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

More by Mike Sula

Agenda Teaser

Performing Arts
The Great Leap Steppenwolf Theatre Company, Upstairs Theatre
September 05
Tegan and Sara Cahn Auditorium, Northwestern University
October 15

Tabbed Event Search

The Bleader Archive

Popular Stories