Dane101 - Restaurants

Neapolitan Pizza, Madison Style: Porta Alba and Pizza Brutta bring a taste of Naples to Madtown

Tue, 22 Jul 2008 22:15:25 +0200

Round these parts, Chicago’s influence seems to hold the most sway over our pizza tastes. Deep dish, or at least thick crust, rules the land. For those of us whose bowels quiver in fear at the very thought of deep dish, this has been a hard state of affairs to bear. But no more! In just the last year, two new pizza joints have opened their doors and begun offering Neapolitan style, wood-fired oven cooked, deliciously thin-crusted pies.

Cafe Costa Rica

Thu, 22 May 2008 18:26:12 +0200

Recalling back to an earlier (and simpler) time I had occasioned to visit that bright, cute, below ground restaurant joined to the Madison Hostel, I was excited to return again this time for dinner at the Cafe Costa Rica with the two lovely ladies accompanying me that evening.

Tacky, yet delightful, rope-lighting constructed palm trees put the ambiance in a territory short of inspired, yet way beyond boring. Last time I had a wonderful lunch there that was extremely reasonably priced and very pleasing to my palate. I was expecting more of the same this go.

A sweet peek at the Capitol Square's sweetest spot

Tue, 11 Mar 2008 15:30:26 +0100

Since Sucre opened two months ago, the square’s newest sweetspot has generated a fair amount of buzz. The patisserie presents downtown Madison with a different way of thinking about dessert, and a different way of thinking about business. Owner Punky Egan has transformed a former fast food joint into a Euro-chic cafe-- complete with environmentally friendly touches such as low VOC paint, locally forested sugar maple flooring, and takeout containers made of cornstarch-- with the help of employees who visibly share her passion for the sweet life.

Josh Wright, Sucre’s manager and pastry chef, earned his culinary degree at MATC and after stints at L’Etoile and Harvest, he headed out to California to hone his craft. He tells me in a slightly sheepish tone, "I left the week after my wedding, and I was gone for a year and a half." The time was well spent; Wright was at esteemed culinary school Le Cordon Bleu for a year and then worked for five months as a "stage" (chefspeak for "apprentice") under renowned pastry expert Elizabeth Falkner at Citizen Cake, a San Francisco patisserie/bar/eatery dubbed "The Pastry Chef’s Restaurant." Upon returning, Wright felt he owed his teachers a debt of gratitude. He wanted the freedom to share what he learned, and when the opportunity to work alongside MATC instructor Punky Egan at her new downtown space arose, Wright was the perfect candidate.

Righting the wrongs via Craigslist: El Dorado walk outs

Sat, 16 Feb 2008 20:44:02 +0100

Seen on Craiglist missed connections this morning:

To the three people who screwed my friend Jose out of $200: I hope you enjoyed the ridiculous amount of appetizers, drinks and entrees you enjoyed last night at El Dorado. Your server Jose, who makes $2.33 per hour in wages, has to pay for it because you didn't. He actually lost money during his 6 hour shift, and when he works tonight, he will still be making up for your selfishness. By the way, nice timing, rent was due yesterday and he needed his tips to pay it. Now tack on a $40 late fee and you have cost him $240.

Restaurant Week 2008: Harvest and Ocean Grill

Fri, 01 Feb 2008 17:30:39 +0100

Restaurant week comes to a close today, and by all accounts, it was well-attended. I participated twice this week: dinner at Harvest Wednesday evening, and lunch at Ocean Grill Thursday afternoon.

Between the five of us out for dinner Wednesday evening, we covered most of the $25 prix fixe menu at Harvest, except the minestrone option in the first course. The green salad was a mix of tender greens and a well-balanced walnut vinaigrette dressing. The marinated squid, citrus, and black olive salad was surprising and unique, combining tangy seafood with fennel, grapefruit and salty black olives. The main courses were elegantly presented and, while not terribly adventurous, were well-executed.

Culvers Racist Meltdown

Sun, 23 Dec 2007 03:58:58 +0100

I was browsing Craigslist - Madison today and I came across this story. Apparently not everyone is feeling the holiday spirit.

Just got back to madison from up north and had a funny experience at a culvers on the way home. One of the counter guys had an accent and this lady just had a meltdown. She was probably like 50 years old, business lady type, and she was with an older man who was old enough to be her dad.

So it was taking a pretty long time for just two people and a different register opened up next to the lady and the hispanic kid who was taking her order. As I moved up beside her she started to get louder and more animated and then she loudly snapped "get me somebody who speaks english" or something along those lines. The kid was really nice and just says "Maam, I do speak english, I just don't understand what you're asking for" (again, paraphrasing, but that was the gist of it). And that was true, he definitely had an accent but he wasn't at all hard to understand. Before this started he asked us if we were ready to order when we were checking out the menu, and he explained what was on a sundae for my girl. Obiously spoke pretty fluent english.

Real Chili, real closed. We provide real alternatives

Wed, 07 Nov 2007 20:40:13 +0100

On Monday I welcomed the fresh chilliness of winter because to me chilly weather means chili in my stomach. I looked forward to heading up to Real Chili for some soul warming food this week. However, the wax and wane of State Street restaurants continues and Real Chili is the most recent victim of the wane. A notice posted on the door announces they have closed up shop. I blame myself - I just don't eat chili in the summer.

So now what do we do without Real Chili? Thankfully, Blunt Rapture, unhappy with the chili served by the restaurant when it first opened two years ago, provided a review of other chili options for dane101 readers. We are more than happy to reprint it at this time:

Calzone Wars: Lovshack rolls out bunker busting calzone

Fri, 02 Nov 2007 18:42:33 +0100

The Great Calzone Wars (previously mentioned here) will heat up on Saturday as Lovshack hopes to roll out the world's largest calzone. Lovshack's director of development T.J. O'Malley explained via email, "At 10:15 a.m. the world's largest calzone will enter the Lovshack oven. Measuring over 9 feet long, after about 35 minutes, the world's largest calzone will exit the oven."

Mayor Dave Cieslewicz has stepped across the line to the Lovshack side of the calzone wars and will be officiating the potentially Guinness Book setting achievement.

Madison’s Local Night Out Celebrates Sustainability: L'Etoile

Mon, 01 Oct 2007 19:09:42 +0200

Sustainable agriculture certainly has its niche carved out in Madison, and continues to garner support and interest. At the Dane County Farmers’ Market’s Food for Thought Festival, I picked up a flyer for Madison’s Local Night Out on September 27, an evening sponsored by Buy Fresh Buy Local Southern Wisconsin and featuring 18 Madison restaurants and their efforts to incorporate local ingredients. With relative newcomers like Osteria Papavero, Sardine, and The Old Fashioned, I felt a little sheepish that I chose instead to try out the evening’s tasting menu at Madison’s grande dame of locally-oriented cuisine: L’Etoile.

2007: The Year the Great Calzone Wars came to Madison

Tue, 25 Sep 2007 22:06:13 +0200

A late night calzone shop is one of those things I didn't realize Madison was lacking until I saw the window on State Street announcing the arrival of LovShack. LovShack is an Indiana based calzone company that is launching it's first non-Indiana shop right here in our city. When I was a student at the University of Connecticut calzones were pretty much a late night drunken main stay. Our calzone dealer of choice? D.P. Dough. So when I found out LovShack was moving into town my sentimental stomach immediately began craving D.P.'s "Buffer Zone" - Breaded Chicken, Bleu Cheese, Hot sauce and Mozzarella. I was excited to learn that LovShack had a calzone with the exact same ingredients, only they call it a "Rocky Mt. High." The anticipation began to build as I waited for a sign announcing the opening date, but then, D.P. happened.

Just Desserts: The Dardanelles' "Four Berry Napoleon"

Thu, 07 Jun 2007 19:30:19 +0200

Date: Thursday, May 31
Time: 8:00 p.m.
Establishment: The Dardanelles, 1851 Monroe Street, Madison
Website: www.thedardanellesrestaurant.com

As a resident of the Monroe Street neighborhood, I walk past The Dardanelles quite often. I like to gaze in the windows to see how busy it is and look for people I know. The restaurant looks fancy from the outside with its white tablecloths, stemmed water glasses, dim lighting, and well-dressed diners. However, when I walked inside I sensed a more casual atmosphere. The host stand was cluttered with memorabilia and papers, the layout was open and plain, and the decor was sparse. Overall it reminded me of my high school cafeteria. However, the attitude of the employees was anything BUT that of your typical "cafeteria lady." I was greeted by a friendly hostess who brought me to a table by the front window so that I could gaze at passers by.

No more cookies for State Street

Wed, 06 Jun 2007 19:29:29 +0200

Yesterday we told you that Fuddrucker's had closed up shop on State Street, now we bring news of another business shuttering doors. Jamie's Cookies Company at 545 State Street had some of the best home baked goods on State Street. While that location is now closed, I believe you can still pick up the baked delicacies at the Dane County Farmers' Market on Saturday.

Don't worry, it isn't all bad news for State Street. In the coming weeks we will have previews of some of the new businesses that will be opening. Stay tuned.

Fuddruckers, we hardly knew ya

Tue, 05 Jun 2007 21:16:07 +0200

The face of State Street is ever changing. Nearly a year to the day it revealed the wall of condiments, Fuddruckers has scraped their name off of the glass door at 651 State Street and is in the process of gutting the interior. So it goes. Read Mr. Lunch's review of the fresh topping burger chain right here. Anyone care to wager which chain will crop up in Fuddruckers' stead?

Just Desserts: Kavanaugh's Esquire Club

Wed, 09 May 2007 21:50:31 +0200

Date: Monday, May 7
Time: 8:30 p.m.
Establishment: Kavanaugh's Esquire Club

The search for a decent dessert in a Wisconsin supper club.

Kavanaugh's is the classic vintage Wisconsin supper club. Thanks to its large, 60s-era vintage sign I was able to find it without any problems. As I approached the plain, shapeless building, I noticed a gaggle of senior citizens hobbling to the door. This reinforced rumors I had heard about Kavanaugh's being a "blue-hair joint," but I pressed on. I entered the bar and immediately noticed the distinctive ambiance. The room was dark, with wood paneling, deep red carpet, and red-bulbed wall sconces. Since the only light in the bar came from the glow of candles and televisions, the customers' faces were indistinguishable. The environment was cozy, intimate, and surprisingly sexy. It reminded me of 1940s mobster movies - dark bars where goons could be waiting around the corner, martinis served with a green olive, and the quiet table in the back where business deals were made.

Just Desserts: New Orleans Take-Out

Thu, 03 May 2007 20:30:16 +0200

Date: Monday, 4/30
Time: 6:30 p.m.
Establishment: New Orleans Take-Out

New Orleans Take-Out has proven their expertise in savory Cajun/Creole food. But can they handle the sweets?

As I approached New Orleans Take Out, I noticed the front door was standing open. It was one of the first hot and sunny days of the year, and I could see why the restaurant staff were taking advantage of the fresh air. Upon entering, I was greeted with the sound of loud, eclectic, New Orleans-style jazz music playing overhead. I inhaled the smoky, spicy smell of jambalaya, sausage, and dirty rice. The open kitchen allowed me to see chefs at work, washing dishes and cooking in a stainless steel kitchen. Being a take-out place, the seating was a bit limited, but the building had charm nonetheless. One wall was painted with a mural of the restaurant's signature crawfish jazz band. Framed photos of noteworthy New Orleans celebrities and attractions clung to the walls. Customers could sit at a counter in the front of the store and gaze at the setting sun, passersby, or both.