Brava

April 2014

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68 brava magazine | aPriL 2014 GO+dO eats OttO's restaurant and bar crazy-gooD choPs Housed in an 1870s brick farmhouse and tucked just off Mineral Point Road, Otto's Restaurant and Bar, one of Madison's favorite long-established restaurants, seems like a hideaway. Diners rave about Otto's steaks and seafood and other classic dishes served up with a Mediterranean fl air and what Chef Andrew Lickel calls "fi ne dining made approachable." His crazy-good grilled lamb chops are no secret—and if they're on the menu, or- der them. Prepared with an herb-infused Medi- terranean-inspired marinade, the knife- tender chops arrive in smoky perfec- tion—grill marks on the outside, juicy blush of pink inside. Served with roasted red potatoes and fresh asparagus, the fi nishing touch is a pesto that's bright like spring grass, fragrant with fresh mint, and rich with olive oil and ground almonds that supports and melds all the big fl avors of the chop—the earthiness of char, oregano and thyme together—into a symphonic bite. –Kathy Brozyna Best for: Date night, dinner with friends, business dinners, gluten free. Tuesdays, Wednesdays and Thursdays off er a $25 chef's tasting menu. 6405 Mineral Point Rd., Madison. ottosrestaurant.com. PhotograPheD by sarah rose smiLey

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