Hall of Fame
1960 North Western Avenue
Margie's Candies has stood like a rock at the edge of Chicago's Bucktown neighborhood since George Poulos opened for business in 1921, then in 1932 re-named Security Candies after his wife. Today, Margie's is a quirky combination of ice cream parlor, candy shop and toy store - a place of comforting, nourishing tradition, only slightly more commodious than a phone booth. There is nothing about the unassuming storefront that might tip a casual visitor to the fact that he or she has found the single best place for ice cream sundaes in the city. But step inside and pick up a menu, choose from 2-dip to 25-dip concoctions, and - oh Lord! - you'll know you're in sundae heaven. Margie's offers many large, delicious sundaes, but how can anything compare to the likes of the Jumbo Fudge Atomic Sundae? A large white plastic shell is piled high with rich vanilla ice cream, then covered in a lattice of candy-dipping chocolate. Watch one being made and you'll the see warm fudge being precisely drizzled then hardening when it hits the ice.
The fudge-covered ice cream is made to all but disappear under an enormous cloud of whipped cream, chopped nuts and a cherry. Celebrities have been dropping in since the days when Al Capone sat in a corner booth and devoured a pineapple sundae. Walt Disney once celebrated a birthday here. Michael Jackson brought an entourage for sundaes and stayed all night. Even the Beatles came for sundaes, sneaking into Margie's after their 1965 concert in Comiskey Park. If the ice cream enterprise called Margie's Candies is an example, great big sundaes are in no danger of becoming extinct.
Dip 2 large scoops of vanilla ice cream into a wide shell. Surround the ice cream with round slices of banana, then cover with hot fudge sauce and marshmallow syrup Garnish with whipped cream, and place a maraschino cherry at the top. Served with 2 vanilla wafers on the side.
Pina Colada Sundae
Dip 4 large scoops of vanilla ice cream into a wide shell. Surround the ice cream with round slices of banana and bite-size chunks of fresh pineapple. Garnish with whipped cream, and place a maraschino cherry at the top. Serve with an urn of hot fudge sauce on the side and 2 vanilla wafers.