About

Sir Edwin Currentqueller

The totally true tale of Kitchen 17 begins long ago with Sir Edwin Currentqueller, the royal woodchuck who, weary of stumps, concocted a fabulous array of vegan pizza recipes with which to dazzle his herbivorous woodland allies.

Sir Edwin shared his recipes with a lucky human chef who spent years studying the script claw-etched onto sheaths of willow bark. In 2013, the disciples had deciphered enough to open the restaurant in its original location.

In 2016, we moved to our former location on Broadway, where we defined ourselves around Sir Edwin’s most popular recipe – our 100% Vegan Deep Dish Pizza.

In 2020, we began freezing and shipping our pizzas across the country, expanding Sir Edwin’s fanbase first to the surrounding states, and soon from coast to coast.

In 2022 we moved to our Current home in Avondale, where for the first time in a while our staff, Sir Edwin, and many of our customers felt more comfortable being able to come together and share food, drinks, desserts, and ideas. The new location allows for larger community events, performances, and art installations and we are excited to continue sharing them all with you for years to come.

Our Mission is to serve the best food we can without qualification. We don’t aim to make really good vegan food, we aim to make really good food that is also 100% vegan. We also aim to do so while fostering an environment that is congressive, collaborative, and supportive for staff and patrons alike.

And, of course, we’re still deciphering and using Sir Edwin’s original recipes. All except for his double-acorn-stuffed stump bread, which we’re still trying to figure out. Perhaps it’s more palatable to woodchucks?