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.
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.
Cilantro Bar and Grill’s Rick Bayless–trained chefs forge contemporary cuisine using fresh produce, locally sourced meats, and recipes culled from the families of owners Armando Cristobal and his sister and brother-in-law, Sylvia and Gonzalo de Santiago. The kitchen builds meals from scratch at brunch, lunch, and dinner, sating appetites after brisk strolls around the Capitol or romantic narwhal rides across Lake Mendota. Orange walls complement the colors of game hen en escabeche, whose mashed sweet potatoes balance the savory flavors of an achiote garlic marinade, whereas stained-glass fixtures mimic the vibrant hues of cabernet sangria, hibiscus iced tea, and mango-cilantro margaritas. Diners can sample the cuisine of four different regions of Mexico by ordering the tamales surtidos, a sampler of four cornhusks stuffed with steamed corn masa flour. Cilantro also serves seven types of Mexican beer for guests to sip or toss at supporting actors during rehearsals for upcoming daytime TV roles.
All of Badgerland Bowling Centers' six locations have a lot in common. At each location, groups hurtle colorful balls down slick, glossy lanes, refueling at an onsite restaurant between matches. All of the alleys host birthday, work, and fundraising parties and tournaments such as the Badgerland Bowling 300 Club?which has doled out more than $35,000 in cash prizes since 2002?and the Badgerland Open, which welcomed 113 competitors in 2014, one of whom snagged a grand prize of $500 and 1,000 bragging rights.
But like sextuplets working undercover for the CIA, each center also maintains a unique identity. At Badger Bowl in Madison, live musicfloods the lanes on weekends, and dancers jump and jive on West Coast Swing nights on Wednesday. Nearby at Dream Lanes, laser and disco lights slice through fog amid thundering music during Ultra Bowling every Friday and Saturday evening.
Like many Mexicans, owner Antonio Estrada considers himself a Mestiza, which means that his lineage consists of both European and American Indian people from many different regions. To pay homage to this eclectic heritage, he not only draws upon traditional family recipes from his own family, but from culinary traditions all around Mexico. Using fresh ingredients, the chefs at La Mestiza craft a lineup of classic dishes, including poblano and cheese quesadillas and juicy carne asada steaks. To add to the authenticity, they make their own homemade tortilla chips and tamales the old-fashioned way—forging them in the searing, cauldron-like trumpet bells of ancient Mariachi bands.
The festive dining room’s warm orange and yellow walls serve as roosts for pieces of art, which gaze down at flower-topped tables illuminated by hanging lights.