Founded in 1911, Schubert's Diner & Bakery has spent the last century dishing out traditional Norwegian fare, including hearty breakfasts, homemade dinner plates, and fresh-baked goods. Norwegian meatballs sidle up to Swedish rye bread in a recipe that has been a signature item for the past 45 years ($7.50). Fresh-baked treats are available for purchase with both meal options and include rosettes, an intricate, fried Norwegian pastry coated in sugar for a snack as light and sweet as a hot-air balloon toting a heap of third graders' valentines ($0.85/1 or $3.99/5). Select the breakfast option for all-day access to morning delicacies. The lefse omelet blankets fluffy eggs in a rolled Norwegian potato flatbread before tucking in a tiny teddy-bear garnish ($6.75). Schubert's Diner & Bakery covers tables with blue-and-white-checked tablecloths and lines its soda fountain with old-fashioned white barstools, upon which guests slurp down ice creams and malts.
One of the best BLTs in Madison doesn't have bacon on it. Dubbed the TLT, owner Jennie Capellaro's meat-free version swaps out the pork for strips of tempeh, a type of cultured soy. The sandwich's smoky flavor won over the critics of 77 Square, claiming Best BLT honors in 2010. PETA named it one of the country's best vegan BLTs in 2012. Every year since 2012, it has been named "Favorite Vegetarian-Friendly Restaurant" by The Daily Page, and it has been featured on The Restaurant Show in both August and September of 2014.
Jennie and her team at The Green Owl Cafe strive to similarly surprise their diners by coaxing out unexpected flavors from their vegetarian and vegan dishes. Championing freshness, they prefer to work with local suppliers, such as Blue Skies Berry Farm and Voss Organics. One of the only vegan brunch places in Madison, guests can substitute tofu for the organic range-free eggs in many dishes, and enjoy bloody marys with house-infused black pepper vodka. They also periodically throw their popular Raw Nights, treating guests to prix fixe dinners comprised of all raw courses. Jennie matches her menu's celebration of nature with a rustic, wood-paneled interior and an outdoor patio where diners can catch the free vitamin-D capsules regularly tossed down by the sun.
It was a fateful day that Campus Candy founder Mark Tarnofsky dropped his daughter off at Indiana University about four years ago. On a mission to track down a simple candy bar, the dutiful dad found himself roaming far afield until he finally landed at a distant drugstore. Convinced that college kids want candy within constant reach, Tarnofsky started his first store right there, and soon expanded to the schools in Wisconsin, Arizona, and Pennsylvania. Each outlet sells more than 500 different types of candy, all of which may be repurposed as toppings on a rotating menu of frozen yogurt. By slinging bulk candy at a fixed price, Campus Candy stores make it easy for college kids to load up on diverse desserts without filling their schedules with bonbon-making classes.
Owner Lance Ratze named Yola’s Café for his Grandma Yola, a sensational cook who hoped to own a cafe but passed away before realizing her dream. She did come close, though. In addition to filling her kitchen with restaurant equipment, she piled her basement's ping-pong table high with roast beef, waffles, and pies so as to serve as many people as possible.
Today, Yola's aims to recreate its namesake's hospitality by filling stomachs with baked goods. By lunch, artisans dole out sandwiches, salads, and soups to sate midday cravings. As they dine, grownups peruse a rotating selection of local artwork, while kids play with the cafe's toys, board games, and an old tin can.
When Forever Yogurt claims that it has ?literally trillions of possibilities? for combining frozen-yogurt flavors and toppings, it is literally not kidding. At each location, some 16 flavors and 40 toppings challenge self-serve artists to twirl, sprinkle, and festoon cups of fro-yo to their own taste buds' content. Frozen masterpieces can accommodate preferences for low-fat, nonfat, nondairy, and no-sugar-added diets, as well as daily food-pyramid requirements for fresh blueberries, kiwi, and caramel-turtle cups.
Baristas at Steep and Brew froth milk from the local Sassy Cow Family Creamery for lattes made with organic, eco-friendly, fair trade Café Fair coffees. Additionally, they steep loose-leaf tea from their collection of over 25 different flavors also available for purchase in bulk.