12 Madison restaurants recommendations for hot dishes

12 Madison restaurants recommendations for hot dishes

When it comes to dining in the winter, many of us crave cozy, comfortable food. Soups, hearty dishes, spicy food and much more provide the culinary comfort we crave. We asked some members of Madison’s culinary community to identify some of their favorite dishes of the season.

Spanky’s Meat Loaf and short rib casserole | Buck and Honey’s
Before the full launch of Buck and Honey’s, former partner Chris Franks had a request for his menu: create a unique meatloaf. Since opening, it has become a daily staple on Buck and Honey’s menu. “When you combine meat, potatoes and vegetables, it screams Wisconsin comfort meal. Guests are always surprised when they see ‘meat bread’ on our menu, but the usual response is, ‘it’s the best meat bread I’ve ever had!'” , says owner Tom Anderson. While the meatball can be ordered year-round, casserole is a remarkable seasonal specialty. The locally sourced short ribs, slowly braised for three hours in a red wine beef fondue with heirlooms of carrots and celery, come dripped in a mushroom-burgundy sauce. 800 W. Broadway, Monona; 804 Liberty Blvd., Sun Prairie; 1370 Water Wheel Drive, Waunakee

Beef, spicy beef or braised beef hand-drawn noodles | Ruyi hand-drawn noodles
“Hand-drawn noodles may seem like something new, but it actually has centuries of history behind it. We want to spread authentic Chinese hand-drawn noodles to more people,” says Chaofu Lin, chef at Ruyi. He recommends spicy beef and adds that the spicy foods warms your body faster.For its noodle soups, Lin says they cook beef, beef bones and up to 20 different spices for at least 6 hours to bring out all the flavor.The broth will provide heat to the core. 334 State St.

Braised short ribs, French onions and broccoli cheddar soups | Harvey House
Rich, tasty and eaten with a spoon – these can be the three most important components to any cozy dish. That’s how Joe Papach and Shaina Robbins Papach describe their braised short ribs at The Harvey House, a new dinner club restaurant that opened in Madison this summer. They say the dish is a riff on a potpie with its large, tender pieces of meat topped with puff pastry. The Papachers say comfort was top notch in the design of the restaurant. They incorporated dark woods, marble and warm lighting to create a cozy atmosphere. A few other hot and hearty alternative dishes are the French onions and broccoli cheddar soups. 644 W. Washington Ave.

Chicken jhol momo | Little Tibet Madison
Namgyal Ponsar from Little Tibet recommends the chicken jhol momo. The momo, which is dumplings, comes in tomato, chili and sesame soup, what she considers the “perfect cozy meal for the winter.” Chicken, beef and vegetable thukpa, a soup with homemade noodles, is another hot favorite dish. This restaurant may have “a little” in its name, but the menu is great on taste. 827 E. Johnson St.

Potato and provola pasta | Bar Corallini
If there is anyone to trust when it comes to homemade pasta, it is chef Giovanni Novella. His entire restaurant is inspired by his upbringing in Torres del Greco in Naples, Italy. Pasta patata and provola, a hot, creamy potato and cheese pasta, is not a regular menu, but as Novella says, “maybe it should be.” The dish is typically made in Italy in the winter with pasta mista, remnants of mixed pasta in all shades. Novella explains that it is cooked in oil with celery, onions, diced potatoes and cherry tomatoes. As for the current menu items, Novella says the fried calzone is a seasonal special served on cold days. The spring menu can also offer surprises and new offers. “The spring menu is always exciting,” he says. “It’s nice to incorporate new ingredients that are fresh as the seasons change.” 2004 Atwood Ave.

Mifflin burger | Cooper’s Tavern
As the owner of The Cooper’s Tavern, Peter McElvanna knows the menu inside out. “Mifflin Burger,” which was recently introduced over the summer at The Cooper’s Tavern, “is finger-licking good,” he says. With a new menu launching in early January, McElvanna is excited to reintroduce some old favorites. Come in early January, expect to see the return of mussels du jour and sweet potato chili. For vegetarians, he says curry with jasmine rice is another tasty option. 20 W. Mifflin St.

Spaghetti and meatballs | D’Vino
“As a little boy, I can remember the smell of onions being sautéed early Sunday morning at my nanny’s home,” says D’Vino’s chef and owner Dino Maniaci. “Going downstairs to the heat of the kitchen and the pot of simmering ‘sugo’ was just the beginning of a Sunday filled with family and food.” He says his Nana always had a saucer with a meatball, rich red sauce and a crust of Italian bread that the family could taste. Everyone spent hours at the large dining table and enjoyed bowls of long spaghetti – or in his case pens – for dinner followed by fried chicken, potatoes, salad, homemade dessert and wine. Family and friends shared stories, “grace the comfort of the day, the meal and our shared family history.” 116 King St.

Athenian moussaka and roti chicken | Mediterranean cafe
Mediterranean Cafe prepares its dishes in honor of founder Faycal Belakhdar, his memories of his hometown and experiences as an immigrant in the United States. Described as “homely” and reminiscent of family, “these dishes are also a mix of familiar and simple flavors, something to look forward to this holiday season,” according to chef Jason Xia. For a sweet dessert, pistachio baklava is a favorite among audience, but Xia says most customers end their meals with a cup of Algerian tea. “Our signature mint tea is combined with Earl Gray to create a comforting and warming experience,” he says. 625 State St.

20-ounce, dry-aged, bone-in-rib-eye | Johnny Delmonicos
As compelling as the Wisconsin mac ‘n cheese side dish may be, the 20-ounce, boned rib-eye – which is stored for about 60 days to enhance the flavor – is a classic at Johnny Delmonico’s. The mushroom risotto is another warm cozy food that the team recommends. 130 S. Pinckney St.

Chicken Tikka Masala | Swagat Indian Restaurant
This should not come as a surprise, but chicken tikka masala remains a favorite in Indian comfort food, even for Swagat Indian Restaurant Chef Manjinder Singh. He says Swagat’s quality of the sauce and meat sets them apart from other Indian restaurants. Paired with naan it is a winner. 707 N. High Point Road

Fried spicy ginger beef with jalapeño noodles | Taigu noodles
It was a challenge for Hong Gao, owner of Taigu Noodles, to choose one comfort food dish, but she had to go with the fried spicy ginger steak with jalapeño noodles. “Fresh ginger is a key spice in Chinese cooking, and ginger is known to improve blood circulation and promote digestion,” she says. “This dish is perfect for the cold winter season. With each bite you get a little spice, so you feel like eating it again and again. ” 7610 Elmwood Ave., Middleton

White castles | Frame
Evan Dannell could have chosen his best comfort meals from a range of items on the Cadre menu, but the one dish he wanted to refine is châteaux blancs, beef slicers, a twist on a White Castle hamburger. The meat is locally sourced and the steaks are steamed on a bed of sliced ​​shallots and served in a brioche bun, smothered in Mornay sauce. “It’s a fun fusion of French and American, and I think so [it] represents a more playful and comforting side of our menu. In the winter, I find comfort in heavy hot food with a deep umami taste, and burgers definitely check all those boxes, ”he says. The shooters have been on the menu since the restaurant reopened its dining room in April 2020. “It’s been a strange couple of years, but this is a dish that makes people come back for fun and conversation,” he says. 2540 University Ave.

Footer that says Subscribe to front pages of Madison Magazine


Leave a Comment

Your email address will not be published.