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Friday, October 31, 2014 |  Madison, WI: 37.0° F  Overcast
The Daily

DINING

Moveable feasts

Street food has never been hotter in the United States. From taco trucks to food carts, from ethnic heritage festivals to competitive cook-offs, all summer long regional specialties are served at parks and fairgrounds by the people who made them. >More
 12 months of meals 2010

All year long, we at Isthmus/The Daily Page keep track of new restaurants, cuisine revamps, and established spots that have moved or opened satellite campuses. If you've been meaning to try out a new local kitchen, here's a rundown of some of our favorites. >More
 Eating at the shared table

I don't have the biggest social circle in Madison, but in the last year or so I've shared some fine meals with a crew of individuals. I've dined with retired Peace Corps volunteers and hip young beer professionals, soft-spoken Lutherans and saucy Italians. Today, I could tell you the names of very few of those folks, but the experiences we shared were wonderful and memorable. >More
 A different kind of bubbly

If you're looking for a drink that reflects the history of the United States, don't choose wine and don't choose beer. Milk -- don't go there, either. And water's out. Consider hard cider, the primary beverage of this country until the 20th century. >More
 Eaters I have known...

Just as we look for a romantic partner whose traits and desires dovetail with our own, we choose our restaurant for the evening based on our relationship with food -- all those experiences, idiosyncrasies and habits we bring to each meal. Where we go and what we eat depends on what we want out of the act of eating. >More
 My year of meats

I like meat. I like vegetables, too, and I try to eat a lot of them. Hooray for omnivores. But although I do like eating meat -- and by that I mean all sorts, beef, lamb, pork and veal -- I have never much enjoyed the steakhouse slab o' meat experience. >More
 Pizza partisans

Pizza has never gone out of favor with the American public, but in the past few years, the country has fallen in love with pizza all over again. The key word is, as with so many foods these days, "artisanal." Think small-scale production, fresh ingredients, chefs who really know what they're doing. >More
 Wine with your meal?

There are real differences between wines, but there are no absolute standards. Once you realize this, wine tasting becomes a lot more fun. For once, it really is all about you! >More
 Healthy desserts are the finest end to a great meal

something sweet, satisfying and judiciously chosen can be the element that defines a great meal, as well as offering the best excuse to linger over good conversation with good company.. >More
 The food empires of Madison

I am used to taking risks when I go out to eat. You don't order raw oysters or cold chicken feet without throwing caution at least a little bit to the wind. But the risk is not all on the part of the diner. >More
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