In 1945, Ann Sather plunked down savings earned at a Chicago meat-packing plant to buy an already-existing Swedish diner. Although of Norwegian heritage, Ann kept the Swedish menu to please loyal guests in the then-heavily-Swedish Andersonville neighborhood. It was Ann's restaurant where people could come for generous homemade meals, warm hospitality, and a genuine concern for their welfare.
The competition was fierce. Ann’s block had seven (7) Swedish restaurants operating when she stepped in. One by one, those closed, but Ann held on, working the restaurant for 30 years before selling to Tom Tunney, 44th Ward Alderman, and the man responsible for growing Ann Sather’s to a three-unit operation.
They are legendary for their cinnamon buns and fabulous breakfasts. According to Tunney, Ann’s cinnamon-spiced carrot bread slices were originally included with the breadbasket but later sold whole at the bakery counter.
|Homemade Cinnamon Rolls|
1978 Menu 1978 Menu
Ann Sather Restaurants has also been instrumental in serving the community with its generous support of local organizations and causes. As Tom says: "My business is a two-way street. We have to take care of each other."
INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.
Compiled by Dr. Neil Gale, Ph.D.
|Photo from Ann Sather's Restaurant.|
Ann Sather's [Restaurant] Carrot Bread Recipe
- 2 1/2 cups flour
- 2 1/4 tsp each of baking soda & cinnamon
- 1 1/2 tsp salt
- 1 1/2 cups sugar
- 1 1/4 cups oil
- 4 large eggs
- 2 1/2 cups (about 1 small bunch) fresh carrots, trimmed of their tops, peeled and grated
- 1/4 to 1/2 cup chopped walnuts
- Preheat oven to 350° F.
- In a medium-sized bowl, sift flour, baking soda, cinnamon, and salt together. Set aside.
- In the bowl of a stand mixer, beat sugar and oil together on low speed; add eggs and continue beating until incorporated. Increase speed to medium-high and whip until light and fluffy.
- Alternately stir dry ingredients and grated carrot into the mixture, just until no flour streaks remain.
- Fold in walnuts.
- Divide batter into two parchment-lined or well-greased loaf pans. (Ann poured them into greased pans; we like using parchment, which means you can more easily slip the loaves out and there’s no added fat.)
- Bake at 350° F for 30 minutes; reduce oven temperature to 250° F and bake an additional 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and cool on wire racks for 10 minutes.
- Serve warm–especially nice with a little whipped honey butter, or slightly-sweetened whipped cream cheese.
Yields 2 Loaves
These loaves bake up with a light-colored exterior but are richly dark inside. Ann Sather's cinnamon-spiced carrot bread is a comfort classic.