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Feb 23, 2005 by Harold M. from Chicago
Overall Rating: 5
Food:[5] • Service:[7] • Atmosphere:[8]

• Upscale atmosphere, some wonderful pastry
• Some terrible pastry, generally overpriced

“Don't be fooled by the name: Corner Bakery locations are not bakeries at all, but rather reheating facilities. The bread and much of the pastry is made offsite, baked 90% of the way, then frozen and shipped to the stores for a few quick minutes of unfreezing and browning. This is not automatically a bad thing. Experimentation and technology have made this technique almost feasible for producing consistently good bread and pastry products -- almost. The coffee cake will impress you, but many will find the french bread, a popular choice for sandwiches, to be dull-flavored and gummy. The meats and vegetables in the sandwiches and soups are top-notch, but that still doesn't quite excuse the price. Many of the lunch items hover in the 6-7 dollar range, more with chips and a drink, and lean on presentation rather than taste to justify the cost.The restaurant, which has several locations in the Chicago Loop area, strives and occasionally succeeds to overcome the fast food curse, with spacious decor and deep-stained woodwork reinforcing the idea.”

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