[Photo by Genial23--Some rights reserved.] One of the waitresses taking a cigarette break at the staff table. From a slide, taken for a color photo class at UIC, and among the first color pictures I ever shot.

Chicago Tribune August 23, 1991 Nine For The Road Forget The Designated Driver: Here`s A Special Blend Of Coffeehouses Where You Can Drink All You Want Another Cup (or More) Of Coffee [excerpt] By Jodi Wilgoren August 23, 1991 Caffe Pergolesi 3404 N. Halsted St., 312-472-8602 Though not technically Chicago`s oldest coffeehouse, it is the one that has been under the same ownership and in the same spot for the longest time-22 years. Founded by David Weinberger, now 56, because he ``could not find a decent place to hang out`` in the Windy City, Pergolesi is a mellow, simple coffeehouse tradition. It is only open in the evenings and is closed two weeks in April for Passover. The dark room features tables tucked away in crevices, including two choice spots on a raised platform by the Halsted Street windows, and is usually adorned with local artistry. Coffeehouse collectibles line a shelf overhanging the kitchen counter, and Weinberger`s first espresso machine, a 1950s Victoria, looms over the cafe to lend an antique flavor. Decor, clientele and menu at Pergolesi are eclectic, a fuzzy reflection of the proprietor. ``It`s whatever I like,`` explains Weinberger, a 56-year-old Orthodox Jew who grew up in New York City coffeehouses and favors good espresso, good food and good conversation.

Chicago Tribune April 26, 1996 Java Joy Coffeehouses Offer The Brew And A Lot More [excerpt] By Hugh Hart. Special to the Tribune April 26, 1996 Caffe Pergolesi, 3404 N. Halsted St. (312-472-8602), keeps it simple: a Sunday New York Times, music from a local jazz radio station and espresso brewed on a '50s-era machine. Owner David Weinberger, who started the cafe in 1969, says his philosophy is fundamentally different from that of the chain operations. "Although the chains market the illusion that people can hang out and take their time, the key to how they stay in business is `Fast in, fast out.' At my place, people linger here as long as they want."