Festival Recap: Grilled Cheese Meltdown

"We don't have grilled cheese in England," Brandy was explaining to her friend Hawk, who was absolutely appalled, "We have beans on toast, which some add cheese to sometimes, I suppose.  Or eggs on toast with cheese.  Or cucumber sandwiches with cream cheese, but those aren't exactly hot and melty."  "Toast isn't the same; the perfect grilled cheese is buttery and crisp, but soft and yielding on the inside.  And you can't just use any cheese, you HAVE to use something with the perfect kind of viscosity that will stay midway between a liquid and solid state, because if its dripping out the sides its no good, but if it doesn't melt at all, then its just a boring cheese sandwich."  "Alright, alright!  I have had grilled cheese sandwiches before, you know."  "But have you had a perfect grilled cheese sandwich?"  "I... don't know," Brandy had to admit.

Luckily, Time Out Chicago was hosting the Grilled Cheese Meltdown, where several bars, restaurants, and food trucks would compete head to head in the ultimate grilled cheese cook off.  Determined to introduce Brandy to what made the perfect grilled cheese, Hawk brought her along to the back room of The Chop Shop early on a Saturday morning.  As they tasted their way through the room, the sandwiches quickly fell into a few categories: Traditional, Meaty, and Sweet.

Doing a traditional grilled cheese just right seemed to be the goal of many of the participants.  Glen's Diner used Texas toast for a dryer, more sturdy bread to hold in their chosen cheese of provolone, and accented it with some fresh tomato.  Northdown Cafe and Taproom did a little innovation to their sandwich, using fontina and cheddar and then soaking the whole thing in a Scottish style ale.  Though the flavor of this one was good and Brandy especially liked the little cup of tomato soup that came with it, the beer-soaking process had rendered the bread a little spongy, which negated the crisp exterior Hawk so coveted.  Same Day Cafe made their sandwich with cheddar and smoked Gouda, but switched things up with a rosemary bread, which Brandy thought was a lovely compliment in flavor.

In the "Meaty" category, there was a definite trend towards bacon, which Brandy certainly didn't mind.  Lady Gregory's used four different cheeses in their sandwich, plus a Parmesan encrusted sourdough, and then added in two types of bacon, fried shallots, and roasted tomato.  This was one of the most complex sandwiches, which had purist Hawk worrying that it might have had a little too much going on, but Brandy enjoyed the contrast and richness of it.  Toasty Cheese opted to use some duck bacon in their sandwich, along with baby spinach, cherry tomatoes, aioli, and provolone, but Hawk felt the amount of meat overshadowed the cheese in this case.  "If its a grilled cheese sandwich, the cheese has to be at the forefront," he explained to Brandy.  Breaking with the norm was Happy Lobster, who presented their signature sandwich with a top secret two cheese blend and chunks of Maine lobster.  Both Brandy and Hawk were a little skeptical of this one at first, but after one bite, they were on board.

Both Brandy and Hawk's favorite sandwiches of the day ended up being those with a touch of sweetness to them.  The Fat Shallot used Muenster cheese (a choice Brandy highly approved of, as it had the ideal meltiness Hawk spoke of) along with some sauted spinach and caramelized onion, making for a rather savory mouth full that had a nice, sweet surprise to it.  Blue Door presented a sandwich using farmer's market ingredients, such as fig, arugula, Havarti, and goat cheese, which while delicious, was not so much grilled as it was slightly toasted.  "It's a lovely sandwich," Brandy contemplated, "But it's not a grilled cheese."  One of their favorites of the day (and the ultimate winner of the showdown) was Beard and Belly's sandwich with Butter Kase and cheddar cheese, tomato jam, and a brioche bun.  This made for a really ideal grilled cheese experience with a buttery, rich flavor, cut by the sweetness of the jam.  Lastly was Brandy and Hawk's favorite of the day, the Sweetie Pie from Gayle's Best Ever Grilled Cheese (a stand Brandy was already familiar with).  This sandwich, as all of Gayle's sandwiches do, featured only ingredients found at a farmer's market, right down to the butter and the bread, and included Swiss cheese, pecans, and raspberry jam.  The unique combination of the crunchy nuts, the nutty cheese, the perfectly buttery and crispy bread, and the sweet berry jam was really something memorable.  "It's got all your specifications for an excellent grilled cheese while being innovative and really tasty," Brandy said to Hawk, "I really must try re-creating something like this at home!  You know me, anything sweet and savory at the same time is going to be a winner in my book."

After their masterclass in grilled cheese, Brandy and Hawk both felt that their minds had been expanded and their taste buds educated.  "Now you know what every kid in the US grew up eating and why we love them so much," Hawk told Brandy as they waddled out the door.  "Listen, I didn't need to eat fifteen different sandwiches to understand why a warm, buttery, cheesy sandwich is so loved by Americans," said Brandy, "But it also doesn't mean I wouldn't eat fifteen more just to make sure I understand."

The writers of this blog attended this event free of charge as members of the Time Out Chicago Blogger Network.

Postcards from Bunny: Chicago Holiday Events Roundup

With the holidays fast approaching, there has been so much going on that Brandy has barely been able to keep track of both her knitting needles, let alone her schedule.  Luckily, Bunny, who is in Chicago for an extended stay to finish up her Christmas shopping (she's been spending an average of 6-7 hours a day just walking up and down the Mag Mile) has been helping out by bouncing from one holiday celebration to the next and keeping copious notes to boot.

Holiday Dinner Demo at the Intercontinental

One of Bunny's first stops was into the Intercontinental Hotel to visit with Chef Randy Reed, who was demonstrating some simple to do, yet impressive dishes that anyone could prepare for their holiday meal at home.

He started off with a cocktail he had entitled Elf That Fell Off the Shelf which consisted of several different citrus juices, orange liqueur, amaretto, spiced rum, a dash of cinnamon, and finished off with a stalk of sugar cane and some caramelized orange oil.  The cocktail had a warm, familiar, yet refreshing flavor, and best of all, could easily be made in large quantities to as to be easily served at parties.

Next up, he prepared a couple of side dishes; a Celeriac Mousseline and a Winter Vegetable Melange.  The mousseline was meant to be a more elevated alternative to mashed potatoes, while the vegetable melange was a gorgeously colorful mix of rainbow carrots, brussel sprouts, butternut squash, rutabaga, and pomegranate seeds, all coated in butter and simply spiced.  "I never thought of winter veggies as being so vibrant!" Bunny exclaimed when she beheld the final dish, "And such a simple idea too.  I absolutely must try this one at home!"

For his main course, Chef Reed prepared a Chateaubriand with Perigourine Sauce, an ode to his French influenced cooking style.  The beef was stuffed with Foie Gras, then tied off, pan seared, and wrapped in crepes (a technique Chef Reed insisted kept the juices and fats where they needed to be) and finally rolled into a puff pastry blanket and cooked in the over until golden brown.  The result was a flavorful, rich, and beautiful dish that would be sure to impress any crowd (except maybe a crowd of vegetarians).

The meal was rounded out with a Peppermint Yule Log, coated in chocolate ganache and garnished with white chocolate and gold flakes.  "I'm always worried my abilities won't be up to the task of recreating things like this," said Bunny, "But if I make enough of these cocktails, maybe no one will notice if my beef is a little burnt or my Yule log is slightly lopsided!"










Feast of the Seven Fishes at Filini

Meanwhile, Brandy had headed over to Filini, where she enjoyed a meal earlier this year, to preview their menu for the epic Italian indulgence that is The Feast of the Seven Fishes.  The traditional Christmas meal, based on the Catholic practice of not eating meat during holy days, was being re-interpreted by Chef Carolina Diaz into a four course menu with seven seafood options.

The meal began with one of the three new hot toddy's at Filini, the Twisted Earl.  As Brandy lives pretty much off of Earl Grey this time of year, she was extremely excited to sample this mix of honey, orange bitters, gin, and of course, tea.

The first two courses were the Cod Fritters in spicy Pomodoro Sauce and the Sicilian Tuna Carpaccio, both of which made for a fresh and easy beginning to the richer dishes to come.

There were five entrees on offer; the Braised Octopus with panchetta and fingerling potatoes that Brandy found earthy and fun to eat, the Linguine with Clams that came in a lovely white wine and lemon sauce, the Risotto with artisanal smoked salmon that had such a perfect consistency and a nice subtle flavor, the Monkfish done Osso Bucco style with a more spicy pomodoro sauce and an herbed gremolata topping, and Brandy's favorite, the Red Snapper with a citrus scented beurre blanc sauce, pistachios, fennel, and a really interesting grain-like pasta called Fregula Sarda.

The meal was finished off with some honey glazed Struffoli, or little gems of fried dough, and a Ciocolatissimo, a sort of chocolate lava cake, filled with a fig mostarda.

After seven fishes, two desserts, several glasses of wine, and a few hours of soaking in the gorgeous decor at Filini and the Radisson Blu, Brandy couldn't do much more than curl into a chair beside the exquisite fire place and sip a few more Earl Grey hot toddy's.  "Part of me feels bad for consuming the entire ocean this evening," she smiled to herself, "And part of me doesn't like to listen to the other part because she's a party pooper."

Holiday Desserts at Lovely Bake Shop

Both ladies met up at one point to share some coffee, sweets, and compare notes on their adventures, and what better place to do so than Lovely Bake Shop in Wicker Park, where the shelves had been filled to the brim with holiday goodies.

There were pies galore, like the traditional pumpkin and chocolate pecan, and Brandy's personal favorite, the pear and cranberry.  The cupcakes featured festive flavors like S'mores, pumpkin, and Bunny's favorite, apple pie, which was frosted in a sweet and sticky cream cheese icing and just a little bit of cooked apples.  There were elegant tarts, like the pear butter linzer and the cranberry almondine, both of which featured impossibly buttery crusts, and delightful cookies like the chocolate ginger chews, the peppermint French macarons, and best of all, some chocolate dipped and gold dusted coconut macaroons.

"Oh my goodness, would you look at that sparkle!" Bunny giggled with glee as Brandy turned the little confection over in her fingers.  The crisp and crunchy outer layer of the macaroon gave way to the soft and chewy interior, and the fact that only half the cookie had been dipped in chocolate meant the coconut flavor wasn't overwhelmed.  "I'm going to need at least a dozen of these to take home," Brandy said through a mouthful of coconut while wiping a smear of chocolate and gold dust away from her mouth, "I might just decorate my tree with them!"

The writers of this blog were invited to all of the mentioned events in order to facilitate the writing of this post.

Farmer's Market Brunch with Prairie Grass Cafe and Three Sisters Garden

It was an unusually warm day for December in Chicago, so Brandy decided to take advantage of the sun and get some holiday shopping squared away.  Being that all her friends were "foodies," she decided the best thing she could do would be to find somewhere selling locally produced goodies, so she zeroed in on the Evanston Winter Farmer's Market, which is being held two weekends a month at Immanuel Lutheran Church, whose congregation regularly supports local and national initiatives to fight hunger.

The atmosphere inside the Farmer's Market was immediately welcoming.  A few tables were scattered outside the church, boasting some winter berry sprigs and other assorted produce and flowers.  The small upstairs space was bursting with booths of fresh produce, hand made goods, and even a table for cheese tastings.  Everyone seemed to be in a happy frame of mind, smiling and greeting friends and strangers alike, helping those unfamiliar with the layout of the market, and sharing recipes ideas with the farmers at the booths. At the center of it all was the kitchen where chefs Sarah Stegner from Prairie Grass Cafe and Tracey Vowell from Three Sisters Garden were whipping up something special.


Their menu mainly consisted of dishes created using products from local growers like Nicholas Farm, Genesis Growers, Catalpa Grove, and Chef Vowell's own Three Sisters Garden.  Everything was freshly prepared and all natural, giving the community a wonderfully filing and healthier option for their breakfast.  Though tempted to try everything on the menu, Brandy settled for just two dishes; one sweet and one savory.

First off, Brandy tried the Creamy Three Sisters Garden Cheese Grits with Scrambled Genesis Growers Eggs with local vegetables.  The veggies were lovely and crisp while the eggs were the perfect density; not too fluffy, but not rubbery either.  The grits were very creamy, still with a little bit of texture to them, and they had a true corn flavor with a subtle nutty cheesiness.  As opposed to a lot of the heavier brunch items Brandy indulges in on a regular basis, this dish left her feeling light, yet satisfied.  "This is exactly what I needed for a day of running around.  A good dose of protein, starch, and vegetation that isn't going to weigh me down," Brandy commented.

On the sweet side, Brandy went for the Oatcake with maple syrup and candied pecans.  As it was brought to the table and Brandy caught a whiff of the warm Burton's Maple Syrup (her favorite maple syrup of all time) and instantly felt a smile forming on her lips.  "Such a simple combination of the familiar scents of maple and cinnamon, but it feels like a warm hug on a cold winter's day," Brandy sighed with delight.  The oatcakes were truly something unique with a very light crisp on their exterior and a creamy, almost custard like interior.  The crunch from the pecans (grown by Vowell and candied by Stegner) was just the proverbial icing on the cake.  "If there was ever a better match for a few strips of bacon, I haven't tasted it," Brandy proclaimed.

The chefs were also featuring some of their hand made goods for sale, such as Pecan and Pumpkin pies, spiced popcorn, butterscotch cookies, salad dressings, pecan milk, and herbed goat cheese, which truly showed off the products from Three Sisters Garden and some of the other local growers.  This is where Brandy went hog wild, so to speak, snapping up everything she could handle so that she could stuff the stockings of all of her friends with delicious, local, mindful treats.  "Nothing's better for stuffing a stocking with than a bag of warm nuts," she said to herself, then giggled like a school girl at her own immature witticism.

The last Farmer's Market at Immanuel Lutheran Church before the holidays is on December 19th, so make sure to mark your calendars and get out there to get your own stockings stuffed with goodies from Chefs Stegner and Vowell!

The writers of this blog were invited to try some of the products mentioned at no charge in order to facilitate the writing of this post.

Postcards from Bunny: Favorite Holiday Drinks

If there's one thing Bunny and Brandy know better than brunch, its where to find a decent drink.  But with Brandy constantly out on the town and Bunny gallivanting across the globe, lately both of them have found themselves appreciating a good old fashioned night in.  With this in mind, they have been compiling a list over the last few months of some of their new found favorite beverages for enjoying on a cold winter's night in.  Bunny recommends that one should put on their favorite Christmas movie, a pair of warm fuzzy slippers, and snack on some lovely roasted chestnuts while enjoying these libations, while Brandy simply recommends hiding one's phone before beginning a session to avoid any wayward texts going out into the ether.

Wine

Even though red wines are more fashionable in the winter, Bunny doesn't usually pay much attention to all that and simply drinks what she likes when she likes it, such as the Pinot Grigio Moscato blend from Il Gattopardo she has been enjoying as of late.  The wine, which originates from Sicily, has a beautiful pale golden color and a smooth, citrus and floral flavor with a sweet finish.  Bunny thought this particular wine was perfect for people like her who enjoy a sweeter wine, but don't want to go full Moscato during a meal.  

Beer

Brandy and Bunny are notorious session drinkers, as Brits are wont to be, after having been conditioned by their homeland's pub culture.  Brandy usually airs on the side of darker beers, like porters and stouts, so when she recently discovered the Vanilla Porter from Breckenridge Brewery, it was love at first sip.  The notes of vanilla really come through the velvety beer, giving it a very creamy flavor and a nutty finish.  Pleased with this discovery, Brandy delved into Breckenridge's library and found they also had a Christmas Ale, and while she usually shies away from lighter beers, this one with its rich golden color and malty, caramel flavor was a real winner in her book.

Bunny 's new found favorite beers are from Chicago-based Around the Bend, a daring brewery who are obsessed with creating classic styles of beers with innovative ingredients.  On the dark side, Bunny just loves the Puffing Billy, an American style brown ale finished with cacao nibs to compliment the roasted malt flavor.  The rich, complex taste of this one just made Bunny want to curl up next to a fire place and listen to the crackle of the logs all night while snacking on toasted marshmallows.  On the lighter side, Bunny liked the Silk Road, a pale ale that had been flavored with galangal, a root common in Thailand and often used in a favorite dish of Bunny's, Tom Kha Soup.  The root is a lot like ginger in flavor with a little more of a floral note, and it works surprisingly well in this hoppy, citrus focused beer, reminding Bunny of the oranges spiked with cloves her mother used to leave around the house in winter time.

Cocktails

Recently, Brandy was introduced to a new brand of bottled cocktails call Vitani which proclaims to be a "bartender in a bottle."  Rather than an overly syrupy or chemical tasting concoction, the martinis from Vitani are meant to taste as though they had been mixed up behind a bar.  Coming in five varieties (including classics and more innovative combinations created by actually visiting trendy bars and talking to flesh and blood bartenders about what kinds of trends they've been seeing), Brandy quickly zeroed in on the ElderPear as her favorite, being both subtly sweet and floral.  Bunny, who enjoys more of a savory cocktail, loved the olive-y signature Dirty Martini, which as it happens was the whole reason that Vitani came to be.  It was founder Jackie Gichner who longed for a ready to drink martini, which she simply couldn't find, and thus decided to make her own.  With the cocktails all being over 30 proof, there is no question of Vitani being watered down to conform to market or manufacturing demands, and because they are all bottled in aluminium bottles, they stay perfectly chilled until ready to serve in an instant.

The writers of this blog were provided with product by the mentioned companies in order to facilitate the writing of this post.

Osteria la Madia or This Pig is on Fire

The Slow and Savory Review

I've had an idea!" Brandy's friend Brocco proclaimed one day.  Brandy inwardly rolled her eyes, all too aware of what one of Brocco's brainwaves could mean.  "You know how athletes consume all those sports beverages with electrolytes and the bars filled with protein powders?  Well, what if someone combined the two to make the ultimate power bar?!"  "Electrolytes and protein," Brandy mused, "So you mean bacon?  Because electrolytes are salt and protein is meat, so... salty meat?"  Brocco considered this.  "Why not?!?!" he exclaimed, "Everyone loves bacon!  I'll make bacon protein bars!"  "The thing of it is, deary," Brandy explained, "Bacon is pretty hard to improve upon.  Come on, let's go to brunch and I'll show you what I mean."

Brandy chose Osteria la Madia in River North, an Italian inspired eatery, famous for its wood fired pizzas and house made pastas.  Though an established spot, they only recently launched a brunch service, which offers both a la carte or prix fixe options.

Osteria la Madia had a relaxed, sophisticated feeling to it, maintaining a fine dining atmosphere while remaining unpretentious.  The long, narrow-ish dining room was dressed in dark woods and lighted by just a few windows at the front, which made for a slightly darkened space that normally wouldn't have been noticeable at a dinner service.  The small bar at the front of the house and the open kitchen at the back made the entire space feel lighter and more open.

The eating began before the pair had even placed an order with a basket of fresh honey glazed donut holes from Firecakes (Osteria la Madia's sister restaurant), which Brandy was happy to see,  After satiating their sweet teeth, the first order of business was of course some drinks.  Brocco started off with a Negoni Blanco, which was pleasantly sweeter than he had expected it to be.  Brandy opted for the Italian Pisco Sour, which was rather tasty as well with a nice foamy egg white top and a subtle zingy mixture below.  Later in the morning, Brocco tried the Bitter Italian Lemonade while Brandy sampled a Belini with fresh white peach puree, both of which were fresh and fruity tasting.  Above all else, Brandy and Brocco were rather pleased with the care that had gone into the balancing and garnishes in the cocktails, making them not just classics jazzed up with little touches, but truly something original.

After the drinks were squared away, Brandy and Brocco ordered a trio of appetizers.  First up was the Potato Fritters, a unique take on a croquette served with a tangy yogurt sauce, frisee, and seasonal fruits.  The fritters themselves were tasty and familiar with a light and crispy outside and a soft, velvety interior, but the little touches of sweetness from the fruit and the creamy sauce made the dish very unique.  The other starter they sampled was the Brioche Cinnamon Roll, a massive pastry that arrived warm and gooey in a cast iron skillet.  The flavor of the pastry was buttery and plenty sweet, while the texture was a bit on the dry side, but still tender, and with a nice crunch provided by some toasted walnuts.  "Now, I think you need to experience the glory of bacon in its natural form, "Brandy said to Brocco as the Bacon Board, a collection of three different bacons made its way to the table, "Just try each one of these and tell me if you think you could make this better than it already is."  The Bacon Board included some smokey strips of Nueskes, a delightfully chewy D'artagnan, and a house made pancetta, which had an excellent crunch that Brocco especially liked.  "I see what you mean," Brocco said, liking his fingers clean of any bacon remnants.

Adding to the pork products on the table, Brocco ordered the Crispy Pork Belly as his entree.  Along with the titiliar pork belly, the dish came completed by some scrambled eggs with melted mozzerella, roasted tomatoes, and crispy house potatoes.  The pork belly itself was fatty and lucious with a nice crisp coating on the outside, but the eggs and potatoes were nothing to sneeze at either, both being very well prepared and flavorful.

Brandy went for something a little more unusual; the 3 Hour Roasted Grape Pizza with Taleggio cheese and shaved prosciutto, "So we can round out the holy trinity of ham," as she put it.  As Osteria la Madia was largely known for its wood fired pizzas, it seemed only appropriate to try this intriguing dish, and Brandy was hardly disappointed.  There was a nice mix of sweet and savory in the pizza with the slightly pungent cheese, the pops of juice from the grapes, and the delicate saltiness of the prosciutto, all held together by the chewy, thin, slightly charred crust.  "It's such a different kind of pizza," Brandy raved, "I don't know that I've ever had anything quite like it, especially not for brunch, but it just makes so much sense!  Sweet, savory, chewy, crispy... this pizza has all my favorite things about brunch in every bite!"

After consuming pretty much every type of salty, cured meat in the house, Brocco finally had to admit that he couldn't think of a way to improve upon what hundreds of years of culinary know how had already accomplished.  But while basking in the warm aftermath of the friendly and relaxed service, lots of hearty, carefully prepared dishes, and quite a few cocktails, Brocco seemed to have had another idea.  "Alright, if I can't improve on the electrolyte and protein delivery system bacon and its brothers already have, then maybe the secret is in packaging and marketing!" he exclaimed, "Imagine if we took slabs of hand cut bacon and sold them as nutritional meal replacements?"  "If you did that, I think you'd suddenly see a lot of formerly svelte athletes gaining a lot of weight and filling out legal forms against you with some very greasy fingers," Brandy replied.

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

The Short and Sweet Review

Postcards from Bunny: International Lunching at Roti and Hakka Bakka

Because Bunny travels so much, she often gets attached to certain international delicacies, and then when she moves on to her next destination, finds herself craving those treasured dishes from afar.  "I can't tell you the number of times I've wanted nothing more than a hot bowl of ramen while traversing the Alps or am suddenly over taken by the desire for empanadas while sailing across the Aegean Sea," Bunny often pouts to Brandy, "It's one of the reasons I do so love Chicago, as I can pretty much find everything I'm craving somewhere in the city."

On a recent stop into Chicago for a round of holiday shopping, Bunny made a point of seeking out some of her new found favorites from around the world for lunch.  First stop was to the newly re-vamped flagship location for Roti Modern Mediterranean in Northbrook.  The restaurant, which has locations both inside the city of Chicago as well as in a few other US cities, is in the process of moving towards some more fresh, chef inspired menu options with their signature rotis (a pita stuffed with spiced and roasted meat and other toppings), salads, soups, and even beer and wine.  Bunny just loved that the concentration of the new menu had been squarely placed on using authentic Mediterranean ingredients while keeping everything healthy, fresh, and made in house where possible.  Bunny especially liked the Spicy Lamb Meatballs, which packed a surprising kick, the crunchy (and naturally gluten free) Falafel, and the absolutely delicious hummus and pita chips.  The entrees at Roti, which featured different flame grilled meats and toppings, came as the aforementioned pita sandwich, or in a rice bowl or salad.  The sides and toppings also really impressed Bunny, such as the house made rosemary pickles and Quinoa Caulifower Tabouli.  Being that such care had been put into the choosing of the ingredients (the salmon was sustainably raised, the beef grass fed, and the chicken antibiotic free) Bunny had to agree that, as their slogan put it, this was indeed "food that loves you back."  The new items on the menu are exclusive to the Northbrook location for now, but will eventually roll out into all the other Chicago locations throughout 2016, and then to every one of the 22 restaurants nationwide.

Another restaurant new to Bunny was Hakka Bakka in Lincoln Park, just a little beyond the Depaul campus on Fullerton.  This fast casual spot features a type of wrap native to Kolkata in India, the kati roll, which is made with a thin grilled flat bread and filled with meat and veggies, then a variety of sauces and house made chutneys.  Lamb and chicken were the meats on offer, which were tempting, but when Bunny saw that house-made paneer cheese was an option, she immediately opted for that.  The preparation that was suggested to Bunny was to have the thin bread layered with egg, then to dress the reshmi flavored paneer (there were three options for flavorings; the white, slightly spiced and creamy reshmi, the red and spicy tikka, or the green cilantro and mint hariyali) with onions, cucumber slices, and all four of the house made sauces.  The point of putting each of the sauces into the roll was to make each bite unique, and that they most certainly did, creating pockets of creamy, spicy, sweet, and herby sensations.  Bunny also adored the the Mango Lassi, which she could have drank gallons of, and the Marsala Fries, which had been hand cut and sprinkled with a spice mix made in house to create the perfect hybrid of Indian and American cuisine.

"Of course I could stop for lunch at some burger place or grab a cold sandwich somewhere, but why on earth would I when Chicago has options like these?" as Bunny put it, "If I ever find anyone in this city who claims to be bored by the same old food, I will personally escort them to the nearest optometrist so they can get their vision evaluated.  The world is literally all around us, and it is delicious!"

The writers of this blog were invited by the restaurants mentioned in this post to sample their wears free of charge in order to facilitate the writing of this post.