We specialize in mouth-watering char broiled steaks, seafood, ribs and chops as well as an award-winning wine list of over 150 different selections. It is our promise to you, to make every dining experience a memorable one.
Dennis Getto of the Journal Sentinel titled our review "Palmer's Steakhouse, Simply Perfect"
Housed in the historic Ramada Plaza Hotel, Cibo Steaks & Spirits hosts a team of culinary wizards who craft hearty bread-bound edibles by day and a dinner menu brimming with Italian-inspired plates by night. Noontime noshers can start with an order of mozzarella sticks ($5) or red pepper poppers ($5.50) before wrapping mitts around a lightly breaded buffalo chicken sandwich ($6) or a charbroiled brat burger ($6), which hides its identity crisis beneath a thick cloak of sauerkraut and mustard.
SteakHouse 100 satisfies carnivorous cravings with a menu heavy on red meat and sophistication. Start by snacking on nature's easiest prey: escargot in mushrooms and garlic butter ($6.95 for six). Steaks—such as the 25-ounce cowboy steak ($29.95) and the 12-ounce senior New York strip ($23.95)—are cut by hand, not by laser. A quartet of surf 'n' turf options pits land against sea in a culinary cage match, and an array of sandwiches (such as Philly cheesesteak for $10.95 and marinated chicken breast for $7.95) provides meaty delight without the encumbrance of silverware. Because rib, like ministers and meridians, is better when it's prime, SteakHouse 100 also offers a trio of prime-rib options, starting with the 12- to 14-ounce junior prime rib ($19.95) and scaling up to the 16- to 18-ounce king prime rib ($23.95). A large wine list and full bar keep beef-weary jaws well-oiled.
Chef Angelo Cattaneo marinates talent and sautés skills with small, hands-on cooking classes. Add moxie to meal-enders with the Fantastic Desserts class on July 10 from 2 p.m.–5 p.m. ($60), where burgeoning culinary artists learn to create mango crème brûlée, raspberry tarts with honey ice cream, and flourless chocolate cake topped with peanut-butter mousse. Aside from teaching how to fashion a masculine apron out of chain mail, the Just For Guys class on July 23 from 2 p.m.- 5 p.m. ($60) will dish out tips on preparing mushroom soup, rib-eye steaks, and raspberry cheesecake. After class ends, students can continue their culinary education at home kitchens thanks to informative handouts on recipes and techniques. Additional classes will be added to fit demand.
Located on the second floor of the former Woman’s Club of Madison building, Samba Brazilian Grill bursts at the seams with history and a generous salad-bar buffet and rodizio-style meats, carved tableside. The meat selection changes regularly but often features a beef such as tenderloin with sake-soy marinade, porkables including the intricately flavored spicy linguiça pork sausage, delicious chicken snacks, and the baharat leg of lamb. A waiter brings the protein-heavy entrees to the table intact before slicing away right before your eyes, expertly dropping steaming pieces onto plates and tucking napkins into shirts. The salad bar stocks its surfaces with multiple salads, fresh vegetables, cheeses, olives, pickled savories, and plenty of mashed- and bean-centric sides. The eatery possesses a darkly lit interior with rich, dark woods throughout.
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.