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This NPR article contains a link to a PDF document that lists different styles of Sundaes from all over the U.S. including many from the Chicagoland area.

I might have to stop by Scooters after work tonight...

http://www.npr.org/templates/story/story.php?storyId=5531839

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Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."

HI,



This is an interesting list of Illinois Sundaes:



Reading through this list, there were more places I was unaware of than known to me. Of those known to me, I was very pleased to find my family's favorite 'War of the Worlds' at Zephyr's made the list.

Others I know via LTHforum such as:

Cunis Candie's also recognized as a Great Neighborhood Restaurant pick:

Photo by Mike G


Mitchell's Candies and Ice Cream

Photo by Mike G


Margies

Photo by G Wiv


Last Sunday after lunch, I decided to try a new place for their sundae. My first destination was a bleak one because the restaurant had changed hands and gone in a very different direction, so strike this place off the list:

Fudge with the Works (RIP)
George's Restaurant and Ice Cream Parlor
3222-24 W. Foster Ave.
Chicago
(773) 478-7707

Gosh didn't the name 'Fudge with the Works' sound so promising. Sniff!

I then headed north to Evanston to try Hartigan's Evanston Express. This is a 3-scoop sundae with vanilla ice cream imported from Cedarburg, Wisconsin. The owner's used to be 31-Flavors franchise owners who went independent. They carefully selected ice creams by taste testing a number before settling on a dairy from Cedarburg.

What I don't understand, a rant I am likely to repeat often, is why they are so carefull with all their ingredient selections then settle for cheap low fat whipping cream from a can. It dimishes their effort at a moment when it should be their crowning glory. I'm sorry I just don't get it.

Beyond my whipping cream piccadillo, this was a very pleasant Sundae.



Evanston Express Sundae
Hartigan’s Ice Cream Shoppe
2909 Central St.
Evanston
(847) 491-1232

***

I hope we can contribute to this list with either new locations or visiting the suggested locations with your feedback.

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

Fudge With The Works was "stolen" from The Original Buffalo. In their case, it was a hot fudge sundae served with whipped cream, a cherry and whole roasted pecans. It had the destinction of being served in a metal sundae "glass" rather than a glass one.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Steve,

I know you were a fan of the Buffalo's version, especially the fudge sauce. Did George's come anywhere close? Perhaps you know, when did George's bite the dust?

Thanks!

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

George's wasn't even in the same league. There was another place directly acrosss the street from George's called Loree's (also now closed) that had far superior sundae's with the distinction of serving them with colored whipped cream. Growing up, we never went to George's, but did frequent Loree's in the days before I had my driver's license and could make the drive to Buffalo instead. Both Georges and Loree's closed within the past 5 years.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

I took Myles to George's when he was small, so it probably went RIP circa 2000 or 2001. Isn't it a Mexican restaurant now? And don't they still serve ice cream? Or at least I think they did, for a while. Anyway, nothing that impressed me much, though I do remember kind of liking the old-school glass serving bowls and so on.

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Hi,

If I recall correctly the former George's location is in transition from one restaurant name/style to another. There were at least two different signages present with two different names. I have to admit I didn't bother to step out of the car. Maybe if it was a cooler day, I might have but it was pretty wicked on Sunday.

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

The signage has been that way for several years now.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

This post reminded me of a miserable sundae I had last month at the Sugar Shack in Bridgeport. The woman who cuts my hair said that the Shack had changed ownership and was getting a little too "fancy" for her taste. What could this mean? Blood orange-ginger artisanal gelato? Real whipped cream? Fancy wafer things stuck in the sundaes?

Unfortunately, none of the above. The major change appears to be the availability of Edy's grocery-store caliber ice cream; I believe the Sugar Shack previously offered only soft-serve. Anyway, I ordered a $5.50 hot fudge sundae and it was truly dismal. Two scoops of Edy's vanilla topped with Redi-Whip, wading dejectedly in a shallow pool of hot fudge which barely covered the base of the flat-bottomed cylindrical sundae cup. Add 5 or 6 pecans and a maraschino cherry and that was about it. A total disappointment.