More Than a Café

At his Madd Chef’s Bistro, Café and Wine Room in Brunswick, Chef Richard Cicic constantly challenges himself to take his culinary skills to the next level by offering guests...

By: Beth Newcomb
Date: 06/27/2008
When does a café become more than just a café?

It might be the moment hand-selected ingredients come together to make a harmonious whole, courtesy of a trained chef who develops a concept, then has the ability to translate that concept into a delicious reality that is greater than the sum of its parts.

Just about anyone can make a meal, but it takes a gifted artist to make it—more.

Chef Richard Cicic, the popular owner of Madd Chef’s in Brunswick, possesses such a gift. He discusses the menus for both his Madd Chef’s café and its adjoining bistro with the ease of someone who speaks “food” as a second language. The names of ingredients, and how best to use them, slide from his tongue at regular intervals.

He doesn’t just cook food; he lives and breathes the vision of how the food he makes will look and taste—and revels in its appreciation by a devoted audience. His style is uniquely upscale with a universal appeal, and it’s what defines all segments of the business.

Just under two years ago, Richard left a successful career, cooking for some of Greater Cleveland’s elite, to open his Madd Chef’s Café. It’s a casual eatery that showcases a deceptively simple menu full of seemingly ordinary fare. But upon closer inspection the depths of Richard’s careful consideration of how tastes should come together is revealed.

He gets up at 5 a.m. about three times a week to hand-select the fruits and vegetables used in both the café and the bistro to ensure their quality. In fact, Chef Richard does something he’s sure no other restaurant owner does; he doesn’t work with food purveyors at all, opting instead to personally select the ingredients for every meal.

It’s a difference that’s particularly evident on the Madd Chef’s summer café menu. Try the Tai Orange Salad, which Richard explains is served with sweet orange and poppy vinaigrette, or the Panzella Tomato Pita Salad.

“It’s a nice fresh salad that features delicious Italian flavor,” he says.

A popular option is the pairing of any of the more than 15 different salads with the soup of the day, a sandwich, or a bit of all three.

Richard is also expanding the selection of the café’s chilled wraps for the season. He recommends the Bangkok Chicken Wrap, the Vegetarian Wrap—featuring seasonal vegetables like zucchini and squash, and the Vietnamese Chicken Wrap.

Grinder sandwiches are among the most popular items at Madd Chef’s and for the summer months, the cold grinders have a chilly appeal. Try the Turkey Bacon Ranchero with chipotle buttermilk dressing; the Cranberry

Turkey with a cranberry mayo spread; or the Southern Chicken Salad with thinly sliced apple that Richard describes as a “classic.”

Everything at the café may be enjoyed for lunch and dinner and that includes Richard’s signature Hand Cut Belgian Fries. “We cook them twice to create a crispy potato and then season them with sea salt,” he says. Fries are served with a choice of more than 10 sauces like the cherry Dijon or the chipotle ketchup. Pair them with a Black Angus burger and you’re set. You can even get sweet potato fries tossed in a honey bee praline topping.

The Madd Chef’s Bistro—located in an adjoining space—combines modern décor and exquisite dinner selections. The meals on the Bistro’s ever-changing fine dining menu of steaks, seafood, poultry and pasta are all meticulously served in courses. Every guest starts with the Mousse Bouchet—a one-bite appetizer that is destined to “amuse the mouth.” It’s a gift from the chef.

Because the Bistro features only fresh, local, organic ingredients, the menu changes weekly.
All of the entrees are prepared from scratch so expect to relax and enjoy your meal with a nice glass of wine.

“It’s about the experience here,” he explains. “When you sit down, the table is yours for a couple of hours.

We’re not going to be rushing you out the door to get the next party in.”

The Madd Chef’s Bistro was the second phase of Richard’s master plan. “We continue to grow as demand for what we do increases,” he says.

With that in mind, the new Madd Chef’s Wine Room is in the final stages of completion, and will serve as a divider between the upscale bistro and the more casual café. A new kitchen is in process to allow Richard to expand his catering offerings.

“We’ll feature 50-60 different wines that are not readily available to the public,” he explains. “In addition to the retail aspect of the Wine Room, it will also serve as a relaxing place where anyone can come to enjoy a bottle of wine at their leisure along with an appetizer selection if they choose.”

The space will boast high-speed Internet access, iced coffees and teas, and microbrews, like the Brooklyn Lager from New York. But don’t expect to belly up to a bar. Richard is including stuffed leather couches with lap pads for computer users to encourage relaxation and allow for a lingering appreciation of wine.

Wine selections include hand-selected vintages like the Chateau Des Tuquets 2005 from France; the Marquise de Gamage Bordeaux Blanc 2006, also from France; and the Clos de los Liete 2006 from Argentina—a wine that scored 92 points on the grading scale by Wine Spectator magazine. “I personally meet with various wine houses to pick the vintages we feature,” he shares.

Richard previously served as the Executive Chef at Landerhaven and regularly caters major local events like the one recently held at the Crawford Auto Museum. “I would never expect a customer to pick from a list of items and design their own menu,” he insists. “I’ll sit down with you and help you decide which foods go with each other. I tailor the menu to meet your budget.” It’s a refreshing difference that is felt in the outstanding quality and quantity of food that’s beautifully prepared and offers a tremendous amount of value.

The Madd Chef’s catering division typically focuses on corporate events, large weddings, and private house events. “Everything is one on one with the client,” he assures.

Sunday brunch is making a return visit to the Bistro for the summer months, but Richard doesn’t do scrambled eggs and toast. “Our brunch features the most inventive breakfast foods you can find,” he smiles. Look for praline French toast, eggs in a basket, crepes, farmhouse pancakes, eggs Benedict, potato cheddar casserole, bistro salad, charcuterie (breakfast meats), stuffed French toast, fresh baked pastry, homemade muesli and more...than just a café.

Madd Chef’s is located at 1091 Pearl Road in the Hickory Ridge Plaza in Brunswick. Find out more at www.MaddChefs.com, or call 330-225-5544. Dinner reservations are recommended. Delivery available through Food Fetchers at 440-878-1000.

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