Have a Madd Party

As Madd Chef Richard Cicic prepares to expand his popular Brunswick eatery for the third time, he’s also launching a premier catering division.

By: Ken McEntee
Date: 02/24/2009
The thrill of creating a fresh new dining experience every day makes the catering business ideal for Madd Chef Richard Cicic. In fact, when he started his Madd Chef’s Café in Brunswick, he expected it to be a sideline—a place where he could make a little extra bread serving up gourmet sandwiches with fresh, natural ingredients while he performed his culinary magic at weddings, parties and other special events.

Now, three years and three restaurant expansions later, Richard is also going full boil into catering.

“This is what Madd Chef’s was supposed to be about,” Richard says. “I didn’t expect the restaurant to become the phenomenon that it has become.”

While Richard prepares to expand his catering business, which handles events from eight to 1,500 people, the restaurant continues to grow as well. Starting with a delicious selection of sandwiches, soups and home-style take-home meals at the Madd Chef’s Cafe, Richard added the exquisite New York brownstone style bistro, where multi-course dinners are served on fine china and tables are adorned with white linen.

On weekends, the Madd Chef serves up a breakfast experience that rivals the best dinners at most area restaurants.

Next month the Madd Chef will start up his new martini and coffee bar where customers can relax with a drink—or a designer coffee—and a bite to eat. Featuring a stunning illuminated honey onyx bar top designed by granite specialist Justice and Company, the bar will supplement the recently added wine room sandwiched between the bistro and the café.

“We’ve added another 1,500 square feet and about 40 more seats to the café,” Richard says.
If your idea of breakfast is hurrying through a couple of eggs and a few slices of bacon with a bad—and unfortunately bottomless—cup of coffee to tie you over until lunchtime, the Madd Chef will change your perception.

“Our breakfast is more of a dining experience, not the usual rush and go of a diner,” Richard promises. “It is elegantly served on china and linens, but very reasonably priced. To say that the portions are huge would be an understatement. It will definitely hold you over until dinner.”

Breakfast at Madd Chef’s features selections like thick praline french toast, the hearty Brunswick Grill—a whole wheat pancake—and hot Belgian waffles, made to order from scratch.

“All of our bread is hand sliced and one-and-a-half inches thick,” Richard boasts about his toast.
Whether you’re at Madd Chef’s for breakfast, lunch or dinner, they’ve got the freshest natural ingredients available. That’s because Richard is up at five in the morning three days a week to personally select produce from the Cleveland Food terminal.

For lunch, Richard has added a new assortment of salads, cool wraps and hot grinders—better known as sandwiches—to an already stocked menu.

The Madd Chef likes to keep things simple, so all grinders on the menu cost $7.29 served with fries. Cool wraps are $7.29 served with fries. And the assortment of Madd grilled cheese sandwiches, unlike any your mother ever made, are $7.29 served with fries. You can get a half a grinder, with soup or salad, for $8.89, or you can get half a grinder with both soup and salad for nine cents more.

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