OSS Madison's owners may play a bit coy about their business name?they'll never come clean about exactly what OSS stands for?but they take their sausages very seriously. They consider sausage to be a comfort food, and assembled their menu with the idea of gathering comforting flavors from around the world. In addition to local classics such as the bratwurst, they serve a ginger-spiced Chinese pork sausage, a Turkish lamb and chicken sausage, and a Vietnamese sausage with pickled veggies and cilantro. They pair their meats with sides such as hand-cut french fries and cheese curds, both with dipping sauces such as Sriracha mayo, ranch, and sweet and hot mustard.
Hitched to the back of a pickup truck, BJs Kolaches' navy-blue food cart sets up shop Monday–Friday in front of the UW's Wisconsin School of Business. Passersby step up to that cart to purchase kolache—Czech-inspired pastries stuffed with savory fillings such as spicy kielbasa or a vegetarian blend of artichoke and spinach. Patrons can round out meals with sides such as pasta salad, or opt for sweet kolache filled with chocolate cream cheese or apricot.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a hawaiian barbecue chicken ($16), or go all-out and get The Works ($16), a top-heavy combination of pepperoni, ham, spicy italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a tuscan six cheese or garden fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
S2pizzabar's wood-burning oven bakes delicious pizzas inspired by traditional Wisconsin ingredients. Sourdough crusts carry locally-sourced butterkäse and fontiago cheeses, Italian sausage, shallots, or freshly-made ricotta. Pizzas can then pair up with Wisconsin craft beers from breweries such as Stevens Point Brewery and Gray's Brewing Company.
With a menu loaded with pizzas and calzones, cheesy breadsticks, and flavorful wings, Gumby's ovens satisfy voracious cravings into the wee hours of the morning. The pizza makers start each day by making mounds of dough by hand, which they decorate with more than 15 inventive toppings, such as alfredo sauce, chicken tenders, and feta cheese, to create specialty pizzas and personalized pies. The same hand-tossed dough serves as a foundation for their famous Pokey Stix, which are smothered in garlic butter, Italian spices, and heaps of mozzarella and parmesan cheese, then cut into strips exactly the length of Abraham Lincoln's foot. To complement the bubbling pizzas, buffalo and boneless wings can be tossed in tangy barbecue, honey mustard, sriracha, or one of four other sauces.
At Naples 15, chef Salvatore Di Scala shares the experience of his travels with guests?not through photos, or souvenirs, but through his food. A native of Naples, Italy, Chef Di Scala?known at Naples 15 as a monzu, a combination of chef and artist?has built his menu around true Neapolitan cuisine. It includes pizzas named after beloved Italian songs, as well as dishes recommended by Chef Di Scala himself, such as the aragosta alla don Salvatore: fresh lobster tail baked in a wood oven and served with cherry tomatoes, garlic, and parsley.