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 • 30th August 2021

Salvatore's Tomato Pies swims through the pandemic, picking up speed

As the 10-year-old business diversifies and expands, the core values and quality of ingredients remain intact. They might even be getting better.

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 • 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 • 15th August 2021

Carmell 'Melly Mell' Jackson connects with comfort food

"I have been fortunate to keep going," said Carmell Jackson, owner of Melly Mell's. "During a pandemic, people still want to eat."

The Capital Times • 3rd August 2021

Just a sample: Smaller Taste of Madison gears up for Breese debut

Taste of Madison moved off the Capitol Square for a variety of COVID-related reasons. The move wasn’t universally popular. But Sara Klemme, president of Madison Festivals, sounded both determined and optimistic at a preview event.

The Capital Times • 28th July 2021

A food cart without wheels: Taco Local tries a new model on Willy Street

The taco shop 811 Williamson St. is essentially a food cart without wheels. The menu has been streamlined, so similar toppings on petite tacos fit in limited cooler space and the kitchen can be managed by one cook at a time.

The Capital Times • 6th July 2021

Globally inspired Hone refines itself on East Johnson Street

At his three-month-old restaurant, Hone, Mike Parks asked chef Adam Droski to play around with dishes he loved. Reinterpret those culturally specific foods to create a “common language.”

The Capital Times • 25th June 2021

CT Kitchen: 'Cook This Book' with snacking cakes, pork noodles and perfect popcorn

Molly Baz’s energetic, approachable voice is all over this cookbook.“Your palate is the only palate that matters” is something I’ve said to friends, too.

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

That’s my jam: 3 recipes with homemade preserves

Chef Laurel Burleson makes lots of jams, jellies, marmalades and preserves these days as the owner of Ugly Apple Café, her food cart in Madison, Wisconsin, that focuses on breakfast.

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 • 21st May 2021

Cooking with the Cap Times featuring Dan Fox of Heritage Tavern

Heritage Tavern founder and chef Dan Fox demonstrates how to make panko-crusted pork tenderloin with a rhubarb, cabbage and radish slaw while talking to Cap Times food editor Lindsay Christians in the test kitchen at Kessenich's in Madison, Wisconsin.

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 • 3rd March 2021

As dining rooms reopen, restaurants rewrite the message to boost customer confidence

To hear some restaurateurs tell it, the problem with COVID safety in restaurants is not about masks. It’s about messaging. “There’s still a lack of confidence,” said Craig Culver, co-founder and retired CEO of Culver’s, a Wisconsin-based fast food franchise with 796 locations nationally.

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."

YouTube • 17th February 2021

Cooking with the Cap Times: chef Evan Dannells of Cadre

Cap Times food editor Lindsay Christians talks with chef Evan Dannells of the Madison, Wisconsin, restaurant Cadre as he makes bouillabaisse.

The Capital Times • 13th February 2021

Don't delete these cookies: 6 Madison-area bakers to satisfy a sweet tooth

Cookies by Calli’s royally iced cut-outs are part of what looks like a cookie boom. Amped by Instagram, growing by word of mouth and finding their way into markets, cookie businesses are hot.