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Friday, July 25, 2014 |  Madison, WI: 71.0° F  Overcast
André Darlington on food, wine and dining in Madison, Wisconsin.
141 Articles found
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Forget the naysayers — wine and booze can blend to good effect

The 12th annual Tales of the Cocktail happened in New Orleans last week, and a number of Madison bartenders and beverage professionals made the trek to the Big Easy to attend seminars, volunteer at events, hobnob, and generally contribute to the mayhem that occurs when 40,000 alcohol industry folks descend upon a single city. >More
La Taguara's outlet at the Cardinal Bar is a great success

When the Berge brothers opened Cortadito Express inside the former coatroom of the Cardinal Bar, the walk-up Cuban bites/coffee stop didn't fully connect with customers. There was the host bar's hours to work around, an issue with getting inside to eat without paying the club's cover, and the bigger hurdle of accustoming Madisonians to a not-quite-restaurant-not-quite-cart concept that, even though its footprint was small, had a lot of moving parts. >More
Peter Reinhart visits UW-Madison: An interview about bread, spirituality and the gluten-free craze

Peter Reinhart co-founded the famous Brother Juniper's Bakery in Sonoma, California, in 1981. One of the world's most respected bakers, he's since gone on to pen multiple award-winning books, including the enduring modern classic The Bread Baker's Apprentice. >More
Ten great restaurant patio spaces in Madison you may not have considered

Madison is still short on outside dining. While the options have improved dramatically with the recent sidewalk expansion around King Street, the city lags behind in the waterfront and rooftop scenes developed by other cities in the past decade. There are high hopes for the renovated Edgewater Hotel, which promises beachy enjoyment beyond the beer and college vibe of the Union Terrace. >More
How to pick wines made by the stars

Celebrities think they can do anything. Models get delusions they can sing, actors are convinced they can be politicians, and directors believe they're artists. But the worst offense might be when famous folks think they can make wine. >More
Short Stack Eatery comes up short

Mismatched chairs, mason jar glasses, a chandelier made out of whisks, vintage envelopes, local purveyors listed on one chalkboard, ironic quotes written across others, Sriracha on the menu as an ingredient and a backstory involving the restaurant's concept originating on bar napkins in Guatemala. >More
Haveli Indian Restaurant does dinner right, but buffet is lacking

The address at 5957 McKee Rd. in Fitchburg has a tortured history. It's been home to Fitch's Chophouse, Good Times, Kickshaw and Jimmy's American Tavern -- all in just eight years. After Jimmy's closed, the enormous space was wisely parceled out into smaller units. Chef Dan Fox of Heritage Tavern snapped up the large basement kitchen and now uses it for catering and a heritage pork wholesale business. Another section became a nail salon, another a software company. The remaining piece is now Fitchburg's only Indian restaurant, Haveli. >More
Jeff Ford of Cress Spring Bakery to launch pizza on the farm

Jeff Ford of Cress Spring Bakery is launching a pizza farm. Ford, who sells his nationally recognized brick oven-fired bread at the Saturday Dane County Farmers' Market as well as at the Hilldale market, plans to offer from-scratch pizzas at his facility near Blue Mounds every Wednesday evening starting mid-July. >More
How to pair wine with spring's fresh asparagus

Common wisdom says that asparagus is difficult to pair with wine. The same vegetal, chlorophyll-rich flavor that makes the green stalks crave-worthy in spring causes companion wines to taste metallic. A traditional way to force the pairing is to overcook the asparagus to blandness, wrap the stalks in sweet ham, slather in a hollandaise sauce, and pop the cork on a citrusy Pouilly-Fumé from the Loire or a fruity New Zealand Sauvignon Blanc. >More
Relax, it's okay to pack a rosé

April is synonymous with rosé wine season. It's when pink juice begins arriving on store shelves in the same way smelt appears at fish fries and crocuses pop in sun-drenched lawns. While it may still seem a bit cold to enjoy wine that is best suited for warm summer afternoons, rosé-heads can't help themselves; they're already pulling corks to see what the 2013 harvest is/was all about. >More
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