At Al's Cafe in the Village, diners get their french toast Hawaiian-style and covered in Cap'n Crunch. Simple twists to classic comfort food like this keep diners on their toes as chefs cook up a menu of Hawaiian-inspired and traditional American eats. Breakfast platters come steaming from the kitchen all day, from five types of eggs benedict with ingredients including house-smoked salmon, to 12 different types of omelets. Afternoon meals include Angus burgers crowned with green chilis, traditional Hawaiian loco moco with hamburger patties on rice, or any of the lengthy menu's 13 sandwiches, including one layered with Carolina turkey breast, fresh pineapple spears, and center-cut bacon. The eatery is eminently kid-friendly, but grownups will be pleased with Al’s selection of beer, wine, and champagne served in glass sippy cups.
A zinc-topped bar snakes along one side of The Continental Fitchburg's dining room, its shimmering metallic surface cool to the touch. Imported from Germany in pieces and retro-fitted by a local metal fabricator, the bar is reminiscent of the traditional zinc bars of the early-20th-century European cafés and bistros that The Continental strives to emulate. Drawing on family recipes, the chefs prepare each dish with fresh and local ingredients, many of which are grown in their onsite garden. Soft lights dangle from the ceiling of the Wi-Fi-saturated dining room, illuminating martini and cocktail glasses alongside plates of upscale Italian fare. A private party room and large outdoor patio host groups of up to 125 people, roughly the same amount that attended the first Tupperware party thrown by Gertrude Stein.
Carefully balancing starter platters stacked with housemade cornbread and frozen margaritas, the servers at Casa del Sol wind their way through the tables on the outdoor deck overlooking the water. As diners dig into burritos, the flavors of chicken or carnitas meld with garnishes of mango and pineapple or with ingredients from one of four other unique burritos. Meat dishes span many styles, from pork-loin medallions with garlic-adobo sauce to enchiladas verdes with a choice of meat or cheese filling. The inside dining area's bright yellow and purple walls adorned with paintings of whirling dancers complement the bright flavors of the dishes, often delicately evoked by cilantro, poblano chili pepper, or guacamole.
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.
The Capitol Pedaler was designed and built by a Dutchman in bicycle-happy Amsterdam before arriving in Madison to whisk travelers around town in eco-friendly style. Lovingly referred to as ?The Big Red Bike?, it adopted its signature hue state-side in honor of the Wisconsin Badgers, and frequently takes breaks from escorting pub-crawlers and wedding parties to ferry fans on game day. Capable of accommodating up to 14 passengers, with the recommended group size of at least six?eight pedalers the vehicle typically cruises at 5?7 miles per hour?the perfect speed for drag racing local steamrollers.
Prechosen routes include excursions to the zoo or the Old Sugar Distillery, making up to three preselected stops en route at local bars, public parks, and coffee shops. While alcoholic drinks aren?t allowed on the foot-powered party bus, passengers are welcome to bring their own snacks and nonalcoholic drinks to enjoy between stops, and can blast premade playlists of party songs or favorite commercial jingles courtesy of an on-board stereo with iPod and mp3-player connections.
With an expertise honed over two decades in kitchens at home and abroad, Flambé Gourmet's head chef Angelo Cattaneo captains a crew of cooks to offer a white-sleeved helping hand with catering services and intimate cooking classes comprised of 6?12 students. Demonstration classes held in the 1,500-square-foot kitchen teach students a healthy sampling of the chef of the week's raison d'être while granting an insider's look at the kitchen without forcing students to forge a false identity as a recently transferred dishwashing specialist. During the classes, students participate in the culinary crafting in a hands-on way at every step, manifesting a full meal by the end of the session. Flambé Gourmet welcomes suggestions for future classes on its Facebook page, and offers online reservations to take the place of unreliable ESP-RSVPs and unsanitary registration by messenger pigeon.