Mad Social

I was invited to dine at the restaurant free of charge in exchange for an honest review.

When I first started this blogging adventure 8 years ago, I remember people asking, "What happens when you run out of places to go?" That was when the Chicago restaurant industry was just beginning to explode, so running out of places to go was an actual possibility. Now, I couldn't get to all the restaurants in Chicago even if I ate out at every single meal for a year, because sadly, that explosion also means that many places close long before I can get to them.

Mad Social has been on my wishlist since the day it opened. The flurry of whimsical, indulgent brunch dishes they premiered with immediately caught my attention, but my dance card was already so booked out that I just never could find a time to go visit them. That time finally arrived last weekend when Starr (who had also been dying to visit Mad Social, but hadn't been able to yet) and I headed to the West Loop, hungry and in need of a few cocktails.

Mad Social was already packed by the time we arrived, attesting to the loyal following it has built over the almost three years it's been open. The decor had a sort of inoffensive industrial feel, with heavy wood furnishings, exposed brick, Edison-esque light bulbs in mason jars, and coat hooks sticking out of the walls (which is actually a pretty clever design touch). Cozy, yet not stifling.

We both started off with a coffee cocktail called the Strange Brew, which consisted of cold brew, walnut bitters, bourbon, and a few other magical ingredients.  I thought it was a nice change of pace from the more expected options (mimosas and bloody mary's), but it was a bit too heavy on the bourbon flavor for Starr's delicate palate.

We split up our meal into two parts.

Part 1: The Short Rib Benedict and the Havarti Mac and Cheese. I cannot say enough good things about the mac and cheese. Not because it was particularly special or mind blowing, but because it contained all of my favorite things: pasta, cheese, corn, mushrooms, crispy brussels sprouts, and a crap ton of calories. The sauce was nice and creamy, though not super cheesy, and I loved the adventure of discovering which delicious nugget each forkful would pick up. In fact, I may have encouraged Starr to take more pictures of the benedict than was necessary as to distract her while I gobbled up half the skillet. As for the benedict, it was definitely one of the most original takes on the dish I've seen in quite a while. Succulent chunks of braised short rib and brussels sprout "kimchi" topped toasted pretzel buns and were slathered in a togarashi spiced hollandaise, making some sort of delicious American/French/Korean/Japanese hybrid creature. The vinegar element from the pickled veggies was a little strong, but actually worked rather well with the rich hollandaise, and I very much liked not having to saw through yet another overly toasted English muffin.

Part 2: The Mad Burger and the Chicken and Waffles. Two things struck me about the burger when it was brought to the table; first was the scent of truffle oil from the fries, which Starr and I were already grabbing off the plate, and second was the "MAD" branding on the top of the bun. And not "branding" in the marketing sense. The bun was LITERALLY branded, as in, with a hot iron. Pointless in the context of flavor, but a fun visual touch, none the less. The burger itself was pretty hefty and had been adorned with a mountain of crispy onions, pickles, melted chihuahua cheese, and a thin slice of pork belly. Oddly, the house made pickles were the strongest flavor, so I could have done with a few less on the burger, but all together, it was a pretty nice flavor and texture combo. The chicken and waffles was a downright show stopper. The entire waffle had been deep fried (they refer to it as a "churro waffle") and came topped with a giant slab of panko encrusted chicken breast and another small piece of pork belly. While I liked the touch of smokiness the pork belly added, I really could have done without it, as the chicken and waffle were already such strong elements. The waffle had a unique crisp texture that matched with the juicy chicken and it's crunchy coating, and a good dousing in maple syrup gave the whole thing the perfect balance of sweet and savory. It's my understanding that they also use these churro waffles to make ice cream sandwiches, which I'm sure is absolutely incredible.

So all in all, I was happy to have finally ticked Mad Social off my list. The food was good, the service perfect, and the atmosphere fun and lively without being obnoxious. I was sad to see that some of the dishes they'd blasted across social media early on had fallen off the menu (they had a decedent looking Monte Cristo sandwich once upon a time that I had been hoping to try), but what is still there is solid and well balanced with lots of international flair to make things exciting and original. I will definitely going back for one of those churro waffle and gelato sandwiches.

Forno Rosso Pizzeria Napoletana or Brunchy Woman

The Slow and Savory Review

It's not an uncommon site to see Brandy sitting at the counter of her local tea shop, sipping on the latest exotic blend in order to determine whether or not she needs to buy a bag's worth to add to her tea chest. It was one of these typical late mornings that a mysterious stranger wandered into the tea shop and took the seat beside Brandy. They smiled politely at each other. They eyed each other's cups of tea. Then, just as Brandy was about to finish off her last sip, the stranger reached out with a bejeweled hand and snagged the cup. "Interesting," the stranger intoned in a soft voice, "I see that you are about to take a trip across the city." "Are you reading my tea leaves?" Brandy asked. The mysterious woman smiled, slyly. "Of course," she said. "What rubbish," Brandy scoffed, "I don't believe in any of that heebee jeebee nonsense." "I also see here that you are a great lover of food," said the woman. Brandy rolled her eyes. "And that you are about to eat one of the best pancakes you've ever had." This caught Brandy's attention. "Really? Where?" "I'm not sure," said the woman, squinting, "I see pizza paddles and a bar and... that's odd. A pizzeria? Why would a pizzeria be serving pancakes?" "Ah... I think I know where that is. Would you care to join me?" "It would be my pleasure."

The stranger, as it turned out, was a woman by the name of Belladonna Blabrun, who made her living in the acquisition and sale of fine healing crystals and all natural tinctures. Brandy was still skeptical about her purported clairvoyant skills, but she was intrigued, as the woman's clues about the restaurant with the pizza paddle led them to Forno Rosso in the West Loop, an up scale pizzeria that had recently started a rather unique brunch service. "I'm not sure about those tea leaves predicting a legendary pancake, but I suppose anything is possible," Brandy said.

With all of the pricey, upscale restaurants in the area, Forno Rosso felt welcoming and unpretentious in comparison. The windows that surrounded the dining area made everything feel open and breezy, while the mix of reds and browns in the interior gave a cosy, rustic impression.

Right away, Belladonna and Brandy spied some promising items on the cocktail menu. Belladonna went with the Grand Mimosa, which was a traditional mimosa with the addition of some raspberry peach liqueur. While the mimosa did taste a bit sweeter than a typical mimosa, it just wasn't quite unique enough to catch Brandy's full attention. Instead, she went with the F'rosé, a whimsical concoction of rosé and raspberry sorbet. Though not normally the type of brunch cocktail Brandy gravitates towards, she found that she rather liked this outlandish pink drink and thought that it was utterly perfect for summer.

Belladonna and Brandy decided to start with a pair of savory shareable plates, accompanied by a bowl of roasted olives for snacking. First up was the Burrata Avocado Toast. Normally, Brandy is a little put off by avocado toast ("It's a lovely dish, but it's usually under seasoned and over priced," she says) but the addition of burrata straight from Italy seemed to set this one apart. Indeed, the silky, creamy cheese did add some pizzazz to the foundation of avocado and focaccia. Belladonna liked the halved cherry tomatoes as well, which added a much needed brightness to each bite. Next, they shared the Breakfast Pizza, a show piece for the restaurant's wood fired Neapolitan style crust. The pizza came topped with fresh mozzarella, scrambled eggs, more cherry tomatoes, and grilled asparagus. Brandy found the toppings to be in perfect balance, providing just enough vegetation to keep it light and enough cheese to keep it satisfying, while the crust had a brilliant chew and char to it.

Next, they moved on to a pair of eggy entrees; the Prosciutto Frittata and the Eggs in Purgatory. Belladonna very much enjoyed the Eggs in Purgatory, which consisted of three eggs poached in a slightly spicy tomato sauce that was so delicious and deeply flavorful that she couldn't resist scooping up forkfuls of it even after the eggs were gone. Brandy found her frittata to be a little on the salty side and a little dry, but otherwise quite good. It had a fluffy texture to it, which contrasted well with the pieces of mushroom scattered throughout it.

Finally, they ended their meal with a pair of sweet dishes: The Nutella French Toast and, of course, the fabled Wood Fired Pancake. The French toast had an excellent texture that was at once soft and chewy, but still held together under the weight of all the toppings. The Nutella made the dish down right decadent, while the bananas helped to elevate it from a sweet dessert to a true breakfast item. The pancake, though, was the star of the morning. Existing in the nebulous space between flapjack and Dutch Baby, this pancake came served in a skillet, puffed to perfection in the same wood oven the pizzas were cooked in, and topped with whipped cream and marinated cherries. The texture was almost creamy on the interior, making it very unique, and the cherries had just the right amount of tartness and sweetness to really elevate the flavor. "I've never had anything quite like this!" exclaimed Belladonna. "Surprisingly, neither have I," said Brandy, "Now this little dish truly is magic."

Brandy was very pleased to have discovered a such a casual brunch in the West Loop, but one that was still full or surprises and ingredients of excellent quality. Oddly, the dishware was worth taking special note of, as it's bright colors and retro patterns really did help to invoke the feeling of being served in the kitchen of a Neapolitan grandma. "Praise Mother Earth, am I glad I decided to read your tea leaves," Belladonna said to Brandy, "I've never experienced a meal quite like that one in all my years." "Stick with me, sweetheart, and you'll see all kinds of indulgent brunches in your future," Brandy winked.

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

The Slow and Savory Review

Avec/Lost Lake Collaboration Brunch or Brunch Friends Forever

The Slow and Savory Review

Back when 2017 was fresh and full of hope, Brandy learned of the exciting collaboration series Avec was running through April, in which they were inviting chefs from various other restaurants and breweries to come in and produce some unique fusions between their styles and Avec's existing brunch menu. "If there's one thing I adore, it's collaboration," said Brandy at the time, "Creative people reaching out with what they each bring to the table and coming up with an entirely new idea that never would have existed otherwise. Why, that's the very spirit that brought Bunny and I together to start this bloggy thingamajig."

Having not been to Avec at that point, Brandy decided she needed to remedy that situation post haste and picked the weekend in which Lost Lake would be bringing their unique take on Polynesian cuisine and tiki cocktails. With Bunny not being in town, Brandy had to enlist another collaborator of her's, Starr, to come along and sample what the busy West Loop restaurant had in store.

Avec was a true little shoebox of a restaurant, but the space had been used somewhat efficiently to pack in as many diners as comfortably possible. Starr and Brandy took seats at the metal counter so that they could watch Paul McGee, the mastermind behind Lost Lake, work his magic. Though a little cramped and a little noisy, the room was generally in a bright mood, helped along by the small squadron of smiling servers and food runners who knew the menu up, down, sideways, and in every other dimension. "I'm not certain I'd come here with a large group of people," Brandy observed, "But it's not so bad for a couple of chums out for a morning on the town."

Picking two drinks from the Lost Lake side of the menu, Brandy and Starr watched on as the master himself mixed them up from behind the narrow bar. Brandy had chosen the Fish Eating Fish, a typically tropical tiki cocktail with Jamaican rum, pineapple, passion fruit, and a few other liquids. The look of the thing was absolutely delightful, coming adorned with a wedge of pineapple, a Lost Lake drink stir, a twisty straw, and a beautiful orchid. The flavor was as sweet and fruity as it looked, but it was well balanced with a touch of sour that made it more sophisticated than someone not familiar with Paul McGee's expertise might expect. Starr had picked the Tiger's Milk, which visually wasn't as exciting, but flavor wise delivered completely with a smooth, creamy texture and a caramel-like rum flavor with a hint of toasty coffee.

For their food, Brandy and Starr stuck to the Avec side of the menu, starting off with their signature Medjool Dates. The little bacon wrapped jewels came stuffed with chorizo and smothered in a piquillo pepper and tomato sauce (with a side of bread to sop up all that deliciousness). The dates were the perfect mix of sweet, savory, and spice with a slow heat that built in a very pleasant way. They were certainly satisfyingly meaty, but also more complex than a typical bacon wrapped date. "Even though this is available on their regular dinner menu," Brandy commented, "These dates are an example of a perfect brunch dish. Veg and meat, sweet and savory, shareable, and interactive. So perfect."

Loving the flavor of the dates so much, Starr decided to order the Avec Burger, which took the same flavor profile and translated it into an American standard. The burger itself was infused with the same chorizo and then topped with bacon, a date mostardo, and a piquillo pepper aioli. Rather than being an exact copy of the dates, the burger actually proved to be a nice accompaniment to them. The patty was a little dense and dry due to the chorizo, but was still pretty tender. The initial sweetness of the dates gave way to a bold, meaty flavor and the same slow spice that felt so good on a cold winter morning. As a side dish, Starr enjoyed the Papas Bravas, which was a skillet full of crispy potatoes drizzled with a garlic aioli and topped with a sprinkle of herbs. The potatoes had a wonderful crunchy exterior and a subtle spice to them, which made them rather a unique side dish. "If there's one thing I've had my fill of, it's boring potatoes," said Brandy, who had stolen a bite, "But these have quite an unusual flavor to them. It's good to see side dishes not being ignored in the scheme of things."

Brandy picked the Pizza Carbonara, which came dressed with garlic, arugula, guanciale, and a couple of poached eggs. The crust of the pizza was impossibly thin with a perfect crisp and a really nice chew at the thicker parts. More of a flatbread than a pizza really, the quality of the ingredients were clearly being showcased with the pure flavor of the cheese and the bacon really coming through without being too rich or heavy. "In fact, I find this a rather refreshing and light dish, which is surprising for something that comes topped with bacon and cheese!" said Brandy. For her side, she indulged in even more meaty goodness in the form of some Sumac Glazed Pork Belly. The pork was incredibly tender and sweet with a really unique herbal after taste that solidified it as one of the best "sides of bacon" Brandy and Starr had ever tasted.

Finally, they decided to end the meal with a touch of sweetness in the form of the Oven Baked French Toast. This unique plate came with sliced almonds, mint, whipped cream, and a meyer lemon compote, all loaded onto wedges of custard soaked house made bread. The texture of the French toast was much more like a bread pudding to Brandy, with a spongy, airy feel to it, rather than a crisp and chewy one. The flavor was not overtly sweet, but actually had an herbal flair with touches of bright citrus and toasty nuts. "Not a typical French toast to be sure," said Brandy, "But certainly one of the most well dressed ones I've ever seen!"

Squeezing their way towards the door, Brandy and Starr were already feeling the effects of the massive amount of meat and carbs they had just ingested. "I may need to take a nap in the car before I drive us home," said Starr with a giggle. Looking back at the unassuming edifice of Avec, Brandy reflected on the slightly chaotic, yet eye opening meal. The thing that surprised her most was perhaps just how affordable everything had been, especially when considering the portion sizes, the quality of the ingredients, and the inventiveness of the dishes. "You know, I thought this brunch would be all about seeing a couple of chefs collaborating, but I think I just realized something. Brunch is not just the collaboration of sweet and savory or breakfast and lunch. It's also a collaboration between those consuming the meal." "You mean because you can sample a little bit of everything by stealing bites off your friend's plates?" Starr asked, to which Brandy only grinned mischievously and got in the car.

The Short and Sweet Review

Postcards from Bunny: Dinner at Macello Ristorante and Pizzeria

Summer was taking one of its last breaths of the year when Bunny arrived in Chicago one evening for a brief layover between flights from Saint Thomas and Caracas.  "Everybody seems to already have plans for the evening," she grumbled, checking messages on her phone, "Oh well.  Perhaps its time for a date night with myself!"

She'd been craving Italian food since a brief stop in Milan a few months previous, so she chose to visit Macello in the West Loop.  Situated a little father west than most of the other trendy West Loop bastions, Macello featured a small deli at the front, a beautiful dining room just beyond the entrance, and a patio out back.

Bunny was struck first by the beautiful light streaming into the dining room via the triangular skylights over head.  At the back of the space, the open kitchen and wood fire oven added a warmth to the atmosphere that instantly made Bunny feel right at home.  The old world decor of exposed brick, concrete floors, and dark warm woods was brought to life with various pops of color throughout, like the glass panels on the windows, the giant painted lanterns hanging from the ceiling, the swirling murals along the walls, or the embedded bits of colored glass in the floor that positively mesmerized Bunny.

Inspired by the colors around her, Bunny picked out an equally colorful cocktail to kick off her meal; the Island Getaway made with pineapple and blue curacao.  Though not traditionally Italian, Bunny quite liked the fruity, sweet, and whimsical flavor.  "Is it artisan and natural and gourmet?  No," Bunny posited, "But is it fun?  Absolutely!"

Bunny started off her meal with a pair of cheesy appetizers; the Carciofi Ripieni and the Caprese di Burrata.  The Carciofi Ripieni, or stuffed artichokes, were very tender with a nice, nutty cheese both inside and on top.  The flavor was bright, citrusy, and almost sweet from being cooked in a white wine sauce.  The caprese was very fresh and rich with the uber creamy burrata taking the place of the more traditional mozzarella.  The herbiness of the basil was the dominant flavor along with a sprinkling of fresh pepper and some olive oil.  Bunny only wished for a firmer tomato at the base, as the slices beneath the cheese were on the watery side, but some brighter and more flavorful grape tomatoes on the top helped to compensate.

Instead of settling for one entree, Bunny decided to order two half servings of pasta so that she could try get the most out of her evening on her own.  First she tried the Braciole Beef Orecchette, a hearty dish with a bright and acidic tomato based sauce that was packed full of veggies for a classic Italian flavor.  Bunny loved how tender the beef rolls were, breaking apart easily with just her fork, while the pasta had been cooked to perfection with just a touch of chew to it.  Secondly, she sampled the Tartufata Laganelle, a linguini like pasta with a curly edge dressed with a truffle pesto, sausage, mushrooms, and a wedge of creamy goat cheese.  In this dish, Bunny felt that the pasta was the true star with the truffle flavor enhancing rather than overpowering everything.  The spiced sausage was a lovely accompaniment as was the goat cheese, which added a nice bite to an otherwise earthy, but light dish.

Lastly, Bunny finished off her meal with a dessert called Tartufo di Nocciola, a multi layered ball of ice cream coated in coco powder in order to resemble a truffle and topped with a spiked caramel sauce.  Though the texture of the dessert was a little grainy (Bunny suspected it hadn't frozen quite right) the flavor was pure hazelnut bliss with a nice boozy kick from the caramel.  "One would think this would be perfect for a chocoholic, but it's actually more nutty than anything else," she mused, sipping on an espresso.

Finally, she kicked back with a Limoncello and listened as a lovely young man played the accordian just behind her.  "I was so worried I wouldn't have company tonight," she laughed to herself, "But one can never be truly alone when there's a plate of food chock full of someone's love and passion in front of you."

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

Le Pain Quotidein or No Weak Links

The Slow and Savory Review

It's easy to be skeptical when the phrase "chain restaurant" gets thrown around.  Images of flat, flavorless burgers, cookie cutter structures, and quirky neon colored cocktails will usually come to mind.  When Brandy first came to the USA, chain restaurants were all the rage and it was difficult to find any independent establishments.  "I understand the appeal of them, being able to get the same meal no matter where you are in the country," Brandy mused, "But knowing the vast majority of the food is pre-cooked and frozen at those places just strips away all the desire for me."

One notable exception is Le Pain Quotidien (which translates to "The Daily Bread"), a European based bakery and cafe founded by baker Chef Alain Coumont with over 200 locations world wide, which are just now testing the waters in Chicago with their newest location in the West Loop.  Le Pain (for short) may be a chain in theory, but their ways of doing things are vastly different than any other chain you might come across.  Their breads, the corner stone of their business, are baked fresh from scratch every single day on site, and all of their food is sourced as locally as possible for each location.  An emphasis is made on using seasonal produce as well as creating traditional French Provincial dishes in a clean, healthy, and organic way.  This, to be sure, is no ordinary chain restaurant, which is why Brandy enlisted her dear friend Bailey Blue (Brandy considers Bailey her resident expert in all things organic, as Bailey grew up on a farm) to accompany her to Le Pain for a little brunch.

The inside of Le Pain was adorably rustic with one side being devoted to the cafe and "pantry" while the other side was dotted with butcher block tables.  The centerpiece of the dining area was one large communal table (there is one in every Le Pain location, carrying through a tradition of community and sharing from the founder's Belgian upbringing), serving either as a spot for larger dining parties or as a meeting area for the cooking classes and wine and beer tastings the space would eventually hold.  The back of the room was made up of a large glass wall which allowed diners to watch the bakers in action as they prepared the breads and pastries for the store (this bakery will also eventually supply two other locations opening over the next few months in Lincoln Park and Gold Coast).

The extensive menu proved to be a bit daunting for Brandy and Bailey, so they decided to start off with some drinks while they whittled down their options; for Brandy, a lovely Iced Latte with almond milk, and for Bailey, a fresh Strawberry Lemonade.  They both especially loved how the lemonade was served; presented with a glass of ice topped with a sprig of mint and a small carafe of the lemonade to pour at the drinker's whim.

"Seeing as how all those beautiful loaves of bread are staring us in the face (as is the baker who's making them), perhaps we should start with the Baker's Basket," Brandy suggested, to which Bailey wholeheartedly agreed.  The basket came jam packed with slices of all different sorts of breads as well a variety of Le Pain's own spreads and jams.  The standout amongst the breads was something called The Flute, which was a long, narrow bread filled with raisins and hazelnuts.  "It's like trail mix in a bread!" Bailey exclaimed, "And it could fit in my pocket, so I could actually take it hiking a trail with me!"  The Strawberry Rhubarb Jam was another hit with its gentle tartness, but the one that had Brandy and Bailey's eyes rolling back in their heads from bliss was the Speculoos, a spread not unlike peanut butter in consistency, which is made with cinnamon and ginger spiced cookies.  Glancing over at the pantry section of the store, Brandy could just make out a few jars of the heavenly stuff on the shelf.  "Keep your eyes on those," she told Bailey in a whisper, "If anyone makes a move towards them before we're done, tackle them like a linebacker."  Bailey nodded solemnly.

Finally the entrees were decided upon.  To split, Brandy and Bailey ordered the Smoked Salmon Tartine, a sort of open faced sandwich with thin slices of salmon, scallions, dill, and fresh avocado on the side.  Bailey, as an eternal worshiper of salmon in any form, was in love from the first bite, but for Brandy, who tends to be a bit more skeptical about fish, it took exactly two bites for her to be convinced.  "So fresh!" she exclaimed, "No fishy taste whatsoever and the herbs are just perfect."  Bailey didn't hear her, as she was too busy reaching for another slice.

For Bailey's entree, she chose the Belgian Waffle, a traditional little confection served with strawberry jam and fresh whipped cream.  Bailey thought the texture of the waffle was just divine, as the outside had a lovely crunch, but it was the airy inside that really surprised her.  "I thought it might be a bit heavy from the look of it," she said, "But it's really nice and light on the inside!"

Brandy chose the daily Vegetable Quiche, which was made with spinach and mushrooms and came with a very colorful side salad.  Brandy couldn't resist diving into the salad first, as the beautiful slices of yellow beets and ribbons of orange carrots against a bed of red and green was just too pretty to resist.  The salad was perfectly dressed with a bright vinaigrette using a very light hand, which Brandy greatly appreciated.  The quiche itself was quite nice: the top had a great baked flavor, while the inside was jam packed with the veggies, making for a less eggy taste in general.  This was a more substantial quiche in texture than others Brandy has encountered, but she didn't mind at all.  "As long as a quiche is well balanced in its filling and unobtrusive in its crust, I'm a fan no matter if it's on the creamier, airier, or denser side," she explained.

To finish off, Brandy and Bailey split a serving of Brown Rice Pudding and a Fresh Fruit Salad.  The fruit salad was a good, if pretty typical mix of berries and melon with a little bit of pineapple thrown in.  The strawberries were especially succulent, which had Brandy and Bailey performing a dance of the forks as they raced each other for every little red morsel.  The rice pudding had a very unique texture, not at all mushy, but an almost al dente chew, and had been flavored with a soft compote of agave syrup and bananas.  "I'll trade you the last spoonful for the last strawberry," Bailey said only half jokingly.

Their gracious server quickly swept in to clean up the table as Bailey and Brandy made a beeline for the cafe and pantry section, where they each grabbed one of the containers of Speculoos before anyone else could.  Not able to control herself, Brandy also ordered up a few of the luscious looking pastries from the case (a French Cream Donut, an Apple Cannele, and a Pistachio Tart) to take home and gorge on later.  Thoroughly impressed by Le Pain's commitment to fresh, local, and organic food, Brandy declared, "This is no chain restaurant, as far as I'm concerned.  This is simply a wonderful bakery with a lot of siblings."

The writers of this blog were invited to dine at Le Pain Quotidein at no cost in exchange for an honest review.

The Short and Sweet Review