Update, 12/7/16: Batch Bar and Windy City Pie are officially open for business. Go forth, and satisfy your cravings for distilled spirits and deep dish pizza:
Original story, 12/6/16: Eater tipsters wrote in last week about a liquor license application posted near Windy City Pie’s commissary kitchen in Interbay. It turns out the application was filed by Batch 206 Distillery, which has been housing the popular purveyor of Chicago-style deep-dish pizza since September, shortly after Windy City lost its SoDo commissary kitchen.
Batch 206 is opening Batch Bar, which will pour its spirits as well as Washington state-made wine and beer. Batch Bar will also house a distillery library dedicated to showing off spirits produced in Washington.
And the best part for food lovers: Windy City will partner on the project, offering a rotating selection of deep dish pizza slices, its full menu of specialty pies and build-your-own pizzas (to which the company has recently added a few options), and two new small plate options: a side salad and garlic brioche. That means you can finally dine in with Windy City, which has otherwise always been a delivery or pick-up operation. The latter options will remain, as well. Because of how long it takes to bake a deep dish pie, Windy City recommends pre-ordering whole pies for those who expect to sit at the bar, though there won’t be an option to reserve seating.
Windy City and Batch 206 representatives don’t have a firm opening date yet, but they are mighty close, saying they "fully plan on being open later this week" — see a full menu below. You can keep an eye on both companies’ social media accounts for the opening announcement. The enterprise will be 21 and over only. Between now and the opening, Windy City will continue to operate its current pickup system from 11 a.m. to 4 p.m. Monday, Wednesday, Thursday, and Friday.
1417 Elliott Avenue W., (206) 486-4743. Monday, Wednesday-Friday: 4 to 10 p.m., Saturday and Sunday 12 p.m. to 10 p.m.