Owner John Biondi plans to start construction by Oct. 1 and open by mid-November in Brennan's Cellars on Watts Road.
Since 2008, Lindsay Christians has been writing about fine arts and food for The Capital Times. She loves eating at the bar, going to the theater, fine wine and good stories. She lives on the east side with her husband, two cats and too many cookbooks.
Raw cannabis leaves are a new $2 upgrade at SuperCharge! Foods, available in fruit smoothies, added to fresh juice or frozen into an ice cube.
Madison's opened in 2000 to widespread derision and evolved into an Epic hangout. What most folks don’t know is that it has surprisingly good food.
Johnson talks about challenges for entrepreneurs, why she likes Kickstarter (but not for raising money) and why food and ag startups are nothing like tech.
Earlier this summer, Andy Grievich’s passion for foraging pivoted “semi-officially” into a business. What Got Gathered will host a wild foods brunch on Oct. 13.
Mad Urban Bees’ business model was driven by honey production. “My business is a casualty of climate change,” said owner Nathan Clarke, who founded the company in 2012.
This month, 56 bartenders from all over the country and beyond will head north to Door County to harvest as much juniper as they can for Death's Door gin.
The 4-year-old restaurant will reopen on Sept. 24 serving fast casual Asian American dishes with an eye toward concertgoers at the soon-to-open Sylvee.
The factory workers in Dominique Morisseau’s heartfelt, affecting play “Skeleton Crew” (Playhouse through Sept. 23) must redefine their relationship to the job.