The Capital Times • 4th October 2021

Restaurant review: Dine in the depot at superb Harvey House

The Harvey House, according to national and local media, aimed to “elevate,” “update” and “reinvent” the beloved form. For Wisconsin’s true believers, this begged a few questions.

The Capital Times • 29th September 2021

Out of service: What will it take to bring back Madison's restaurant workers?

After 18 months of closures and pivots, food service establishments around Dane County are reeling from pandemic burnout. The effects are visible everywhere.

The Capital Times • 20th September 2021

Theater review: APT's 'Oedipus' explores the exquisite art of suffering

Staging the great Greek theatrical origin stories is a passion project for David Daniel, an American Players Theatre core company member who adapted and directed this production.

Cap Times Idea Fest • 20th September 2021

Cap Times Idea Fest: Madison food entrepreneurs take the plunge

Four Madison food entrepreneurs talked about the steps that came next for them — and the steps still to come — at a Cap Times Idea Fest panel Saturday afternoon in the Play Circle at the University of Wisconsin-Madison Memorial Union.

The Capital Times • 26th August 2021

Salud! Sip the unexpected at Imaginary Factory on Madison's east side

Imaginary Factory, quietly open for about two months, is the creation of Hastings Cameron, a spirits professional who spent years with Underground Food Collective.

The Capital Times • 24th August 2021

Frustrated Madison arts leaders blast 'inconsistent' mask order

The order includes exceptions for eating and drinking in a crowded restaurant or bar — but not for fully vaccinated actors in a two-person play.

The Capital Times • 23rd August 2021

Pizza in the schoolyard: Homecoming in Spring Green plants new roots

Homecoming is the latest occupant of the White School, a 144-year-old former schoolhouse on Lexington Street in artsy, rural Spring Green.

The Capital Times • 17th August 2021

Salud! New varieties from 'the birthplace of wine' move into Madison

It’s like those old drugstore perfume ads: If you like Chianti, you’ll love saperavi.

The Capital Times • 16th August 2021

Theater review: American Players Theatre finds humor and honesty in 'Cymbeline'

Like a pair of Chuck Taylors beneath an eighteenth-century smock, casting women as egotistical men nudges the audience to look closer, see multiple things at once, and find depth beneath a fantastical plot.

The Capital Times • 4th August 2021

Madison Youth Arts Center brings dancers, drummers and divas together

With its sprung floors for dancers, black box theater, upright pianos and surfaces made of kid-friendly “indestructible stuff,” the Madison Youth Arts Center, or MYArts, is poised to make big changes for students. MYArts is the new, official home of CTM and Madison Youth Choirs, the two anchor partners.

The Capital Times • 3rd June 2021

Reopening Sardine, Part 1: Sardine’s pandemic year

The Corner Table: Reopening Sardine is a limited series. For this first episode, we interviewed Sardine's co-owners John Gadau and Phillip Hurley about what it was like to shut down for over a year.

Feast and Field • 31st May 2021

Quince & Apple preserves the sweetness of Midwestern summer

The husband and wife team of Matt and Clare Stoner Fehsenfeld founded Quince & Apple in Madison, Wisconsin, in 2009. Their delicate, not-too-sweet preserves often include tea — peach chamomile, tart cherry and white tea, figs and black tea — and aromatic elements. They’re designed to pair with cheese, crackers and cured meats. (Part of a five-part package)

The Capital Times • 19th May 2021

A destructive cocktail: At Merchant and Lucille, a pattern of tirades and rage

Staff described violent outbursts that sometimes became physical, tirades in front of diners, threats and unpredictable rage.

The Capital Times • 20th February 2021

How to think smarter about ordering takeout and delivery

Garibaldi Mexican Restaurant is on all the apps: EatStreet, Uber Eats, DoorDash, Grubhub. Every order helps, but Erik Francisco Doroteo would really prefer that customers call. “The deliveries always take a commission."

Cap Times Idea Fest • 28th September 2020

Rethinking restaurants: How COVID-19 is transforming the service industry

The COVID-19 pandemic revealed the brokenness in a restaurant industry that too often exploited workers, perpetuated inequity and deprioritized mental health, all on perilously thin business margins. On this panel, we'll talk about how a time of crisis could lead to radical, positive change. Featuring Ashley Kosiak of the James Beard Foundation, Dave Heide of Liliana's Restaurant and Francesca Hong of Morris Ramen.

The Capital Times • 2nd July 2020

Your bartender tested positive for COVID. Now what?

“Workers call and they’re so angry,” Koenig said. “They want to know who it was they work with who tested positive. But it’s not their right to know that information unless it affects them.”

The Capital Times • 22nd February 2020

Grubhub hubbub: Restaurants fire back at delivery companies that post menus without consent

Over the past few weeks, restaurateurs across Madison have been raising a chorus of frustration over the tactics of third-party delivery companies like DoorDash, Grubhub and Postmates.

Growler Magazine • 1st August 2019

Iron Woman: American Skillet Company and FeLion Studios’ Alisa Toninato forges a career in cast iron art

Two summers ago, five days past her due date, Alisa Toninato stood at the outer edges of an iron pour in Cambridge, Wisconsin. She was uncomfortable, and not just because her daughter, Rhea, wouldn’t arrive for another week. She wanted to get in on the action.

Columbus Monthly • 27th March 2019

Best Driving Vacations: Madison, the Cultural Capital

"Being Forward" reflects a cultural aesthetic that feels particular to Madison—progressive values, deep local ties and a view of the future with a healthy respect for the past.

Daily Coffee News by Roast Magazine • 10th January 2018

Food Safety Experts Shine Some Light on the Glitter Coffee Trend

Whether they needed it or not, what lattes got in 2017 was a sprinkle of fairy dust. In early November, reports began to emerge about shiny gold and holographic-looking “diamond cappuccinos” made at Coffee by Di Bella in Mumbai. A reflection of the shimmery rainbow trend in baked goods and unicorn-themed blended frozen drinks, these blingy capps looked like latte art made with a melted disco ball.