Chicago Italians

Desplaines Street and Roosevelt Road
640 W. Roosevelt Road
Chicago, IL 60607 312-922-3100
After 120 years of operation, Maxwell Street Market was closed down in the mid-90s in a controversial decision from the city. It was soon relocated to become the New Maxwell Street Market along Canal Street about a half-mile from its original site. After a 14 year stint on Canal Street, the market moved to Desplaines Street Sept. 14, 2008.

Continuing its long tradition of offering Chicago immigrants and locals a space to sell odds and ends, the colorful flea market hosts 518 vendors each Sunday, year-round. In addition to household goods, clothing, CDs, jewelry, power tools and produce, there are several Mexican food stands offering authentic fare like enchiladas, tacos, tamales, plantains and horchata. Live blues is played at the market weekly (weather permitting).



Getting There
Cross Streets: On Desplaines St. between Harrison St. and Roosevelt Rd. Parking: Paid Lot and Street Parking Difficult. Several pay lots in the area, including Taylor St. At Canal St. and 14th Pl. At Canal St. Public Transportation: CTA Bus: 12 Roosevelt
Blue Line train: Clinton stop Wheelchair Access: Yes
The Basics
Hours: 7 a.m.-3 p.m. Sunday Smoking: No Audience: Families
Features
ATM: Yes. Several on Roosevelt Rd. Food: Primarily Mexican food stands offering tacos, tamales, beans and rice, along with fresh lemonade, horchata and tamarindo drinks. Classic Polish sausages as well. Features: Free Admission and On-site Merchandise. Power tools, clothing, produce, household items. Facilities: No pets. No dogs are allowed in the market. Specialties: Flea market finds sold by 518 vendors Payment Methods: Cash
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» What's nearby?
Restaurants Bars & Clubs Movie Theaters Shopping Theaters
1. Binny's Beverage Depot
2. Barbara's Bookstore
3. The Gourmet Clothing Co.
4. Lissa on Maxwell
5. Lush Wine and Spirits

A Beef Sandwich to Die For........
Johnnie's Beef
7500 W. North Ave., Elmwood Park

Hours: Mon-Sat 11am-12am, Sun 12pm-12am

Tel: (708) 452-6000

Chicago is one of the few cities in the country where there are many places to eat great Italian beef and Johnnie's Beef ranks among the best of them. The small beef stand is a perfectly preserved piece of the traditionally Italian neighborhood that surrounds it.

The structure itself resembles an old drive-in eatery, with baby blue walls and yellow neon signs. It is only big enough to hold about ten standing customers at its bar, and seems to have a line that stretches down the block at any time of day. The employees work together as a well oiled machine, though, which minimizes the wait. One worker assembles hot dogs, one spears sausages from the grill, one slaps together the beefs and yet another fills cups with Italian ices (make sure you say you don't want a lid on your ice...that way you get a nice heaping cup of it). Be sure to have your order straight by the time you get to the head of the line; the man who rings you up gets quite upset at indecision or stuttering.


The menu is small, but everything is exceptional. The Italian beef and sausage sandwiches are notably famous, as well as the Italian ices and hot dogs. Every Friday Johnnie's serves up amazing fried egg sandwiches.

Many Chicagoans consider Johnnie's to be the best Italian Beef joint in the world, which accounts for the long line you will usually encounter on your visit. And I will be their this weekend to enjoy one on my visit to Chicago, My home town !!!

From family members, childhood friends, business associates, newspaper reporters, or the police. Not every mobster has a nickname, and some have more than one. Chicago boss Anthony Accardo, for example, was known to his colleagues as "Joe Batters." He got the name from Al Capone after he dealt out a pair of savage beatings with a baseball bat: "This kid is a real joe batters," Scarface said. But the press called Accardo "Big Tuna," after seeing a photograph of him on a sport-fishing expedition.


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"Joey the Clown" Lombardo earned his nickname from the press, thanks to his fondness for zany public behavior and cheesy jokes. At the conclusion of one of his trials, Lombardo attempted to elude newspaper photographers by converting a newspaper into a makeshift mask with eye-holes and racing out of the courtroom. At a subsequent trial, Lombardo explained to reporters that a piece of his jewelry was made from "canarly stone": "You 'canarly' see it," he said.

Mobsters may not like the nicknames they get from reporters and cops. Tony "The Ant" Spilotro (whose murder almost 20 years ago plays a major role in the recent indictments in Chicago) got his from FBI agent Bill Roemer, who had tried to spread the longer and less polite nickname "Pissant" to his buddies in the press. New Yorker Carmine "Junior" Persico was given the unflattering name "The Snake" by a police officer. Persico hated it, especially after "The Snake" caught on among some fellow criminals.

Mobsters sometimes use nicknames with each other to avoid easy identification by the feds. The mob boss Vincent "Chin" Gigante (whose nickname was short for "Vincenzo") insisted that his name never be spoken aloud. His wiseguys were told instead to rub their fingers across their chin or, at one point, to refer to him as their "Aunt Julia." Meanwhile, the press dubbed Gigante "The Oddfather" after he began posing as a schizophrenic in the late 1960s.

Former head of the Gambino crime family John Gotti took pride in the fact that he had no nickname among his peers—everyone knew who you meant if you said "John." Members of the press called him the "Dapper Don," the "Teflon Don," and, following his conviction in 1992, the "Velcro Don."

Original Ferrara Bakery, Inc. 2210 W. Taylor St. Chicago, IL 60612
Phone: (312) 666-2200 Fax: (312) 666-2008 Email:nella@ferrarabakery.com

Salvatore Ferrara was just 16 years old when he left his home in Nola, Italy in 1900 and emigrated to the United States. He brought with him the art of Italian pastry making and confectionery, skills which would eventually lead him to open the first Italian pastry and candy shop on Taylor Street in Chicago's Little Italy. An instant success, he was recognized throughout the city and suburbs for his fine pastries, wedding cakes and confections.

He soon met and married Serafina Pagano and they labored together to provide Chicago with wonderful desserts and candies. Through hard work and commitment to the use of quality ingredients, they made a lasting name for themselves. Serafina, a dynamic business personality and philanthropist, was loved by all who knew her and was known as "The Angel of Halsted Street". She is still remembered today.




Eager to meet new challenges, Salvatore put Serafina in charge of the bakery and concentrated his efforts on expanding the candy business. With the help of his two brothers-in-law, Salvatore Buffardi and Agnello Pagano, they launched the Ferrara Pan Candy Company, now headquartered in Forest Park, Illinois. Still family owned and operated, the company, which manufactures such favorites as Lemonheads and Atomic Fireballs, distributes worldwide.
The third generation of Ferraras proudly carries on the tradition of providing its customers with a wide variety of delicious desserts of the highest quality. Ferrara's Signature Italian Cannoli Cake has become a tradition for thousands, enjoyed through the generations.

Just as Salvatore did when he began in 1908, we take extreme pride in preparing our products with only the freshest and purest ingredients. We use the finest imported spices and never any artificial flavorings or preservatives. Our products will certainly add that elegant crowning touch that sets your wedding or special event apart from the rest.


We've created thousands of wedding cakes.
Let us create a special cake for you.


Let Ferrara be a part of your special occasion. Our experienced staff can offer excellent advice whether you're planning a small intimate gathering or catering a wedding for thousands.

Using only the purest and freshest ingredients, our master bakers will design the cake of your dreams from a simple round layer cake or sheet cake to an elaborate tiered cake using design elements such as elegant columns, fountains, or stairways. You can choose one of our classic creations or create one of your own from hundreds of combinations using our delicious fresh or preserved fruit fillings, custards and icings.


Sweet Table Favorites
Exquisite morsels perfectly sized for your Sweet Table: Eclairs
Assorted Fruit Tartlets
Bowties
Chocolate Covered Strawberries
Chocolate Mousse
Cannoli
Butter Cookies
Creme Puffs
Italian Cookies
Pecan Brownies
Cheesecake Bites
Chocolate Covered Almonds


A wide variety of delicious pastries, to name a few:
Full Size Pastries
Cannoli
Napoleon
Baba au Rhum
Pasticiotto
Eclair
Sfogliatella
Cassata al Forno
Funghi
Tiramisu
Cheesecake
Creme Puff
Monachine
Profiterole
Creme Horns



European Pastry Miniatures
Chocolate Covered Strawberries
Pineapple Tartlets
Raspberry Tartlets
Petits Fours
Zuppette (Lemon Creme)
Napoleons (Bavarian Creme)
Monachine (cannoli filled)
Eclairs (vanilla custard)
Baba au Rhum
Baba au Rhum with custard
Cannoli
Cassata al Forno
Creme Puffs (pineapple-whip)
Chocolate Cannoli
Sfogliatella
Choux, custard filled
Choux, custard filled-frosted
Choux, cannoli filled
Choux, cannoli filled-frosted
White Jordan Almonds
Marzipan





Cookies
Italian Fancy Butter Cookies
Chocolate Chip
Butter with Peanuts
Cherry Top Sandwich
Chocolate Star
Sprinkles
Clover
Assorted Dots
Pecan Butter
Vanilla Horseshoes
Chocolate Horseshoe
Pink Hearts
Brown Sugar Chips
Powdered Crescents
Chocolate Dip Almond Bars
Chocolate Shells
Vanilla Shells

Italian Specialty Cookies
Cashew Bars
Amaretti Classico
Pignolati
Bow Ties
Pineapple Slices
Apricot Farfalla
Raspberry Farfalla
Cucidadi (fig filled)
Tetu
Gigolene
Quaresimale
Tarallo
Frosted Tarallo
Coconut Macaroons



Biscotti
Anise
Anise Almond
Chocolate Almond
Vanilla Almond Raisin
Chocolate Cherry Almond




Are you Drooling yet?? If not you are Morte

Original Ferrara Bakery, Inc. 2210 W. Taylor St. Chicago, IL 60612
Phone: (312) 666-2200 Fax: (312) 666-2008 Email:nella@ferrarabakery.com