Palace Hotel, Hotel Albany, Grand Palace Hotel, St. Regis Hotel, Maggiano’s Restaurant
Life Span: 1872/1874-Present
Location: Southwest Corner Indiana (Grand) and Clark
Architect: Treat & Foltz
- Lakeside Annual Directory of the City of Chicago, 1874
Shoenfeld Bros. 101 and 103 N Clark
Lakeside Annual Directory of the City of Chicago, 1875-1876
Shoenfeld Bros., (Jacob & Benjamin P.) dry goods 101 N Clark
Lakeside Annual Directory of the City of Chicago, 1906
Palace Hotel, 101 N Clark
Lakeside Annual Directory of the City of Chicago, 1910
Palace Hotel, 518 N Clark
Lakeside Annual Directory of the City of Chicago, 1911
Palace Hotel, 518 N Clark
Chicago Classified Telephone Directory February 1934
St Regis Hotel 518 N Clark SUPerior-1322
Inter Ocean, June 22, 1872
STORE AND OFFICE BUILDINGS.
Treat & Foltz, No. 45 Peck Court, have made the designs for a splendid three-story and basement store and office building, to be known as the Fischer-Block. It is in course of construction, corner of Clark and Illinois streets, measuring 70 feet on the former by 70 feet on linois. The front will be of pressed brick with stone trimmings. The estimated cost is 625,000.
Plans have been completed by the same architects for a four-story stone front block to be built for Brown Bros., on the corner of Indiana and North Clark streets. The dimensions of the building are 80×80. It is intended for stores. Adjoining this on the north side.
Treat & Foltz will superintend the building of two stores, each 20 feet front-one for John Raggio and the other for Julius Meyer. These will be uniform in style and appearance with the Brown block, above mentioned.
On North Clark, between Ohio and Indiana streets, Mrs. Zurburg & Sons, a stone front store and office building, 40×30 feet. The cost will be about $16,000.
Chicago Tribune, January 18, 1877
BANKRUPTCY MATTERS.
Jacob and Benjamin P. Shoenfeld, known dry-goods merchants, trading as Shoenfeld Bros., at Nos. 166, 168, and 171 North Clark street, failed and went into bankruptcy yesterday. Only last December they moved into their present spacious store, and seemed to be doing well. Several judgments have, however, been rendered against them lately. schedules show their secured debts to be $200. Their unsecured liabilities foot up $106,747.67, the largest creditor being H. B. Claflin & Co., whose claim is for $7,545.09. They also owe M. I. Hyman, of Wabash. Ind., $7,658.51, and the German National Bank of Chicago $6,250. the remaining debts range from $25 to $1,500, and are due to various parties, chiefly New York and Chicago merchants. Their assets consist of cash to the amount of $1,987.96; bills and notes receivable, $353.59: their stock of dry goods, etc., $46,264.56; store furniture and fixtures, safe, desks, etc., $1.000; and debts due on open account, 88,331.07. They have also $53,000 insurance on their property. A petition was filed for a composition meeting, and Jan. 31 is fixed for the time when it is to be held. It is understood that the firm will offer 20 cents on the dollar of their claims. Day before yesterday H. B. Claflin & Co. began a suit to recover $10,000 damages for obtaining goods under false pretenses, and, as their claim for $7,645.09 was incurred in September last by the bankrupts, this is probably the basis of the suit. Only a precipe, however, was filed, and no facts were given. Shoenfeld Bros. were cleaned out in the great fire, and started again with a capital of only about 85,000, and for the past two or three years they have carried on a yearly business of $300,000 to 8400,000. They were one of the largest, if not the largest, firms in their line of business on the North Side.
Inter Ocean, June 10, 1883
THE ALBANY MODEL FLATS.
Situated in the most accessible and choicest residence portion of the North Division, at the corner of North Clark and Indiana streets, are the “Hotel Albany model flats” These flats were designed by an architect who has had a familiar acquaintance with the best examples in European cities, and they are so arranged that every room is a front room. The flats may well be called “model,” as in their appointments, both in safety from fire by unusual appliances in the way of escapes and water supply, and in arrangements for comfort in having hot and cold water in both bath rooms and kitchens, steam radiators throughout, a fine elevator, etc., they are excelled by none and equalled by few. Thanks to iron shutters, stand-pipes throughout the building, and the three immense tanks containing 5,000 gallons of water for domestic supply and elevator use, not to detail the unique equipment for escape, these flats can defy the fire fiend. The elevators, both passenger and freight, run till midnight, and the brilliant electric light turns night to day. The aesthetics of the structure have not been less elaborated than the more practical and utilitarian features. Thus, the interior finish is a study in completeness and taste, the stone floors of the hallway corresponding with the ebony mantels and warm, rich decorations of the apartments.. The flats throughout are simply gems.
In the purchase of this property and the construction of these flats the owners, William H. Dillingham, Esq., a capitalist. of Louisville, Ky., and James M. Gamble, the well-known real estate dealer of this city, have invested about $100,000. There are in the building a few elegant flats, a few of which are still in the market. “The Hotel Albany” is now open for the inspection of tenants, and plans can be seen at the office of M. Gamble & Co., 38 and 40 Dearborn street, at any time.
Inter Ocean, June 10, 1883
THE HOTEL ALBANY.
Any one who has seen the “Hotel Albany.” at the corner of Clark and Indiana streets, has doubtless been impressed with its beauty of design and its elegant appointments. It was recently, remodeled, and it is today, from an architectural point of view, one of the finest French flats on the continent. Every modern convenience is found within it, and the decorations in the halls and suites of rooms, which are so arranged as to meet every requirement of families, are of a character to please the most artistic eye. The building cost the owners, William H. Dillingham, Esq., of Louisville, Ky., and James M. Gamble, the well-known real-estate dealer of this eity, $100,000.
Chicago Tribune, January 24, 1891
The North Side Soon to Get a Big Hotel
The scheme for extending the Palace Hotel is to result in establishing one of the largest hotels in Chicago on the North Side. It is to contain 400 rooms and to cover two entire sides of a block. The plans, which have been prepared by Treat & Foltz, provide for a six-story building, to extend from the corner of Clark and Indiana streets south to Illinvis street and west on Illinois street. The Palace Hotel, 100 feet on Clark street and 80 feet on Indiana street, occupies this corner. It is six stories high. Next to this is an alley. South of this alley is an old four-story building, and on the corner is a building five stories high. The entire Clark street frontage is to be brought up to the height of the Palace Hotel.
As the buildings are old the additional stories will be of the of the lightest possible composition. The walls will probably be built of hollow brick and terra cotta. It has not been decided yet whether the alley will be covered and built up or left as it is. On the Illinois street side the plans are not so well developed. The hotel company has leased eighty feet in addition to the eighty foot corner. This will be built up eighty-three feet high to correspond with the Clark street frontage. The reconstructed building is to be known as the Grand Palace Hotel, and will be under the same management as the present Palace Hotel.
Inter Ocean, July 7, 1890
THE GRAND PALACE HOTEL’S CHEF.
Fred Compagnon, late chef of Chicago Club is making this hotel, Clark and Indiana, famous.
- St. Regis Hotel
518 N Clark
Chicago Tribune, July 26, 1991
Chicagoans to get two new spots baking crusty, European-style.
Those who miss the tender flakes of a real croissant and hearty, crusty breads will want to find their way to the St. Germain Bakery-Cafe, 1210 State Pkwy., which opens in early August-the date keeps changing as French bakers fly in and out, mixing various American flours for the perfect texture, and selecting the right (New Jersey) butter.
The cafe will offer quiches, crepes, sandwiches, pizzas, salads and soups. But the main draw should be the breads, including campaillette, a country baguette with a richer flavor from a touch of rye; an almost all-crust pain guillaume—good with soups, and pain de noix, filled with nuts and a natural companion to cheeses.
There will be more details (cut flowers for sale, charming and very comfortable cafe chairs from France) at the cafe, designed by architect. Ken Schroeder and consultant Jordan Mozer. Owner Jean-Luc Heiz was in the gourmet food import business and comes from a major brie-producing French family, so expect a fine selection of imported cheeses and foods.
The smell of fresh-baking bread will capture diners in the next restaurant from Rich Melman’s Lettuce Entertain You Enterprises, which opens in October in the former Tijuana Yacht club, 516 N. Clark St. (at Grand Avenue). The as yet unnamed, red sauce-style Italian restaurant will be in the rear and a bakery in the front. Partners include chef Jean Joho of The Everest Room and chef Jennifer Smith will be doing the baking, “I want to cook country breads,” Smith said, “big, crusty, sour-dough, European-style breads.”
Chicago Tribune, December 5, 1991
Loafing the Old World way in the Corner Bakery
Even the construction workers noticed the difference, says Jennifer Smith, former chef at Cafe Ba-Ba-Reeba!, now chief baker at the newly opened Corner Bakery, 516 N. Clark St. Said one tradesman to Smith: “I ate at some Italian restaurant last night, Jenny, and the bread just wasn’t good, not like your stuff.”
The workmen had sampled trial loaves from the Corner Bakery’s large steam-fed ovens and were spoiled by Smith, who spends nights powdered in flour, making 28 kinds of Old World-style breads. They range from raisin, pecan-rich as fruitcake—to a multigrain whole wheat loaf-as dense and succulent as a good steak but loaded with fiber.
Most loaves are hand-formed and begin with a natural fermentation starter rather than commercial yeast, Smith says. She and partners Jean Hoho, Gary Hopmayer and Richard Melman, hope to attract people looking for high-quality fresh breads not available elsewhere. The bakery also serves coffee, espresso and cappuccino. Doors open at 8 a.m.-just as Smith is calling it quits-and close at 10 p.m. as she starts work.
Loaves are $1 to $6 each, which seems like a lot until you sink your teeth into one.—Steven Pratt
- Maggiano’s Restaurant
516 N. Clark
- Albany Hotel
Robinson Fire Insurance Map
1886
- Palace Hotel
Greeley-Carlson
Atlas of Chicago
1891
- Palace Hotel
Sanborn Fire Insurance Map
1906
- Palace Hotel
Sanborn Fire Insurance Map
1927
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