About one block north of Wicker Park's main intersection, the 56-seat enclave is located at 1732 N. Milwaukee Ave., along what some have called a "Hipster Highway," due to a lot of bike traffic between Wicker Park and Logan Square.
Roxie chef, Cameron Magee, who was onsite early Tuesday, said that he and fellow chef Chad Anderson are fairly confidant Roxie's will open on Friday.
The 30-year-old Magee, who has worked for Sodikoff's Hogsalt Hospitality for nearly four years, has also helped to open Bavette's, a River North steakhouse and Maude's Liquor Bar in the West Loop.
Magee and Anderson will be serving up 28-inch Brooklyn-style pizzas baked on a stone deck, with eight slices per pie that will only be sold by the slice at $4.50 each, Magee said.
Customers can choose between a traditional red sauce and a white, creamy sauce with olive oil and parmesan cheese.
Eight different, rotating topping choices are divided into four proteins and four veggies, Magee said.
Opening toppings will include anchovies, hot coppa (cured pork shoulder), Serrano ham and soppressata, a pork salami rolled in black pepper.
Veggie toppings will include sweet peppers, arugula, and olives.
Previously Sodikoff has said the slices will be "big enough that you probably shouldn't eat [all of] it."
There will also be 14 beers on draft, from the Local Option, Solemn Oath, Lagunitas and Allagash breweries.
Beer will be served by the glass as well as in pitchers and there will also be cans of soda, Magee said.
Earlier this month, Sodikoff said he is "looking forward to [Roxie's] being open finally."
"It's literally off the path, but it is on the hipster highway. The whole idea behind this thing is fun and casual and keeping the price point down," Sodikoff said.
Roxie's By the Slice, 1732 N. Milwaukee Ave. Hours are 6 p.m. to 2 a.m. Tuesday-Saturday. No website yet.
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