Kal’ish, 1313 W. Wilson, a short-order vegan restaurant that promises a 100% animal-free menu, opens in Chicago on January 14. That day at 1 pm you’re invited to stop by for complimentary samples of the restaurant’s hot cocoa, cookies, grilled cheese and tomato soup. Gina & Andy Kalish, operators of the Ravenswood Event Center, are excited to be opening the restaurant in the neighborhood they’ve called home for over 20 years.
“We’ve always wanted to open a vegan restaurant that could satisfy vegans and omnivores alike,” says Gina. “Kal’ish offers indulgent plant-based alternatives to favorites found at traditional fast food restaurants.”
Diners can expect a wide range of animal-free takes on classic Americana dishes, including gluten and nut-free options. Kal’ish makes from scratch all meat-like protein replacements, using legumes, roots, nuts, yeasts, wheat, vegetables, starches and more to find the right flavor combinations. To do so, the kitchen has become somewhat of a laboratory, testing ways to create animal-free versions that any eater would enjoy. Favorites from the menu include:
- K Burger: a classic beefy patty, horseradish kale mayo, cheese, lettuce, tomato, pickles and onion, served on a classic bun
- Pulled Pork-N-Jack: pulled braised jackfruit, smoky sweet q sauce, purple slaw and pickles, served on a classic bun
- Chili Cheese Fries: skin-on salted fries topped with savory house chili, cheese sauce and spicy pico de gallo
- Farmer Brown Plate: steamed and griddled vegetables with Midwest curry on a bed of brown rice
In addition, Kal’ish also offers an all-day breakfast menu and Sunday brunch, with options including:
- K-Eggs, Potatoes & Toast: a plant-based riff on traditional scrambled eggs with griddle potatoes and onions and a side of buttered toast
- Clucker Crisp & French Toast: just like fried chicken & waffles, but plant-based
- Biscuits & Sausage Gravy: southern classic fluffy biscuits with homemade vegan gravy and fennel sausage
Take out or eat in the bright, minimalistic space, designed by vegan architect Ferdinanda Marcic.