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  Freddy's - Slow Fast Food - [Artisanal + Italian]
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  • Post #31 - September 23rd, 2011, 3:46 pm
    Post #31 - September 23rd, 2011, 3:46 pm Post #31 - September 23rd, 2011, 3:46 pm
    I had a nice lunch at Freddy's the other day and, after being somewhat lukewarm on Freddy's over the years, I now support it's renewal as a GNR.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #32 - September 23rd, 2011, 4:15 pm
    Post #32 - September 23rd, 2011, 4:15 pm Post #32 - September 23rd, 2011, 4:15 pm
    For what it's worth I support Freddy's without reservation.
    I love this place, and in the unfortunate event that it expires before I do, my life will be just a little sadder.
  • Post #33 - September 23rd, 2011, 7:45 pm
    Post #33 - September 23rd, 2011, 7:45 pm Post #33 - September 23rd, 2011, 7:45 pm
    Count me in as another longtime Freddy's fan-- lasagna, duck ravioli, pizza, gelato, lamb shanks --we love it all.
  • Post #34 - October 3rd, 2011, 12:59 pm
    Post #34 - October 3rd, 2011, 12:59 pm Post #34 - October 3rd, 2011, 12:59 pm
    Freddy's bakes a particular style of very crusty, almost burnt bread that is perfect for me. By far the best in Chicago, and competitive with any place I have been. I know this is a personal taste, but I love that bread. The sausage selection is also excellent.

    I do not get to Freddy's hardly enough, maybe 3-4 times a year, and because of that I keep having the same things - arancini, pasta (usually ravioli in tomato sauce with a bit of cheeses, some cherry tomatoes), a loaf of bread to go, whatever sauteed greens they have. When I go a bit more often, I may branch out, perhaps some gelato, sausage, a slice or two of pizza, and then I am reminded of all the other things I should be exploring. It is such a snug, little place, with such a great range of excellent offerings.

    Having said that, I do avoid the chicken. I gave different variations a few tries, and have never been pleased. I think the prepare ahead, hold and reheat strategy does not work too well with the thin, lean slices of breast they favor.

    What most impresses me about Freddy's is how they slowly increase the variety over time, and the quality. It is still the same, only better.
    d
    Feeling (south) loopy
  • Post #35 - October 3rd, 2011, 3:50 pm
    Post #35 - October 3rd, 2011, 3:50 pm Post #35 - October 3rd, 2011, 3:50 pm
    I even love the chicken, in all of its pounded, buttered, rubbery glory; my great-aunts approve, authentic for at least our West Side niche.

    But I wonder if those initially missing its charm have tried the house sausage by the pound or the home-cured meats, particularly the hot sopressata and capicola. Those, the rapini, and a loaf of pepperoni bread, are beyond special even if the lukewarm (though savory) pastas, fried items, and pizza slices don't do it for you. A place my spirit would starve without.

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