November 2013

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Page 67 of 99

GO+DO GOOD EATS Malört Thing cocktail made with the namesake bitter, spiced spirit. Below: Trotters and escargots HERITAGE TAVERN NEW OLD-WORLD dishes and bar creations. Don't miss the crisply battered heritage pork schnitzel; the tempura bacon and cheese, a Japanese take on cheese curds; or the delightful surf and turf combination pairing the fresh coolness of tender tuna sashimi with crisp-seared, savory pork belly. For extra indulgence, reserve at least 48 hours ahead to pre-order Fox's suckling heritage pig or seasonal wild game. – Ka Li Ying writes about the Madison-area food scene at Best for: On the town with friends, date night, late night, business dinners. 131 E. Mifflin St., Madison. (608) 283-9500. 66 BRAVA MAGAZINE | NOVEMBER 2013 PHOTOGRAPHED BY SHANNA WOLF Tucked subtly into a downtown corner is Chef Dan Fox's Heritage Tavern. His gastropub's current spin on both oldworld ambience and fusion cuisine has fashionable foodies lining the long, dark bar, sipping craft cocktails and beers, or gladly packing the tables and cozy barrelshaped booths in the back dining room. Fox's menu melds his training in Asian, Austrian, French and American cuisines with his love for locally sourced foods— including his own farm-raised heritage pigs. His aspirations—cuisine that's "driven, thoughtful and creative"—lend

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