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Tuesday, October 21, 2014 |  Madison, WI: 43.0° F  Mostly Cloudy
Eats

MADISON RESTAURANT NEWS & REVIEWS

FOOD AND DRINK

Diary of a city of Madison food cart reviewer

"Wow, I'm envious," was usually the response when I told people that I was a member of the city's Food Cart Review Committee, eating at all of Madison's food carts, over the last two weeks. "How do you get that gig?" was the usual follow-up comment. >More
 Asian Sweet Bakery offers more than just pastries

Chinese baked desserts are less sweet than Western-style ones. There's no immediate sugar rush the way there is when you bite into, say, cupcake frosting or doughnut glaze. This can be a surprise for Americans, who are used to syrupy toppings and an instantaneous jolt that crescendos into a blood-sugar rush. At the same time, Chinese savory pastries can skew a bit sweet, and if you're not accustomed to honeyed meat or candied curry, the flavor combinations can short-circuit binary expectations. >More

FOOD AND DRINK

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
 Cento puts Michael Pruett's talents on display

What a relief it has been to learn that Cento " the newest venture from Food Fight, perhaps Madison's most polarizing dining entity " has been scrubbed of almost all Food Fight-ness and allowed to succeed or fail on its own merits. >More

BEER

One Barrel Brewing assembles a sour beer basement

Sour beers are riding a wave of popularity, and now One Barrel Brewing in Madison is entering the field. Over the summer, the nano-brewery on Atwood Avenue started offering an occasional sour on draught. The response from patrons has been so enthusiastic that One Barrel is establishing a dedicated sour beer program. >More
 MobCraft and Capital Brewery win medals at 2014 Great American Beer Festival

"This is crazy, who would have thought we would win?" says MobCraft Beer founder Giotto Troia from the floor of the Colorado Convention Center in Denver. The brewery's Batshit Crazy took silver medal honors as a coffee beer at the 2014 Great American Beer Festival. >More

BEER

Funk Factory Geuzeria to open a sour beer facility on Madison's south side

It's never been a better time to be a sour beer lover in Madison. Levi Funk -- yes, that's his real name -- has just signed a lease on a building on the city's south side for his Funk Factory Geuzeria, where he plans to turn wort brewed all over Wisconsin into geuze and lambic-style beers. >More
 World of Beer taphouse is coming to Middleton

One of the fastest growing chains of craft beer taphouses has plans to come to the Madison area. World of Beer hopes to open at Middleton's Greenway Station by spring 2015. The upscale beer bar offers a tavern-like atmosphere with 40-50 taps, more than 500 bottled beers, and off-site sales that allow customers to take home mixed six-packs. >More

BEER

Beer geeks win as the Great Taste of the Midwest 2014 highlights friendly regional rivalries

A friendly rivalry between Wisconsin and its neighboring states makes everything from sports to food more fun, and it's hard to imagine a more exciting "battlefield" than the Midwest craft beer scene. >More
 The best of the best at the 2014 Great Taste of the Midwest beer festival

For the 6,000 people who were lucky enough to get a ticket to the 28th annual Great Taste of the Midwest on August 9, it was a spectacular Saturday. Perched on the shores of Lake Monona, Olin Park once again provided an ideal setting for a celebration that draws beer enthusiasts to Madison from across the country. For many, it's the best day of the year. >More

READER REVIEWS:

Fabulous crab rangoon -- I think the best I've ever had. It's a little sad, sitting there enjoying a delicious, reasona ...
L'Etoile's farm-to-table philosophy results in amazingly creative, nuanced dishes (best dish of the summer: Basil & ...
You know what you're going to get at the Weary, and thats exactly why its so popular. Consistently good local food, con ...
The only thing I can consider complaining about is the wait, but I can't think of a better place to be stuck waiting.
We tried the fig, gorgonzola and bacon pizza and it was amazing. We also tried a sausage pizza which my husband thought ...
My recent dining experience was excellent. I have traveled Texas and California and there is not a better fajita dinner ...
This is my favorite restaurant in Madison! BEST seabass in the area. The grilled calamari are also amazing! We freque ...
Great food and great atmosphere. The Fountain is essentially three stops in one-one thin, long bar; one larger bar with ...
With the obligatory chianti bottles on the wall, Angelo's is a warm comfortable place. The red sauce is sweeter than I ...
The fried perch is as delicious and generous as any you'll find at your more traditional fish fry palaces, and not limit ...
I read about Pizza Brutta in Edible Madison magazine and was impressed that this pizza made the old Italian way and ther ...
Best Louisiana-style food in the Madison area.
Umami has founds a niche, offering dumplings and Japanese style Ramen in rich broths. This ain't your $1 supermarket sh ...
Kyle, I often get the meat tortellini delivered to work at The Malt House. Fast, hot, and delicious. Highly recommende ...
This was our first visit and it was good. I had the mahi mahi and shrimp and it was really good. My husband has the se ...
Used to love this place, then the owners/managers moved to the Park Street store (or just left at a coincidental time). ...
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FOOD NEWS

Fermentation Fest branches out with hot sauces and artisanal mezcal in the Driftless

Reedsburg's fourth annual Fermentation Fest, Oct. 4-13, is a unique joining of arts and food fare, centered on the transformational magic of fermentation. Event sites spread into the nearby countryside on the eastern edge of the Driftless Area to nearby LaValle, Valton, Ironton and Lime Ridge. >More
 Mad City Frites to bring Belgian-style snack to State Street

Belgian-style frites, and pretty much only frites, will be coming to the former Shakti bookstore space at 320 State St. with the new Mad City Frites. >More

ISTHMUS DRINKS

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
 Square Wine Company's Andrea Hillsey finds her niche in Madison

As owner of Square Wine Company, 5 N. Pinckney St. on the Capitol Square, Andrea Hillsey shares her passion for wine with customers through regular classes and tastings, and also with every bottle sold. >More

SPIRITS

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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