One Madison restaurant that I took way too long to try out is Coopers Tavern. It’s near the top of State Street on the Capitol Square and has a super tiny dining room with a long bar on one side. It was busy the Friday night I went with a friend, and we had to wait basically inches from people already eating. Once we were seated the cramped dining room issues continued…I had to hook my purse on my knees and I was awkwardly bumped by two people who were hovering around the bar waiting for a table. Despite the super tight quarters the atmosphere at Coopers Tavern is rustic and welcoming.
I’m not a big drinker, but I do love a good gluten-free cider and Coopers Tavern has the largest selection of ciders I’ve seen. The Crispin blackberry and pear cider was light and refreshing. I could really taste the pear flavor, and even though the blackberry flavor was pretty much non-existent I still really liked it.
We started with Coopers Tavern’s version of a scotch egg, the Sconnie egg. The Sconnie egg is a hard boiled egg wrapped in a Knoche’s market brat patty and fried. It is served with pickled vegetables and stout mustard. The Sconnie egg looks a little odd, but it tastes great. The hard boiled egg and the brat taste like breakfast and then they fry it…frying makes everything better! It’s a pretty heavy flavor profile, so the spicy, seedy mustard really adds a much-needed tang. I was really excited about the pickled vegetables, but they ended up not being good. They were pickled with anise and other warm spices, and I really didn’t like those flavors.
I got the steak and frites as my entree. The marinated flank steak came served with blue cheese bone marrow butter, a homemade bourbon steak sauce, green beans and Belgian frites. The steak was crispy on the outside and tender on the inside, but it was a pretty small portion for the price ($16.95). The bourbon steak sauce tasted pretty much like pre-packaged barbecue sauce, and even though it was good I was expecting it to be better. The fancy bone marrow butter didn’t taste as special as the description made it sound. The simple steamed green beans would have been better with some seasoning. The frites were classic frites — they were salted perfectly and fried to a crisp.
My friend got the pork belly mac. The dubliner cheddar mac and cheese comes topped with Madison Sourdough bread crumbs and Guinness stout glazed berkshire pork belly. The sauce isn’t like traditional cheese sauce. It tasted like a fancier version of alfredo sauce. The glaze on the pork belly was sweet and tasted like it had brown sugar in it.
FOOD NOTES: Coopers Tavern has an extremely small dinning room that definitely makes waiting for your table that much more annoying. The gluten-free cider menu is a nice alternative to beer, and I loved the Sconnie egg. My steak and frites were good, but a little on the pricey side. The green beans were generic and the sauce on the steak had a pre-packaged quality to it, but the frites were perfectly crispy and salty. The pork belly mac was a little different than traditional mac and cheese, but it was good. The cider options and Sconnie egg will bring me back, but I will probably get a different entree.