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Article: Breads show beauty more than crust-deep // City, suburban bakers offer slices of perfection
- Article from:
- Chicago Sun-Times
- Article date:
- March 19, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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You may not be able to judge a book by its cover but you sure
can tell a sandwich by its bread.
Before tastebuds even get near robust meat, creamy cheeses and
crunchy condiments, they must penetrate bread or bun. For a superior
sandwich, wimpy white factory slices just don't cut it.
Italian, rye, pita, pumpernickel, whole-grain - these are the
hearth products that are essential to sandwich satisfaction.
Here are some wonderful foundations to great Chicago sandwiches
- bread winners all.
D'Amato's, 1124 W. Grand (733-5456), bakes a fabulous sourdough
Italian peasant loaf that graces the tables of some of Chicago's
finest restaurants.
The loaf has a dense crust and gutsy interior ...