower level of the TransAmerica Building, wondering what was in store for the small cafe space. Well, the wait is finally over because Pie Bird is soft opening today at 7 a.m. to serve up pastries and espresso drinks for those curious customers.

Of course, that includes pies of all sorts such as hand pies, slices, and full pies by special order in a variety of flavors. Baker and co-owner William Moyer says some of his favorite recipes are custard-based, including honey pie, shaker lemon pie, and key lime pie. As a trained baker from the Culinary Institute of America and the former food stylist and recipe tester for Saveur, Moyer is focused on both the aesthetic and flavor of his baked goods, which will include a range of savory quiche options as well.

However, that's not all that's in store for Pie Bird. Co-owners Moyer and Maren Bell collaborated on a full lunch menu, in addition to a daily rotating selection of Moyer's signature pastry recipes, that will launch on Tuesday, Feb. 3. 

Moyer and Bell say that they are excited to offer fresh, new options to the downtown lunch crowd too with a full lunch menu and grab and go salads. Bell, who ran a lunch catering business before Pie Bird, uses recipes from her own and her grandmother's arsenal, as well as taking suggestions from Moyer. Bell describes her menu as, simply, "comfort food."

"It'll be like something you'd have at your grandma's house," she says, adding, "but with a modern twist."

Sourcing fruit and nuts from Sedona, locally sourced honey pork and bacon from Niman Ranch, coffee from Cafe Aqui, and chocolate from Guittard, the duo behind Pie Bird look to incorporate local and artisanal ingredients into that simple cuisine.

The décor, which was designed by Bell's aunt who owns Grey House Antiques, tries to mirror the homey cooking. Bell describes it as a "farmhouse feel" and, while small touches are still being put in place at the restaurant, that vibe definitely comes through.

You can stop into Pie Bird tomorrow to try a pastry and get one of their classic espresso drinks, or you can hold out until Feb. 3 to try the full breakfast and lunch menus too. Here's what you can expect for lunch:

Salads

Greek Salad- Mixed green and romaine blend, red onion, cherry tomatoes, fancy olives, cucumbers, and feta cheese served with our house made Greek dressing and a feta crisp on the side

Citrus Salad- Arugula and mixed green blend, fennel, orange slices, dried apricots, avocado, shaved parmesan, and chopped pistachios served with our house made balsamic dressing

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Turkey Taco Salad- Romaine lettuce, seasoned roasted turkey, avocado, cherry tomatoes, roasted corn, black beans, green onion topped with house made tortilla strips and cowboy ranch dressing

Cobb Salad- Romaine and mixed green blend, roasted turkey, blue cheese crumbles, cherry tomatoes hard boiled egg, Niman Ranch bacon, green onion served with house made balsamic dressing

Caesar Salad- Romaine lettuce, roasted turkey, shaved parmesan, torn croutons and house made Caesar dressing

Quiche

Mixed Veggie- Roasted red pepper, zucchini, yellow squash, onion, cheddar jack blend, in our house made crust, served with simple green salad and your choice of dressing

Ham and Swiss- Ham and Swiss cheese, in our house made crust, served with simple green salad and your choice of dressing

Sandwiches

Club Sandwich- Toasted sourdough, roasted turkey breast, Swiss cheese, lettuce, tomato, Niman Ranch bacon, avocado, mayo and mustard

Pressed Caprese Sandwich- Tomato, basil, mozzarella cheese, house made pesto, served on pressed Cibatta roll

Tuna Salad Sandwich- House made tuna salad served on your choice of bread, with lettuce and tomato

Veggie Sandwich- Roasted zucchini, red peppers and onion, with goat cheese on a Cibatta roll brushed with our house made balsamic

BLTA- Niman Ranch bacon, mixed greens, tomatoes, and avocado served on a garlic aioli on croissant

Pressed Ham and Brie Sandwich- Ham, apples, and Brie cheese pressed to perfection on a Cibatta roll

Pie Bird is located in the TransAmerica Building at 177 N. Church Avenue. It's open now on weekdays from 7 a.m. until 3 p.m.