Two years ago, Brandon Byxbe was the line cook at The Flipside Cafe, one of three working at the small, seasonal, restaurant along North Damen Avenue. When the two others planned to take a week-long vacation, the plan was to close for the period—until Byxbe said he'd keep the restaurant open and run things.
Sure, no problem, he was told.
Byxbe ( pronounced BIX-BEE ) took the opportunity to deviate from the menu; he wanted to offer kale burgers, which he had been making at home.
Sure, go for it, he was told.
And sure enough, they sold out and were very well received by the customers.
Byxbe found his niche.
Byxbe, 32, has lived and worked in Chicago for about six years. He hails from Madison Heights, Mich., and also has spent time living in Denver. He is the chef and owner of The Amazing Kale Burger, which has been a regular around town at select farmer's markets and a few small grocers and restaurants, such as Peckish Pig and Towbar, among others.
This fall, he's going big time, with a brick-and-mortar restaurant in Rogers Park. The plan is to open in November and he's personally doing all of the construction in the former Sweet Nick's Caribbean restaurant.
"I knew it was time," to open a restaurant to offer the kale burgers, said Byxbe who, for three years, cooked at Green Spirit, a meal-plan service, focused on healthy eating. He first offered his home-made kale burger there.
Byxbe's kale burger is about 150 calories with 8 grams of protein, he said.
He has multiple sauces to flavor the burgers, with catchy names for the sandwiches.
Byxbe's open-kitchen-style restaurant will have seating for about 15.
"It's a ton of work [renovating], but this is a dream come true," he said.
Byxbe said he is nervous, very nervous—but in a good way. "I really think it's going to be busy," he said. "I'm not nervous that it's going to be a failure; I'm almost scared that there's going to be a line [to get in]."
The gluten-free burgers will be served on a home-made whole wheat bun, or on a lettuce wrap. No fries, or anything fried, will be offered. But it will come with a small side of locally grown vegetables.
There will be four employees, including Byxbe, and all fall under the LGBT rainbow.
Byxbe said he is proud to open a trans-owned restaurant—and is planning to hang "an obnoxious sign [stating it is] an 'Every Gender bathroom,'" he said.
"The restaurant definitely will be queer-friendly, very open and friendly; you can be yourself when you come here," he said.
Byxbe said being trans has dramatically impacted his business, his dreams. "Since I changed my name, I have zero credit history," he said.
So, for instance, the cash he made on a Sunday selling kale burgers and more at a farmer's market, those funds are spent for renovation needs at Home Depot.
Byxbe transitioned at age 28.
"I met a trans person and was like, 'Holy shit, no wonder I've been so depressed my whole life,' because I had no idea what transgender meant while growing up," he said. "Three months after finding out about transgender," he started his transition.
And today, he is "happier than I've ever been, super stoked."
Byxbe is looking to raise funds through Kickstarter for a 40-gallon steam kettle and a commercial convection. He is hoping to raise $5,000 by Oct. 14. To donate, go to: www.kickstarter.com/profile/1024813986 .
[UPDATE: Byxbe announced on Oct. 7 that he had reached his financial goal. "I am the luckiest kid ever," he said.]
