The remodeled, refreshed former Stonefly is back to doing what the space was known for – brewing beer (try the Pomp & Pamplemousse Imperial IPA) and serving food (best bet: fried chicken).
Seasonal cuisine incorporating local foods is the mantra of this beautifully restored occupant of Walker’s Point’s “Restaurant Row.” The steamed pork buns are a must. Also offers hands-on cooking classes.
Chef Justin Carlisle housed this impressive little creation in an unlikely space. Simple ingredients from Wisco farms are transformed. The restaurant’s website lists a sample menu, an accurate representation of what was available for the first two months of Ardent’s life. Read more…
A fine-dining, farm-to-table restaurant right on Capitol Square. One of downtown Madison’s most celebrated chefs at the moment is Tory Miller (2012 James Beard Award winner for Best Chef: Midwest) who took over L’Etoile when chef-founder Odessa Piper retired in 2005.
The Walker??s Point resto that inhabited an old German bar long before the area??s renaissance. Owner/chef Peggy Magister has a rapt audience that finds nothing crazy about her menu of chorizo-stuffed dates, parsley-crusted halibut, and soy-braised short ribs.)
Former Eddie Martini’s chef Jason Tofte offers up diverse shareable plates – such as friend chicken drumstick and meatloaf and mashed potatoes – in a warm, informal setting.
When Jason Tofte helmed the kitchen of Eddie Martini’s, he suited up in a white chef’s coat, cooked on the line and rarely ventured out to chat with patrons. That changed when the 18-year Tosa steakhouse vet left to run Waukesha’s The Steaming Cup with his wife, Cristina. The Cup came with a sizable built-in clientele, and serving up lattes with hummus wraps required interaction with customers. Read more…
Think about dessert first. The pies (honeypie to banana cream), cupcakes and other sweets are all made in-house. Take a seat in a booth under photos of somebody’s relatives and have a pasty, mac and cheese or a Wisconsin grass-fed beef burger. Now back to that other topic – pies.
The menu at this restaurant located in a renovated 1855 building utilizes ingredients from Twisted Willow Farm. Plates range from “almost famous” meatloaf and baby-back ribs to Asian BBQ Atlantic salmon.
Mentioned in: Restaurants Worth a Drive
Kindred’s opening menu starts in its small but share-able way, with lemongrass mussels, piri piri fried chicken leg, duck confit flatbread, parsnip gnocchi, fontina-stuffed lamb meatballs with spicy tomato sauce and edam cheese croquette. Read more…