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Friday, July 25, 2014 |  Madison, WI: 64.0° F  Mostly Cloudy
Eats

MADISON RESTAURANT NEWS & REVIEWS

FOOD AND DRINK

La Taguara's outlet at the Cardinal Bar is a great success

When the Berge brothers opened Cortadito Express inside the former coatroom of the Cardinal Bar, the walk-up Cuban bites/coffee stop didn't fully connect with customers. There was the host bar's hours to work around, an issue with getting inside to eat without paying the club's cover, and the bigger hurdle of accustoming Madisonians to a not-quite-restaurant-not-quite-cart concept that, even though its footprint was small, had a lot of moving parts. >More
 The inaugural Bacon, Brew & BBQ Fest in Sun Prairie revels in its generous excess

Bacon's reign is far from over. The land is fertile for craft beer festivals. And who among us omnivores doesn't love barbecue in the summer? The organizers of the new Bacon, Brew & BBQ Fest, held Saturday in Sun Prairie, felt like it was only sporting to mash 'em all together in one big event. >More

FOOD AND DRINK

Short Stack Eatery comes up short

Mismatched chairs, mason jar glasses, a chandelier made out of whisks, vintage envelopes, local purveyors listed on one chalkboard, ironic quotes written across others, Sriracha on the menu as an ingredient and a backstory involving the restaurant's concept originating on bar napkins in Guatemala. >More
 Burgers & Brew 2014 at Capital Brewery serves up bold beer pairings

Giving chefs, brewers, and local food producers a chance to work together to create new riffs on a timeless pairing, the seventh annual Burgers & Brew filled Capital Brewery's bier garten Saturday with a scene to welcome summer. Framed by billows of smoke rising through the intense heat, tents were filled with diners making their selections among an amazing number of burger and beer options. >More

BEER

There and Back with New Glarus Brewing: Wisconsin gets a taste of Sierra Nevada Beer Camp 2014

Sierra Nevada Brewing originally conceived its Beer Camp as a project for homebrewers, with a lucky few selected each summer to participate in a VIP experience at the brewery's headquarters in Chico, California. But people have been filling their camping trips, road trips and tailgating sessions with beer since time immemorial, so when Sierra Nevada announced last July that the 2014 edition of Beer Camp would be a multi-state, multi-brewer collaborative affair, it tapped into something instinctive, primordial, in the craft beer fan's psyche. >More
 Viking Brewpub prepares to set sail in Stoughton

Stoughton is getting ready to welcome Dane County's newest brewery. The Viking Brewpub, in the works over the last year, is getting ready to open in early August. Owner Vik Malling, 68, says renovations are nearly complete on the building at 211 E. Main St. that locals may remember as the Stationery House. >More

BEER

New Glarus Brewing debuts the first sour beers from its wild fruit cave

The first beers from the new wild fruit cave at New Glarus Brewing are set to be released. "People have been moving to hoppy beers, and now IPAs are sort of mainstream," says brewmaster and co-owner Dan Carey. "The next cutting-edge thing is sour beer." >More
 Beer Here: Fishin' in the Dark from Capital Brewery

Who says dark brews aren't for summer? For anybody who might think such beers are too heavy for hot weather, a new release from Capital Brewery challenges those assumptions. Fishin' in the Dark, created by assistant brewer Ashley Kinart, is a classic German lager known as a schwarzbier. Labeled "imperial" as a nod to its strength and firm favor, it's a good catch for craft beer fans. >More

SPIRITS

How to pick wines made by the stars

Celebrities think they can do anything. Models get delusions they can sing, actors are convinced they can be politicians, and directors believe they're artists. But the worst offense might be when famous folks think they can make wine. >More
 How to pair wine with spring's fresh asparagus

Common wisdom says that asparagus is difficult to pair with wine. The same vegetal, chlorophyll-rich flavor that makes the green stalks crave-worthy in spring causes companion wines to taste metallic. A traditional way to force the pairing is to overcook the asparagus to blandness, wrap the stalks in sweet ham, slather in a hollandaise sauce, and pop the cork on a citrusy Pouilly-Fumé from the Loire or a fruity New Zealand Sauvignon Blanc. >More

READER REVIEWS:

Can't wait to try more than just their pizza. But don't get me wrong: their pizza is fantastic. Try the parmigiana.
I read about Pizza Brutta in Edible Madison magazine and was impressed that this pizza made the old Italian way and ther ...
I love the Chicken Souvlaki- wonderful chicken kebob, meat has been marinated and seasoned, not too salty- just right. ...
Used to love this place, then the owners/managers moved to the Park Street store (or just left at a coincidental time). ...
Best addition to the downtown lunch scene in years. Meat is great, as are the sides. Just as good, the proprietors are a ...
I've been eating at Mickie's for over 30 years, and still love it ... probably the best breakfast/lunch diner in Madison ...
Outstanding gem of a restaurant, hidden in a strip mall in Middleton. A great place for a healthy & delicious lunch ...
It has been remodeled since it was The Union House and it is looking really classy! Good music too. Unfortunately it i ...
Excellent lunch! I had one of the specials which was a Tilapia dish featuring cherry tomatoes from the farmers market. ...
My favorite restaurant in Madison! A great twist on tapas - food is consistently out of this world! And make sure you ha ...
The jerk sauce is properly spicy and popping with flavor (they have started selling it bottled at various locations as w ...
Willy Street Co-op is hands down the best grocery in Madison. They have a broad selection of organic and bulk goods and ...
Excellent genuine Sichuan-style Chinese food.
Delicious and fresh food, attentive service, with a classy and comfortable atmosphere.
Fantastic pizza! The Madilicous is great on the thin hand tossed crust. Sauce is well nigh perfectly seasoned - not to ...
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 ...
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FOOD NEWS

Brittingham Boats Cafe offers outdoor fare on Monona Bay

Eating on Monona Bay, minutes from downtown, with outdoor seating options including cafe tables, chaise lounges, hammocks, and even vintage metal chairs right on the dock... no, you're not dreaming. >More
 L'Etoile to move to all-tasting menu

Beginning June 30, L'Etoile will be switching its menu to an all-tasting menu format. Diners will first have a major choice from between two main options: a seven-course prix fixe meal or a three-course prix fixe meal. >More

FOOD NEWS

Pots-n-Tots food cart brings tater tots to Madison's streets

The tot is hot these days, my friends. The classic fried shredded potato cylinder, born in the frozen-food 1950s, has been dusted with flavors and spices. Madison's new tater-tot-centric cart is called Pots-n-Tots, serving eight different flavors of perfectly crisp tater tots and sandwiches made with slow-cooked meats. >More
 Jeff Ford of Cress Spring Bakery to launch pizza on the farm

Jeff Ford of Cress Spring Bakery is launching a pizza farm. Ford, who sells his nationally recognized brick oven-fired bread at the Saturday Dane County Farmers' Market as well as at the Hilldale market, plans to offer from-scratch pizzas at his facility near Blue Mounds every Wednesday evening starting mid-July. >More

ISTHMUS DRINKS

Here's where you should go for a drink in Madison

There are loads of great places to grab a drink in Madison, but finding just the right spot for the perfect meet-up isn't always easy. >More
 A Madison pub crawl that refuses to deviate from the bike path

The relationship between bicycling and beer is undeniable, if inexplicable. Why is the bicyclist personality type also drawn to craft beer? New Belgium, out of Colorado, is possibly the brewery most associated with bikes, though it is not alone. >More
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