clock menu more-arrow no yes

Filed under:

Au Cheval Spinoff Heading to Roxie's Space in Bucktown in Short Order [Updated]

Small Cheval should open soon on Milwaukee Avenue, hopefully with shorter waits than on Randolph Street.

Small Cheval
Small Cheval
Daniel Gerzina

A little bit of Au Cheval is officially heading to Bucktown. Brendan Sodikoff's temporarily-closed pizza spot Roxie's By The Slice will become Small Cheval for the remainder of the summer as originally speculated, new signage confirms and DNAinfo first reported, bringing a spinoff of Brendan Sodikoff's uber-popular and nationally-acclaimed burgers to Milwaukee Avenue.

The exact opening date is currently unknown, although workers were arranging the interior Friday morning and Sodikoff said on July 9 that the "inside is done" and he was "waiting on the weather to paint (the outside)," which has obviously begun. The new exterior also advertises shakes, shots and beer.

Back on June 1, Sodikoff described the summer burger takeover of Roxie's as a "retro burger shack" named Roxie's Burger Shop that would serve "classic stacked American cheeseburgers," fries, malted milkshakes, and condiments from New York company Sir Kensington's. Originally slated to open in mid-June, it appears that the opening is nearly here, which would give eaters in a different part of the city an opportunity to eat Sodikoff's burgers—with hopefully a shorter wait.

UPDATE: In a press release, Sodikoff reveals that Small Cheval is "expected to open August 1." He expects it to be "faster and more accessible" than Au Cheval, serving food dine-in and to-go. The menu includes hamburgers for $8.95, cheeseburgers for $9.95, fries for $2.95, shakes, shots, beers, and draft cocktails. It'll open earlier than Roxie's did and close earlier, as the hours will be from 11 a.m. until midnight, Wednesdays through Sundays. There's no mention of it being a temporary popup.

Roxie's By The Slice

1732 N Milwaukee, Chicago, IL 60647

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world