LAKEVIEW EAST — Although Kitchen 17 is upgrading to a new location, vegans still will find a satisfying menu at 613 W. Briar Place come summer.
Pie, Pie My Darling will open what appears to be Chicago’s first all-vegan bakery at Broadway and Briar. It will be the fifth business to open in the 770-square-foot storefront since 2006, following the short-lived My Yogurt, Adam’s Cupcakes and the Matto Fornaio Italian bakery.
“I can’t wait to open the doors and serve up treats every day of the week,” said owner and head baker Heather Bodine-Lederman. “Everyone has been so supportive — I am continually floored by the number of people who show up for the pop-ups.”
But when it opens — potentially in August — Pie, Pie My Darling will feature cakes, pies, cupcakes, cookies and breakfast pastries without any animal ingredients. Notable favorites include the Funfetti golden butter cake and cheesecake.
Bodine-Lederman got her start two years ago, selling baked goods at pop-up markets in Chicago, eventually expanding into wholesale and baking for Whole Foods and Bang Bang Pie Shop.
Kitchen 17 is sticking with Lakeview, upgrading to a long-vacant space at 3132 N. Broadway this spring. The 2,200-square-foot space was the last home of New Peking Sushi & Chinese.
“We have plans,” owner Don Clements said on Facebook. “A microbrewery. The honest menu that I have always wanted to create. Real tables. Art, lots of art.”
Clements said he hopes to open by April 1.
After four years as a casual vegan sandwich shop, Kitchen 17 found huge success with its vegan deep-dish pizza — currently only available on Wednesdays. Its completely vegan menu highlights its housemade seitan, an adaptable tofu-like substance made with wheat gluten instead of soy.
The seitan can be found in Kitchen 17’s award-winning gyro ($11), along with the barbecue sandwich and New York-style pepperoni seitan pizzas ($17). Burgers, all $11, are made with veggie patties composed of roasted zucchini, carrot and onion.
The new Kitchen 17 will have an expanded menu and full bar, along with a few brews of their own, Clements told Eater Chicago.