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Thursday, October 30, 2014 |  Madison, WI: 36.0° F  Overcast



Cocktail and culinary pioneer Dave Arnold enlightens UW-Madison audience

Dave Arnold was distracted. The microphone had a crinkly connection, and he was rambling while it was fiddled with; on his Internet radio show/podcast Cooking Issues, he is notorious for rambling. >More
 Hip pan-Asian joint Sujeo is on everyone's mind

Asian food has boomed in the last decade. There are not only simply more Asian restaurants in the U.S., but high-profile chefs have found inspiration in Asian flavors to create newfangled fusion cuisines. >More


Rare Steakhouse gets the meat right, but service and sides waver

Rare Steakhouse, the newest offering from Noble Chef Hospitality (Capital Tap Haus, Buck and Badger, Ivory Room), looks like the prototypical steakhouse. There's the beautifully appointed mahogany dining room, the opulent red leather booths, a tedious wine list full of big Napa cabernets, doting waiters in white jackets, and exclusive private dining. >More
 Madison Area Chefs Network does park snacking right with inaugural YumYum Fest

The first YumYum Fest, a benefit for the Madison Parks Foundation, was held on Sunday in Madison's new Central Park. Our finest chefs presented what's essentially a rejection of Taste of Madison and its typically middlebrow offerings and huge crowds in favor of a smaller-scale event promoting innovative menus, daring and boundary-pushing explorations of the limits of pop-up food, and risky culinary choices that were exciting even in failure. >More


Five Wisconsin pumpkin beers that defy the haters

Forget industry diversity, market saturation, hop shortages, or the lack of small, independent maltsters: The craft beer topic guaranteed to raise blood pressures highest is undoubtedly the pumpkin. >More
 Hop Head Beer Tours turns four with its cerebral approach to craft brews

Banish the image of a "drunk bus" from your mind -- Hop Head Beer Tours is about responsible, safe, and respectful enjoyment of Midwest brewing regions. In December, founders Justin Schmitz and Felipe Moreira will celebrate the fourth anniversary of their brewery tour company, which has grown from offering a handful of bus tours of Madison-area breweries to a full-fledged craft beer appreciation project. >More


Beer Here: Organic ESB Ale from Lakefront Brewery

While Lakefront Brewery is best known for the beers it produces, the company's impact on the craft brewing industry is noteworthy as well. More than a decade ago, owner Rush Klisch was among the first in the current generation of brewing entrepreneurs to embrace using locally grown ingredients. >More
 Beer Here: Nuggetopia from The Hop Garden

In craft beer, all things hoppy will sell. The IPA and double IPA are the fastest growing styles today, and brewers joke about an arms race to see who can get the most out of hops to achieve higher and higher levels of International Bitterness Units, or IBUs. >More


Beer Here: Sasquash from Milwaukee Brewing Company

Fall must be right around the corner this year's pumpkin beers are already being released. "It's the seasonal creep -- breweries have been pushing out these beers earlier and earlier," says Mike Christensen, director of sales for Milwaukee Brewing Company. "As much as it feels crazy, the weather in Wisconsin is going to change dramatically soon and people's mindset begin to change." >More
 Beer Here: Grade 10 India Pale Ale from Lake Louie Brewing

Lake Louie Brewing embarked on a wild ride this summer, dusting off its beer lineup, releasing new brews, and reshaping its image. "We've spent years adding maybe one new beer a year just to keep the beer geeks off my back," says owner and brewmaster Tom Porter. "I've gotten a little sick of hearing, 'what do you have that's new?'" >More


Things are a slippin' at the palace. Ate there last night and what was one of our favorite places to go has now dropped ...
I've been eating at Mickie's for over 30 years, and still love it ... probably the best breakfast/lunch diner in Madison ...
Overall, the food was very good, but it was the little things that just didn't meet my expectations. The service was a ...
The fried perch is as delicious and generous as any you'll find at your more traditional fish fry palaces, and not limit ...
Fabulous crab rangoon -- I think the best I've ever had. It's a little sad, sitting there enjoying a delicious, reasona ...
Great place to eat and drink. The food is not your typical bar fare--much better than greasy burgers and soggy fries. Th ...
This is my favorite restaurant in Madison! BEST seabass in the area. The grilled calamari are also amazing! We freque ...
Used to love this place, then the owners/managers moved to the Park Street store (or just left at a coincidental time). ...
Too much to eat which is a shame 'cause it tastes so good. I have to take a course in po'boy eating since it was too bi ...
I have to be honest... I love and I do mean LOVE Monty's Blue Plate Diner. I typically eat there at least several times ...
Fantastic pizza! The Madilicous is great on the thin hand tossed crust. Sauce is well nigh perfectly seasoned - not to ...
Try the shrimp fried rice--tons of shrimp for not a lot of money!
The wood-paneled interior proved endearing, the service was friendly and prompt, and the beer, of course, was delicious. ...
Great decor, fun place to go. Service friendly & concerned. Crab cakes as good as it gets. Gumbo, creole, way too ho ...
It is what it is, but what it is as a chain is not too bad. The steaks are seasoned pretty good and are reasonably pric ...
It has been remodeled since it was The Union House and it is looking really classy! Good music too. Unfortunately it i ...
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A spate of closings for small eateries around Madison

It appears that novel spaces do not always work out so well for Madison micro-restaurants. La Taguara, which took over the Cardinal Bar window service space pioneered by Cortadito Express, has now closed, as of Oct. 13. >More
 Familiar FIB's tops Madison's 2014 food cart rankings

The official city of Madison food cart rankings for 2014 have been compiled and there's a familiar name topping the list: FIB's Fine Italian Beef and Sausage. FIB's also topped the cart rankings in 2012. >More


The ideal autumn six-pack of Wisconsin-centric beers

Autumn beers fall between the lighter lawnmower beers of summer and the stronger, snifter-sipped brews of winter. My ideal fall "pick six" lies somewhere between the lazy days of summer and holding onto a really cold one...with mittens. >More
 The Wisconsin supper club cocktail

Supper clubs are a Wisconsin birthright. The ritual of relish trays, wedge salads, prime rib and fish fries on Friday is part of the state's unique culinary and social heritage. Often family-run for generations, the establishments have a timeless quality. Much of their appeal is that the clock, suspended in an atmosphere of relaxation and tradition, is frozen at some point before the 1960s. >More


Hard cider is sometimes beer and sometimes wine, and worth exploring

Once an infinitesimal part of the beverage market, hard ciders have seen great increases in sales over the last several years and are starting to register in the consciousness of American consumers. Much of that growth has been with women. But more aggressive marketing campaigns are attempting to lure millennial men to the alcoholic apple juice party. >More
 The new wave of Aussie wines

Australian wine has built a bad reputation for itself over the past couple decades. It certainly doesn't help that ginormous bladders of industrial hooch cross the Pacific to be bottled on our shores as a watery and wretched thing called Yellowtail. Even the better stuff is often bred with heavy-handed hedonism to be big, jammy explosions that a Crocodile Dundee might enjoy out of a Solo cup. >More
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