Amid a casual ambience, Ironworks Cafe slakes stomach suspirations with breakfast and lunch menus founded on fresh, locally sourced ingredients. Breakfast-farers halt hunger with classic dishes, such as eggs benedict with ham served with your choice of side salad, fresh fruit, or potatoes ($8); or an Ironworks skillet stuffed with roasted potatoes, savory sausage, peppers, and onions, blanketed with pepperjack cheese and over-easy eggs ($8). For lunch, quiet midday stomach rumblings with a savory sandwich, such as the swiss-chard and oyster-mushroom melt ($8.50), or order your inner-brontosaurus a large spinach salad tossed with chevre, cucumbers, and toasted nuts in a berry vinaigrette ($5.75).
Paciugo specializes in sub-zero refreshment that contains 70% less fat than ice cream, thus making it 130% more justified to eat consecutive pints of the frigid stuff. A dessert that meets the FDA's standards for healthful foods, Paciugo's Turin recipes employ fresh and all-natural ingredients to craft the perfect scoops of sweet sustenance. The gelaterie's menu ushers taste buds toward small (piccolo) cups ($3.74) with three scoops and up to three different flavors, such as black raspberry, amaretto chocolate chip, chocolate black-cherry swirl, black-pepper olive oil, Mediterranean sea-salt caramel, chocolate orange saffron, and many more. The medio size includes four scoops and up to four different flavors ($4.60,), or opt for the grande ($5.35) for extra-empty stomach cavities. Each of Paciugo's rich, creamy delights is made from whole milk, soy, or water so that a suitable flavor can match with any dietary need, unless you're allergic to joy.
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.
U-Bake transforms busy folks into kitchen virtuosos with ready-to-bake breads, cookies, pot pies, and more. Newfound bakers can roll out of bed and into breakfast with a fresh cinnamon roll or break up afternoon doldrums with more than 50 varieties of cookie dough, from the bestselling cranberry walnut white chip to the daring Skrumption, with soft fudge, caramel, or fruit filling ($4.99–$9.79). A variety of frozen bread dough, pizza crusts, and sweet and savory pies fill stomachs, placate palates, and require nothing more than an oven and freezer or igloo ($3.99–$11.99). Those with wheat sensitivities or intolerances can also nab a variety of gluten-free products, such as bread, bagels, pies, and pastas.
The menu at Pancake Cafe is impressive—almost as impressive as their nine straight awards for Best Breakfast in Madison Magazine’s Best of Madison. For breakfast, the staff serves home-style meals such as oven-baked omelets or house-made biscuits and gravy. The eatery’s namesake comes in unexpected varieties, including an award-winning apple pancake that’s baked for 20 minutes with fresh fruit, baker’s sugar, and Sinkiang cinnamon glaze. Pancake Cafe also whips up gluten-free versions and an old-fashioned potato pancake capped with applesauce or sour cream. They even squeeze fresh orange juice by wringing out a traffic cone as aggressively as possible. At lunch, servers put the waffles down for a nap and begin presenting plates of white-albacore tuna melts, Angus burgers, and Chicago-style italian beef sandwiches.
Fit 2 Eat’s quaint, 13-seat dining area creates a homey, wood-adorned atmosphere that accommodates both friendly chats and romantic arm-wrestling competitions. In addition to low-fat, reduced-sodium meals, Fit 2 Eat bakes a bevy of seasonal treats, including fruitcake for Christmas, macaroon fudge bars for Passover, and fresh challah bread every Friday.