Ranked #1 Submarine Sandwich Franchise in the 2011 "Franchise 500" issue of Entrepreneur Magazine, Subway has graced the globe with nutritious stacks of meats, crisp veggies, flavorful cheeses, and fresh-baked breads since 1965. Sandwiches, which can be left out cold or invited into a toaster, include classics such as the turkey breast, black-forest ham, the premium big philly cheesesteak, and a host of $5 foot-long subs—which can be used to measure a child's height or the distance between Earth and the sun. There are also kids' meals to introduce children to the concept of eating. The eateries open at 7 a.m. with bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee.
Amid earthy-colored walls peppered with Wisconsin Badger relics, diners at Eddie's Alehouse and Eatery are free to kick back and conquer appetites with a host of savory sandwiches and more than 90 different beers. Hungry hoards can commence chew-offs with a dozen chicken drummies ($8.95) before mouth-diving into meaty bun swaddlers such as the pork-tenderloin sandwich ($5.50) or the deep-fried chicken sandwich ($4.75). Signature burgers—including the half-pound Big Eddie burger ($5.50) and the bacon-and-ham-topped Pauly ($5.50)—are culinary constructions more inviting to the tongue than a Martin Van Buren statue fashioned from Ring Pops. To ensure gullets remain properly irrigated, munchers can whet their food highways with a hoppy selection from Eddie's diverse menu of lagers, ales, and stouts.
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.
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.