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.
Owner John Biondi plans to start construction by Oct. 1 and open by mid-November in Brennan's Cellars on Watts Road.
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.
This week on the podcast, Dee Hunter talks about why she got into composting and why saving food from landfills is an idea she hopes everyone will pile onto.
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.
Thanks for writing. That voice, of the veteran line cook, was something I looked for consistently during the days I was reporting the story. It's definitely a hole, and something I'd like to have done better if I had more time. Most of the people I talked to had been line cooks themselves bu…
everclear -- There is a mention of this in the review -- I called Wah Kee and asked if they use MSG in any of their dishes, and the server said they don't. Albert Ng also says they don't. But anecdotally and based on my own experiences there, I just don't 100 percent believe it.
If it…
http://host.madison.com/entertainment/dining/restaurant-review-farm-to-table-gets-closer-to-the-farm/article_c561b5ed-dac0-565c-b2c1-dcc6ce9078a7.html
http://host.madison.com/news/local/writers/lindsay-christians/restaurant-review-at-friendly-mid-town-pub-everybody-wants-to/article_d13…
cc1038 -- It's a valid question, about those pork buns. I truly could not tell the difference, but also I like them? So I wasn't exactly sad, but I also probably wouldn't order them again because at that point you're going for the ambiance, and that's not really Wah Kee's strength.
ha…
Thanks for writing, FA. I would agree that most of the adults in the play were neurotic, or at best, confused about how to respond to him. But I don't believe it was "all show."
We don't get to see what Kenny was like at the time the event happened, and -- spoiler here -- ev…
Their bank is The Bank of New Glarus. And I don't know about what they've pledged.
The links are fixed! Thanks for the note.
And I can't imagine any news organization in 2014 wanting to pretend like it is the only source of information for anything, let alone restaurant reviews, which are fairly easy to find.
Thanks for the note! I did mention the Bloody Mary bar, although I didn't make it out on a Saturday morning and settled for a standard bloody on a weekday. Nice level of heat, basic garnish. Good stuff.
I absolutely need to try the meatloaf, since I love it but my husband doesn't. You …
Thanks!
I thought Julia's "sneak peek" feature was a nice first look at the restaurant, which opened while I was still on vacation. (Accepted standard for reviewing is to wait at least a month after opening, then visit at least twice anonymously. Isthmus follows this rule, I …
Lindsay Christians commented on Restaurant review: Terrific cocktails and elegant, homey cuisine shine at Oliver's Public House
I love that!