We chose this restaurant because the chef was recognized as a rising chef by the James Beard Foundation, and it was not a mistake. The restaurant is in a funky neighborhood in Madison, away from the circle around the Capital, in more of a warehouse district. Inside it reminded me quite a lot of The Purple Pig in Chicago, with high tables that are solidly built. Diners are perched on bar height chairs and you share a table with other diners. We were a group of five, so they put one of us at the head of the table, and it worked out beautifully.Now to the food--there are small plates, appetizer plates, and larger portions, and we shared a mixture of them all. The French Fries fried in duck fat was my favorite, but others at my table favored the poutine, which was the aforementioned fires covered with gravy, with some fried cheese curds and some fois gras for those who didn't think the dish was quite rich enough. They do make things that are fired exceptionally well, but the porchetta with mashed potatoes was stunning as well. They have a lovely selection of Wisconsin microbrewery beers to go along with the fabulous food, and I would highly recommend this place.
No comments:
Post a Comment