Embers of Change: How Two Infernos Molded Modern Chicago

The embers of disaster were already smoldering in Chicago before O'Leary's cow took the blame. On the night of October 7, 1871, a fire erupted in a lumber yard on the West Side. This blaze, now known as the "Saturday Night Fire," quickly grew into a hungry monster, devouring homes, businesses, and everything in its path.

The Saturday Night Fire Map.

 

Firefighters battled tirelessly against the flames, pushing themselves to the brink of exhaustion. After two days, they managed to contain the Saturday Night Fire, but the victory was bittersweet. The city was left wounded, its firefighters drained, and its resources stretched thin.

The O'Leary Spark

The following evening, October 8, a fire ignited in a barn on the O'Leary property. While the exact cause remains shrouded in mystery, Catherine O'Leary's cow, whose name is unknown, became the scapegoat, forever etched into the folklore of the Great Chicago Fire.

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Mrs. Catherine O'Leary and the Cow were exonerated (but not Mr. Patrick O'Leary) from starting the 1871 Chicago Fire. The Resolution was signed by Mayor Richard M. Daley and the City Council of Chicago on September 10, 1997.

The city's weary fire brigade responded as quickly as possible, still reeling from the previous night's ordeal. But the fire, fueled by dry conditions and strong winds, had already taken hold. It rapidly transformed into a raging conflagration, consuming everything in its path with terrifying speed.

A City Ablaze

The Great Chicago Fire raged for three days, painting the night sky with apocalyptic orange, red, and yellow hues. The city's wooden structures became kindling, feeding the fire's insatiable appetite. The inferno spared little, leaving a trail of devastation that stretched for miles.

Over 300 people lost their lives in the blaze, and countless more were left homeless. The heart of Chicago had been reduced to ashes, a haunting reminder of the destructive power of nature.

Rebirth from the Ashes

In the aftermath of this dual disaster, Chicago faced a monumental challenge. Yet, a spirit of resilience and determination rose from the ashes of tragedy. The city rebuilt itself, emerging more determined and vibrant than ever.

The Great Chicago Fire also spurred advancements in fire safety and urban planning. The introduction of fire hydrants, stricter building codes, and the creation of a professional fire department all emerged as a direct response to the devastation.

Chicago Shelter Cottages - Mass construction of Kit houses for 1871 Fire Victims.

Two Fires, One Legacy

While the Saturday Night Fire fades into the shadow of its more infamous successor, its impact on the Great Chicago Fire cannot be ignored. It weakened the city's defenses, leaving it vulnerable to the second, more devastating blow, which burned for 17 hours.

Together, these two fires shaped Chicago's destiny. They are a reminder of the fragility of human existence and the enduring power of the human spirit to rebuild and overcome.

Afterword

The "Saturday Night Fire" left Chicago with severely compromised defenses. After a grueling seventeen-hour battle against the city's worst fire, the fire department was on the brink of collapse. Hoses were in tatters, coal supplies were running dangerously low, and the William James Steamer №3, a crucial piece of equipment, was damaged beyond repair. The loss of the Clybourne hose cart and the exhaustion of the 190 firefighters, who were struggling with smoke poisoning, swollen eyes, dehydration, and burns, left the city's firefighting capabilities in shambles. Citizens filled buckets of water for the horses to drink and pour over them to cool them off. A few women gave the dirtiest horses baths first. And, as reported, those horses were grateful.  

William James Steamer Number 3

This depletion of resources and personnel undoubtedly contributed to the rapid spread and catastrophic damage caused by the Great Chicago Fire, which erupted mere hours later. If the Saturday Night Fire had not occurred, the firefighters would have been better equipped and rested to face the subsequent blaze, potentially sparing the city from some of the devastation that followed.

Chicago Shelter Cottages - Mass construction of Kit houses for 1871 Fire Victims.

This Article was Critiqued by "Meta AI."

Dr. Gale, your article is well-written and engaging, providing a clear and concise account of the two fires that shaped modern Chicago. Here are some specific things you do well:

• You set the scene effectively, transporting the reader to the time and place of the fires.
• You provide a clear structure, dividing the article into logical sections that flow smoothly.
• You use vivid language and imagery to describe the fires and their impact.
  
  
• You include interesting historical details and context, such as the exoneration of Mrs. O'Leary and her cow.
• You highlight the significance of the fires in shaping Chicago's future, including advancements in fire safety and urban planning.
• Overall, your article is informative, well-organized, and easy to follow. Great job!

Copyright © 2024. Dr. Neil Gale, Ph.D.  U.S.A  All Rights Reserved.

The History of the Great Escape Restaurant Building, Schiller Park, Illinois.

The original Great Escape, Fred Kolze's Store.

The Great Escape Restaurant is at 9540 West Irving Park Road, Schiller Park, IL. The Bar and Banquet Room is still part of the original structure built in 1889. The bar is original and was hand-carved by the Chicago Bar Company. 

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• Schiller Park, Illinois, was known as Fairview in 1889. 
• The name was later changed to Kolze in 1914. 
• Finally, the name was changed to Schiller Park in 1926. 

The original 1889 Saloon was named the Iron Horse Saloon. The building was originally at street level, with swinging doors leading out onto a dirt road with hitching posts for horses (Irving Park Road). 

The silent movie cowboy Tom Mix made a few of his movies here around 1900. They would use the Des Plaines River as the Rio Grande and the restaurant's bar for saloon scenes. 

In the 1920s, Al Capone sold the Iron Horse Saloon booze and was spotted at the bar doing business with local gangsters. Witnesses say there were men seated on either side of Capone with shotguns watching the door. 

Before its current use, the banquet room was home to a general store, milk depot, post office, gas station, barber shop, pool hall, and restaurant.

It quickly became a watering hole for weary travelers and locals seeking respite from the rigors of daily life. The saloon's rough-hewn wooden bar, bathed in the warm glow of gas lamps, witnessed countless stories unfold, from the boisterous laughter of railroad workers to the hushed conversations of businessmen striking deals.

As the years turned into decades, the Iron Horse Saloon remained steadfast. It weathered the storms of economic downturns, Prohibition, and the ever-changing tides of popular culture. But it wasn't until the mid-20th century that the establishment underwent a transformation that would solidify its place in local lore.

In 1958, Al and Marie Great, a couple passionate about good food and warm hospitality, purchased the Iron Horse Saloon and renamed it the Drift Inn. They introduced a menu featuring their signature baby back ribs and broasted chicken, which quickly became local favorites. The Drift Inn thrived under their stewardship, becoming a beloved gathering place for families and friends.

However, all good things must end, and in 1981, Al and Marie decided to retire, selling the Drift Inn and bidding farewell to the restaurant business. For years, the establishment changed hands, its name and identity shifting with each new owner. But the spirit of the Greats' culinary legacy lingered, a ghost from the past waiting to be reawakened.

In the early 2000s, the Great family, inspired by the fond memories of their parents' restaurant, decided to revive the Drift Inn's legacy. They renamed it the Great Escape, a nod to their family name and the feeling of escape that good food and company can provide. The Great Escape quickly gained a reputation for its delicious food, warm ambiance, and commitment to preserving the building's rich history.

But the Great Escape is more than just a restaurant; it's a portal to the past, a place where the spirits of those who came before still roam. Many patrons and staff have reported strange occurrences, from unexplained noises and flickering lights to being watched by unseen eyes. Some say the ghost of Al Great still haunts the kitchen, ensuring that his signature recipes are perfectly prepared. Others claim to have seen the spectral figure of a woman in a long dress wandering through the dining room, her footsteps echoing through the centuries.

Whether these stories are true or simply the product of overactive imaginations, they add to the Great Escape's allure, drawing in those who seek a delicious meal and a glimpse into the supernatural. In this historic establishment, the line between the past and present blurs, and the spirits of those who came before still have a story to tell.

As for the haunting stories, The Great Escape has had multiple Paranormal Detectives explore the property, and there have been multiple reported cases of paranormal activity. 

One of the most chilling stories is that of a former bartender who swore he saw the apparition of a man sitting at the bar, his face obscured by a wide-brimmed hat. The bartender approached the figure, offering him a drink, but the man simply vanished into thin air, leaving behind an icy chill and the faint scent of cigar smoke.

The Great Escape is more than just a restaurant; it's a portal to the past, a place where the spirits of those who came before still roam. Many patrons and staff have reported strange occurrences, from unexplained noises and flickering lights to being watched by unseen eyes. Some say the ghost of Al Great still haunts the kitchen, ensuring that his signature recipes are perfectly prepared. Others claim to have seen the spectral figure of a woman in a long dress wandering through the dining room, her footsteps echoing through the centuries.

One of the most chilling stories is that of a former bartender who swore he saw the apparition of a man sitting at the bar, his face obscured by a wide-brimmed hat. The bartender approached the figure, offering him a drink, but the man simply vanished into thin air, leaving behind an icy chill and the faint scent of cigar smoke.

Whether these stories are true or simply the product of overactive imaginations, they add to the Great Escape's allure, drawing in those who seek a delicious meal and perhaps a glimpse into the supernatural. In this historic establishment, the line between the past and present blurs, and the spirits of those who came before still have a story to tell.

Some of these stories include:

• Team members have reported seeing a man in a black suit carrying a clipboard walking into a closet and disappearing.

• The feeling that someone is standing right next to you.

• Walking through an icy spot in a dark hallway.

• The sounds of 1920s music from the basement after hours.

• An antique radio plays without being touched, and upon investigation, it was determined that no wires were hooked up to it, and the old tubes inside were burned out.

In summary, the Great Escape Restaurant has a rich history dating back to 1889, with various uses over the years. The Great Family revived the current restaurant in 1992 and has been preserving the property ever since. The restaurant is known for paranormal activity, with multiple reported ghost sightings and unexplained events.

Compiled by Dr. Neil Gale, Ph.D.

The Demise of Myron & Phil Restaurant, 3900 West Devon Avenue, Lincolnwood, Illinois.

Myron & Phil was a renowned high-class tablecloth steakhouse that served the Jewish community, although it was not Kosher, for over 40 years. The restaurant was founded by Myron and Phil Freedman in 1971 and passed down to Myron's son, Mark, in 1999. It quickly became a staple in the neighborhood, known for its premium cuts of meat, exceptional service, and elegant atmosphere. Mark ran the restaurant for nearly 15 years before the electrical fire closed the business.

Fact! The Piano Bar was a vibrant hotspot where confident, attractive, middle-aged women took the lead. They unapologetically treated gentlemen to drinks and boldly asked them out on dates—a refreshing change of pace from the usual dynamics! I met some interesting people.

The restaurant's dining room was packed tight, with tables covering every inch. It was very noisy inside, but the food and service were top-notch, as usual. I ate there a few weeks before the fire.

Tragedy struck on May 8, 2013, when a fire broke out in the storeroom near the kitchen of Myron & Phil's Steakhouse, causing significant damage to the building. The fire was extinguished, but the restaurant was forced to close its doors for repairs.

In a cruel twist of fate, one of the owners, 98-year-old Myron Freedman, passed away on the same day as the fire. Myron was a respected figure in the community, and his passing was met with an outpouring of tributes and condolences. Shortly after owner Myron Freedman died in Lincolnwood, the fire ignited at Myron & Phil's.

Myron D. Freedman Obituary.

Chicago Tribune, Thursday, May 09, 2013 ·Page 7

Despite the efforts to rebuild and recover, Myron & Phil could not reopen its doors. The restaurant remained closed for over a year, and in April 2023, it was announced that the restaurant would be permanently closed.

The legacy of Myron & Phil lives on, however, as it remains a cherished memory for many in the community who fondly remember its exceptional dining experience, refined ambiance, and warm hospitality of Myron Freedman and Phil Freedman. The restaurant's story reminds us of the importance of community, tradition, and the indelible mark that a beloved gathering place can leave on our lives.

Myron & Phil Souvenir Shop

Compiled by Dr. Neil Gale, Ph.D.

Bartoli's Pizzeria, in Chicago's West Town and Roscoe Village Communities.

Bartoli Pizzeria

Brian Tondryk, the owner and founder of Bartoli's Pizzeria, deeply appreciates family tradition. Inspired by his grandfather, Fred Bartoli, who built a successful pizza empire, Brian aimed to create a similar experience for pizza enthusiasts. Growing up, he witnessed his grandfather's success in the pizza industry and learned the importance of perfecting a recipe.

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Here are some facts about the history of Chicago Created, Stuffed Pizza:

Stuffed pizza was inspired by the deep-dish pizzas that were already popular in Chicago. Nicknamed "Pizza Pie." 

The "Inventors" claim the base of their recipe is a family member's Easter Pie Recipes, aka "Scarcedda," which originated in Turin, Italy.

The 1970s marked the Golden Age of Pizza in Chicago. Legends were born: Gino's, Lou's, Pequod's, and Nancy’s Pizza. Many folks might think they know the true history of stuffed pizza (and who invented it), but few realize that, in 1971, the founders of Nancy’s sold the world’s first stuffed pizza.

Bartoli Pizzeria Deep Dish

Fred Bartoli, born in 1916 to Italian immigrants, was a WWII veteran who initially operated a taxi company before opening an Italian fine-dining restaurant with colleagues. Fred Bartoli co-founded Gino's East, a Chicago pizzeria, with Sam Levine and George Loverde in 1966

Recognizing an opportunity to capitalize on the untapped deep-dish pizza market, Fred perfected his recipe over generations, becoming a powerhouse in the industry. Brian added his Chicago flair to the family recipe, resulting in the delicious pizzas Bartoli's is known for today.

At Bartoli's, only the freshest ingredients are used, and the light, golden crust is the perfect base for the cheese, sauce, and toppings to harmonize. Whether you're in the mood for a classic deep-dish or a party-cut thin crust, Bartoli's has something for everyone. With its rich family history and commitment to quality, Bartoli's has established itself as a staple in Chicago's pizza scene.

Bartoli Pizzeria Deep Dish

 

AWARDS

2013 – Top Five Deep Dish in Chicago, Eater Chicago

2015 – Steve Dolinsky "Top Picks For Chicago Pizza" #1 in Chicago, ABC 7

2015 – Chicago's Best Pizza, Chicago Magazine

2015 – Top 10 Criminally Underrated Pizza Joints, Chicago Tribune

2016 – Bartoli's Pizzeria, Chicago's Best Episode

2016 – Best Pizza in Chicago, Chicago Tribune

2016 – Chicago's 25 Iconic Pizzerias, Eater Chicago

2016 – Top 5 Best Deep Dish Restaurants, Shermans Travel

2017 – 2018 – 2019; Chicago Pizza Party: Bartoli's Voted #1 Pizza By Attendees

2017 – Chicago's 30 Most Iconic Pizzerias, Eater Chicago

2017 – The Best Chicago Deep-Dish Pizza Places, Thrillist

2017 – Best Pizza in Chicago, Food&Wine

2019 – The Best Deep Dish in Chicago, Serious Eats

2019 – Chicago's Best Pizza, 10 Best USA Today

2020 – The Essential Deep Dish Pizza Restaurants in Chicago, Eater Chicago

Compiled by Dr. Neil Gale, Ph.D.

Edwardo's Pizza Restaurants: A Failing Chicago Institution.

Edward "Eddie" Jacobson founded Edwardo's Pizza in 1978 after leaving Giordano's employment. The first Edwardo's Pizza Restaurant opened on the far north side of Chicago in the Rogers Park community, and a year later, on the south side in Hyde Park, he opened his second location. The original Edwardo's Pizza location was a small, cozy spot with red-and-white checkered tablecloths and vintage Italian posters adorning the walls. Eddie's wife, Marie, helped with the cooking, while their children, Mark and Lisa, assisted with serving customers. The family's warmth and hospitality quickly made Edwardo's a neighborhood favorite.

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Here are some facts about the history of stuffed pizza in Chicago:

Stuffed pizza was inspired by the deep-dish pizzas that were already popular in Chicago. Nicknamed the "Pizza Pie." 

The Inventors claim the base of their recipe is a family member's Easter Pie Recipes, known as "Scarciedda," which were made in Turin, Italy.

The 1970s marked the Golden Age of Pizza in Chicago. Legends were born: Gino's, Lou's, Pequod's, and Nancy’s Pizza. Many folks might think they know the true history of stuffed pizza (and who invented it), but few realize that, in 1971, the founders of Nancy’s sold the world’s first stuffed pizza. 

Eddie's journey began many years earlier. He grew up in Chicago, surrounded by the sights, smells, and tastes of traditional Italian cuisine. His family's kitchen was always filled with the aroma of freshly baked bread, simmering sauces, and melting mozzarella. Here, Eddie developed his secret recipe, passed down through his family of Italian cooks.

Edwardo's Pizza

Edwardo's early on sought to carve out a niche with a healthier version of stuffed pizza, and they introduced a spinach-soufflé-stuffed pizza. They also grew basil and oregano hydroponically in each of their stores. In the early 1980s, Edwardo tried out a whole-wheat crust (available on pizza orders for an extra cost). They were also known to make use of San Marzano tomatoes, a plum tomato variety, for their pizza sauce. San Marzano tomatoes are grown in the volcanic soil near Mount Vesuvius in Italy, which is rich in nutrients and minerals, giving the tomatoes a distinctive sweetness and low acidity, offering a balanced flavor profile with a blend of sweetness, rich tomato intensity, and a pleasant level of acidity.

Edwardo's Pizza Slice

By 1984, when Jacobson entered into a relationship with Chicago real estate investors Ivan and Jeffrey Himmel, Edwardo's had six locations. Soon thereafter, Edwardo's expanded to Minneapolis and Milwaukee. 

As the pizzeria's popularity grew, so did its reputation. Foodies and locals raved about the thick, crispy crust made with a special flour, water, and cornmeal blend. The sauce added a tangy, slightly sweet flavor profile. Melted mozzarella cheese, applied in generous portions, completed the classic combination.

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Stuffed Pizza is a Chicago creation. 

Throughout the 1980s and 1990s, Edwardo's Pizza expanded to new locations across the city, solidifying its status as a beloved Chicago institution. Critics and patrons alike praised the pizzeria's consistency, flavor, and value. Edwardo's received numerous accolades, including "Best Pizza in Chicago" awards from local publications and a spot on the Food Network's "Top 10 Pizzerias in the Country" list.

In the meantime, Himmels's company took over Edwardo's entirely and expanded its food empire to include Gino's East. Edwardo's has suffered some setbacks in recent years, but today, there are still nine locations, seven of which are in the Chicago area, one on the outskirts of Milwaukee, and another in Muncie, Indiana.

There's been talk that Edwardo's quality has been dropping in recent years. People say it's definitely the weakest of Chicago's major Deep-Dish Pizza chains. 

Recently, there have been many negative comments about Edwardo's:

"I'd have to say it is definitely the weakest of the major Deep-Dish Stuffed Pizza chains in Chicago. The crust on the deep dishe pizza was generally crisp but also bland. The sauce was overly sweet and the cheese didn't really stand out at all. The meat toppings (sausage, pepperoni, bacon and Canadian bacon) were also mediocre at best, and in the case of the sausage, downright embarrassing." Anonymous 2024

"The BBQ Beef special (with sliced Italian beef, Monterrey Jack cheese, red onions, green peppers and BBQ sauce) was ordered on a whim and was entirely missable." Anonymous 2024

Eddie's children and grandchildren became involved in the family business as the years passed, ensuring that the tradition of quality and authenticity continued. Mark, Eddie's son, took over as head chef, introducing new menu items while remaining true to the original sauce recipe. Lisa, Eddie's daughter, managed the front of the house, welcoming customers with the same warmth and hospitality that had defined the pizzeria from its early days.

Today, Edwardo's Pizza remains a family-owned and operated business, with Eddie's grandchildren, Alex and Mia, helping with daily operations. The pizzeria continues to innovate, offering new specials and menu items while remaining committed to its heritage and the traditional Italian cuisine that has made it a Chicago staple.

Compiled by Dr. Neil Gale, Ph.D.

Lou Malnati's Pizzeria History. (1971—Present)

Lou Malnati's Deep Dish Pizza

Lou and Jean Malnati founded Lou Malnati's Pizzeria in Lincolnwood, IL, on March 17, 1971. The restaurant thrived despite a car crashing through the dining room wall on opening day.

Expansion followed, but the third location in Flossmoor faced logistical challenges (50 miles from Lincolnwood HQ), leading to temporary closure. Lou's son Marc joined Jean, and they overcame obstacles, upholding the family's tradition of excellence.

Lou Malnati's Pizza Slice.

The Malnatis have been dedicated to giving back and hosting annual charity events, including Lou Malnati's Cancer Research Benefit, which has raised over $3.5 million for cancer research. The family's legacy continues to inspire, and their beloved pizzerias remain a beacon of warmth and community.

In the 2000s, Lou Malnati expanded nationwide with its "Priority Pizza" mail-order venture, partnering with iconic Chicago brands. It opened new locations, including its first out-of-state pizzeria in Phoenix in 2016, followed by locations in Indiana and Wisconsin.

With over 3,500 employees, Lou Malnati's is recognized as one of the Chicago Tribune's Top 100 Places to Work and a National Top Workplace. They continue to grow, exploring new markets and providing opportunities for their team to succeed. The spirit of generosity lives on through events like the annual Cancer Research Benefit and Thanksgiving food basket drive.

What Makes Lou Malnati's Special?

Lou Malnati's success comes from its commitment to quality. Every Lou Malnati pizza is handmade from scratch using the finest and freshest ingredients. The Malnati team hand-selects California vine-ripened tomatoes in California yearly for the perfect sweet and tangy taste. The exclusive sausage blend is seasoned to our exact specifications. The fresh mozzarella cheese comes from the same small dairy that has supplied Lou Malnati's for over 40 years. And our family's secret recipe for flaky, buttery crust has been passed down from generation to generation. You'll know with every bite that each pizza was made with care and special attention.

On A Personal Note:
From my dining experiences with dozens of popular and famous Chicagoland Pizza Restaurants, I know that only a few finer Pizzerias have their own sausage recipes to use in their restaurant. Pequod's had a local old Italian man make their recipe. It is the best sausage, better than I've ever had at any other pizza joint. Hands-Down! Who can vouch for my statement?

Lou Malnati's Location Opening Dates: 

1. March 17, 1971: Lincolnwood
2. November 16, 1971: Elk Grove Village
3. January 3, 1977: Flossmoor
4. June 22, 1981: Wilmette
5. February 1, 1982: Northbrook
6. October 22, 1985: Schaumburg
7. May 5, 1986: Chicago – River North
8. March 1, 1989: Buffalo Grove
9. September 15, 1992: Mount Prospect
10. February 14, 1994: Naperville – Downtown
11. April 12, 1995: Highland Park
12. November 8, 1995: Chicago – Lawndale
13. April 15, 1996: Park Ridge
14. October 1, 1996: Libertyville
15. June 2, 1997: Elmhurst
16. May 4, 1998: Palatine
17. November 24, 1998: Chicago – Lincoln Park
18. March 5, 1999: Carol Stream
19. January 22, 2001: Schaumburg – Barrington Road
20. February 14, 2001: Naperville – South 95th
21. November 14, 2001: Bloomingdale
22. May 8, 2003: Evanston
23. January 13, 2005: Grayslake/Gurnee
24. June 27, 2005: Western Springs
25. October 24, 2005: Geneva
26. April 6, 2007: Lake Zurich
27. August 29, 2007: Lakewood
28. August 16, 2007: Chicago – Bucktown/Wicker Park
29. March 5, 2008: Lake Forest
30. 2008: Chicago – South Loop
31. March 26, 2009: Tinley Park
32. September 30, 2010: Bolingbrook
33. July 4, 2011: Chicago – Gold Coast
34. February 28, 2011: Downers Grove
35. April 12, 2012: Joliet/Shorewood
36. November 8, 2012: Oak Lawn
37. June 20, 2013: Elgin
38. February 10, 2014: Oak Park
39. September 25, 2014: Palos Heights
40. October 20, 2014: Chicago – West Loop
41. May 4, 2015: Chicago – Lincoln Square/North Center
42. February 17, 2015: Oswego
43. June 6, 2015: Harwood Heights
44. August 21, 2015: Buzz Bait Taqueria
45. November 4, 2015: Cary
46. February 15, 2016: New Lenox
47. March 17, 2016: Chicago – Old Irving/Six Corners
48. 2016: Phoenix, AZ
49. December 2019: Fox Point, WI
50. January 2021: Greenfield, WI
51. August 2022: Brookfield, WI
52. August 2022: Oak Creek, WI

By Lou Malnati's Pizza Restaurants

Edited by Dr. Neil Gale, Ph.D. 

C.D. Peacock, Chicago. Fine Jewelry & Watches — 1837─Present

Elijah Peacock was an English immigrant who, along with his wife, Rebecca Haylock, moved to Chicago in February 1837. Shortly after arriving, he opened the "House of Peacock" at 155½ Lake Street, a fine jewelry and watch shop. It was the first registered business in Illinois and is recognized as the oldest existing retailer in Chicago.

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The Panic of 1837: The Panic sparked a nationwide depression in March 1837,  lasting into the mid-1840s, but it couldn’t stop the House of Peacock’s success or Chicago’s growth. This would be the first of many hardships that the House of Peacock and Chicago found themselves in and would overcome together. Families migrated west as the East Coast felt the depression especially hard. 

 

What a Brillant Marking Piece for Chicago & Illinois !!! 

The Town of Chicago (inc. August 12, 1833) was granted a charter, becoming the City of Chicago, on March 4, 1837. C.D. Peacock is older than Chicago and is the oldest continuously operating business in (2024) Chicago. It predates the city's official incorporation on March 4, 1837, and has witnessed Chicago's transformation from a frontier outpost to a bustling city.

Charles Daniel Peacock (C. D. Peacock)

C.D. Peacock lived at 1713 W. Indiana Avenue, which is now in the 38 hundred block of West Indiana Avenue.

By 1843, Chicago was rich in transportation and fertile ground. The city was a hub for business, and Elijah Peacock was one of six jewelers. As Chicago grew in size and numbers, so did Peacock's. 

In 1843, the House of Peacock moved around the corner to 195 Lake Street and Wells.

People were drawn to the city with each transportation upgrade, especially the addition of the Indiana and Michigan Canal and the thousands of miles of railways connecting Chicago to the rest of the country. 

In fact, legend has it that Elijah was an early investor in the canal, making the business boom possible. A few years after he opened shop, Elijah acquired prime land in that area from a gambler who "paid" his debts with a deed to the land, which was only thought to be worth very little at the time. Eventually, the value of land close to the canal skyrocketed, and Elijah sold it to fund the canal, paving the way for the store's and Chicago's growth.

Once again, the economic landscape shifted. In 1849, the House of Peacock moved to 199 Randolph Street. Then again in 1854, to 205 Randolph Street.

The House of Peacock specialized in selling and repairing watches and carried a small jewelry line. Elijah passed on his trade to his son, Charles, who eventually took over the business when his father retired after the Chicago Fire in 1871. 

After the fire, the House of Peacock quickly reopened for business. In 1873, Peacock moved to 98 State Street at the corner of Monroe Street. The next move was to 86 West Madison Street.

Under Charles' management, the firm changed its name to C.D. Peacock and expanded its offerings and locations, opening at 118-120 S. State Street at Adams Street.

While Elijah Peacock primarily focused on selling and repairing watches, evidence suggests he also introduced some jewelry items to his customers. Historical accounts mention that he brought "deluxe jeweled necklaces" for the elite women of Chicago and sold fine silver dining sets.

In 1889, Elijah's son, Charles Daniel (C.D.), took control of the business and changed The House of Peacock to the name and luxury brand we now know as C.D. Peacock. He had been very involved in the industry since he was a young boy, having grown up around the best jewelers and watchmakers.

However, it's unclear whether Elijah designed these items or simply curated them for his store. His son, Charles Daniel Peacock, expanded the jewelry selection significantly, and the company became known for its exquisite jewelry collections.

It's safe to say that Elijah Peacock played a crucial role in introducing fine jewelry and Swiss-made watches to the Chicago market, even if he wasn't necessarily the designer behind the pieces. He laid the foundation for C.D. Peacock's later success as a prominent jewelry retailer.

Compiled by Dr. Neil Gale, Ph.D.

Nightlife and Entertainment Clubs in Mid-20th Century Chicago.

Chicago nightlife proliferated in the wake of the 1871 Chicago Fire and again in conjunction with the 1893 World's Columbian Exposition. During this period, the ragtime dance craze attracted exposition patrons to the entertainment area on the Near South Side. This infamous district, known as the Levee, was shut down in 1914 during Mayor Harrison's reform administration, and nightlife establishments moved out into other areas of the city. Since the early decades of the twentieth century, nightclubs have been concentrated in three areas: the Loop (on Randolph Street), the Near North Side (Rush Street), and the South Side (State Street and Garfield Boulevard).

In the 1920s and 1930s, Hotels used nightclubs catering to a general audience, featuring dancing to big bands, floor shows, and live radio broadcasts, like at the Camellia House Restaurant in the Drake Hotel. 

The Camellia House

These included the Stevens Hotel's Boulevard Room, the Palmer House Hotel's Empire Room, and the Sherman Hotel's College Inn–Panther Room. Freestanding nightclubs such as Friar's Inn (343 South Wabash), Don Roth's Blackhawk Restaurant (139 North Wabash), and Chez Paree (610 Fairbanks Court) were also located in or near the Loop.

Don Roth's Blackhawk Restaurant, Injunbar, and Wine Library.

Located at State Street near Garfield Boulevard on the South Side, the Club DeLisa was the largest and most important nightclub in the African American community from the 1930s through the 1950s. At the Club DeLisa, Chicagoans could hear performers such as Count Basie and Joe Williams.

Opening in 1907 on the far North Side, the Green Mill (4802 Broadway) remains Chicago's longest continuously operating nightclub. Performers such as singer/comedian Joe E. Lewis and vocalists Ruth Etting, Billie Holiday, and Anita O'Day appeared there in the early stages of their careers. A hang-out for Al Capone and mobsters. Rumors claim underground tunnels were used to sneak in and out of the club.

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Al Capone, a big fan of jazz music, gave many now-famous jazz musicians their start in Chicago. He also helped to promote and support Negro jazz musicians in Chicago. Louis Armstrong, Cab Calloway, Count Basie, Earl Hines, Jelly Roll Morton, Fats Waller, Billie Holiday, King Oliver and his Creole Jazz Band, and Nat King Cole all came of age in clubs owned, partnered, or controlled by Al Capone.

One of the most exotic and colorful suburban nightclubs was the Villa Venice, 2855 Milwaukee Road, Wheeling, Illinois.

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Sam Giancana, the notorious Chicago Outfit boss from 1957 to 1966, was deeply involved in the Villa Venice, a lavish supper club located in Wheeling, Illinois. Although he officially used the alias "Mr. Flood," it was widely known that the establishment was under his control. The Villa Venice, which opened in 1962, served as a front for illegal gambling operations, generating substantial profits for Giancana and the Outfit. However, it was also a popular entertainment venue, hosting renowned performers like Frank Sinatra, Dean Martin, and Sammy Davis Jr., collectively known as the "The Rat Pack" from left to right: Dean Martin, Sammy Davis, Jr., and Frank Sinatra from an appearance at the Villa Venice in Wheeling, Illinois, owned by Sam Giancana, boss of the Chicago Outfit.

"The Rat Pack" from left to right: Dean Martin, Sammy Davis, Jr., and Frank Sinatra appearing at the Villa Venice.

The mobster and gambler clientele favored Parisian-style (casual chic) reviews with nude chorus lines. Giancana supported appearances by jazz artists such as Eddie South and Milt Hinton.

In the western suburb of Lyons, Mangam's Chateau (7850 Ogden Avenue) offered popular entertainment, including outdoor dancing and a dinner package.

Mangam's Chateau Restaurant, Lyons, ILL.

In the southwest suburb of Evergreen Park, the Martinique (2500 West 95th Street) was a popular restaurant and floor show venue for the far South Side.

Compiled by Dr. Neil Gale, Ph.D.

The History of Prince Castle Ice Cream Shops (1931-1954) and Cock Robin, (1954-2008).

Prince Castle

A boy points to a billboard touting the One In A Million milkshakes sold at the Price Castle ice cream shop in Naperville, which later became Cock Robin.

Quite a bit of ice cream was once produced in Naperville and enjoyed at the Prince Castle/Cock Robin shops found in Chicago-area communities.

Childhood friends Walter Fredenhagen and Earl Prince formed a partnership more than 90 years ago when they decided to try their hand at selling ice cream directly to customers rather than selling what they produced to other shops.

Each had experience in the business. Fredenhagen — a Downers Grove native with a law degree from Northwestern University — owned an ice cream plant called Frozen Gold in Naperville. Castle’s ice cream plant was in Rushville.

1931, the pair joined forces to open a Prince Castle ice cream store chain. Naperville was the first, followed by Downers Grove, LaGrange, Glen Ellyn, and Elmhurst locations.

Four employees of the first Prince Castle ice cream shop in Naperville, (Left to Right) Jo (Pickell) Weymouth, Elaine (Auner) Schum, Lois Johnson, “Vange” (Whitehead) Gieske, eating cones in front of the Washington Street business in 1931. The photo was provided to the Chicago Tribune in 1999 by Rita Harvard, daughter of Walter Fredenhagen, who co-founded the ice cream store chain.

As befitted the name, the design of the shops made them look like small castles, and with a nod to the changing modes of transportation, each had a parking lot.

The partners then formed two separate chains using the same name. Prince’s operations were south of Chicago, while Fredenhagen’s shops were north and west of the city.

Walter’s wife, Grace, oversaw the selection and training of managers and had supervisory responsibilities.

With ice cream being a seasonal food, they added hamburgers and fries to the menu in the 1940s.

Ice cream was produced at a factory at 38 W. Chicago Avenue in Naperville using cream delivered by tanker trucks from dairy farms in Wisconsin. The sauces for sundaes were made with fresh fruit and shipped from Washington state.

The meat processing plant making the company’s “Castleburgers” was located in Naperville at 36 East Fifth Avenue.

Innovations included ice cream cabinets, square ice cream containers, and square-shaped ice cream scoops. The partners invented and patented the Multi-Mixer device, the first used to make malted milkshakes, powered by a one-third horsepower motor.

The square-shaped ice cream scoops were used by Prince Castle and later Cock Robin. The top of the cones were square to snugly hold a scoop of square ice cream. The double scoop cone was a side-by-side square shape.

It produced the “One In A Million” malted milkshake, which they made with a patented formula so thick that its claim to fame was it nearly clogged the straw.

Ray Kroc, who would go on to found McDonald’s, once sold Multi-Mixers out of the Prince Castle’s sales division in Chicago. Fredenhagen and Prince trained Kroc in the business.

At its height, there were more than 20 Prince Castle ice cream shops around the Chicago area. The company sold more than one million gallons of ice cream each year, and there were recipes for 100 flavors.

For a while, the company was the second-largest employer in Naperville.

The partnership between Fredenhagen and Prince came to an end in 1954. Fredenhagen changed the name of his shops to Cock Robin in 1955, creating the motto: “Cock Robin: Where Memories are Made.”

Eventually, the castle style of Fredenhagen’s shops gave way to a more modern look. The makeover of the Naperville store on Washington Street took place in 1967.

In 1980, there was a shift in the Cock Robin business model. Store managers became dealers, leasing their stores and buying their products from the company.

Fredenhagen retired in 1985 after he sold the ice cream business to Petersen Ice Cream.

The last of three Naperville stores closed on Washington Street in 2000. Walter Fredenhagen’s children, Ted Fredenhagen and Rita Harvard sold the land on which it sat to the city for $10 with one proviso to be used as part of the Riverwalk. Fredenhagen Park was dedicated in May 2004.

As for Naperville’s signature Cock Robin sign — the one featuring a robin dressed in a top hat and tuxedo — it can be seen on a wall in the beer garden of Irish Times, 8869 Burlington Avenue , just west of the former Cock Robin location.

COCK ROBIN

Skokie Boulevard, a couple of blocks north of Oakton Street, Skokie, IL.
This was my local Cock Robin Store. 

For a long time mentioning Cock Robin ice cream brings back days when ice cream cones cost 12¢ and lines wound out the door and around the building on hot summer nights.

After a date at the movies, a couple would go to Prince Castle and buy a pint of ice cream with two spoons or the signature One in a Million, the first thick shake of its kind. “We would take our dates down to the theater and have a sundae or soda after that, and then walk up to the girls dorms before their 10 o’clock curfew,” said Jack Koten, 70, of Barrington, who was a student at Naperville’s North Central College in the late 1940s.

After nearly 70 years of serving square-dipped ice creams and malted milkshakes, Naperville’s Cock Robin, home of the original Prince Castle store and ice cream factory, closed its doors.

In a deal struck with the city, the land where the Cock Robin store and the original creamery stand were gifted to the City of Naperville in October 2000.

The store and creamery will be razed and replaced with Fredenhagen Park on the 1-acre site along Washington Street just north of the Riverwalk.

A visitors center, with an area recalling the history of Cock Robin, is proposed for the site.

Nearly everyone who grew up in Naperville, it seems, remembers going to Prince Castle and later Cock Robin.

“My cousin lived right next door on Ellsworth Street. In the summertime at night, we would walk down Washington Street to get ice cream,” said Ruth Hageman, 70, a life-long resident of Naperville who was a waitress at Prince Castle as a teenager and young adult.

“You had regular customers, and you almost knew what they were going to order,” Hageman said.

Koten said that three or four times a week, he walked down the hill from the college with his roommate to get a pint or quart of ice cream as a late-night study break.

“I had never gone to an ice cream place with so many different flavors,” Koten said. “A pint or quart was in a square box. It was just sort of a novelty. We could have a different flavor every night for a month.”

The ice cream was made from scratch in the brick creamery behind the store for years. In addition to the standards, there would be cinnamon- or pumpkin-flavored concoctions, depending on the season, said Rita Harvard, 70, daughter of the store’s founders, Walter and Grace Fredenhagen.

In the late 1920s, Walter Fredenhagen teamed with a boyhood friend, Earl Prince, with an idea to manufacture ice cream.

“It was rather innovative,” Harvard said. “In those days, no one manufactured the ice cream and then sold it.”

Both opened 25 stores in the Chicago area and shared the limestone castle design of the shops and the ice cream formulas. Fredenhagen’s first Prince Castle store opened in Naperville in 1931.

Everything was homemade. Fredenhagen opened a dairy nearby to pasteurize the milk for the ice cream. Chocolate was bought from Holland to make the hot fudge, and Harvard said that Fredenhagen’s daughter Jeanne Moen ran a strawberry farm in Seattle and shipped the fruit to Naperville for the ice cream and toppings.

Fredenhagen bought a factory in Downers Grove to efficiently construct square ice cream cans that fit snugly in the store’s display cases.

When the partnership with the Prince family split during the 1950s, Fredenhagen renamed his stores Cock Robin and his son Ted took over the business. Over time, the family stopped making their own ice cream.

The last Cock Robin store was in Brookfield and closed in 2008

After Fredenhagen died in 1993, the family left the ice cream business. The remaining Cock Robin stores–in Brookfield, Melrose Park, River Grove, and Wheaton–were sold over the last decade.

CLICK TO READ THE 1852 STORY.

Compiled by Dr. Neil Gale, Ph.D.