Italian Superior Bakery Dine-In Lunch [pictures]
Italian Superior Bakery Dine-In Lunch [pictures]
-
-
-
-
-
-
Post #61 - March 10th, 2012, 8:55 amI don't mind that you asked for your pizza warmed up. Or that you thought your muffaletta was just "ok." What I find particularly irritating, aside from comments like this--
is that the folks at ISB recognize that their pizza is not for everyone, tried to make it right while staying true to their craft and tradition, and all you have to say is "nice try." Trying to get revenge on the internet is gross-- a dick move, for sure. But invoking Domino's and Little Ceasar's in comparison to ISB is just ignorant, slack-jawed mouth diarrhea. Do you ask Katsu to nuke your o-toro 'cuz last time you checked, American's eat their fish cooked?Hombre de Acero wrote:Last time I checked- Pizza, in America is sold hot.
But, on a lighter note...Last edited by trixie-pea on March 10th, 2012, 10:15 am, edited 2 times in total.
-
-
Post #62 - March 10th, 2012, 9:09 amHombre de Acero wrote:justjoan, antonius and santander.....just wondering if you heard of a Company(s) called Domino's, Little Caesers, Spacca Nappoli and others
that sell Pizza?
Yes ? ?
OK - Good- and how many of those successful business, making all kinds of money sell "cold" pizza ?
(I'll wait for the answer....take your time.....)
Truly a stupid comment. All of the places you mention specialise in pizza, industrial or 'artisanal', whereas ISB started as a bread bakery and baking bread remains the core activity. The pizza they serve is, moreover, a different style of pizza than the styles made in the various kinds of places that one might term 'pizzerias'. Not surprisingly, it is also known as 'bakery pizza' and 'pizza bread'.It seems, that many on lth- will not allow, or accept ANYONE who wants to critique, or comment less than favorably about some small and inflexible small business (nee Patty's).
gets ripped to shreds........when they receive less than steller customer s
Perhaps you considered my post 'ripping' you; frankly, I did no such thing — you did it to yourself. As noted in the top of the thread, they have a way of doing things (consistent with a tradition that characterised other, similar businesses). You chose to ignore that and then cock a snoot when all they do is comp you the food. It seems not unlikely you went out of your way to try to make trouble where there was none.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.
-
-
Post #63 - March 10th, 2012, 9:58 amJeeez- all I wanted, was for the son of the owner to warm up my Pizza....
just a little, not even Hot.
This is how I like pizza (pizza bread, "bread-thats-cooked-to-look-like-pizza","cooked-dough-in-a-pizza-like-appearance")
- is that so wrong ?
My reference to other more commercial establishments is only to suggest,
that there are other consumers, than myself, that enjoy their pizza, "pizza bread","bread that's made to look like pizza",
warmer than ambient temperature.
For Christs sake, this, is a Larry David moment for me... http://www.youtube.com/watch?v=KL0BWFthUds
-
-
-
Post #64 - March 10th, 2012, 10:20 am-all I wanted, was for the son of the owner to warm up my Pizza....
it seems like you're choosing to ignore the information LTH'ers have been trying to convey. clearly, we've wasted our time.Last edited by justjoan on March 10th, 2012, 10:32 am, edited 1 time in total.
-
-
-
-
Post #65 - March 10th, 2012, 10:24 amISB's pizza is probably my favorite in Chicago. Judicious toppings, not mangled with cheese. Really good stuff.
D'Amato's pizza is much better served by heating than ISB's in my opinion. D's gets a little greasy and doughy after its been sitting out for half a day. Throwing it in the oven revives the char on the crust, and now that I think about, probably makes the damn thing even more greasy, which in this case is a good thing!
ISB's pizza is just fine at room temperature. Good bread with a nice chew."By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
-
-
-
-
Post #66 - March 10th, 2012, 10:26 amOk everyone, there's no need to pile on. Please, let's not make it personal.
Thanks,
=R=
for the moderatorsSame planet, different world
-
-
-
Post #67 - May 23rd, 2012, 1:22 pmAntonius and I had an enjoyable lunch today of ISB sandwiches (muffaletta, pulled pork) and learned that delivery of ISB bread, pizza and other items is now available through the Artizone website:
http://www.artizone.com/Chicago/Italian ... Store/1467
There are several other LTH favorites affiliated with Artizone, including Green Grocer, Gepperth's Meat Market, Hagen's Fish Market, Hendrickx Belgian Breadcrafter, and the Spice House.
-
-
-
Post #68 - May 25th, 2012, 7:11 pmAmata:
Artizone.com seems to be a real find - looks like a Peapod-type vendor with some very unusual vendors. I think I will give it a shot this week - could be a real life-saver at the holidays. And even though I've been to Hagen's many times, and while I am very fond of their smoked fish, I never knew that they pickled their own herring.
Since I have finally accepted the fact that Wikstrom's is gone and is NEVER, EVER coming back, I have despaired at finding really good pickled herring again - and son of a gun! There it is! The cheese vendor has some interesting stuff, too, as does Hendrickx bakery. Thanks for the great info. What a treat!
-
-
-
Post #69 - June 24th, 2012, 8:18 amISB has new business hours, starting July 1:
Open: Mon.-Fri. 7am to 3pm; Sat. 7am to 11am
Closed Sundays
Also: they will be closed on July 4 and 5 next week.
-
-
-
Post #70 - July 2nd, 2012, 8:33 amI love summer.
Dropped the wife off at work this morning and using my LTH-RAM (random access memory), figured I was only a few blocks from ISB and that they were already open for the day. I popped in around 7:30. Why wouldn't I have pizza for breakfast?
From what I've read on this thread, I expected two things:
1) non-traditionally cold, non-traditional (pan) pizza
2) it was to be delicious
Both were true, and though I'm an east coast pizza purist, I will be back. The sauce was the real winner here, and the cool temp and solid cheese were welcome as I cruised back up Western in the 87 degree city heat.
Again, I love summer."We eat slowly and with gusto." - Paul Bäumer in AQOTWF
-
-
-
Post #71 - July 2nd, 2012, 9:07 amThis kind of pizza is very traditional and it's common enough on the East Coast, too. Antonius has written some good stuff on this topic, as did the late, great HungryRabbi.
-
-
-
Post #72 - July 2nd, 2012, 10:14 amthe pizza is even better, i think, after 5-7 minutes at 325degrees. i know it's traditional to eat it as is, but it doesn't work for me.
it took me several wasted trips on mondays to remember that they were closed.... i'm going to have to get used to them being open on mondays, starting this month. but it's good news.
-
-
-
Post #73 - October 18th, 2012, 9:45 amAs thegooch reported on 'Openings and Closings', ISB will close effective January 1, 2013. We are very, very sad.
-
-
-
Post #74 - October 18th, 2012, 9:49 amDang, I just "discovered" (thanks to LTH) their muffaletta-- I'm sad too.
Jen
-
-
-
-
Post #75 - October 18th, 2012, 9:49 amItalian Superior Bakery wrote:To: Our Loyal Customers, Family and Friends
From: The Saccameno Family owners of Soccobros Inc. DBA “Italian Superior Bakery”
Date: October 17, 2012
Subject: Notice of closure
It is with great sadness and with very heavy heart, that we the Saccameno Family – Italian Superior Bakery is informing our customers that effective January 1, 2013, Italian Superior Bakery
will no longer be open for business.
It was our hope that we (the bakery) may be able to survive the incredible hardship the current economy has placed on us all. We know that many of you have struggled in your personal lives trying to manage one day at a time. We too at the Bakery have struggled very hard particularly in the past two years to manage this very historic and traditional business known to many as “Western Ave Bread”. Unfortunately, the decrease in the volume of sales coupled with the rising cost of goods needed to produce our offerings has just pushed our ability to remain a viable business.
Beyond these economic issues that we and many others have had to overcome, the ever increasing commercialization of food production in our society such as the offerings by the Walmart, Costco of the world and any of the number of fast food chain, have created a trend for purchasing goods out of convenience rather than purchasing those products that are handmade with quality materials and are rooted in Artisan and traditional methods. These changes in societal ways will be the demise of the mom and pop stores across our nation.
The decision to close was not an easy one as we know there are many who value our product as much as we do. We do however want to extend our greatest gratitude to our loyal patrons who have continued to show their support over the last five years. We also would like to give many thanks to our family and friends who have offered their time and help during our five years of learning. Surely, without all of you, we would not have sustained this long.
As we leave, be assured that we have shared and have learned about many great memories, all of which we will cherish forever. We have experienced many life altering events and situations. Most of all, we are so very thankful and grateful for all the people whom we have shared our time with. We wish you all good fortune and good health.
Again, thank you all for five years of business.
The Saccameno Family
“Western Ave Bread”"Ah, lamentably no, my gastronomic rapacity knows no satiety" - Homer J. Simpson
-
-
-
-
Post #76 - October 18th, 2012, 9:49 amThis is really sad news. I think (at least) one last LTH Forum lunch is in order before the end.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #77 - October 18th, 2012, 9:56 amI really hope this kind of a trend doesn't take hold. Places like this are so important to the community.
Here's a grubstreet article which covers the closing. http://chicago.grubstreet.com/2012/10/longtime_italian_superior_bake.html
-
-
-
Post #78 - October 18th, 2012, 1:17 pmi just came from the bakery and talked with angelo and his mom, pam, about holding a last lunch before they close. i'll be posting more on the events page.
-
-
-
Post #79 - October 18th, 2012, 4:35 pmW.T.F.
So many memories.
-
-
-
Post #80 - October 18th, 2012, 4:56 pmI'm being very cynical here but I blame this on Chicagoans. We get what we deserve - chain stores and sports bars."By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
-
-
-
-
Post #81 - October 18th, 2012, 5:25 pmHabibi wrote:I'm being very cynical here but I blame this on Chicagoans. We get what we deserve - chain stores and sports bars.
I hear what you're saying, but let's not limit it to Chicagoans. When I see places like TGI Fridays succeeding in cities like Paris and Madrid, and Guy Fieri becoming the hit of NYC (never mind that it's Times Square), and people throughout the US eating Einstein's bagels, I realize that fewer people demand food excellence than I'd like to believe. And in these tough economic times with raw material prices up, many true artisans have become casualties. But no matter the reasons, another very sad loss for Chicago.
-
-
-
-
Post #82 - October 18th, 2012, 5:43 pmyeah...I'm not ready to jump to that extreme. There are many artisan and independent businesses that have weathered the storm and are doing well. Only their accountant knows for sure..."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
-
-
-
-
Post #83 - October 18th, 2012, 6:51 pmHabibi wrote:I'm being very cynical here but I blame this on Chicagoans. We get what we deserve - chain stores and sports bars.
Too cynical for the comment to be taken seriously, although I share the frustration from time to time. True, we are to blame, at least in part, for Oprah-fication of America but Chicago has hardly cornered the market on chain stores and sports bars. Having traveled a fair amount in the U.S., I'd even say that when it comes to unique and distinctive food offerings, we're way ahead of many -- if not most -- other U.S. cities. But yeah, it's distressing when a place like ISB closes.
=R=Same planet, different world
-
-
-
-
Post #84 - October 18th, 2012, 9:22 pmTrue, we are to blame, at least in part, for Oprah-fication of America
Meaning exactly what?
-
-
-
-
Post #85 - October 19th, 2012, 4:29 amTerrible news for sure but I stopped in again last week to pick up lunch and again was reminded they do not accept credit cards. Sure they now have an ATM but cash lunches are usually not viable for me. I wish they were not closing but I in my case I would have patronized them much more frequently had plastic been an option.“Statistics show that of those who contract the habit of eating, very few survive.”
George Bernard Shaw, Irish playwright (1856-1950)
-
-
-
Post #86 - October 19th, 2012, 8:52 amFor those of you who have read my old posts about ISB, you know that this news hits home for me in an especially hard way. Our neighbourhood here on the Near West Side is a strange one in many ways and many of the local businesses have struggled and failed but the lunch business was the strongest one, thanks to some of the institutions nearby who supply a fairly constant stream of customers on work days. But with the arrival not too long ago of a Subway franchise less than 100 yards from ISB's door, one can only wonder how long it will be till there is also a Jimmy John's and a Papa John's on the West Side of Taylor as well... Five dollar footlongs of mediocrity will bury all the old shops in the end...
***
It does not speak well for the food scene of the city as a whole that it was not able to support one of the few real bakeries, employing genuinely 'artisanal' methods, in the area... Despite the (pseudo-)sophistication of the current foodie-world, this country remains one that has in general an utterly miserable bread-culture, one of the true signs of culinary barbarism... The success of the chain Panera speaks volumes in this regard...
***
For small Italian food stores, the impending arrival in Chicago of the Disneyesque monstrosity "Eataly" will surely further reduce business and I wouldn't be surprised to see some of the long-standing shops go under or have to change radically.
The chains grow ever bigger, the rich few ever richer, and in the food scene, real tradition is steadily replaced by the marketing concepts of slick boors.
AntoniusAlle 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.
-
-
Post #87 - October 19th, 2012, 9:51 amNot to inject too crazy of a theory into this, but perhaps this is just part of the normal cycle of various businesses opening and closing for a variety of reasons.
-
-
Post #88 - October 19th, 2012, 10:22 amYes, I think all of us LTHers can recall what happened to local Korean groceries when H-Mart opened in this market.
-
-
Post #89 - October 19th, 2012, 9:00 pmstevez wrote:boudreaulicious wrote:Perhaps someone could start an Eataly thread since I'm guessing this discussion will, sadly, outlast ISB...
Agreed. Maybe one of the mods can split this diversion from the matter at hand into its own thread.
Steve,
I agree with you in agreeing with boudreaulicious... That said, my post remains relevant to this thread, with my remarks being a comment on the broader issues that the Saccamenos themselves brought up in their announcement. I would much prefer that my comment stay here and not be moved to the proposed new thread.
AAlle 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.
-
-
Post #90 - October 19th, 2012, 10:10 pmAntonius wrote:stevez wrote:boudreaulicious wrote:Perhaps someone could start an Eataly thread since I'm guessing this discussion will, sadly, outlast ISB...
Agreed. Maybe one of the mods can split this diversion from the matter at hand into its own thread.
Steve,
I agree with you in agreeing with boudreaulicious... That said, my post remains relevant to this thread, with my remarks being a comment on the broader issues that the Saccamenos themselves brought up in their announcement. I would much prefer that my comment stay here and not be moved to the proposed new thread.
A
The topic on Eataly has split from this thread, to be located here.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,
