Does anyone here besides me miss it?
Yes, yes, I know it was/is a pain in the you-know-what to clean because of all those thick wrinkles - but it's also all those thick wrinkles that make me love it. (And unfortunately it was all those thick wrinkles that caused its marketable demise. . . .)
All the limp wan "baby" flat-leaf spinach that has taken the commercial market by storm is just hunky-dory for cooked spinach & as far as a mixed green salad, but the savoy-leaf is & always has been my hands-down favorite for a spinach salad. Whether with hard-boiled egg, bacon, sliced fresh mushrooms & blue cheese dressing; or with a hot bacon dressing to just wilt it - savoy-leaf is A-1. The spinach flavor is more intense, & those "wrinkles" give a real crunch & heft to a salad - even under hot dressing. The flat leaf stuff just plasters together when used alone in a salad, like wet grass.
Unfortunately, while I have & do grow it myself, when I have a craving for it & don't have any in the garden, the markets don't have it either anymore. All I can say is - WAAAAHHHH!