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Wednesday, October 1, 2014 |  Madison, WI: 66.0° F  Mostly Cloudy
The Daily


Madison eats agenda: Organic Field Day, distillery tours, block parties, picnics

This coming week, in events that get to your heart through your stomach. >More
 The glass is greener at Graze

My wife and I went to Sundance Cinemas at Hilldale on Saturday. The fellow in line ahead of us was discussing with his companion the new place that opened alongside L'Etoile. "Graze," he confirmed. Slight pause. "Yeah, I went to Graze," he repeated the name more loudly, "on Thursday, for friends and family night. So they paid for everything." This is a common occurrence for soft openings, but it was the volume and conspicuous nature of the pronouncement that made me smile. >More
 A look inside the new digs for L'Etoile, Graze in downtown Madison

The new entrance to the twinned spaces of L'Etoile and its sister restaurant, Graze, gives you a hint of what each restaurant is like. The L'Etoile nameplate is a copper sheet with the name and a starburst etched on it, while Graze is announced via bold capitals routed into restored barnboard. >More
 Dane County Farmers' Market: Alsum Sweet Corn

Alsum Sweet Corn is a large family affair operated by Alsum, his wife, and their five children. The farm is located in Randolph, Wis., and consists of 450 acres of cash crops, which are not sold at markets, 100 acres of sweet corn and 15 acres of other produce such as beans, cantaloupe, zucchini, and peppers. >More
 Can King & Mane pull it together?

King & Mane was poised to be a heavy hitter before its doors even opened. Co-owners Patrick O'Halloran and Michael Banas helm Madison favorite Lombardino's, and O'Halloran was a partner in the Old Fashioned, among other ventures. Chef Bob Kulow, lately of the Cabana Room, and Sue Kirtan, a partner in the Local, round out the team. This pedigree made me excited to eat at King & Mane, despite its off-puttingly navel-gazing "gastro-cantina" label. >More
 What makes a good olive oil?

What is extra virgin olive oil? It comes from virgin oil production where olives are not treated with chemicals, has no more than 0.8% acidity, and is not recommended for cooking. High temperatures distort the subtle taste qualities of extra virgin olive oil, so if you are sautéing vegetables for a marinara, you should use something less expensive, like plain old virgin olive oil. >More
 Cookbook cues: In the Green Kitchen by Alice Waters

Alice Waters wrote her newest book with the primal relationship between humans and their food in mind. She envisions the "green kitchen" not just as an eco- and economy-friendly space, but one in which simple, time-tested kitchen tools (think mortar and pestle, not Cuisinart) and a bastion of basic techniques learned by heart make for heartfelt cooking and eating. >More
 L'Etoile and Graze Gastropub readying to open Friday at 1 S. Pinckney

The new location for L'Etoile will open for dinner starting Friday, July 23. Reservations for Friday and Saturday are still available for L'Etoile, save for the busiest 6:15-8 p.m. slots. Graze will accept no reservations and is expected to open around 5 p.m. on Friday. >More
 Madison eats agenda: Kickapoo Country, Greek Fest, Taste of Sun Prairie, Restaurant Week

This coming week, in events that get to your heart through your stomach. >More
 A trip through time on the last night of the old L'Etoile

At various points during Saturday night's bacchanalian dinner at L'Etoile, my wife and I heard diners asking each other, "So, where were you in '76?" We were forced to remark, sub rosa, that both of us were firmly ensconced as theoretical concepts at the time. But thanks to the menu at Chef Tory Miller's heartfelt au revoir to 25 N. Pinckney, we felt a little bit of the wonder of decades past in the greatest restaurant in Madison. >More
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