restaurant week – Small Town Tourist

Everly does veggies better than everyone

Bluephies wasn’t my favorite Food Fight restaurant, but I was sad to see it go. It had some unique dishes, a funky atmosphere and great dessert…am I the only one who will miss the deep fried cookie dough? So when I heard the restaurant replacing it was going to focus on vegetables I was a little disappointed. But boy was I proved wrong when I visited Everly during winter Restaurant Week.

First let’s talk about the remodel…it’s very bright, white and clean inside. The door has been moved and the space seems much larger even though a chunk of the old Bluephies is now another Food Fight restaurant, Miko Poke. They also popped a chunk of the wall out and put in a big glass wall for the bar. It’s definitely an improvement from the Bluephies space…which I didn’t even think needed an improvement.

For the Restaurant Week menu, they had some of their menu items and some special items. My friend got the celery root bisque and I got the roasted cauliflower…thinking, “Come on! How can cauliflower be an appetizer on it’s own?” When the small bowl of cauliflower came out and I reluctantly claimed it from the waittress and looked at it with pickled vegetables, parsley, garlic and lemon on top. After the first bite…I was hooked. I’m not sure how you make cauliflower like this…it was crispy and salty and more flavorful than most non-vegetarian food that come out of my kitchen. If I could make cauliflower like that, I’d make it every week!

Their entree options were smoked whitefish toast, roasted chicken sandwich, braised heritage pork sandwich and a So-Cal grain bowl. I went with the pork sandwich…because when I ordered I was just so excited to see a non-veggie option on the entrees list that I went with the heaviest one. The sandwich came with pickles, buttermilk slaw, Fresno chiles, red onions and bibb lettuce on top. And for sides I got the herb roasted potatoes, but you could also get a kale salad. Everything about this dish was perfect. The bun was soft but toasted, the pork was tender and had a flavorful BBQ sauce on it. The pickles were tangy. The slaw was crispy, light and creamy. The potatoes were crispy and salty. I have nothing bad to say about the sandwich or the side.

For dessert we both got the chocolate mousse, and for one las time the disappointment sunk in when I saw how small the bowl of chocolate mousse was. But I was wrong again! This mousse was so dense and so rich that I could barely finish the tiny amount I was given. My one and only tiny complaint about the dessert was the orange peel on top…it was chewy and sparse so when I did get a chunk it was unwanted. I eventually picked most of it off.

FOOD NOTES: Everly definitely does veggies better than most restaurants. But the good news is they also do pork and chicken and desserts really well too! This goes down in the books as one of the top three Restaurant Week meals I’ve ever had. I want to go back and try the So-Cal bowl and their brunch, especially now that their patio should be open for the season!

Classic steak, seafood best enjoyed on patio at Mariner’s Inn

There are a handful of places in Madison that make you feel like you’re not in the middle of a city of a quarter of a million people — picnic point, the UW Arboretum, Wingra Park and the docks on the north side of Lake Mendota. Luckily for us, the Von Rutenberg family put a very nice Wisconsin supper club right on the north shore so we could enjoy some good food with that great view.

The Mariner’s Inn really is a classic steak and seafood restaurant, but what makes it special is the outdoor patio and the view. I went on a beautiful Sunday night with a friend for Restaurant Week in July. The patio was the perfect spot to enjoy our three-course meal.

Mariner's Inn clam chowder — Mariner’s Inn clam chowder

Their clam chowder was the perfect starter. It was creamy and peppery, and had big chunks of potatoes and clams. I’ve had clam chowder that tastes fishy, but this one had the right amount of saltiness without being fishy.

Mariner's Inn tenderloin of romance — Mariner’s Inn tenderloin of romance

Mariner's Inn hashbrowns — Mariner’s Inn hashbrowns

For entrees they had surf and turf, shrimp, salmon and a tenderloin dish. The tenderloin of romance, as they called it, was a tenderloin, three scallops and crab meat served with a béarnaise sauce and asparagus. The tenderloin was perfectly cooked and it paired really well with the sauce. I thought the crab meat might be too much with the bearnaise sauce, but it was pretty good. The asparagus was also really good with the crab meat and sauce. I’m not a huge fan of scallops, but these were perfectly cooked, which means they were buttery and delicious. We also got an order of hasbrowns, which were hot and crispy, but a little salty.

Mariner's Inn key lime pie — Mariner’s Inn key lime pie

Mariner’s cheesecake with Door County cherry sauce

For dessert we got the cheesecake and the key lime pie. The key lime pie was fantastic. It was sweet and tart, but not too tart and the crust was buttery and crumbly. The cheesecake was also very good. I don’t like cherry desserts, but the sauce was the perfect combo of sweet and tart.

FOOD NOTES: The food at the Mariner’s Inn is classic supper club food. It’s good, but the view from the patio is what makes the experience at the Mariner’s Inn special. The clam chowder was the best I’ve ever had, and the rest of the meal followed suit, but I would highly suggest all Mariner’s Inn dining experiences be out on the patio.

43 North’s tiny portions, bland dishes disappoint during Restaurant Week

My third Restaurant Week stop in January was at 43 North on King Street. Based on their normal menu, the tiny “modern bistro” features classic appetizers, salads and entrees with modern twists (different sauces, interesting ingredient combinations). But I’ve learned that anything with the word “bistro” in the description usually means the portions are small and 43 North was no exception. Usually the point of small dishes is that the flavor makes up for the size, but that was not the case with the dishes I tried at 43 North.

**NOTE: sorry about the bad pictures…it was super dark in there!

For appetizers they were offering a radish salad, roasted dates with goat cheese and a sweet potato soup, which is what I got. The soup was smooth, but not creamy and didn’t have any complex flavors. It just tasted like savory sweet potato puree. To be honest, it almost tasted like it had curry in it, but that was not in the description. It was not memorable.

The entree options seemed to have more components. The two friends I went with got game hen with lentils, thyme vinaigrette, bacon and butternut squash, and curried cauliflower with polenta, kale and eggplant. The curried cauliflower had a very light (almost nonexistent and less than the sweet potato soup) curry flavor.

I got the salmon with red potato, spinach and mushroom ragout. I will use two words to describe the dish: small and boring. My salmon was cooked well and was crispy on the outside, but it was the absolute smallest piece of fish I have ever been served at a restaurant. The spinach was unremarkable and the mushroom ragout was lacking the savory flavor I expect from mushroom sauces. The red potatoes were mixed in with the mushroom ragout, so I can’t imagine they had any great flavor on their own.

The dessert options actually sounded the most exciting. They offered a Wisconsin cheese platter with jam and mustard (but the cheese options were a blue cheese and goat cheese — why not offer a cheddar?) and a very interesting dessert called a Pavlova. After some research we learned it is a meringue-based cake with a crisp crust and usually topped with fruit and whipped cream. The Pavlova at 43 North came with coconut cream, blackberries and passion fruit coulis. It looked very interesting, but because of the coconut I didn’t try it.

I got the almond panna cotta with balsamic macerated strawberries and hazelnut shortbread. The panna cotta was light in texture, but had a dense vanilla-y, almond flavor. The panna cotta by itself was the single best part of my meal. The toppings were a little odd. The balsamic macerated strawberries just tasted like cooked strawberries…I was missing the sweet tang I was expecting from the balsamic vinegar. The hazelnut shortbread was hard to identify. I was expecting it to be a cookie or larger chunks, but it was basically crumbles on top that I kept trying to scoop up. I’m not sure what the hazelnut shortbread tasted like because I could never get enough in one bite to get a good sense of its flavor.

FOOD NOTES: All in all, I was pretty disappointed with my meal at 43 North. The soup was lacking in flavor. The salmon dish featured a perfectly cooked piece of fish, but everything else on the plate was bland. The dessert was the best part, but only the panna cotta. The toppings followed suit with the rest of the meal — boring flavors and small amounts (why does a hazelnut shortbread have to be mashed into minuscule pieces instead of served in larger, edible chunks?). I’m glad I finally got to try 43 North (especially during Restaurant Week when I didn’t shell out a ton of money), because now I know it belongs on my “do not visit” list.

Steenbock’s difficult location overshadows tasty lunch dishes

Steenbock’s on Orchard has been a mystery to me since it opened. It’s a Food Fight restaurant located inside the Wisconsin Institutes for Discovery research building right in the middle of campus. The building is beautiful and open and feels very academic with a ton of UW pride dotted throughout the main floor. The website describes the menu as “designed to highlight local and seasonal ingredients at their best.” They serve “local meats, cheeses and vegetables while making our own jams and curing our own meats in our preservation kitchen.” The mix between academic research labs and this restaurant has always seemed odd, but intriguing.

Steenbock's dining room — Steenbock’s dining room

I’m torn about the location. The building was beautiful and I love being on campus, but getting there was painful. All three lots somewhat near the WID building were full and we were extremely lucky to get a parking spot on the street by the business school. If I’m ever back on campus regularly or for a special occasion I would totally go to Steenbock’s, but I won’t go back just for the food…it’s just too hard to get to!

Steenbock's spinach salad with warm bacon dressing — Steenbock’s spinach salad with warm bacon dressing

My restaurant week meal started with a spinach salad that came with warm bacon dressing. The hearty spinach was the perfect base for the bacon dressing and the roasted tomatoes added a much-needed tangy flavor. I didn’t love the blue cheese on top, but I’m not a fan of blue cheese to begin with.

Steenbock's Korean ribs — Steenbock’s Korean ribs

My friend Nicole got the Korean BBQ ribs with french fries for her entree. The ribs were a little tough, but the sauce was tangy and had a good spice. I didn’t necessarily think it tasted like Korean BBQ, but they were good. The french fries were my favorite part of her dish! They were crispy, hot and perfectly salted.

Steenbock's chicken with brussel sprouts and bacon — Steenbock’s chicken with brussel sprouts and bacon

I decided to go with the chicken, which is odd because I usually don’t get chicken at restaurants because I make it so much at home. The best part of the chicken dish I got was the plentiful amount of bacon that came with it. The brussel sprouts and potatoes came in a light olive oil sauce with crispy pancetta…I usually like brussel sprouts, but adding pancetta makes them so much better! The chicken was moist and the skin was crispy, but the bacon crumbles between the meat and the skin was what made it special. I’m not sure what was in the crumble other than bacon, but it was super savory and good enough to make me want to order the chicken dish again. Bacon makes everything better!

Steenbock's croissant bread pudding — Steenbock’s croissant bread pudding

They only had one dessert option, but it was so good I wasn’t upset with the lack of choices. The marble croissant bread pudding was something so unique I’m not sure how to start explaining it, but I’ll try — it was bread pudding made with flaky, buttery chunks of plain and chocolate croissants. There was some sort of sweet sauce on top, some powdered sugar and two raspberries. The bread pudding itself was so good, it didn’t need the toppings. The plain croissant was sweet and buttery, while the chocolate croissant was rich and slightly bitter — the combination made for a substantial, but not too sweet dessert!

FOOD NOTES: The difficulty level of getting to Steenbock’s if you’re not already on campus really overshadows the tasty food. My Restaurant Week appetizer was an unimpressive salad, but my chicken entree was stellar and my dessert was probably one of the top 3 Restaurant Week desserts I’ve had over the last 6 years. If you’re on campus and looking for a great lunch…check out Steenbock’s, if you’re not already on campus look somewhere else.

Capitol Chophouse tops #restaurantweek meals

I’ve been trying restaurants during Madison Magazine’s Restaurant Weeks for four years, but my last stop during this summer’s Restaurant Week was by far the best meal I’ve gotten off of a Restaurant Week menu so far. Capitol Chophouse is a slightly hidden restaurant that is attached to the Hilton Hotel right off the square near Monona Terrace. The dining room features big leather booths and dark wood walls, with clean white linens and classic dishes. It feels like a high-class supper club, even though it’s attached to a hotel.

For restaurant week the appetizer choices were a market tomato salad, smoked salmon fritters and French onion gratin. My friends got the smoked salmon fritters and the market tomato salad. Both were happy with their choices. I got the French onion gratin. I’m not sure what I was expecting when the menu said the appetizer was a “gratin” but it was basically baked French onion soup. Admittedly, it was the best French onion soup I’ve ever had. The onions and the broth were so flavorful with the perfect balance of onion flavor and savory broth. The chunks of bread inside the soup were not too mushy, which means it was probably made-to-order. And the swiss cheese melted on top was thick, creamy and didn’t have too much of a strong swiss flavor. It was a perfect first course for my final summer 2014 Restaurant Week meal.

For entrees they were offering a New York strip steak, roast Berkshire pork and Alaskan halibut. The two extremely generous slices of roast pork came on top of coffee mole sauce that tasted odd on its own, but paired very well with the perfectly cooked pork. The two equally generous pieces of halibut came in a white wine butter sauce with capers on top. The fish was also cooked perfectly, and the sauce was pleasantly light despite its name. Since we were in a chophouse I opted for the New York strip steak. Unlike my previous steakhouse experience that week, the people running Capitol Chophouse’s kitchen definitely knew how to cook a medium rare steak. The chimichurri vinaigrette that was drizzled on top added a good tang. The amount of the sauce was perfect. There was just enough to taste it, but I was still able to taste the perfectly charred and seasoned steak.

In addition to this being the best Restaurant Week meal I’ve ever had, it was also the most expensive. Because the menu at Capitol Chophouse is served a la carte, we had to order our sides separately. With some guidance from one of the servers, we ordered two sides to split between the three of us. I’m glad we decided to split the sides because what was delivered can only be described as a serving bowl of family-style sides…definitely not an individual serving. I was also excited to try more than one side. The mashed potatoes were just the way I like them – made with red potatoes with the skins, a little garlicky and a little lumpy. For our second side we got the lobster mac and cheese (forgot to take a picture…sad), which was super decadent. It is al dente elbow macaroni smothered in a rich cheese sauce with chunks of lobster sprinkled generously throughout. I could have made a meal out of just the sides, but I’m glad I didn’t!

For desserts we could choose between a chocolate terrine, a Wisconsin cheese plate or peach cobbler. One of my friends got the chocolate terrine, which was this thick chocolate fudge-like substance topped with another white custardy substance. Both were extremely good. There were also little fluffs of toasted meringue on the side. Two of us got the peach cobbler. The cobbler had to have been baked to order, because it was so hot, when we broke into the crust steam started pouring out. The vanilla bean ice cream was melting so fast mine started dripping dow the side of my ramekin. I’m not the biggest fan of peach, but this dessert made me forget that. The peaches were in a light sauce that wasn’t too sweet or syrupy, and the crumbles on top were crunchy and tasted vanilla-y and hardy. The combination of the hot cobbler with the vanilla bean ice cream was a home run.

FOOD NOTES: There were so many high points to this meal, I’m not really sure where to even start. The atmosphere was great. The service was good, but not overbearing. My appetizer, entree, sides and dessert were phenomenal. I was extremely happy with everything, and I wasn’t even upset with the price of the meal, because I did take leftovers home. I’m more of a savory person over sweets, but to this day I think about that peach cobbler and ice cream dessert.

Rare Steakhouse’s #restaurantweek was not ‘well done’

I love steakhouses, and expect them to serve up tasty dishes, big servings, classic options and above all, be able to cook a perfect medium rare steak. Rare Steakhouse is right on the Capitol Square and opened just a couple weeks before Madison Magazine’s summer Restaurant Week. Unfortunately, I don’t think those three weeks gave Rare enough time to perfect the art of cooking a medium rare steak.

Their appetizers for the Restaurant Week menu were definitely not classic steakhouse appetizers.We chose the smokey popcorn and the smoked salmon nachos. We decided not to get the oyster shooter (served bloody Mary style). The smokey popcorn was supposed to have smoked paprika on it, but it tasted like slightly salted buttered popcorn. It was good, but not what the menu promised. The smoked salmon nachos was a confusing dish. It had wontons, smoked salmon, confit tomatoes and wasabi cream sauce. The salmon was mushy and the wasabi cream sauce didn’t have any wasabi kick. The individual components of the dish were really not great separately, but when I finally got a bite of all four components together it was pretty good. The bad news is that there wasn’t enough salmon or tomatoes to get some in each bite.

Rare sirloin (I was so excited to try the steak at this new steakhouse, this was all that was left when I remembered to take a picture)

For entrees there really is only one choice at a steakhouse – the top sirloin. During restaurant week they also offered gnocchi and beef sliders. My mom and I would have tried the gnocchi if it had said they were homemade on the menu, but we didn’t find that out until after we had ordered, so we both got the top sirloin with potatoes, asparagus and a demi sauce. We both ordered our steak medium rare and mine came out unevenly cooked. Part of it was medium and the other part was medium well…neither half of the steak was anywhere near medium rare. The steak had an interesting rub on it that had a little bit of a citrus flavor. I didn’t love it or hate it. I did hate that my steak was so tough I felt like I was chewing beef jerky. My mom’s steak was also unevenly cooked, but it was closer to medium rare than mine. The potatoes were tender and salted well, and the asparagus was al dente with a savory, not overwhelming sauce.

For dessert we got to choose between creme brulee, profiteroles and chocolate cake. I got the chocolate cake, which was super tiny. It was moist and not too sweet, but nothing better than a typical chocolate cake. My mom got the creme brulee, which ended up being the highlight of the meal. The flavor of the day was hibiscus with vanilla bean. The creme brulee custard was a vibrant purple color, and it had a great flavor that was sweet but also slightly tangy. It was the most uniquely flavored creme brulee I’ve ever had.

The one thing that Rare did really well was their atmosphere. The restaurant is broken into a couple different dining rooms – a bar area, an area with big leather booths and the library. The bar area features dark wood, shiny chandeliers and black tin ceilings. The library is an elegantly lit room with big comfy chairs. The one annoying thing about the atmosphere was the service. The servers are extremely attentive, almost to a detriment, and they make what seems like too much of an effort to have in-depth conversations with you.

FOOD NOTES: I thought the quality of the appetizers at Rare could have been better, and I was also extremely disappointed about their ability to correctly cook a medium rare steak. The most important part of being a steakhouse is to be able to correctly cook a steak to order…and Rare failed twice during my Restaurant Week visit. The sides were typical, and the chocolate cake was standard. The best part of the meal was the unexpected flavor and quality of the hibiscus creme brulee. Based on the high prices on their regular menu, I won’t be going back for a while. Hopefully their kitchen will learn how to properly cook a steak, and even if they do I’m not sure the meal and experience would be worth the money.

Nau-Ti-Gal’s carefree atmosphere adds to #restaurantweek meal

There are dozens of restaurants in Madison that offer quaint and relaxing atmospheres, but in my experience none offer a place that makes you forget you’re in Wisconsin’s capital city of 240,000 people quite like Nau-Ti-Gal (pronounced like “naughty gal” TEEHEE!). The best part of Nau-Ti-Gal is its outside eating areas. There’s the area on the covered back deck and then tables in the back yard, both face a small inlet waterway on the north end of Lake Mendota. The casual seating on the back deck features colorful plastic chairs and nautical-like ropes as the railings. Even though it was warm that night, the shade of the back deck and the breeze off the water kept us comfortable.

For restaurant week we got to choose an appetizer, entree and dessert. For entrees we could choose between clam chowder, firecracker shrimp or a summer strawberry salad. I got the clam chowder, which was served in a big Nau-Ti-Gal mug and topped with crunchy croutons. The chowder itself was creamy, but not too heavy and had oversized, perfectly cooked chunks of potatoes and celery. Compared to other clam chowders I’ve had, Nau-Ti-Gal’s had more clams in it and a perfectly salty flavor that cut through the creaminess of the soup. My mom got the summer strawberry salad, and loved the fresh ingredients and that the kitchen was willing to substitute feta cheese for the blue cheese that was supposed to come on top.

For entrees we could choose between shrimp and grits, salmon, or a surf and turf. Both of us got the surf and turf, which also came with a side. We chose the garlic mashed potatoes, which were definitely mass produced but still featured red potato skins, a savory garlic flavor and had unassuming lumps – which I loved. The lobster was good, but not as good as everyone always makes lobster sound. This was my first lobster tail (I’ve had lobster in dishes, but never a full lobster tail), and I’m assuming because it was served in south central Wisconsin, it wasn’t as fresh and good as you would get on the coast. The steak was perfectly cooked, was seasoned well but not too salty, and was big enough to take half of it home for lunch the next day.

For dessert we could choose between key lime pie, strawberry shortcake or a rocky road brownie sundae. I got the rocky road brownie sundae, which came out in a massive serving. It was extremely simple, but that made it even better. It was an extremely well-done classic dessert with vanilla bean ice cream on top of a brownie, topped with chocolate chips, peanuts, chocolate sauce and marshmallow cream. It was an awesome end to a great meal. My mom got the key lime pie, and said it was refreshing and tasty.

FOOD NOTES: Other than being slightly disappointed with lobster in general, the meal I got at Nau-Ti-Gal was great. I loved the presentation of the clam chowder, and the soup itself was made with quality ingredients, and was perfectly creamy and salty. The surf and turf entree was a good choice. The steak was seasoned and cooked well, and the mashed potatoes were quality even though they seemed like they were made ahead of time. The rocky road brownie sundae was surprisingly simple, but extremely good. The seating was odd because you had to go inside to check in, but then also check in with someone outside to be seated, but the servers were extremely nice and helpful. I also loved the carefree, relaxing atmosphere and the casual outdoor seating. My first meal of Madison Magazine’s Summer 2014 Restaurant Week at Nau-Ti-Gal was a success!

#restaurantweek 2014 ends at disappointing steakhouse

Restaurant week is always a great opportunity to eat some good food for a reasonable price. This year’s winter restaurant week was not disappointing as a whole, but it ended with a slightly disappointing meal. I had zero complaints about my first three restaurant week meals, but the last and most expensive one ruined the perfect streak that was Winter Restaurant Week 2014. I went to Johnny Delmonico’s with two friends and was pretty excited because I’ve heard it’s a very good steakhouse, but my experience was a little less than exciting.

Johnny Delmonico's New England clam chowder — Johnny Delmonico’s New England clam chowder

The restaurant week menu appetizers Johnny Delmonico’s offered included a house Caesar salad, fried calamari and New England clam chowder. I always get Caesar salads so I opted to try something new. I didn’t think I’d be a fan of fried calamari, and I’ve never tried New England clam chowder so I got that. The chowder was a great decision! It was creamy, savory and perfectly salty. The bacon and potatoes were a great compliment to the slightly fishy flavor of the clams. I absolutely loved it!

Johnny Delmonico's fried calamari — Johnny Delmonico’s fried calamari

Both of the friends I went with got the fried calamari. They mostly enjoyed the appetizer, but one of them (including me) was a little freaked out by the pieces with tentacles! The spicy chili sauce that came with the fried calamari was pretty good and the batter wasn’t too heavy. I’m not a fan of calamari, but if you like it you’d probably like their version.

Johnny Delmonico's calamari — Johnny Delmonico’s calamari

For entrees they offered a NY strip steak, swordfish and gnocchi. Because Johnny Delmonico’s is a steakhouse I had to get the NY strip. The steak was pepper crusted and came with mashed potatoes, crispy onion strips and a gorgonzola bechamel sauce. The steak was perfectly cooked, the potatoes were flavorful, the onions added a good crispiness to the dish, and the sauce was rich and creamy. The dish as a whole was good, but I was pretty disappointed in the portion. For being a steakhouse with a pretty hefty price tag even during restaurant week, I was expecting a bigger portion, especially of the steak itself.

Johnny Delmonico's creme brulee — Johnny Delmonico’s creme brulee

For dessert they offered creme brulee, fruit sorbet and German chocolate cake. I never think fruit sorbet is worth being a dessert on its own and German chocolate cake has coconut in it. So I got creme brulee, which I am usually a really big fan. The creme brulee was the biggest disappointment of the meal. The custard itself was fine, but it wasn’t caramelized enough on the top and was way way way too small. The teeny tiny ramekin was about 1/4 the size it should have been.

Johnny Delmonico's German chocolate cake — Johnny Delmonico’s German chocolate cake

One of my friends got the German chocolate cake, which was a much larger portion than the creme brulee…damn the coconut!

FOOD NOTES: The atmosphere of Johnny Delmonico’s is classy with an upscale twist on a traditional steakhouse. The prices (regular and restaurant week) are way too high for the portion sizes. The quality of the food is great, but the quantity really ruined my experience. When I go to a steakhouse I expect classic flavors and big portions…half of that was missing at Johnny Delmonico’s. All in all…definitely not my favorite Food Fight restaurant.

Good food, atmosphere on Merchant lunch menu

One of my all-time best meals was the dinner I had with some friends at Merchant during the 2013 Restaurant Week. I think it stands out to me because it was the first time I had mussels and now I love mussels! I also love the atmosphere of the restaurant, which doesn’t lose it’s appeal in broad daylight. Unfortunately, I hadn’t been back since my first visit until the I went to Merchant during the 2014 Restaurant Week for lunch. Merchant serves up classic foodie food for dinner, but for lunch they mostly serve salads and sandwiches.

For restaurant week they offered a soup and three salads for appetizers. I ordered the buttermilk salad that came with golden beets, radish, buttermilk dressing and blue cheese. I’m not a fan of blue cheese so I ordered it with feta instead. The salad was plentiful and fresh. My friend Michelle ordered the Caesar salad, but it was too anchovy-y for her, so we switched. The Caesar salad was pretty simple (romaine hearts, creamy anchovy Caesar dressing and parmesan cheese), but what made it memorable was the flavor of the dressing. What Michelle didn’t like about the salad ended up being my favorite part. The tangy, salty flavor was interesting and something I had never tasted before. It was very good.

For entrees Merchant was offering about a half dozen sandwiches, but it was a no brainer that we order the fried chicken sandwich. A couple weeks before our visit a local website did a poll for best sandwich in Madison and this sandwich was near the top. There were two options: classic or buffalo-style. Michelle and I decided to order one of each and split the sandwiches to see which one we liked better. The classic fried chicken sandwich came on a brioche bun with coleslaw. It was fresh, tasty and surprisingly not too heavy for a fried chicken sandwich. The batter on the chicken was flavorful, crispy and not greasy. The coleslaw was perfectly creamy and crunchy. But the one thing the classic sandwich was missing was the extra ingredient on the buffalo-style sandwich: buffalo sauce. That little bit of spice and vinegar added a great contrast to the creamy coleslaw and the savory fried chicken. If I were to order the sandwich again I would definitely go with the buffalo-style. The french fries weren’t the best I’ve ever had, but they were good.

For dessert they were offering sorbet, gelato or a brownie sundae. Of course, I chose the brownie sundae with chocolate sauce, pecans and whipped cream. The brownie was not overly sweet — it tasted almost like dark chocolate. The entire sundae was a fancier version of a classic brownie sundae. It was super good! I also got a cup of coffee, which was surprisingly flavorful and smooth.

FOOD NOTES: Both meals I’ve had at Merchant exceeded expectations. Merchant will always be one of my top picks for places to visit during restaurant week because their food is so good and the price is so right. The Caesar salad was very unique and had a great flavor. The fried chicken sandwich lives up to the hype — especially the buffalo-style version, and the brownie sundae was a great upgraded version of a classic. The only complaint I have is that we had to sit at an awkward table attached to a pillar on high stools — kind of uncomfortable and kind of in the way.

Wisconsin food done right at Quivey’s Grove

Stop No. 2 on my Winter 2014 Restaurant Week itinerary was Quivey’s Grove Stable Grill for lunch. Quivey’s Grove has two stand-alone dining rooms – the Stable Grill and the fancier Stone House. The Stable Grill has a rustic bar and a dining room with winding and connected staircases going up to a couple different levels. It’s a very interesting building, and the extensive use of barn wood makes the whole place feel very welcoming and homey. Because of the crazy amount of steps I congratulate all waitstaff on their work! Our waitress was very nice, fast and efficient.

Quivey's Grove sausage sampler — Quivey’s Grove sausage sampler

Generally there are multiple things on restaurant week menus that I want to try so I usually suggest the person I go to dinner with and I split everything. At Quivey’s Grove my mom and I did just that! For appetizers we got the sausage sampler that had grilled Bavaria sausage, cherry kraut and cheddar sauce. I’m a big fan of Bavaria sausage and grilling it just made it better. The kraut was perfectly sweet and sour, and the cheddar sauce was so good I kept it for my french fries that came with my entree!

Quivey's Grove tomato bisque — Quivey’s Grove tomato bisque

We also got the tomato bisque. The soup was good. I had chunks of tomato and carrots in it, but the flavor was nothing special. The thing that made the dish special was the grilled cheese crouton. When I read that on the menu I was expecting a couple small, crunchy pieces of bread with cheese on top. But instead what we got was an actual mini grilled cheese sandwich! It was two small pieces of crunchy baguette bread with a nice amount of cheese in the middle! A mini grilled cheese sandwich floating on top of tomato soup – what a cute idea!

Quivey's Grove fish fry — Quivey’s Grove fish fry

Quivey's Grove cheeseburger — Quivey’s Grove cheeseburger

For entrees we got the cheeseburger and the fish fry. The cheeseburger came with fried onions, bacon, mayo and barbecue sauce on top. It was a very large burger, and the ingredients were quality. My fish fry was excellent and a huge serving. The beer batter on the two pieces of whitefish was the perfect consistency and had a great flavor that wasn’t overpowered by the beer. The three pretzel-crusted pieces of perch tasted like super sophisticated versions of fish sticks. I loved them! The basket also came with french fries that were made even better by the cheddar sauce from my appetizer!

Quivey's Grove turtle pie — Quivey’s Grove turtle pie

Quivey's Grove hot fudge brownie — Quivey’s Grove hot fudge brownie

There were three options for dessert: turtle pie, caramel apple steamed pudding and a hot fudge brownie sundae. The hot fudge brownie sundae was simple but good. The brownie was chocolatey and chewy, and the ice cream was great with the hot fudge. It was definitely the perfect ending to a good Wisconsin meal. The turtle pie was huge. It was basically a caramel pecan pie with a lot of bavarian chocolate cream on top. It was good but very sweet.

FOOD NOTES: I have zero complaints about my Restaurant Week meal at Quivey’s Grove Stable Grill. The appetizers were clever and extremely tasty. The entrees had quality and quantity going for them, and I absolutely loved the pretzel crusted fish! The desserts were unapologetically simple, just the way I like desserts!I definitely hope to go back again for their regular menu!