Yunfeng Pan’s story is one of perseverance. Pan first opened his restaurant, Double 10, on University Avenue in 2012.
Redevelopment forced him to find a new location four years later. Double 10 reopened on Park Street, as Pan took over the operation of Vincent Chang’s mini hot pot restaurant.
Read MoreGrowing up, Therese Merkel learned to be careful and pragmatic. But less than two years ago, she took two uncharacteristic risks.
First, she quit her well-paying IT job at Epic Systems. Then she decided to turn her lifelong obsession with food into a career. So far, both risks have turned out well.
Read MoreMadison restaurants are pulling out the stops with special meals for dine-in and to-go for everyone looking to celebrate love this week. With Valentine’s Day falling on a Monday, many places are doing specials the weekend before or throughout the week. Pay attention to dates and times to make sure you get a meal that makes your mouth water.
Read MoreTrue Coffee Roasters’ head roaster Scott Pederson used to spend part of every year traveling to procure sustainably and responsibly grown coffee from around the world.
Now, he connects with growers through social media. He can see when the harvest has started and check in on the people on the ground.
Read MoreIt’s time to say goodbye to 2021 and look forward to a (hopefully) better 2022.
Madison has a bunch of options for waving off the year, but many of these New Year's Eve celebrations have limited tickets. Many also have COVID-related safety protocols, including proof of vaccination requirements.
In this ever-changing landscape, always double check plans, hours and entry requirements ahead of time.
Read MoreDonnet Joseph is a second shift machine operator. She also cooks up some of the best Jamaican dishes in Madison as M&J Jamaican Kitch’n.
Joseph cooks out of Christine’s Kitchens, a shared prep space on the city’s east side. Lately, her schedule could find her mixing up jerk sauce at 3 a.m. after a shift at the factory, or finishing up a stew at midday before she puts in 12 hours operating a machine.
Read More“The Wisconsin Restaurant Cookbook,” now on sale at Pick 'n Save and Metro Market stores across Wisconsin, is “a tribute to Wisconsin restaurants,” said Lori Fredrich, a senior food writer at OnMilwaukee.com.
Read MoreLT’s Aloha Wagon, a food cart turned take-and-bake operation, makes the food that Lani Brender remembers eating when she was young and visiting Hawaii.
Lani’s father was born on the Big Island before meeting and falling in love with her mother in Iowa. The family often returned to visit relatives on the islands. Brender hopes that before long, she’ll be able to return to her roots and live in Hawaii too.
Read MoreNow open on University Avenue, the second iteration of Novanta has more than twice the pizza-making capabilities than the pizzeria’s original space on Old Sauk Road. A second Italian-made Marra Forni oven and a much larger prep station are the primary differences between this new location and the already popular original.
Read MoreJeff Cui was cooking food from his native Singapore for friends of both Asian and American descent at a Chinese New Year celebration when they convinced him to share those dishes with the public.
Cui and his wife, Jessica, own Red Lion Singapore Grill & Japanese Cuisine on Cottage Grove Road, which opened about two months ago. They plan to draw customers in with foods they know while slowly introducing the dishes of Singapore as the restaurant gains a customer base.
Read MoreFinca Coffee’s building in the new developments of the Novation Campus on Rimrock Road is modern and shiny. It’s sleek, with walls of windows and clean lines, a stark contrast to the warm and welcoming interior of this brand new Salvadoran restaurant and coffee shop.
Finca means “farm” in Spanish and this new addition to the South Madison neighborhood is part coffee connoisseur paradise, part cafe. The decor is meant to evoke the feeling general manager Todd Allbaugh felt the first time he visited the coffee farm Santa Leticia in El Salvador. It isn’t actually all that far from the feeling of a Northwoods cabin, he said.
Read MoreIt’s not easy to be everything to everyone, but Adrienne Hulburt-Stroud, owner of Common Ground in Middleton isn’t afraid of a challenge. In a rambling old house on the corner of Branch Street and Century Avenue, she’s certainly got the room to try.
Common Ground is first of all a restaurant, a diner/cafe and coffee shop with local beers on tap and an inventive menu. There are pastries and sweets and a full-on Friday fish fry that packs the place. Those who only ever venture here for the food will not be disappointed.
Read MoreTapping into the nostalgia of camping with family and a childhood spent outdoors, Jamie Scholl thought the pudgey pie (sometimes spelled pudgy or pudgie), a campfire meal staple, might just be the perfect food truck food for Madison.
Based on how quickly his event schedule has filled up, Madisonians agree. Despite being new to the mobile food cart circuit, Pudgey’s has already found success drawing on those flavor memories by providing savory and sweet goodies in a quick and easy fashion.
Read Moreroasted chicken is a north woods supper club staple, but Madisonians don’t have to travel that far to find this delicious, juicy and uniquely Wisconsin meal. They just have to find the unassuming DeForest location of North and South Seafood and Smokehouse. Located at the end of a strip mall, North and South is easy to overlook, but this second outlet of a west side favorite is well worth the short trip.
Broasted chicken is pressure fried chicken made using a specialty piece of equipment. A restaurant can’t legally call their dish “Broasted” unless it’s made using the equipment, spices and marinades of The Broaster Company, founded in Beloit in 1954.
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