D'Amato's: Brother vs. brother, bread vs. bread | Bleader

Thursday, July 3, 2008

D'Amato's: Brother vs. brother, bread vs. bread

Posted By on 07.03.08 at 02:25 PM

Sign up for our newsletters Subscribe

click to enlarge 3220.jpg

This week in Omnivorous I wrote about the Gruene Coal Company in Englewood, the last coal yard in Chicago. Gruene's only customers for their Kentucky bituminous coal are D'Amato's #1 Bakery and the best pizzeria in Chicago. The photo demonstrates just what coal can do for Italian bread. What you have on the bottom is a toasty, crusty loaf baked in Victor D'Amato's 100-something-year-old coal-fueled oven. On top is a softer, more elastic loaf baked at the other D'Amato's, operated by his brother a few blocks west on Grand. 

I've always liked the bread from both bakeries, but it wasn't until I did a side-by-side comparison that I had to give an edge--no, a furlong--to the coal-baked bread.

Coal: D'Amato's #1, 1124 W. Grand, 312-733-5456 

No coal: D'Amato's Bakery and Deli, 1332 W. Grand, 312-733-6219 

Tags: , , , , ,

Comments (2)

Showing 1-2 of 2

Add a comment

Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Agenda Teaser

Galleries & Museums
May 07
Performing Arts
April 10

The Bleader Archive

Popular Stories