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Sunday, January 25, 2015 |  Madison, WI: 24.0° F  Light Snow



Have it your way: Madison homebrewers take control of their beer

A large stainless steel pot sits on a portable propane burner on the floor of Ryan Browne's double garage. "This is a five-gallon batch," Browne explains, noting this is a typical volume produced by homebrewers that makes about two cases of beer. There are about four of these setups on the floor. >More
 Bonefish Grill scores with Bang Bang Shrimp, Hand-Helds and more

The short, ascendant history of Bonefish Grill is a triumph of the art of matching a specific dining experience to an economically potent demographic: In this case, wood-grilled American food for people who have plenty of money to spend on dining out and business workers with expense accounts. >More


Doolittles Woodfire Grill brings contemporary touches to American fare

The cynical among us may, during these holiday months, look at the paved expanse of East Towne with scorn. It's cold, hard commercialism all right, a shopping mall and a bunch of bank drive-throughs and scads of national chain restaurants. The hopeful among us? They're packing into Doolittles Woodfire Grill. >More
 Crafting the ideal cup: Madison's coffee culture goes third wave

In latte art, there's more than meets the eye. Those frothy hearts and ferns are actually supposed to make your latte taste better. Painting, as the professionals call it, is all about the milk-to-espresso ratio with each sip. >More


Beer Here: Road Slush Stout from New Glarus Brewing

Few beers pay homage to Wisconsin's winter landscape like as Road Slush, an oatmeal stout from New Glarus Brewing. This name underscores the brewery's Wisconsin-only identity, and here where the snow flies, it attracts beer fans who relish malty sweetness and hints of coffee. >More
 Ale Asylum plans a fun 2015 with new brews, cans and its Ferment Dissent release party

Ale Asylum is shaking things up in a big way for 2015. Over the next year, the Madison brewery plans to revamp its production schedule with a new series of beers, introduce cans for some its most popular labels and launch a major summer release party. "We've been so focused on keeping up with demand; we decided [it was time] to flex our creativity and have some fun," says co-owner Otto Dilba. >More


A look ahead to Wisconsin craft beer in 2015: Breweries around Madison

Wisconsin craft breweries are gearing up for another great year in 2015, extending a period of unprecedented growth in the industry. This boom is evident around the entire state, but is particularly concentrated in Madison and the surrounding region, home to four of Wisconsin's seven largest craft operations and a bumper crop of start-ups. >More
 The best Wisconsin beers and breweries of 2014

Growth continues to seem boundless for craft beer in Wisconsin. Once again, the last 12 months have offered brewery openings and expansions, new faces behind the brew kettles, and plenty of memorable beers. These developments are evident around the state, while the region surrounding Madison continues to build a reputation as a brewing destination. >More


The Parched Eagle Brewpub lands in Westport

The Parched Eagle Brewpub is set to make its home on the northern edge of Lake Mendota, and hopes to be serving beer come February. Dane County is one of the epicenters of craft brewing, notes owner Jim Goronson, and the area around the northern fringes of Madison is really buzzing with activity. >More
 Beer Here: Czar Brew Russian Imperial Stout Aged in Oak Bourbon Barrels from Sprecher Brewing

The first cruel taste of winter seems to be arriving with all the subtlety of a sledgehammer. And in cold, wet and snowy weather, rich and strong beers are well suited to take the chill away, or at least fend it off for awhile. >More


Vasilis is back! Take the great food from Mercury and move it to a newly decorated funky place on Willy St. and you hav ...
My second sampling of chili from Daisy did not disappoint; spicy and thick, this vegan chili burst with corn (my favorit ...
This is my favorite restaurant in Madison! BEST seabass in the area. The grilled calamari are also amazing! We freque ...
I love the Chicken Souvlaki- wonderful chicken kebob, meat has been marinated and seasoned, not too salty- just right. ...
Great lunch - I had BBQ pork with rice and a cole slaw-like salad with avocado and hard-boiled egg. It was a ton of food ...
Service is excellent, atmosphere, casual, food is good, well prepared, many choices,loved the tandori mixed grill. If ...
Things are a slippin' at the palace. Ate there last night and what was one of our favorite places to go has now dropped ...
You know what you're going to get at the Weary, and thats exactly why its so popular. Consistently good local food, con ...
Can't wait to try more than just their pizza. But don't get me wrong: their pizza is fantastic. Try the parmigiana.
I've been eating at Mickie's for over 30 years, and still love it ... probably the best breakfast/lunch diner in Madison ...
The wood-paneled interior proved endearing, the service was friendly and prompt, and the beer, of course, was delicious. ...
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 ...
Although living in the area for a year now, I finally stopped in here this past Saturday. And loved the pizza so much I ...
We went for the cupcakes, like most probably do. I was surprised to see a full three page menu, with kids choices on th ...
The only thing I can consider complaining about is the wait, but I can't think of a better place to be stuck waiting.
Like an old friend, I never tire of Restaurant Muramoto. Whether with adult foodies or recently with 3 kids, the menu ha ...
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FEED Kitchens is attracting users, but has plenty of room for more

Tammy Markee-Mayas knew she could make a better veggie burger -- one packed with organic sweet potatoes, raw walnuts, fresh chickpeas and jalapeño and savory spices. She would market them under the name IGo VeGo Hand-Crafted Vegan Burgers and sell them in a food cart during the summer. All Markee-Mayas needed was someplace to make and package her burgers. >More
 The Madison dining scene breaks new ground in 2014

Madison dining seems to be heading for new territory, and that territory is (envelope please...) East Washington Avenue. >More


Embrace the tap takeover

When it comes to the tap takeover, there are really only two kinds of beer-drinker responses. There's "Aw, man, now all the beer geeks are going to be clogging up my watering hole of choice all night, and my favorite beer is going to be replaced by some brandy barrel-aged vanilla kumquat Belgian strong ale." >More
 Teatime with cocktails

Nothing's more tame than a soothing cup of tea, but add the world's most popular beverage to a cocktail and its simplicity gets an exciting makeover. From summer's sweet spiked iced tea to fall's hot toddies, tea is an unsung hero of mixology that enlivens and structures an amazing variety of drinks. >More


Don't bog yourself down with a big wine on Thanksgiving

For Thanksgiving, think light. The meal is big, and it's often a slog, lasting for hours. What you're looking for is something to lift you along through the green bean casserole and inevitable uncomfortable political conversations. >More
 Cocktail contenders: Madison ups its mixology game for good

This year, Madison's cocktail scene reached a crucial tipping point. Two of the biggest restaurant debuts, Rare and Cento, both have a serious craft focus to their bars and are significant new contenders. >More
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