Miss Ricky's or Keep Calm and Brunch On

The Short and Sweet Review

Brandy has done a lot of jobs in her time, some glamorous, some slightly illegal, and some so secret that if she told anybody what they were, entire countries could collapse.  One position she long ago held was that of a nanny for a young boy known as Richie Nicky Charlie.  Though she wasn't in the employ of the family for long (at the time, Brandy was bouncing back and forth between several positions, including go-go dancing, playing bongo drums in a poetry cafe, and something involving narwhal research), apparently she did exert a bit of influence in his life.  "Be a generous man and you'll always feel rich," she used to tell him, "And never stop dreaming about reaching for the stars."  As it turns out, that young man grew into quite a successful business man who never forgot his inspirational nanny of old, so when the dear boy opened his first hotel in Chicago, it was no surprise that Brandy got a chance to preview one of its signature restaurants.

Located just off the lobby of the new Virgin Hotel on Wabash is Miss Ricky's, the casual diner inspired restaurant that just opened last month with a fanfare all across social media using the hashtag #QuickWithRicky.  Entering Miss Ricky's is a bit strange at first, as one is simultaneously confronted with icons of both Britain and the USA; the host stand is a giant red London phone box  while the opposite wall is a colorful collage of ties and skirts, which gave off a sort of Carnaby Street in the 1960's vibe.  "Ah, reminds me of my days as a high fashion model," Brandy told the polite hostess, "I would have done it for many more years if that little interloper Twiggy hadn't revealed my real age to Vogue." The rest of the restaurant was straight up Americana diner with chrome, Formica, and a very simple, yet hip design that somehow gave off the subtlest hint of rock and roll, which was very much in line with the Virgin Hotel aesthetic.

For her savory entree, Brandy ordered the Smoked Corned Beef Hash Benedict, which, much to her surprise, came served in a skillet.  There didn't seem to be any kind of bread element, but there was plenty of buttery potatoes, big chunks of beef, and two poached eggs with a Hollandais over them.  Though the eggs were excellently poached, the lack of anything to soak up the runny yolk sort of defeated the purpose of having them prepared in such a way and Brandy actually began to wish they had been scrambled instead.  The meat was beautifully tender, melting almost instantly on the tongue, and while it definitely did have a smoked flavor, it didn't overwhelm everything else.

For her sweet entree, Brandy simply had to have an order of Ina's Heavenly Hots.  As implied by the name, these beautiful little hot cakes were originally the creation of Ina Pinky, Chicago's former Queen of Breakfast ("I'm happy to take a lesser title in that court!" as Brandy likes to say).  When Chef Rick Gresh was designing his menu, he knew he wanted to include Ina's signature item, so he called her up to get the recipe.  Ina explained that there was no way she was giving up her secrets over the phone and actually came in to show Chef Gresh how to make them in person, presumably then forcing him to swear an oath of silence on pain of death.  The result is these dense, custard like little circular pieces of ambrosia, served with a simple berry compote and fresh maple syrup.  Brandy was indeed so excited to try them that she completely forgot to snap a picture of them before she dug in.

Brandy simply loved the comfort concept of Miss Ricky's, from the familiar food to the un-ironic appreciation of old school diner decor.  The prices didn't seem outrageous (most breakfast and lunch dishes were right around $10) and though Brandy was there during the initial launch when the menu was somewhat limited, the full selection of items had several exciting things such as stuffed donuts, boozy milkshakes, and twisted appetizers like potato skins filled with mac and cheese.  "So glad to see little Richie Branson is doing well for himself," said Brandy as she headed out into the lobby of the Virgin Hotel, "Though I always suspected he'd be alright.  That boy had the best head of hair I'd even seen on a five year old."

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: More Pret A Manger Chicago Exclusives

Though she often can't stay as long as she might like, Bunny does stop into Chicago quite often these days, if only to transfer flights between her globe trotting adventures.  One of the benefits of these quick trips is that Bunny can stop into one of her favorite fast service food destinations, a Pret a Manger, to see their latest offerings.  Recently, all the Pret a Manger's across Chicago brought some more Chicago exclusive dishes to their shelves, and while on a brief snow delay, Bunny and was able to stop in and test out all of them.

In the Hot Pots and Soups section, Bunny spotted the return of an old favorite, Turkey Chili.  The chili was loaded with lots of succulent ground turkey and red beans, which made it hearty and filling enough for a quick dinner.  The spice was just right for Bunny and was even balanced out by a little sweetness in the tomato base.

Under the salads, Bunny spotted the Pret's Chef Salad.  It's colorful mix of ingredients, like cherry tomatoes, sliced avocado, hard boiled egg, sliced turkey, and crisp strips of bacon made every bite exciting and full of texture and flavor.  Bunny found the mix so appealing that she was half way through the salad before she realized she'd forgotten to put any dressing on it!

Browsing the cold sandwiches, Bunny found the Turkey and Wisconsin Cheddar, which was also dressed with fresh tomato, crisp romaine, mustard, and mayo on a soft grain bread.  Though this sandwich was a classic flavor combination, since it was made with top notch ingredients, the flavors shone through individually instead of melding together in a mushy mess, like what can often happen with other such lunch box staples.

Lastly, Bunny picked up the Chicago Super Club, a meaty mix of turkey, bacon, and ham with lettuce, fresh tomato, roasted tomato, and mayo on soft granary bread.  Though quite unassuming in person, this sandwich was substantial because of the combinations of the meats and pretty bold flavor wise.  Bunny really liked the little bursts of roasted tomato, which added a bright sweetness to the sandwich.

Pleasantly full with Pret a Manger goodness, Bunny was once again on her way to her next exciting adventure, though part of her longed to stick around Chicago long enough to wait for the next wave of deliciousness to hit the Pret a Manger's shelves.  "Oh, and it would be nice to see Brandy, I suppose," she smirked.

The writers of this blog were provided with items from Pret a Manger at no cost to facilitate the writing of this post.

Links Taproom or Dude Food

The Slow and Savory Review

"It's been such a long time since Hawk came out to brunch with us," Brandy commented one day to her friend Bailey Blue, "What a busy man he must be!"  "Actually...Hawk's not such a big fan of brunch..." Bailey said carefully.  "Not a big fan of brunch?!?!" Brandy sputtered after nearly fainting into the street in front of an on coming bus, "Who is this man?!?!"  "He's just not big on delicate foods.  He's on this whole manly kick where he just wants to eat beer and sausage all the time.  Don't take offence to it."  "Brunch isn't all delicate foods!" Brandy shouted, "That's what's so great about it!  It can be anything you want it to be!  Listen to me, you're going to call that man of yours immediatly and I'm taking him for a manly brunch he'll never forget!"

Brandy chose to take Hawk to Links Taproom in Wicker Park, a beer focused bar with a brunch menu themed on sausage.  "Fine, I'll go," Hawk relented, "But I won't be ordering anything that comes with a foam, coulee, or micro greens."  "I don't think you'll have to worry about that," Brandy smirked.

It took a minute for Brandy to take in the interior situation at Links Taproom.  There was typical neighborhood bar decor, like an exposed brick wall, high wood tables, and a long bar, but instead of televisions showing various ball games, there were several screens with what looked like bowling scores on them mounted all around the place.  A closer look made Brandy realize that these screens actually showcased the wide variety of craft and micro brew beers the bar had in stock, even going so far as to show which were running low.  "How genius!" Brandy exclaimed in delight.

Using the screens as menus, Brandy and Hawk ordered up two beers: Goose Island Matilda for Hawk and Two Brother's Panther Fist for Brandy.  "See?  Beer is manly, isn't it?" Brandy said to Hawk as their drinks arrived.  "I suppose," Hawk conceded, sipping, "Although my beer does have a girl's name."  "Oh, for goodness-!" Brandy exclaimed, and going back to the beer menu, she ordered him what she thought was the most manly sounding thing list: a maple flavored porter called the Smoked Pigasus.  Hawk sipped approvingly.  "It's good," he said, smacking his gums, "Tastes a bit like chocolate though."  Brandy threw her hands in the air.

Foregoing the beer and ordering up some food, the pair started off with a dish called the Brunch You in the Fry, an entire tray full of hand cut fries and slathered in goat cheese, sausage gravy, roasted red peppers, and pickled jalapeno slices.  Going in with nothing more than a fork in each fist, Brandy and Hawk made quick work of the sloppy mess of deliciousness.  The fries were thin and crispy, keeping their texture even under the weight of all the toppings, and the gravy was thick with a good smokiness from the sausage.  Even the peppers played their part, adding some sweetness and tanginess to cut through the richness.  "Plus, I do like a bit of color on things," Brandy said.  "Color isn't manly.  We like all our food to be in shades of brown and beige," Hawk countered.

For her entree, Brandy ordered a dish hilariously entitled the Chorizo Horny, which was a breakfast sandwich made from a massive cheddar bacon biscuit, a slab of chorizo, a fried egg, some bacon mayo, and a little spinach "for color."  Brandy actually approved of the little touch of vegetation, as so many restaurants often leave plant based foods out of their breakfast sandwiches all together. At the heart of the sandwich was the chorizo, which slightly resembled a slab of ribs, and had just the right amount of spice and chew.  The biscuit was perhaps a little dry, but very flavorful, and so tender that it fell apart into chunks a few bites in, forcing Brandy to resort to a fork and knife.  "Put those down and eat with your hands!" Hawk demanded.  "Now now!  Where I come from, being manly involves manners and etiquette," said Brandy, popping her pinkie fingers.

Brandy talked Hawk into ordering the most interesting item on the menu as his entree.  "Come on, if you're a real man, you won't have any issue saying the name of that dish," Brandy chided him.  Hawk rolled his eyes.  "Fine," he grunted, "I'll have the Fat Man in a Bathtub, please."  The aforementioned Fat Man in a Bathtub turned out to be hefty balls of bratwurst meat coated in waffle batter, deep fried, and served with a berry compote and some real maple syrup, housed in a tiny beer mug.  Hawk was at first skeptical of this sweet and savory combination, but one dip of the balls into the berry sauce erased all his doubts.  The meat was juicy and succulent inside and the waffle batter was light, crisp, and buttery with a delectable sugar glaze that left one licking their fingers in delight throughout the eating of it.

Because of the remnants of the drinking holiday weekend, the bar was a little busy, and without servers, a single bartender, manager, and a few food runners did the brunt of the work.  Though a little slow, they were extremely friendly and accommodating, especially the dynamic bartender who quickly learned the names of everyone in the room and made it his mission to recommend beers for every taste.  The prices were extremely reasonable, with all of the brunch specials coming in under $10, which was quite the deal considering the portion sizes and quality of the ingredients.  "It may not have been pretty food, but it certainly was tasty," Brandy commented.  "It certainly wasn't delicate, that's for sure," Hawk laughed, "I guess brunch really can be anything you want it to be."  "Indeed," Brandy grinned, "Now finish up the rest of that beer with your pinkie in the air like a proper man!"

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

From the Kitchens of Bunny and Brandy: Sapporo Beer Cheese

One of the side effects of a good St. Patrick's Day celebration is a left over beer.  "Of course, a spare bit of lager around the house is not really a problem," as Brandy likes to say, "But I do like to encourage slightly more creative ways to consume it."

Brandy's St. Patrick's Day tradition is to have her Irish friends each bring a beer from a country they have visited (so as to avoid being overloaded with Guinness and Harp), so this year she found herself with a few spare bottles of Sapporo, a Japanese lager with a deep golden color and a crisp, hoppy taste.

First testing the Sapporo Light, Brandy discovered it to have a very mild, effervescent flavor which gave her an idea.  She poured the whole bottle into a beer mug and followed it with an equal amount of fresh orange juice, thereby creating the fabled "beer-mosa."  She found that the citrusy notes of the Sapporo Light were an absolutely perfect match for the orange, making for a fun twist on the traditional brunch cocktail.


Using the more full bodied Sapporo Premium, Brandy created a savory beer cheese sauce that she used to dress up a bagel breakfast sandwich.  She found that the cheese sauce was actually quite versatile, being able to double for a fondu, a spread, and even a dip.  The Sapporo's flavor was strong enough to shine through and enhance the cheese, but not obtrusive enough to disguise the smoked flavor, making it the perfect beer for this recipe.





Beer Cheese Sauce

1 cup of whole milk
2 cups of smoked or oven roasted cheddar, shredded
1/2 stick of butter
1/2 brick of cream cheese
1 1/2 cups of Sapporo (or any good pale lager)
2 tablespoons of cornstarch
salt and pepper to taste

Heat the milk and butter on medium high until butter is melted and milk begins to bubble slightly.  Add in half the cream cheese and the cheddar, stir until all of it is melted and incorporated.  Add salt and pepper.  Take the mixture off the heat and add the beer.  Put back on low heat for five minutes.

With the cornstarch in a small bowl, scoop a few spoonfuls of the hot liquid into it and stir quickly until the cornstarch forms a soft dough.  Add the dough to the main mixture and whisk quickly to combine.  Add in the second half of the cream cheese.  Cook an additional ten minutes over low heat or until the mixture thickens to your liking.  Remove from heat and serve immediately or refrigerate for a thicker, more spreadable texture.

Optional: for a smoother consistency, after taking off the heat, run the sauce through a fine mesh strainer.

The writers of this blog were provided with products to facilitate the writing of this post.

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

Tea Time with Brandy: Choice Organic Teas

There is not a day that dawns for Brandy that doesn't begin with a cup of tea.  "There is no greater medicine, no better fuel for the body, mind, and soul than tea," as Brandy likes to say, "If I had my way, every home would come with a tap on their sinks that dispensed piping hot tea so that no one would ever have to wait for the kettle to boil."

Because of her great fondness for this miracle beverage, Brandy was thrilled to receive a care package from Choice Organic Teas, a company based in Seattle that is dedicated to producing certified organic and fair trade teas.  Choice Organic Teas creates a vast array of teas, from traditional blends to exotic ones, with choices like black, white, red, and green teas as well as oolong, herbal, and wellness varieties.

Brandy was sent three varieties of black tea to sample: English Breakfast, Irish Breakfast, and Wild Forrest Black.  "I have to admit, I've always been curious about the difference between English and Irish breakfast teas, so I suppose this is the time for some significant scientific research," Brandy mused, so she brewed a cup of each tea, deciding to taste them along side each other, both in their natural state and with cream and sugar.

Without Cream or Sugar

Irish Breakfast: The lightest of the three teas in both color and flavor.  Without cream or sugar, this tea was smooth with a little malty sourness, but no bitterness.  This blend was made from Assam black tea from India.

Wild Forrest: The darkest of the three teas in color.  It had a natural sweetness that Brandy really liked as well as a bright, almost fruity flavor.  The flavor was so bold and pleasant that Brandy would have been happy to drink it as is without cream or sugar.  This tea originated in Southeast Asia.

English Breakfast: This tea was the darkest in color, but in the middle in terms of flavor and boldness.  It was deep and smooth with a sort of honey like flavor and just a touch of bitterness.  This tea was a combination of Assam tea and Ceylon.

With Cream and Sugar

Irish Breakfast: The lightness of this tea was a little over powered by the cream and sugar, though the sugar did tame some of the sourness.  Brandy suggests only lightly sweetening this tea and maybe skipping the cream

Wild Forrest: The cream took away some of this tea's natural sweetness, but worked well with the rich flavor.  Brandy actually preferred this tea black and without any added sweetener.

 English Breakfast: Teas like this one were made for cream and sugar.  For Brandy, it was hard to explain, but the combination just seemed right.

In the end, Brandy found merits to all three of the teas and decided to incorporate them into her regular rotation.  "Tea is meant to warm the body and the spirit, therefore the more care and love that is put into that tea, the more you feel it in your soul, and Choice Organic Teas are most definitely full of spirit lifting stuff."

The writers of this blog were send product samples free of charge in exchange for an honest review.

Luella's Southern Kitchen or Going South for the Winter

The Slow and Savory Review

As the last days of winter are dragged out kicking and screaming by the Chicago spring, most residents of the Windy City can find themselves resenting every layer of clothing they are forced to put on, praying for the day when they can at last leave the house wearing only one pair of socks.  It's days like these that Brandy feels the need to remind herself that some day soon the graying snow will melt, the sidewalks will no longer be icy death traps, and the lakefront will eventually be teaming once more with bicyclists, runners, and harried dog walkers.  "I enjoy a bit of wintery weather, but Chicago does like to take things to extremes," Brandy likes to say, "It's little wonder there so much Southern American food about this city to help remind the residents that there are warmer climates elsewhere and they will soon be here too."

One such restaurant new to the icy landscape is Luella's Southern Kitchen in Lincoln Square, recently opened by chef Darnell Reed, a veteran of the Chicago hospitality scene from such places as The Palmer House Hilton and The Conrad.  Chef Reed, a native to the South Side of Chicago, took inspiration from his Mississippi born grandmother, for whom the restaurant is named, designing a menu full of Southern comfort favorites to warm to hearts and minds of Chicago's shivering foodies.  Craving some good old Southern hospitality (and spice), Brandy headed down to Luella's the first chance she got.

Luella's was at once both casual and a little formal; the walls were wood paneled and the servers that bustled about the space were clad in all black, but the place was set up to have patrons order and pay at the front of the restaurant and then have their meals delivered to their tables straight from the kitchen.  Brandy wasn't quite sure about this system, but as she put it, "There is something to be said for being able to simply rise from your table at the end of a meal and just walk out the door."  A soundtrack of Motown classics also brightened the atmosphere, creating a very happy, homey, and energetic feel.

Brandy started off with some traditionally Southern Sweet Tea, which came served in an adorable miniature mason jar.  Being British (and therefore a connoisseur of all things tea), Brandy very much enjoyed the beverage, though the thought of having some of her other ex-pat friends give this a sip sent her into a fit of giggles.  "Southern sweet tea is a sort of acquired taste," she said to herself, "It can be the most delicious thing in the world, but you have to be prepared for it.  When they say sweet, they mean sweet!"

For her sweet entree, Brandy ordered the intriguing sounding Chicory Coffee French Toast.  The toast seemed to have been cut from a baguette, making it a little denser and more substantial than some French toasts Brandy has tasted in the past, but the flavor was very very subtle.  Brandy definitely did get a little hint of the coffee, but the chicory flavor was for all intents and purposes non-existent.  "I can see someone who wants a traditional French toast being very happy with this," as Brandy put it, "But for me, I would have liked a bit more punch.  A little more bang for the buck, if you will."  The texture of the toast, however was spot on, and the accompaniment of fresh tangy berries made for the perfect topping.

Moving onto the savory entree, Brandy dug into an order of Shrimp and Grits.  Right away, she could see this version of the Southern classic was miles above other similar dishes she has had in that it contained a mountain of substantially sized shrimps.  "Most of the time, you're lucky if you get three or four, but this is a veritable school of shrimps!" Brandy exclaimed.  The shrimps were of good quality too, nicely cooked and cleaned with care.  The gravy that en-robed them definitely had a kick to it, one that took Brandy back a little bit at first, but she found that once she was prepared for the Cajun spices, she absolutely adored them.  The grits too were absolutely perfect with a nice bit of bite and texture to them as well as a rich creaminess that came from the addition of cream cheese.  The sauteed greens that popped up from forkfull to forkfull were a just the delicious gilding on the lily that convinced Brandy that this was most certainly the best shrimp and grits she had ever had.

Brandy left Luella's with a happy, wistful smile on her face.  The warm inviting atmosphere and lovingly made food had done wonders to lift her spirits, and the fact that the prices in general stayed well below $15 a plate insured that her wallet was as full as her stomach.  "There are many things I dearly love about this city," as she put it, "And one of those things is the fact that not only is Chicago a melting pot of international flavors, its also an intersection for all of the United States.  Sometimes I think a true lover of Southern food would be hard pressed to find more authentic fair outside of that region than right here in the frozen tundra of the North that we call home."

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

The Short and Sweet Review