The General or American Pie

The Slow and Savory Review

Thanksgiving, more than any other time of year, gives Brandy a taste for all things American. "When I think of America, I don't think of flag waving or fireworks or cowboy hats," says Brandy, "I think of good hearted, hard working people who like a bit of twang in their music and a heaping plate full of deliciousness. Perhaps that is why I think Thanksgiving defines the heart of America more than any other holiday."

In preparation for her America honoring Thanksgiving binge, Brandy decided to visit The General, who host a Bluegrass Brunch every Saturday. The very idea of a menu of homey favorites combined with live music, hand crafted cocktails, and best of all, home made pie made Brandy feel warm and fuzzy. Grabbing an authentic American to accompany her (i.e. her good friend Starr) Brandy headed down to the country style mercantile in the heart of Logan Square.

The General, true to its name, had a genuine country store vibe that was charming without seeming hokey. The walls were exposed brick, the tables were warm, worn wood, the lights were rustic, and chalk boards adorned the walls, announcing various specials and drinks. "It feels like a little piece of the country right here in the middle of the city," Brandy grinned. Beside the bar and in front of a large shelving unit holding various bottles of soda, beer, and liquor were stationed two musicians, playing and singing an enchanting bluegrass tune to the delight of the small, but energetic crowd.

Starting off with a cocktail, both Brandy and Starr zeroed in on a concoction known as The Centennial, a combination of rum, bourbon, cognac, pineapple, baking spices, and a clarified milk punch. The first sip was absolute bliss. Sweet, with a floral, almost cherry blossom like flavor that ended in a warm, smooth spice, The Centennial was perhaps one of the best cocktails Brandy has had in the last year. "It tastes like liquid love," she sighed. The cocktail was so good, in fact, that upon finishing it, Brandy did something unprecedented and ordered a second one as opposed to trying another cocktail. "Every once in a while I try something so good that it positively blinds me to the rest of what's on offer. This is one of those times."

Brandy and Starr then started their meal off with a couple of freshly baked sweets; a cinnamon roll and a slice of coffee cake. The cinnamon roll was everything one could ask for-warm, gooey, and super sweet, but the coffee cake was a bit of a standout for its truly unique texture. "It's almost like cornbread," Starr commented, and Brandy agreed. The cake was a little more dry than a typical coffee cake with a cornmeal flavor and a truly scrumptious caramel sauce drizzled over the top. "I don't know that I've ever had a coffee cake quite like this," Brandy puzzled, "But I think I'd like to have one like this again."

For her entree, Starr picked the Farmer's Hash with smoked brisket and a sunny side up egg. The meat was incredibly smokey and tender with a deep flavor that reminded them both of the Southern delicacy known as "burnt ends." A sprinkle of the house made hot sauce served to kick things up a notch or two, but Brandy was delighted to learn that the hot sauce was more than just pure heat. "I'm all for hot sauce that adds flavor and not just a thrill factor," said Starr. The potatoes on the side were also a nice addition, being perfectly crisp on the outside and well seasoned. Starr also liked that the brisket came served with two house made tortillas, which were a bit thicker than a typical tortilla, and as such served the same sort of a roll a slice of toast might have done elsewhere.

Brandy went for the Chicken and Waffle Tacos, a deliciously inventive combination of two very different dishes. The tortilla on the taco was actually a waffle cone-like structure, filling with a raspberry butter, bacon, a deep fried slice of chicken breast, and drizzled with maple syrup. Brandy could have easily eaten several more of these finger licking tacos, not only because they were the perfect combination of sweet and savory (for those wishing to add more savory, they also came served with a side of spicy chorizo gravy), but also because the chicken was incredibly juicy with the perfect kind of crunch to it. "I never thought I could love a plate of chicken and waffles more," said Brandy, "But this gives one all of the flavor without the heaviness of consuming an entire waffle. It's simply genius!"

Finally, they decided to end their epic meal with one more taste of sweetness in the form of a slice of home made Peanut Butter Chocolate Pie. "It's actually made by our bartender," the smiling server told Starr and Brandy. "How wonderful!" Brandy exclaimed, "If she makes a pie anything like she made this cocktail, we may need to take a few slices home!" Their expectations were certainly met in the dense, peanut buttery pie, which was topped with a thick layer of chocolate and nestled in a cookie crumb crust. "This is certainly not for the faint of heart," Brandy laughed, languishing in small bites so as to extend the experience of consuming the rich, creamy masterpiece.

"This place is precisely what I love about Americana," Brandy said as they reluctantly prepared to leave the restaurant, "Everything paced for the slow, engaging creation of memories rather than a rushed, manufactured experience. This is the kind of place that makes one feel as thought they've been catered to by friends or family, not just the workers of a dime a dozen bar and restaurant. This is a place that makes one feel good for having come there." The prices seemed reasonable enough and the plating might not have been the most spectacular she'd ever seen, but the soul filling sense of bliss Brandy felt after dining at The General didn't come along every day. "I feel as though I owe them a meal now!" Brandy exclaimed, "Say, do you think it would be odd if I invited the entire staff to my home for Thanksgiving?" "Just make sure you ask them to bring the pie," said Starr.

The writers of this blog were invited to dine by the restaurant free of charge in exchange for an honest review.

The Short and Sweet Review

Dinner at Ugo's Kitchen and Bar

The unthinkable happened.  Brandy slept through brunch.  Her schedule had simply been so busy that she slept straight through the acceptable brunching hours and regained consciousness only after the only possible meal to be had was dinner.  Distraught at her own lack of an internal clock, she phoned her good friend Starr from Chicago Foodie Girl.  "Granted, I did get in at an ungodly hour.  My swing dancing class went late into the evening when the Glenn Miller Tribute Orchestra showed up half way through and played every song recorded in 1944.  But I haven't failed to wake up in time for brunch since Jimmy Carter was in office!"  To quell her panic, Starr suggested the two of them head out for a little dinner.  "Just pretend it's a very early brunch," she suggested.

They chose to visit Ugo's Kitchen and Bar in Logan Square, a young restaurant owned and operated by Chef Stephen Hasson, whose background is mainly in the most prestigious fine dining restaurants in Chicago.  Ugo's, named after Chef Hasson's beloved grandfather, opened last fall, serving Italian favorites made with the highest quality ingredients in a casual setting.

Of course, the evening began with a few cocktails.  Brandy went with the the tart and smokey Middleton, made with rye, cherry liquor, and lime juice, which she felt was an excellent sipping drink, while Starr picked the Vera, a refreshing and soft concoction made with gin, citrus, rosemary, and aloe liqueur with a slightly herbacious flavor, but they both agreed that the Blood Orange Daiquiri was their favorite with a refined sweetness and a stunningly delicious and delicate floral flavor from the addition of hibiscus.

As they sipped their cocktails, they snacked on a charcuterie plate, which included a pork rillette, two types of pickles (dill and bread and butter), a pungent horseradish mustard, strawberry rhubarb jam, red wine poached pears, and warm salted ciabatta bread, all made in house, along with some marcona almonds and a mild Spanish bleu cheese.  The rillette was incredibly smooth and spread easily on the warm bread, while the spicy mustard perked up the taste buds.  The smooth and creamy bleu cheese was the perfect pairing with the the fruitier options on the plate, while the pickles (which Brandy usually dislikes) were sweet, crunchy, and absolutely delightful.  "This may sound silly, but with all the deliciousness on this plate, I am most loving this warm bread!" Starr admitted, "There's just something so good about a fluffy, sturdy, buttery bread, kissed with a little salt.  It just makes me feel happy."

Next up, the two enjoyed the house Kale Caesar Salad and some of the Market Bruschetta.  The bruschetta had a very complex flavor that started off herbal and vegetative before ending on a sweet note, but was still very fresh tasting, having been topped with eggplant, olives, tomatoes, and capers.  "How very interesting!" Brandy exclaimed after the first bite, "This tastes exactly like sitting under the Tuscan sun in August!"  The salad was a nice twist on the classic Caesar with the kale giving it a more interesting texture.  The addition of filleted anchovies also added quite a punch of fishy flavor that would make any seafood addict swoon.

Following that, Starr and Brandy indulged in both of the pasta dishes on the menu, a Carbonara and a Pappardelle, both of which were prepared with house made pasta.  The Carbonara was incredibly creamy and decadent without being overwhelmed by the crispy pancetta, while the pasta itself was amazingly tender and delicate.  The Pappardelle had been dressed with maitake mushrooms, olives, hazelnuts, arugula pesto, and some shaved parmesan and was also impossibly tender and delicate while still holding up under the weight of all the other ingredients.  The flavor of this dish was very earthy, but a few pickled ramps helped to brighten things up.  "If that bruschetta was an afternoon in Tuscany, this pasta is an early evening in the forests of  Calabria!" said Brandy.

Now positively bursting, but yearning to see what else Ugo's had in store, the ladies sampled a simple Margherita pizza, done Neapolitan style with a thin and chewy crust.  The crust also had a wonderfully buttery flavor that Brandy and Starr liked very much, as it really let the simple ingredients shine, especially the house made mozzarella.  "I don't think I could eat another bite," Starr sighed.  "There's a dessert menu," said Brandy, pointing to the hand painted pizza paddles behind her with the list of sweets on offer.  "Alright, maybe I can handle another bite or two then," replied Starr.

And so they ended their feast with a scoop of Cappuccino Chip Gelato and a surprising item for such a traditional Italian menu, a Banana Cream Pie.  The gelato (house made, of course) had a very strong coffee flavor that was not for the light of heart and came dotted with crispy little chips of bittersweet chocolate and espresso beans, making for a dessert that was much more adult and sophisticated than one would have thought upon first glance.  The banana cream pie, however, was the real surprise, as it's silky smooth texture was perfectly complimented by the cracker crust, which had just the right touch of salt in it to make it truly unique.

Even after missing out on a day's worth of brunch, Brandy suddenly felt much better about life after discovering Ugo's brand of handmade and high quality, yet rustic Italian favorites.  "The funny thing is, I never would have discovered this spot if it hadn't been for the fact that I slept past brunch," said Brandy, "It just goes to show you that sometimes things are just meant to be, and I was certainly meant to come and enjoy this meal.  Though I can't help wondering what a place like this could do with a brunch menu!"

The writers of this blog were invited by the restaurant to dine free of charge in order to facilitate the writing of this post.

Subscrybe App in Logan Square Part 2

A few weeks ago, Brandy discovered some of the joys of Logan Square with help from the Subscrybe App and had such fun doing it, that she simply had to return for another culinary tour of the neighborhood.  This time, she brought along Starr, otherwise known as Chicago Foodie Girl, who was also anxious to put this modern miracle to the test.

Subscrybe is an app currently available in the iTunes store that gives their subscribers a pass to their neighborhood with weekly and daily redeemable deals at local businesses.  Monthly subscriptions are $59.95 and weekly subscriptions are only $19.95.  Currently, the app is featuring their inaugural pass to Logan Square, but plans for other neighborhood and cuisine specific passes are in the works,

The first stop that Sunday afternoon was the newest location for Bow Truss Coffee, which was offering a wide variety of their signature drinks through Subscrybe.  Brandy chose the Sumatran Pour Over, in which the slow brew process not only created a beautiful color in the beverage, but also helped to bring out the fruitier notes in its flavor.  Though it was quite a warm day, Brandy rather enjoyed taking a moment to savor the splendid coffee while she and Starr caught up on all the latest food gossip.

Next stop was the rustic gastro-pub Table Donkey and Stick.  After an appetizer of Pork Rillettes with peaches and a fresh baked loaf of bread (which was delectable), both Starr and Brandy redeemed the option for the Alpine Burger.  The burger came on a real pretzel bun with an aged Swiss cheese and caramelized onions, as well as sides of horseradish cream, apple mostardo, and instead of fries, mini potato latkes.  Brandy was simply entranced by this burger and everything about it, from the soft, slightly salty bun to the savory and sweet apple mostardo (which she piled on the the burger at the server's suggestion) to the crispy, buttery little potato cakes, to the mild cream she dipped them in.  "How often can we redeem an entree here?" she asked Starr mid bite.  "Weekly, I think," she answered.  Brandy thought this over.  "I might need to buy multiple passes so I can have this burger a few more times," she said at last.

Following that up, the two adjourned to Webster's Wine Bar, a beautifully dark and mysterious spot facing the square itself that offered any glass of wine $10 and under via the Subscrybe app.  Seated on a banquette by the window, the ladies perused the extensive wine menu while their helpful server made a few recommendations and brought over small sips of wines for them to try.  Brandy finally settled on a 2014 Edmunds St. John "Heart of Gold" Vermentiono blend from El Dorado, California.  The buttery colored white wine listed notes of pineapple, orchard fruit, and mayflowers, which sounded like an appropriately light follow up to the delicious, if heavy burger.  Though a little dryer than Brandy normally likes, the wine was certainly very fruity, bright, and refreshing.

This left the ladies just enough time to run into Yusho for a couple of their signature soft serve cones, made with jackfruit, matcha powder, and banana puree.  This variety is only available in the summer, as the soft serve changes seasonally, but this unique combination of flavors and texture is definitely worth stopping in to try before its gone, and luckily, its one of the redeemable options on the Subscrybe app.  The jackfruit flavor is subtle, but very creamy, with an almost caramel like taste.  The delicate cones began to melt rather quickly on that hot day, but the two ladies were so glad they had decided to end their day in Logan Square with the iconic treats that they happily licked the drippings off their fingers without complaint.

If you would like to try out Subscrybe for yourself, use the code BUNNYBRANDY to get $15 off either a monthly or weekly subscription.  That brings the price of the weekly subscription down to just $5 for a whole week's worth of meals, treats, and drinks!

The writers of this blog were given services from Subscrybe at no cost in order to facilitate the writing of this post.

Food News: Subscrybe App Premires in Logan Square

One of the things Brandy loves best about her brunch adventures across Chicago is being able to discover new neighborhoods and all of their hidden gems.  "I just adore the personalities of each section of this city, from refined Old Town to vibrant Lake View to chic River North and friendly Albany Park.  It seems every few blocks is it's own delightful little ecosystem!"

One neighborhood Brandy is particularly fond of, but doesn't get the chance to visit often is Logan Square, home to some of her favorite brunch spots like Bang Bang Pie Shop, Longman and Eagle, Boiler Room, and Township to name a few.  But recently, Brandy came upon an app called Subscrybe, a weekly or monthly "neighborhood pass" that brings users a slue of offers in their chosen neighborhood, helping them to discover new favorites while driving traffic to deserving local businesses.  Just recently launched in late June in the Apple App Store, Subscrybe currently offers a weekly pass for Logan Square for $19.95 or a monthly pass for $59.95.  Included with these passes is redeemable items around the neighborhood such as gourmet coffee drinks, glasses of wine, full sized dinner entrees, and of course, delectable brunch dishes.

Deciding to give the Subscrybe a go, Brandy headed down to Logan Square during this past holiday weekend to see where a day of culinary adventures would take her.  She started off at one of her all time favorite brunch spots, Jam, where of the five options available to her through Subscrybe, she went with the Pork Belly Eggs Benedict.  As per usual, Jam's presentation was flawless, and the rich meaty hunks of pork belly mixed with delicate poached eggs and the tender house made biscuits was simply perfect.  After finishing her meal, it was as easy as handing her phone to the waitress, who plugged a code into the Subscrybe App, which took the dish off her bill.  "Remarkable!" Brandy exclaimed, "Let's see what else this do-hicky can do!"

Taking a little walk in the sunshine, Brandy headed down to Brew Brew Coffee Lounge, where a whole host of delicious drinks were available to be redeemed through Subscrybe once per day (most of the other deals were redeemable once per week).  There she picked out a refreshing Berry Frappe, which was at once both decadent and fresh tasting.  Enjoying the mellow atmosphere of the independent coffee house, Brandy happily nursed her cool beverage for a little while, and headed out once more.

Her last stop of the day was to Yusho, a Japanese fusion restaurant with some pretty interesting sounding options.  The one that caught Brandy's eye was the Chicken and Beer Ramen, which centered around an impressive Chicken Scotch Egg and a broth made from the aforementioned fermented beverage.  Brandy was simply head over heals in love with this bowl of ramen, which she happily slurped up until she simply could not slurp any more.  Luckily, all she had to do to have another bowl of this ambrosia was come back the following week and redeem another offer from the Subscrybe App.

Brandy was quite delighted with her new little toy.  "I think I shall have to some more exploring with this Subscrybe-whatchama-callit.  One day of basking in the delights Logan Square has to offer is simply not enough.  Good job this figurative Key to the Neighborhood is good for the rest of the month!"  To be continued...

Has Brandy peeked your interest in the Subscrybe App?  Use the code BUNNYBRANDY to get $15 off your first pass (which brings the monthly pass down to $45 and the weekly pass down to just $5!)

The writers of this blog were granted access to this app at a discounted rate to facilitate the writing of this post.

Township or The Indian Spice of Life

The Slow and Savory Review

Having been brunching around Chicago for almost five years now, it isn't often that Brandy is taken by surprise any more.  "Though I still love what I do, the menus full of eggs benedicts, French toasts, pancakes, and bacon can start to get a little monotonous from time to time," Brandy related to her dear friend Bailey Blue one day, "Without an original hook, I'm afraid it all starts to meld together in my mind."  "What you need is to spice things up a bit!" Bailey suggested, cheerfully, "Find somewhere that's fresh, interesting, classic, yet with a unique outlook."  "Easier said than done, my dear," Brandy pouted.

After a bit of research, Bailey found a spot that she though just might do the trick.  Township in Logan Square, a unique concert venue with a small diner at the front, recently revamped it's brunch menu to feature lots of brunch classics, but tweaked with a little Indian flair by Chef Tamiz Haiderali.  Township's goal with brunch is to serve the neighborhood healthy, organic, and tasty meals at a good price, and this sort of point of view is just what Bailey thought Brandy might like to see.

Township was a little small and narrow upon entering, giving off a friendly sort of old fashioned diner feel with mint green walls and minimal decoration.  "I do like a good old fashioned neighborhood diner," Brandy smiled as they took their seats.  She observed the counter off to one side of the space, set up with individual chairs as well as the open space behind the the dining area, where the restaurant could possibly expand into during busier hours or for events.

The two ladies both began with a glass of fresh Pineapple, Kale, and Celery juice.  Brandy was slightly worried that the vegetables would over take the flavor, but was pleasantly surprised that the major flavor was indeed the pineapple.  "I've come to have a great fondness for green juices in the last few years," Brandy explained, "I feel like if I have a nice healthy juice during a brunch it will help balance out the bacon and alcohol."  "I don't think that's how it works," Bailey laughed.

The first course of action, so to speak, was to try out the French Toast, which came with slivered almonds, creme anglais, and fresh fruit.  Right away, Brandy was impressed that instead of the normal mix of berries, this French toast had been garnished with slices of kiwi and pomegranate seeds, which not only made for a stunning presentation, but also provided a more adult bit of tartness to a dish that can sometimes be made sickeningly sweet.  The toast itself was pretty standard, but good, with a soft eggy texture that would please any die hard French toast fan.  The toast also came with an amazing house made Chai Syrup (an authentic chai flavor too, not the pumpkin-spice-esque chai other places try to skate by with) which was so good that the ladies began trying it with everything, from their coffee to a side of bacon.

For Bailey's entree, she chose the PLaT, a fresh take on a traditional BLT, but with prosciutto and avocado.  The sandwich, Bailey said, was like a dance of textures between the crunchy greens, the creamy avocado, and the tender, salty prosciutto.  It certainly did deliver on the promise of a BLT re-imagined in a fresh and more healthy way without compromising taste.  The sandwich also came with a slice of watermelon ("I do love a bit of fruit on a brunch plate as a palate cleanser," Brandy beamed) and a Spicy Potato Cake, which was a welcome change from a typical side of roasted potatoes or hash browns.  The potato cake was buttery and rich tasting with an almost polenta like texture, as it had a nice crust on the outside.

Brandy chose the Saag Paneer Scramble, which added sauted spinach and paneer, a semi firm Indian cheese similar to farmer's cheese or a low moisture ricotta.  Saag Paneer has been one of Brandy's favorite Indian dishes for ages, so the thought of combining it with scrambled eggs was quite exciting.  Though tasty, Brandy did wish the eggs had a bit more of a spicy punch to liven up the palate.  The dish came served with two pooris, a deep fried flatbread with a sort of garlicky seasoning that took the place of toast on a typical breakfast plate.  Brandy really liked combining the pooris and the eggs to add a bit more excitement to each bite.

"You were quite right, Bailey," Brandy smiled at her friend as they finished up their meal, "Sometimes all one needs to fall in love with an old favorite is a fresh outlook."  Township reminded Brandy of one of the reasons she so adores brunch; in capable hands, it provides a chef with a blank canvas on which to build their own vision.  Township not only made this fact apparent, they also brought breakfast back to what it should be, a wholesome meal that wakes up all of one's senses in anticipation of the day.  From the friendly service to the healthy dishes priced mostly around $10 a plate, Brandy found herself feeling quite a fondness for Township's commitment to becoming an asset to their neighborhood.  "Who would have thought all my palate needed was a bit of chai syrup and a dash of international flavor?" Brandy mused, "Just goes to show that though my wanderlust often spurs me to start globe trotting again, there is nothing anywhere else that I can't find here in Chicago."

The writers of this blog were invited by the restaurant to dine at no cost in exchange for an honest review.

The Short and Sweet Review

Boiler Room or The Whiskey in the Float

The Slow and Savory Review

"The weather has just been so lovely this week!" Brandy told her good friend Brocco Leigh Binto, "It's like someone flipped a switch and suddenly spring arrived."  "Funny you should say that," Brocco replied mysteriously, "My lab assistant, Brassica, and I have been working on a weather machine as of late.  I can't say too much about it, but suffice it to say that our initial tests seem to have generated positive results."  "My dear man, if you are telling me that you and that darling girl are responsible for the snow melting, the sun shining, and the warm breeze blowing into town, then you deserve an award."  "Well, I can't guarantee there won't be a freak snow storm in May, but we've certainly made great strides.  But no awards are necessary...yet."  "Well, then at the very least, someone owes you a drink.  You and Brassica are coming to brunch with me immediately."

Brandy chose to take the scientist duo to Boiler Room in Logan Square, who recently launched a pretty innovative brunch service.  Boiler Room had a cool rock 'n roll kind of feel with lots of dark corners to hide out in.  The space was big and open with an impressive bar at the back of the room that had two television screens made to look like giant barrels embedded into the wall.

While trying to decide on drinks, the three diners munched away on a well put together fruit bowl.  The drinks menu was indeed a daunting landscape with lots of craft beers and sassy sounding cocktails to choose from.  Even though the "PBS" was tempting (a bloody mary, beer back, and a slice for $8.50, a variation on the popular PB&J special that runs all week), eventually, Brocco settled on the Broken Knuckles, a mix of whiskey, Aperol, honey, and lemon.  "I like it!" he cheered, "It's strong but sophisticated, like a gangster who goes to the opera on the weekends."  Brandy gravitated towards one of the sweeter specialties called The Birthday Party, which was essentially a Jameson infused soft serve ice cream floated in a milk stout.  One sip and Brandy was in love.  "Oh, I could easily wake up to one of these every morning!" she exclaimed, "And go to bed with one every night too!"

More snacks began to appear at the table as Brocco chatted away about his weather machine.  First there were the Seasoned Fries with their delightful sprinkle of Old Bay and a side of aioli for dipping.  They weren't necessarily crispy, but their texture was still plenty firm, and made for a nice change from the flash frozen potato sticks some other restaurants try to pass off as a side dish to a sandwich.  There was also a decadent Cinnamon Roll which had been stuffed with bacon in some sort of mad science experiment gone right.  Normally Brandy prefers a softer cinnamon bun, but this one was hard most of the way through because of its extreme caramelization, which gave a creme brulee like crunch to each bite.  "I think the center is entirely bacon," Brocco laughed awkwardly as his and Brandy's forks met on the plate.  "You still a vegetarian?" Brandy asked with a cock of her eyebrow.  "He was yesterday," Brassica  laughed.  "I'm not sure anymore, to be honest," Brocco whimpered, hesitating just long enough for Brandy to scoop up the bacon laden bite.

The "pizza" de resistance was the Breakfast Pizza, which came dressed with sausage, scrambled egg, cheddar cheese, and green peppers and red onions fresh from the farmer's market.  The pie was certainly an impressive sight.  For being loaded with such an array of toppings, the pizza was surprisingly light because of the thin crust, with the sausage and pepper flavors being the most prominent.  "I actually would't mind a bit more weight to this," Brandy commented, "Maybe a bit of sauce or a gooier cheese?  If there is one thing I don't want to be a polite, delicate eating experience, its a pizza."

Just when they thought they couldn't handle any more, the group was presented with a plate of French Toast Sticks.  The sticks had actually been deep fried rather than pan fried, meaning they had a beautiful even golden brown color and a light crispness all the way around and a soft center.  The French toasts were appropriately accompanied by some maple syrup for dipping and sprinkled with a snowfall of powdered sugar, which Brandy immediately managed to get all over herself.

"Well, I hope you feel properly rewarded for your contributions to an early Chicago defrost," Brandy said to Brocco and Brassica as they exited Boiler Room.  Considering the extremely reasonable prices, the fun casual dishes, and quick service, Brandy made a metal note to return to Boiler Room in order to continue rewarding Brocco for his good work with the weather machine.  "Now, if you can just set that do-hickey of yours to a mild summer, I'd greatly appreciate it," Brandy told Brocco and Brassica.  "Oh that weather machine doesn't work," said Brassica, "I bumped into weeks and ago and the whole thing fell apart.  Right now it's being held together with super glue and duct tape."  "But...if we didn't flip the "Spring" switch... then how did Spring arrive so promptly?" Brocco queried.  "The aliens, of course," said Brassica, and Brandy began to wonder just how strong that Jamiseson ice cream had really been.

The writers of this blog were invited by the restaurant to dine free of charge in exchange for an honest review.

The Short and Sweet Review