Deep breaths, people: With just a few days to spare before it lost its commissary kitchen home, Windy City Pie has a new location at which to bake its Chicago-style deep dish pizzas.
Last month, Eater reported that Windy City and a handful of other food-related businesses were scrambling to find new cooking space after news that their commissary kitchen, The Downtown Cookhouse, was shuttering.
Windy City Pie wrote on its Facebook page that the closure would come September 30, and after that, the to-go company would be forced to close for "an unknown amount of time."
Now comes word that the good people of Batch 206 Distillery in Interbay have offered Windy City a home for its beloved pizzas, available for delivery and pick-up only. Here’s more from the Facebook post, which predicts only a weekend-long period of downtime, a "superior product and a massively increased capacity," streamlined ordering, and even more exciting news to follow:
We plan to start production out of our new location on October 1st with normal business hours. We won't be running deliveries this weekend as we'll need that time to get situated. From your perspective, the pickup instructions should be the only significant change. We anticipate our new equipment will result in a superior product and a massively increased capacity. As we adapt to that increased capacity and production workflow, we'll be able to streamline ordering in ways we simply could not do in our SoDo location due to our small oven.
This move is only the first step of a larger collaborative effort between Windy City Pie and Batch 206 Distillery. We won't spoil anything right now. Stay tuned for more exciting news.