The Cap Times • 7th December 2021

Casetta Kitchen pop-up Lady Bird goes live on Saturday nights

Seanna Whalen and chef Nick Larke operate Lady Bird Dinner Parties, a pop-up operating out of Casetta Kitchen and Counter Saturday nights since mid-October. Lady Bird serves one five-course menu for one price ($50) to about two dozen guests.

The Cap Times • 1st December 2021

EatStreet launches virtual market, ghost kitchens on State Street

EatStreet, the Madison-based food delivery company, has taken over a storefront at 420 State St. and turned it into several connected delivery-driven concepts: a 7-11-style virtual convenience store and three “ghost kitchens” making tacos, pasta and salads.

The Cap Times • 12th November 2021

'The Wisconsin Supper Clubs Story' is a trip back in time

“The Wisconsin Supper Clubs Story,” subtitled “an Illustrated History, with Relish,” explores the supper club’s origin story myth and the colorful history of Wisconsin dining establishments still proud of long-ago mob ties.

The Cap Times • 1st November 2021

Kettle Black Kitchen cooks like it’s Sunday supper, all weekend long

The food at Kettle Black Kitchen on Monroe Street is good, in a homey, hearty, Sunday supper kind of way. Call it cozy.

The Cap Times • 26th October 2021

Wonderstate Coffee livens up a 'dead corner' of downtown Madison

At Wonderstate, chef David Blair’s smart seasonal menu is enhanced by sunlight-filled windows and minimalist design.

Feast and Field • 26th October 2021

The hottest cocktail trends of 2021

This past year has shifted and amplified trends in how, what and where people drink. These types of changes are being seen throughout the entire industry, not just a select few brands. Here’s a look at how shopping at your local liquor store may look different these days.

The Capital Times • 18th October 2021

Make it like Manna: Cookbook captures bygone Madison café

If you have to endure a pandemic, write a cookbook. That’s the friendly advice from Barb Pratzel in her new “Manna Café and Bakery Cookbook.”

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.