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The Coopers Tavern: Gastro Fare On The Square

Definition: Gastropub
[<gastro- as in gastronomic, etc. + pub]
Brit. a tavern specializing in serving high-quality food (as opposed to deep fried jalapeno poppers or chicken wings)

The Cooper’s Tavern on the Capital square in Madison is being billed by its owners as a “Gastropub”, which is a British term used to describe a pub that is as [...]

Le Chardonnay: Bastille Day Fete

Just our luck that a couple weeks after our great Bastille Day dinner, Le Chardonnay unfortunately closed it’s doors.  The good news is that Chef Sami Fgaier is planning to be back with a new restaurant venture in Spring, 2010.  Let’s hope the fabulous moules make the move as well.
In early July, when Bastille Day [...]

Fresco – A Dramatic Setting Atop The Overture Center

Located at the top of the Overture Center for the Performing Arts in downtown Madison, Fresco presents one of the stronger visual statements of any restaurant in Madison.
From its elevator entrance on the ground floor of the Madison Museum of Contemporary Art, one rises to a bright open space of floor to ceiling glass walls, [...]

Osteria Papavero

A couple of weeks ago, we both had the pleasure of attending a class on Italian Cheeses at Orange Tree Imports taught by Francesco Mangano from Osteria Papavero.  His passion and knowledge about the cheeses of his home country was very evident, and we tried several locally available varieties of fresh mozzarella, ricotta, and parmigiano.
We [...]

Madison Food News Bites: March 19, 2009

It may be the beer equivalent of bringing “coals to Newcastle”, but it looks like New Belgium Breweries “Fat Tire Ale” is coming to Madison.
Congratulations to Sartori Foods in Antigo, Wisconsin for winning the 2009 Championship Cheese title with their SarVecchio Parmesan.
In the former home of Ken’s Bar on South Butler Street, The Bayou has [...]

Pizza Brutta: Pizza Rosso With Sopressata

An impromptu Friday night dinner with neighbors brought the Madison Foodie family to Pizza Brutta on Monroe Street.
The pizzas are true to a Neopolitan original,  with a thin but lightly chewy crust, cooked quickly in a wood burning oven, and without lots of heavy toppings or gloppy cheese.
The sauce for the Pizza Rosso with Sopressata [...]