Mike -

This is a particularly pithy, unadorned piece of writing perfectly befitting the family's hard work and South Side story. Thanks for calling it to our attention. I must stop through again soon (maybe hitting Moon's the same day).

Thanks. If you go, do it early, as they're usually sold out of the pizza by 10:30 a.m. most days...bread, freselle, and taralle are usually still available. I think the white bread is the epitome of the basic European style loaf my polish grandparents always had on hand, featuring a slightly dense white crumb and a really crispy nutty crust...I made a panini with cheddar and saucisson sec salami on two pieces the other day and it was beautiful....the bread really seems to excel in a grill application....

The pizza is also very excellent, much better than the bakery style at D'Amatos and a close cousin of the pequods and Burts ilk in terms of the bready undercarriage and good sauce....though it's cut square instead of triangular. If I were to choose ingredients: I'd go sausage and onion, or their ricotta, basil and tomato. The ricotta is made fresh by a woman from the neighborhood and it has a nice salty characteristic.

Thanks for the link, Mike. Great story. I suppose it's some comfort that thousands of copies of today's Sun Times will no doubt be saved for generations to come.

I'm thinking the corn bread might make a terrific turkey dressing. Anyone else interested in getting together an order for early Thanksgiving week?

After riding past it a million times, I finally stopped in to Italian Superior Bakery last Friday... 5 minutes before close. They were cleared out of basically everything, and I was about to walk out empty-handed, when the woman behind me said "how about you take the end of this pizza for $5". I looked at the lonely three slices in the case - one sausage, one sweet peppers, and one giardinera - and said said why not.

As she carefully cut each slice in half, doubled it over, and wrapped them in paper, she told me "leave them on the counter; or in the fridge; or they'll freeze beautifully. Whatever you do, she pleaded, don't throw any away"

When I first got home, I tried some of the sausage pizza and liked it well enough. Over the next couple of days, I nibbled away at the pieces, thinking they were ok. Then I fired up the oven and got a slice nice and toasty - Wow! That's great pizza. Light, crunchy exterior gives way to soft, slightly oily focaccia.

I can see becoming a regular there, always remembering to re-heat the pizza.

-Dan

I can see becoming a regular there, always remembering to re-heat the pizza.

Thanks for the info on this. I stopped in for the first time last week & took a slice of the broccoli pizza back to my office. It was room temp, & I thought it was quite delicious as it was, but I'll try the re-heated version next time.

I also sampled a spoon of their coffee gelato - very nice, & something I plan to indulge in more on my next trip.

My first trip to ISB today and wow--loved it! Tried the pizza with tomatoes and peppers hot and it was delicious--I don't even like peppers and the marriage of all ingredients made me almost forget they were there. Also tried the giardinaire pizza from the case--also very good, although I prefer the warm version. Special of the day was a braciole sandwich with skin on chunky mashed potatoes with gravy. Great bread, well-prepared meat and topped with a bit of the giarndinaire--terrific sandwich. Yes, I was part of a large group eating all of these things but I'm still beyond full. Can't think of a better representation of a GNR frankly...