After four years of luring the masses to Logan Square for its buttery biscuits and seasonally rotating pies, Bang Bang Pie & Biscuits owner Michael Ciapciak this week announced plans to open a second location (4947 N. Damen Ave., Ravenswood) in May. And all of Ravenswood rejoiced.
Ciapciak gave us a glimpse of what he and his team have cooking at the new spot, a 35-seater (with around a dozen more on a Damen Avenue front patio), which he says is “not a cookie cutter reproduction” of the original. Here are six reasons to start salivating now.
1A monthly Chef’s Supper Series, where you’ll take up residence at the shop’s 20-seat communal table and feast on the seasonal bounty. Bang Bang’s head chef, Patrick Cloud, will kick things off, and future installments will spotlight the cooking of some of the city’s finest.
2Sure-to-be-epic “pie-bottom yogurt parfaits,” created in collaboration with Dana Cree of 1871 Dairy. First up: Key lime—a base of toasted graham crust topped with layers of lime curd and 1871 yogurt. (Don’t worry, Logan Square: You’ll eventually get these too.)
3Salads, including a wedge made with Bang Bang’s signature candied bacon, blue cheese, and buttery biscuit croutons.
4The tyke-friendliness of the Logan shop, amped up thanks to kid-pleasing items such as mini biscuits and, perhaps, ice cream.
5Pre-assembled pie-and-biscuit packs tailor-made for picnicking across the street at Winnemac Park—“one of the nicest parks in the city,” according to Ciapciak.
6The eventual addition of extended hours, allowing you to BYO and linger over evening pie flights.Edit Module