A guide to Madison restaurant Thanksgivings Buffets celebrate plenty and provide plenty to celebrate Kristian Knutsen on Thursday 11/19/2009, (2) Recommendations Eating out for Thanksgiving is often dismissed as a betrayal of the holiday's central concept: the traditional home-cooked meal. But a visit to restaurants serving dinner on the big day reveals families celebrating and giving thanks nonetheless. >MoreOpa Cafe and Lounge brings something new to State Street Innovative and elegant Erin Hanusa on Friday 11/13/2009, (2) Comments, (2) Recommendations Opa is clearly trying to do something new on its block, bringing ingredients like duck confit and rabbit to a young audience who, though recently captivated by "real food" guru Michael Pollan, might be just as likely to pop into Qdoba. Opa aims high and for the most part succeeds. >More
JA's Soul Food is Madison's catfish headquarters Kyle Nabilcy on Friday 10/30/2009, (4) Recommendations Madison has seen quite a few cherished soul-food storefronts disappear, including Kipp's Down Home Cookin', A Place for Friends and the east-side location of Madtowne Fried Chicken. Jada's Soul Food was another, but there was one thing going for Jada's that the other restaurants didn't have: Larry Jackson, now the owner of JA's Soul Food. >MoreFor Crepe Sake! food cart serves breakfast and lunch on UW-Madison campus Andrea Parins on Thursday 10/29/2009 1:00 pm, (3) Recommendations Your mother always told you that breakfast is the most important meal of the day. For Crepe Sake! is dedicated to serving breakfast foods for the on-the-go college student. The owners have a child in college and the idea for the cart was inspired by that -- and a family recipe and a long-standing Sunday breakfast tradition. The cart parks at University Avenue and Charter Street. >More
Madame Fromage: Baked Miniature Pumpkins with Blue Cheese recipe Tenaya Darlington on Wednesday 11/18/2009 2:00 pm One of my favorite combinations at the Thanksgiving table is baked squash with some sort of savory stuffing. This year, I'm planning to adapt a Deborah Madison recipe that calls for cream, a leaf of sage, and a spoonful of Gruyere baked inside a mini pumpkin; instead of using Gruyere, I'm going to combine blue cheese with the cream, and a few cranks of black pepper. >MorePecan pie and more Move over, chocolate-covered bacon on a stick Marcelle Richards on Friday 11/13/2009, (1) Recommendation I'm generally of the school of thought that a little bacon on anything makes it better. I must admit, however, that I was wary of bacon in desserts, until I had a bite of a gourmet chocolate bar flecked with bits of thick-cut bacon. It worked. It more than worked; it was a beautiful pork-tinged chocolate euphoria. There was something revolutionary about that sweet and savory combination, and it convinced me that bacon desserts were totally doable. >More
A veggie ropa vieja Seitan soaks up liberal doses of wine and garlic Marcelle Richards on Friday 10/09/2009 There's a little Cuban restaurant in Los Angeles called Versailles, and it's there that I fell in love with a folksy stew called ropa vieja, or "old rags," given the appearance of the shredded beef prominently featured in this dish. Ropa vieja is roughly a Cuban equivalent to our traditional meat-and-potatoes beef stew, minus the gravy and potatoes but with wine and peppers. >MoreMadame Fromage: Menage from Carr Valley Cheese Tenaya Darlington on Wednesday 10/07/2009 3:00 pm, (1) Recommendation Lately, I've been on a quest for the perfect desk cheese. That's right, a cheese I can eat at work when I'm lunching with email -- a cheese that goes with apples and pretzels or whatever's handy, a cheese that won't stink up the mini-fridge but that isn't bland. Well, here's my star: Carr Valley's Menage. >More
This is an understated restaurant with WONDERFUL Mexican food at extremely affordable prices. We've ... Jovian Taphaus Grill Kyle Nabilcy on 11/03/09
Currently 3.00/5
Ambitious menu. Jovian didn't have to change much to keep the atmosphere enjoyable. The service was ... El Pescador Dan Mohr on 09/24/09
Currently 4.00/5
El Pescador on East Washington is an underappreciated Madison gem. Along with Casa de Lara on State ... jacs monica imrie on 09/24/09
Currently 0.00/5
We went to Jacs last friday. I had the chicken francaise,which was to die for and my husband had the ... Fugu Asian Fusion Liam Goldrick on 09/22/09
Currently 4.00/5
Excellent genuine Sichuan-style Chinese food. jacs Corey Everts on 09/02/09
Currently 4.00/5
Great atmosphere and great bar at Jacs. I had the Jacs burger, medium well, but it was pretty well ... Bayou Restaurant, The Brett Farrey on 08/12/09
Currently 5.00/5
Best Louisiana-style food in the Madison area. L'Etoile Dan Mohr on 08/04/09
Currently 5.00/5
L'Etoile's farm-to-table philosophy results in amazingly creative, nuanced dishes (best dish of the ...
THE DAILY / EATS
Top Wisconsin beers to pair with your Thanksgiving meal Robin Shepard on Friday 11/20/2009 12:00 pm, (1) Comment, (3) Recommendations Beer and Thanksgiving are intrinsically linked in the settlement of this country -- the Pilgrims had beer on the Mayflower -- so why not serve local beers on your holiday table? Granted, it can be a challenge to find just the right beer(s) to go with the cornucopia of flavors found in a Thanksgiving feast, but try breaking down the meal with several beer options. >MoreMadame Fromage: Baked Miniature Pumpkins with Blue Cheese recipe Tenaya Darlington on Wednesday 11/18/2009 2:00 pm One of my favorite combinations at the Thanksgiving table is baked squash with some sort of savory stuffing. This year, I'm planning to adapt a Deborah Madison recipe that calls for cream, a leaf of sage, and a spoonful of Gruyere baked inside a mini pumpkin; instead of using Gruyere, I'm going to combine blue cheese with the cream, and a few cranks of black pepper. >MoreMadison Eats Agenda: Master Cheesemakers, Holiday Art Fair, Ruby Nouveau The week in food Andrea Parins on Monday 11/16/2009 4:00 pm This coming week, in events that get to your heart through your stomach. >More
Beer Here: Hop Harvest from Central Waters Brewing Robin Shepard on Friday 11/13/2009 10:00 am, (1) Comment, (6) Recommendations Did you catch a glimpse of the harvest moon a few weeks ago? Well, the brewers at Central Waters must have been basking in the moonbeams as they celebrated the release of their latest seasonal creation: Hop Harvest. Brewery staff did more than brew the beer -- they even harvested the hops. >MoreBeer Here: Eisphyre from Capital Brewery Robin Shepard on Friday 11/06/2009 2:00 pm, (2) Comments, (7) Recommendations Just when the gales of November seem to come early, Capital Brewery takes its warm, malty Autumnal Fire to an entirely different level with the special release of a winter-hardy version named Eisphyre. This intensely malty, yet incredibly smooth doppelbock is capable of taking the chill off. >More
The big beers of fall Breweries across the state toast the season Robin Shepard on Friday 10/09/2009, (4) Comments, (7) Recommendations Those who enjoy a good malted beverage know that this time of year reflects the seasonal change in more than the color of leaves. It's when the lighter, crisper brews of summer are nudged aside by the deep browns and big malty brews of fall. "I love the bigger beers. They're my kind of beers," says Jamie Martin, brewmaster at Wisconsin Dells Brewing. Dan Carey of New Glarus Brewing has a similar passion: "I really like a malt-accented beer, and an Oktoberfest is right up there for me." >MoreBeer Here: Fallen Apple from Furthermore Beer Robin Shepard on Friday 10/02/2009 11:00 am, (5) Comments, (9) Recommendations The fall apple harvest means fresh pie or cobbler to some. But Furthermore Beer offers a liquid alternative with its current seasonal beer called Fallen Apple, which just hit store shelves in Madison. >More
Beer Here: Oktoberfest from Sprecher Brewing Robin Shepard on Friday 08/28/2009 10:00 am, (11) Recommendations The Oktoberfests have begun arriving on shelves near you. At the risk of seeming to wish away the remaining days of summer, when Marzens begin turning up it means that the cooler nights and colors of fall are not too far off, and the beer season is changing too. >MoreBeer Here: Milk Stout from Moosejaw Pizza & Dells Brewing Company Robin Shepard on Friday 08/14/2009 1:00 pm, (11) Recommendations Jamie Martin, the brewmaster at Moosejaw Pizza & Dells Brewing Company, says she likes making the beers of fall and winter most. Over the past week the seasons must be changing at the Wisconsin Dells brewpub, as Martin just began transitioning from the lighter beers of summer to heavier beers like her rich, malty Milk Stout. >More
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