Willy Street Co-op plans to open second store in Middleton Linda Falkenstein on Tuesday 03/09/2010 4:24 pm, (3) Recommendations The Willy Street Co-op has finally released its long-awaited plans for a second store. The second site chosen is in Middleton, at the corner of University Avenue and Park Street, in a pre-existing shopping center. The store would move into the end space vacated by Walgreens, which built a new free-standing location some blocks east on University Avenue at Branch Street. >MoreTrappist beers paired with fusion barbeque at forthcoming Haze dinner Linda Falkenstein on Tuesday 03/09/2010 2:00 pm, (4) Recommendations Real Trappist beers, from the abbeys of Belgium, will be the unifying theme of an upcoming dinner at The Haze on Sunday, March 21. The idea for the event came from Madison author Madeline Scherb, whose book A Taste of Heaven, published last August, is a guide to some of the best foods produced by monks and nuns in the U.S. and Europe. >More
The Big Eat 2010 is a microcosm of Madison dining Linda Falkenstein on Tuesday 02/23/2010 12:00 pm, (1) Recommendation We are a nation of nibblers. As I was walking over to The Big Eat at Monona Terrace on Monday night, I passed by a local restaurant where a man in the window was digging into a good-sized steak. It looked perfect, but I was just as happy contemplating the many small plates I'd be getting over the course of the next couple of hours. >MoreFitchburg's Thai Noodles offers worthy cheap eats Curry flavor Adam Powell on Friday 02/19/2010, (6) Recommendations Thai cuisine is among the world's most exciting: It's colorful, dynamic, ebullient, in-your-face. It's a cuisine that doesn't shy away from intense flavors like chili paste and fermented fish sauce. Eating Thai is about trying centuries-old flavors of galanga, kaffir lime leaves and cilantro. >More
La Mestiza delivers a good Mexican lunch spot for downtown Madison Kristian Knutsen on Thursday 02/04/2010 3:33 pm Downtown Madison is seeing an increasing number of Mexican options for lunch. Taco fiends are set to be well-served near campus, with Taco Heaven opening in the old Le Chardonnay space on West Johnson and another joint going into a storefront on University next to Wando's. Meanwhile, a pair of new restaurants closer to the Capitol are already open. Las Cazuelas fired up its wood-burning oven at Butler Plaza late last year, and was followed last week by La Mestiza, which opened a second Madison location on East Main just off the Square. >MoreUnderground Food Collective opening restaurant in Cafe Montmarte space State grant kickstarts a new focus for local food visioneers Kyle Nabilcy on Monday 01/25/2010 10:37 am, (14) Recommendations Underground is also planning to renovate the vacant restaurant space at 127 E. Mifflin St. -- most recently home to Cafe Montmartre -- and open a restaurant there by mid-summer. The work will start as soon as Feb. 1, with attention paid to recycled building materials and sustainably-harvested wood. No name has been selected yet, but expect it to fall under the Underground Food Collective brand. >More
Cookbook cues: The Art of Eating In by Cathy Erway Linda Falkenstein on Wednesday 03/10/2010 2:00 pm, (1) Recommendation Brooklynite Cathy Erway definitely has something right. Americans do not cook their own dinners often enough and when we do, it's too often an indifferent, hurried effort. No wonder eating out seems like a better idea. >MoreMadame Fromage: Quark, versatile quark! Tenaya Darlington on Wednesday 03/03/2010 2:00 pm, (1) Comment, (2) Recommendations If you followed Lindsey Vonn's story during the Olympics the last couple weeks, you probably heard about how this world-class skier used cheese to help heal her bruised shin. That's right, cheese. Quark, to be more precise. Vonn applied it topically as a poultice, and it must have done the trick because she medaled -- gold, in fact. >More
Madame Fromage: Bellavitano from Sartori Foods Tenaya Darlington on Wednesday 02/03/2010 2:00 pm So, there's blended Scotch, and then there's blended cheese. Take Bellavitano, a Parm-cheddar hybrid created by Sartori, a third-generation cheese company from Plymouth, Wis. It has the sweetness of a Parmesan alongside the sharpness of a cheddar, and its texture is somewhere in between: flaky and firm, not rock-hard. >MoreCookbook cues: What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin Linda Falkenstein on Wednesday 01/27/2010 3:00 pm, (2) Recommendations Cookbooks are so often about the ideal we have of food. From Julia Child's Mastering the Art of French Cooking onward, cookbooks have given us the means to elevate what we serve at home. Then there's the reality. If you're solo -- if you live alone or if you find yourself single while your usual living and dining partner is away on a business trip -- and the kitchen is suddenly yours alone, what do you cook? >More
The sea bass is wonderful! A bit pricey, but good stuff. The salmon is really good as well. Fun, ... Abuelos, Middleton Karen Cornwell on 01/31/10
Currently 0.00/5
My husband and I love this place. WE both LOVE the bacon wrapped shrimp that are at the taste of Ma ... Biaggi's Karen Cornwell on 01/31/10
Currently 0.00/5
This is my favorite restaurant in Madison! BEST seabass in the area. The grilled calamari are also ... Casa del Sol Karen Cornwell on 01/31/10
Currently 0.00/5
This was our first visit and it was good. I had the mahi mahi and shrimp and it was really good. M ... Cancun Mexican Restaurant Wendy Ellis on 01/09/10
Currently 5.00/5
Delightful staff, amazing and authentic food, plus a LIVE Mariachi band (!!) are all the reasons to ... Fiesta Mexican Grill Diane Pellowe on 11/15/09
Currently 5.00/5
This is an understated restaurant with WONDERFUL Mexican food at extremely affordable prices. We've ... Jovian Taphaus Grill Kyle Nabilcy on 11/03/09
Currently 3.00/5
Ambitious menu. Jovian didn't have to change much to keep the atmosphere enjoyable. The service was ... El Pescador Dan Mohr on 09/24/09
Currently 4.00/5
El Pescador on East Washington is an underappreciated Madison gem. Along with Casa de Lara on State ...
THE DAILY / EATS
Cookbook cues: The Art of Eating In by Cathy Erway Linda Falkenstein on Wednesday 03/10/2010 2:00 pm, (1) Recommendation Brooklynite Cathy Erway definitely has something right. Americans do not cook their own dinners often enough and when we do, it's too often an indifferent, hurried effort. No wonder eating out seems like a better idea. >MoreWilly Street Co-op plans to open second store in Middleton Linda Falkenstein on Tuesday 03/09/2010 4:24 pm, (3) Recommendations The Willy Street Co-op has finally released its long-awaited plans for a second store. The second site chosen is in Middleton, at the corner of University Avenue and Park Street, in a pre-existing shopping center. The store would move into the end space vacated by Walgreens, which built a new free-standing location some blocks east on University Avenue at Branch Street. >MoreTrappist beers paired with fusion barbeque at forthcoming Haze dinner Linda Falkenstein on Tuesday 03/09/2010 2:00 pm, (4) Recommendations Real Trappist beers, from the abbeys of Belgium, will be the unifying theme of an upcoming dinner at The Haze on Sunday, March 21. The idea for the event came from Madison author Madeline Scherb, whose book A Taste of Heaven, published last August, is a guide to some of the best foods produced by monks and nuns in the U.S. and Europe. >More
Beer Here: Belgian Barleywine from the Great Dane and Capital Brewery Robin Shepard on Friday 03/05/2010 3:00 pm, (6) Recommendations The Great Dane Pub and Brewery just released the highest-alcohol beer it has ever made. The downtown Madison brewpub has finally put its Belgian Barleywine on tap after more than a year of fermenting and conditioning. >MoreBeer Here: Louie's Demise from Milwaukee Brewing Robin Shepard on Friday 02/26/2010 3:00 pm, (3) Recommendations Last fall, the Milwaukee Brewing Company started distributing its three primary beers in Madison. Milwaukee Brewing is composed of a production brewery and brewpub in Grafton, along with the well-known Milwaukee Ale House in the city's historic Third Ward. Its flagship is a red ale named Louie's Demise. >More
Beer Here: Mai Bock from Sprecher Brewing Robin Shepard on Friday 01/29/2010 4:00 pm, (6) Recommendations Even though we know the days are getting longer, it's still reassuring when the first Mai Bocks begin arriving on local shelves. These lagers are traditionally brewed in the dead of winter and aged until spring. And now, just when the seasonal melancholy is about to become oppressive, these incredible bock beers start to emerge from lagering. Sprecher Brewery is one of the first local beer makers to offer a little bit of "may bock" springtime. >MoreWisconsin beers to pair with appetizers, entrees and desserts Going steady Robin Shepard on Friday 01/29/2010, (2) Recommendations Beer may not match wine when it comes to finding a place at the dinner table, but in Madison it's encouraging to see so many restaurants with great local beer selections. With its range of malty sweetness, hoppy bitterness, spiciness and yeasty-earthiness, beer offers endless pairing opportunities for meals. Here are a few ideas to guide matching a favorite style of beer with just the right dish. >More
Beer Here: Lupulin Maximus from O'so Brewing Robin Shepard on Friday 12/04/2009 2:00 pm, (2) Comments, (8) Recommendations O'so Brewing's name is short for "oh so good," but its latest creation Lupulin Maximus is more like "oh so hoppy"! Double IPAs have a reputation for being pretty hoppy -- here brewmaster Marc Buttera has taken the style and tried to top it by adding an actual hop flower in every bottle. >MoreBeer Here: Unplugged: Wisconsin Cran-bic from New Glarus Brewing Robin Shepard on Friday 11/27/2009 10:00 am, (5) Comments, (17) Recommendations New Glarus Brewing has just released a distinctive new beer that's well suited for the holiday season. Wisconsin Cran-bic was inspired by the centuries-old Belgian Lambic tradition, with a modern fruity twist of cranberries. As Wisconsin is the nation's leading cranberry producer, perhaps it was only a matter of time until the brewery that gives us Spotted Cow would create a new brew based on another leading agricultural commodity and state symbol. >More
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