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I wanna be like Will (Special, that is!)

A few weeks ago, I took a walking and tasting tour of Highwood. The most significant bit I learned was I did not have to go to Bari Foods or the Riviera for a made-to-order Italian sandwich. I could go to Bacio’s or Poeta’s markets, pick bread from the bin and place my order at the counter.

To test this opportunity, I went to Riviera for the very first time to order “The Will Special."



The counterman looked me over and asked if I was a friend of Will’s, which I acknowledged. I had the sandwich made to Will’s spec up to the hot giardinera where I made a slight departure to sweet peppers. I learned directly from Will that early versions of the Will Special did include sweet peppers, so I wasn’t breaking new ground. The cost of the Will Special on this occasion was $3.50

Riviera's Will Special


As expected, this was an outstanding sandwich and one, which I will use to measure the Highwood Italian sandwiches against.

My first Highwood stop was to Bacio’s Italian Market, where I described the Will Special faithfully. My sandwich was quite close to the Riv’s, except they sliced from a larger ball of fresh mozzarella instead arranging small balls of fresh mozzarella as they do at the Riv. I’ve had this sandwich twice, the first time without my camera, it cost $5.50 the first time and $5.25 the second time.

Bacio's Will Special


Next stop was to Poeta’s, where I asked for the Will Special and a second sandwich whatever the house special may be. My request for a house special seemed to throw them off, though they suggested an Italian submarine. In the end, they served me two Will Special’s because the counterman decided he couldn’t do better than my original request. Poeta’s does sell fresh mozzarella but none was available for sandwiches, instead they sliced regular mozzarella. I had asked for sweet peppers, instead they used a mild, but not hot, giardinera with capers in it. The cost was $5.95.

Poeta's Will Special


The Poeta’s sandwich didn’t ring my bell, like those from Bacio’s and Riviera’s. It just wasn’t the difference in cheese and peppers, it just seemed less meaty.

Another aspect which will cause me to lean to Bacio’s in the future, they offer two different kinds of homemade soups every day. Today I had Minestrone and last week Pasta Fagioli. Poeta’s offers frozen soup-to-go. When Bacio’s filled my quart sized container with Pasta Fagioli, they added the pasta separately to keep it from being prematurely mushy. . Bacio’s has tables and chairs set up just inside their door, though going to the beach, park or home are options are well.

Minestrone


Afterwards, you can go to Bacio’s recently opened coffee and Gelato parlor:



It’s rather ironic how long I have wanted to go to Riviera, then found I could get almost the same so close to home.

Bacio Italian Deli
424 Sheridan Road
Highwood, IL 60040
847-432-1090

Poeta's Food MKT
520 Green Bay Road
Highwood, IL 60040
847-432-3037

Riviera
3220 N Harlem Ave
Chicago, IL 60634
773-637-4252

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Thanks, Cathy. It's great to read about places close to home!

The Bacio sandwich also looks to have more interesting bread than the Poeta one; was that the case taste- and texture-wise? Do you know what bakeries the rolls were from?

Also, do you know if Bacio (or Poeta) make their own soprassata? That is, of course, one of the great attractions of Riviera, though it seems clear that you can do pretty well without making the long trek to Belmont and Harlem. Riviera's and Freddy's homemade soprassatas are really quite delicious but the ones from big sausage-makers used in other salumerie (e.g. Bari, Conte di Savoia, etc.) are certainly not bad.

Antonius

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Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

Hi Antonius,

I will be happy to ask your questions about the bread and order yet another sandwich for evaluation. At Bacio, I selected a more classic torpedo shaped bread. At Poeta's, the bread selected was slightly broader. Truthfully, my taste of each sandwich was a day apart and I noticed no outstanding differences between the breads. Though my focus was on the entire composition rather than the parts.

It was on the edge of my tongue to inquire if they made their own soprassatas, but I was uncertain I was asking for the right item. Most of the meats at both places were wrapped in skins indicating the meats were commercial.

Both Bacio's and Poeta's make their own Italian sausage. I'm used to buying Peoria Packing House hot links for $1.69 a pound. When I saw at Poeta's today Italian sausage for $7.99 (or was it $8.99), I didn't jump to buy.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Wow! Do they put gold flakes in their sausage?!?! That is a very high price in comparison to all of the places down in the city or out west.

Do any delis or salumerie up that way offer the great bread from Il Mulino? I'd be surprised if there's better Italian bread to be had in that area.

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

HI,

I returned today to Bacio's for another Will Special, which allowed me to casually answer your questions:

The bread: Il Mulino, if it was another vendor I would have been surprised myself.

They only produce Italian sausage, hot or mild, for $3.19 per pound. They have another homemade sausage which is pork and beef mix with dried tomatoes, cheese and Italian spices for $3.49 per pound. Otherwise their meats come from somewhere else.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I've always enjoyed their sandwiches and cold cuts but I tried all 3 varieties of their sausage a couple of times and didn't really care for any of them. In spite of that, it's a great little spot, though.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Yesterday was the annual Christmas party to Baccio's market. While in years past, we had a "band in a box" accordian player with the crowd singing in Italian. This year was absent the music though they had a lovely buffet of foccacia, Italian meat sandwiches, a pasta salad with peas, Italian pastries, strong coffee and wine. I call it lunch!

I also did a little shopping. This is a small enough shop one can easily scan most of the goods available to pick up interesting tidbits. A few years ago, I picked up Papa's cake which featured John Paul II with his apparent permission.

Lately, my Dad is on a no-cholesterol diet eating foods absent of cholesterol. He also eats plenty of what is supposed to naturally lower your cholesterol. Not so long ago he was eating a can of sardines a day. While I like sardines on a sandwich, this need is fulfilled about 2-3 times a year. So I was thrilled yesterday to find a can of condimento per pasta con sarde or Seasoning for Macaroni with Sardines made in Palermo. The ingredients are young fennel, sardines, raisins, onion, salted sardine puree, salt, pepper, ect. While boiling the penne or bucatini this sauce is gently warmed with extra virgin olive oil. Yep, our Prince of Sardines is going to find this treasure wrapped in glittery paper under the Christmas tree.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

You're a caring daughter, Cathy2. Your Dad will be beaming when he opens that present. [/i]

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Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

Do any delis or salumerie up that way offer the great bread from Il Mulino? I'd be surprised if there's better Italian bread to be had in that area.


Can someone tell me about Il Mulino Bread?

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Buon Appetito!

www.pelagovalley.com

Ok here we go, (re-quoted above) What can be said about Il Mulino Bread that makes it great?

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Buon Appetito!

www.pelagovalley.com

I think you were trying to quote me. Anyway...

It tastes really good.



Seriously, it's just well made bread, which is to say, the baker knows what he's doing. Well kneaded, no hurried rise, carefully baked with regard to timing and temperature. There's little to say -- one has just to watch (see Masi's link below).

I take my bread very seriously and thought that the bread I got the one time (following Cathy2's recommendation) I visited Il Mulino was excellent, right up there with my other two favourite Italian bakeries around here, D'Amato's and Masi's (link).
http://lthforum.com/bb/viewtopic.php?p=16176#16176
The arancini were swell as well.

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

Back to the original subject, Cathy2, the Will Special looks like a sloppy, heavenly mess of delight - enough to make me drag myself up to Highwood at some point. Thanks for the pics!

Mhays,

From where you are situated, you could just as easily go to the Riviera for the original!

I keep a little piece of paper in my purse with the key ingredients for the Will Special.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

I was in Bacio's today to get a sandwich and olives for a picnic. Warm days in March are so fleeting, I have take advantage of fine weather, before it sneaks away.

On the door was a homemade sign: 25% discount. I asked the owner who advised they are moving out of the location at week's end. Their new home will be in a strip mall across from Fort Sheridan, though the new space is not yet ready. This 25% discount is for shelved items to avoid having to pack up, store and move to the new location.

You have been advised!

Bacio Italian Deli
424 Sheridan Road
Highwood, IL 60040
847-432-1090

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

During the recent LTH North Shore lunch at Caputo's, I pulled from my purchase Will's sandwich recipe and inquired if it could be made. The counter person pulled up their Classic Italian Sandwich with Prosciutto:


Caputo's Classic Italian Sandwich with Prosciutto by cal222, on Flickr



Well, not quite, a good sandwich and better if they would skip the already wilting greens:


Classic Italian Sandwich with Prosciutto by cal222, on Flickr

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast