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Wednesday, October 1, 2014 |  Madison, WI: 62.0° F  Overcast
The Daily

FOOD AND DRINK

Make a cupcake date at Sweet Impressions bakery on State Street

Kathryn Olsen always considered opening a business, but she didn't think the opportunity would arise while a graduate student in accounting at UW-Madison. When her father discovered a vacancy next door to Art Gecko, she couldn't resist. >More
 Campus Candy on State Street is a new take on the old sweet shop

Think of it as an "old-time candy store meets Starbucks," says Jerremy Deckard, regional manager for Campus Candy, the newest candy shop on State Street. The small franchise launched in March at the University of Indiana. Owner Mark Tarnofsky then looked to expand at other college campuses. When he found a vacancy on State Street, he knew he found a perfect location. Madison's branch opened on October 29. >More
 43 North introduces a free-spirited menu to Madison

When Café Continental closed its doors in October and 43 North quickly took over the space, the already dynamic dining scene around the Square seemed ready to levitate. In fact, the talent behind 43 North almost guaranteed a creative new kitchen. >More
 Burnt sugar rum soufflés rise to the occasion (recipe)

The holidays are coming, and soufflés are a high-impact but still relatively simple dessert to make when entertaining. A soufflé is an egg-heavy baked dessert that relies on beaten egg whites -- or rather the air held within them -- for oomph. >More
 Cookbook cues: Southern Plate by Christy Jordan

People tend to love or hate Sandra Lee of "Semi-Homemade" fame because she uses so many pre-packaged products in her recipes. Some of those people might even put quotation marks around the word "recipes." Food blogger Christy Jordan, author of Southern Plate, is bound to create some of the same feelings. >More
 Velo Bahn plans off, Restaurant Magnus space for lease

Madison restaurateur Chris Berge, reached in Bend, Oregon where he's attending the National Cyclocross Nationals, confirms that the Restaurant Magnus space is for lease and that plans for Velo Bahn, his bike-centric gastropub-style restaurant, have been scotched. >More
 Orient House's alternate offerings make it more than just another American Chinese restaurant

Where many Chinese restaurants in the United States fail to distinguish themselves, Orient House succeeds for one basic reason. Orient House has a secret menu -- except that it isn't a secret. >More
 Cookbook cues: Around My French Table by Dorie Greenspan

Around My French Table by Dorie Greenspan is my favorite cookbook of the year. It's the kind of book you crack open and flip through while your jaw slowly drops. First, there are the pictures: a light-filled tableau of pale yellow wine and olive fougasse strewn with crystals of salt; crisp flounder meunière gilded with browned butter and almonds; a basket of cloverleaf rolls so shiny and perfect you can practically smell them. After the pictures, there are the recipes, dish after dish of tantalizing French goodness, culminating in buttery, ethereal-looking desserts. >More
 Bub's Burger Joint is more than Five Guys with beer

I will 'fess up that I am not enamored of Five Guys' burger, so one of my main criteria for evaluating Bub's Burger Joint, a locally owned operation on East Washington Avenue pretty obviously fashioned after Five Guys, was inevitably, "Is this better than Five Guys?" >More
 Isthmus on the isthmus: Checking out the Mason Lounge on Park Street

The affable owner and bartender talk about their approach to opening a new beer bar in the old Bennett's space, including decor and unexpected rules for patrons. >More
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