MOBILE USERS: m.isthmus.com
Connect with Isthmus on Twitter · Facebook · Flickr · Newsletters · Instagram 

Wednesday, August 20, 2014 |  Madison, WI: 63.0° F  Partly Cloudy

AUTHOR SEARCH RESULTS

Freddy Valentine's Public House is a hearty and homey dining option in Spring Green

One of the best things about living in Madison is the fact that we're day-trip close to ethereal Spring Green. Even that ripe name has a pastoral whiff to it. And if one of the Midwest's artiest villages wasn't already alluring enough, given American Players Theatre, Taliesin and the venerable General Store, it now flaunts something Madison doesn't. That's Arcadia Books, which is everything a perfect bookstore should be and a reminder of what we lost when Borders closed. The only thing that's been missing from Spring Green has been ambitious restaurants that live up to the area's blooming frame of farms. >More
 Naples 15 should stick with pizza

It has been the kind of sizzling summer that reduces everything and everyone to a stupor, except, apparently, local cooks. Maybe the sizzling start of our global warming has motivated all the chefs; why leave the kitchen if it's hotter outside? In any case, the current spurt of new kitchens continues with the debut of Naples 15, taking over the downtown space once occupied by Cafe Porta Alba (before it moved to Hilldale) and, more recently, Las Cazuelas. >More
 Forequarter is a worthy follow-up to the Underground Kitchen

We were cranky. It was another boiling day, and Forequarter's no-reservation policy made it tough to coordinate with the people meeting us for dinner. Would we be able to hold a table for the four friends joining us when we'd heard that lines were regularly collecting at the restaurant's door since Forequarter opened a month ago? >More
 Summer food pilgrimages: The Old Feed Mill in Mazomanie

Some places reveal themselves slowly. I was always used to shooting through Mazomanie on the way to Spring Green. But last summer, on our way to American Players Theatre, we finally turned off the highway and saw something unexpected. Bump over the railroad tracks into Mazo proper and there are streets that could have dropped out of a Norman Rockwell-meets-Edward Hopper American daydream: flat-topped 19th-century storefronts, gingerbread cottages and clapboard houses framed by long rambling porches. The real center of town, though, is the Old Feed Mill, which was our other big discovery that August day and now a regular stop. >More
 T. wrecks: State Street's latest sushi joint drops the ball

I'm not sure why so many sushi restaurants are suddenly swamping Madison. Maybe it seems easy to plop some fish over rice if you can't afford a bona fide cook. But of course the simplest dishes, done right, are really the most complex, and nothing is more demanding than sushi. >More
 Big plans for Underground Food Collective with Forequarter

When the Underground Food Collective opened its Underground Kitchen in the fall of 2010, the restaurant threw down something of a culinary gauntlet in Madison. Organic produce and regional sourcing were already familiar locally, but Kitchen perfected an exciting, coherent menu that veered between house-butchered and -cured meats and a vegecentric approach that felt entirely fresh. >More
 My 10 favorite Madison restaurant dishes

It may seem difficult, given the growing tide of new restaurants in Madison, to choose a top 10 list of favorite dishes. But when I started to think about this list I found it wasn't really hard at all. That's because a favorite dish is more than simply good eating. >More
 The Wise fills its menu with the latest fads

HotelRED is wedged into the corner of Regent and Monroe streets, across from Camp Randall Stadium. The blocky faade is dressed up with red accents, including long terraces sheathed in red and some light bulbs that glow scarlet in the dark. You half expect someone to stand underneath the slab of a building at night yelling "Stella!" >More
 The best of Wisconsin cuisine is served at the Fountain

There is something refreshingly soulful about the Fountain, especially as the chain-ification of State Street continues apace. (And why not an actually decent chain, like maybe a Maoz Vegetarian or Le Pain Quotidien or, if we have to swallow one more cupcake, at least a Sprinkles, which doesn't pile its cakes with mounds of lard-like frosting?) >More
 43 North revamps its menu

Shinji Muramoto isn't just one of Madison's most creative chefs; he's also a very savvy restaurateur who knows how to seize on any reasonable trend. His Sushi Muramoto, in the prime spot across from Sundance, is thriving because it's smart enough to serve all the things you want to eat right now (though surprisingly it's the hot dishes, not that gummy sushi, that fare best). >More
 Middle Eastern in Middleton at Palmyra

There were several surprises waiting for us at Palmyra. The first was the location. It was hard to tell if we'd ever been to that Middleton mall before, because it looked like it came out of the same box as most new malls. And then, despite rumors of a Moroccan flourish at Palmyra, and the shelves of tajine pots by the door, there was nothing Moroccan to eat. Instead the menu, like the mall, looked familiar, as if we had seen it before. >More
 Tempest Oyster Bar is ambitious, promising, and even overwhelming

2011 hasn't been the best year for Madison dining. Genuinely creative new restaurants aren't opening, and the sad fire at the Underground Kitchen in June read a little like a metaphor. But then, of course, 2011 hasn't been the best year for Madison in general, so there is something almost heroic about Henry Doane's decision to launch an ambitious, expensive restaurant in the middle of all the gloom. >More
 Better fed at Red Sushi Grill

When it is done wrong, sushi is one of the easiest things to make; you plop fish on rice. When it is done right, though, it is one of the most difficult. Japanese sushi chefs train for years because each element of the simplest sushi should be flawless: the properly polished rice; the quality of the seafood; the purity of flavors. >More
 Stalzy's Deli brings a little of New York to Atwood

Corned beef and pastrami are really part of my DNA. My mom cooked a corned beef she learned to cook from her mom, in Brooklyn (when Brooklyn was more of a slum than hipster central). And my dad knew his brisket too, though that's a more complicated story. >More
 Former Lulu's chef opens a west-side bistro: The Nile

Thank god Lombardino's is still standing. It's hard to say how I would get through the summer without that sweet pea salad and the seafood linguini. But the redevelopment of Old University Avenue suggested something was going to have to give, and it turned out to be Lulu's, which means University Heights is pretty much in full-blown mourning. That's because Lulu's was one of the first Middle Eastern restaurants in town, at a time when ethnic restaurants still read as something exotic. >More
1 2 3 4 5 > >|
moviesmusiceats
Select a Movie
Select a Theater

Promotions Contact us Privacy Policy Jobs Newsletters RSS
Collapse Photo Bar