madcity girl

Earlier this week  Larry and I had dinner at Mi San Juanito, a cafe/bakery/market on South Park Street in the strip mall near Copps. It opened earlier this year, and we swung by shortly thereafter to check it out. The cafe was closed at the time, so we didn’t have an opportunity to try the food, but we did explore the market and left with a really good impression—the market, although small, had a nice selection, and everything was meticulously well-organized and clean. The bakery and meat counter offerings were also impressive.

I knew that I needed to get back to try the food. I was even more inspired to make a return trip after reading Isthmus food writer Andre Darlington’s review of Mi San Juanito in late March. I had to try those chilaquiles, flautas, and Tlacoyos.

When we walked in on Monday night, I was surprised by how much the whole place had been transformed since our last visit—the emphasis had noticeably shifted from the market to the cafe. Aisles of food had been pushed aside and the meat counter re-purposed to make room for a full-fledged eatery. Seating had dramatically increased from one table to eight.

We took seats at one of the tables near the back. Our server Jaime (originally from Mexico City) delivered fresh salsa and chips, and told us about the specials. The chips were perfectly salted and the fresh salsa had nice flavor and consistency—not too thick or thin. The extensive menu (also seemingly expanded since our last visit) includes tacos, quesadillas, burritos, huaraches, gorditas, nachos, tortas, tlacoyos, chimichangas, seafood, and house specialties like chilles rellenos and green chilaquiles.

Although we were hoping to try the cemita, Jaime informed us that they were awaiting delivery of papalo, a Mexican herb similar to cilantro, apparently an essential ingredient for the sandwich. We decided to save the cemita for our next visit and opted instead to try both specials—chicken tinga and ribs in salsa verde, both of which came with a side of beans, rice, lettuce and tomato, and warm tortillas. For $6.99 each, the meals were an incredible value. Tasty and filling.

The best part of the meal was when Jaime came to deliver two big pieces of Tres Leches cake…sent by the owner, on the house. Actually, it was probably more like four pieces of cake. And we finished it all.

I will definitely be back for more. I’m looking forward to trying that cemita. And maybe, as Andre Darlington suggests, chilaquiles with eggs on top for breakfast.

One of my favorite new breakfast spots in Madison is 4 & 20 Bakery & Cafe, located in a nondescript storefront shared with Milio’s on Fourth Street tucked behind West High School. The cafe opened late last year to a flurry of positive reviews. Local food critics have praised 4 & 20’s pitch-perfect pie and inventive sandwiches. In fact, 77 Square’s Stephanie Bedford claimed that a slice of pie from 4 & 20 Bakery “could bring us together as a human race and forge a lasting world peace.”

I’ve visited the cafe twice for breakfast—once in February, and again last week. It’s a quaint, order-at-the-counter type of place with maybe six small tables. Service is great—attentive, prompt and friendly. While the owners have implemented some cool design features (fresh flowers on every table, colorful wall clings, interesting table finishes) and carried the nursery rhyme theme throughout, the atmosphere still feel cold and industrial (boxy with cement floors). It’s not exactly the warm coffee shop where I could curl up with a book for hours. But it’s a fine setting to enjoy the newspaper and a breakfast sandwich. 

During my first visit, I ordered a sampling from the menu and bakery case, all in the name of a thorough review. I chose Breakfast Sandwich #2 (scrambled egg with bacon and Swiss on house-made biscuit, with seasonal fruit), a maple oat scone, and a blueberry cream pop tart. During last week’s visit, I ordered the Banana Bread French Toast with diced banana, toasted walnuts, whipped cream, and maple caramel, with a side of house-made bacon. Each time I also enjoyed a mug of coffee (Just Coffee is served).

More than anything, I was smitten with the breakfast sandwich—the warm, crumbly buttermilk biscuit is something I think about often. I love the fact that pop tarts are enjoying a revival in bakeries (this one is nice and flaky, but would benefit with a bit more jelly filling), and while the maple oat scone was no Lazy Jane’s,  it was among the more tasty I’ve had in Madison. The banana french toast was sweet, rich, and decadent—maybe a little too much. Usually I always prefer sweeter breakfasts, but I did find myself yearning for the breakfast sandwich I had enjoyed during my initial visit. The house-made bacon was okay—a bit too thin and lacking in flavor.

I hope to explore the lunch menu during my next visit (I’m particularly interested in trying the Cuban with 17-hour -braised pork belly, ham, Hook’s swiss, sliced pickles, pickled red onion, & mojo aioli on soudough). Still need a slice of that world peace pie, too.

I enjoyed another great lunch at today’s Slow Food UW Cafe. My friends Julie, Jill, and Jill’s co-worker Casey joined in on the fun. Ryan and Kyle came just before I left, too. From the menu offerings, I chose the Jerk Chicken Tacos with caramelized onions and homemade tortillas, Asparagus and Broccoli Hash, Cucumber Gazpacho, and Rhubarb Tartlets. All were delicious—I probably enjoyed the gazpacho and tacos the most.

It’s hard to believe the last Cafe lunch of the semester is soon approaching. I think next week, actually. What will I do during the summer without Cafe lunches to look forward to on Wednesdays? As a way to deal with the void, I’m contemplating implementing a “Wednesday Carts” routine to my week, during which I’ll make my way through the Library Mall food carts, sampling and reviewing dishes. That *might* help get me through the emptiness until Cafe lunches return next fall.

When I first heard about this week’s special at Ian’s Pizza, my jaw dropped. My favorite burger on a pizza? Say no more, I’m there.

Bob’s Bad Breath Burger Pizza pays homage to the Weary Traveler’s legendary burger. The thin-crust slice is topped with beef, cream cheese, green goddess dressing, caramelized onions, garlic, tomatoes, and Piackapeppa sauce. The flavors were spot-on. It’s no Bad Breath Burger, but it’s a damn good slice of pizza.

Apparently Ian’s has devoted their specials for the month of April to celebrating Madison’s “most inspired” burgers.  The pizza recipes were developed by chefs at the featured restaurants and are made with beef from Fountain Prairie Farm (only the best). The first week was the V Burger (Brasserie V), and next up are Stable’s Best (4/16-20, Quivey’s Grove) and Black Bean Burger (4/23-27, Bluephies).

There’s still time to get your slice of Bob’s Bad Breath Burger Pizza—but it’s only on special through the end of today. The Bad Breath Burger on pizza—this, my friends, may never happen again. Get it while it’s hot!

The original (and much beloved) Bob’s Bad Breath Burger

I enjoyed another great lunch at yesterday’s Slow Food UW Cafe. I picked the following options from the menu:

-Pesto, sun-dried tomato and homemade mozzarella on rosemary, fig and olive bread
-Grain, feta and Russian red kale salad
-White bean soup
-Semolina cake with orange whipped cream

I probably say this every time, but it was one of the best lunches I’ve had yet. All dishes were fantastic. And I met and dined with two new friends—a post-doc Entomology student from Pennsylvania and a BMES graduate student from Colombia. We talked gardening, Madison, and the trouble with organic labeling and certification. Always an interesting meal and conversation!

One of the students working at today’s Slow Food UW cafe lunch told me she has four mid-terms tomorrow. I don’t miss those days. And yet, despite long to-do lists and looming exams before the eventual reward of spring break, the team from Slow Food let their creativity and energy shine as they put together an impressive Moroccan-themed lunch menu. I chose the following:

Rabbit b’stilla (Moroccan Pastry Pie) with ginger pesto
Carrol Salad
Moroccan Vegetarian Chili
Baklavah

All were good. I particularly enjoyed the crunchy Baklavah. It was also interesting to try the rabbit pastry pie. I’m not sure if I’ve ever had rabbit before—it was similar in look and texture to chicken. The ginger pesto was nice and the flaky pastries were fabulous. It wasn’t quite what I expecting when I read “pastry pie,” through—seemed more of a meat stew with a side of pastry. My friend Kim ordered the Sunchoke Sandwich on Hearty-Grain Bread with Sprouts. She was most impressed with the bread— still warm and fresh from the oven. I had a little taste and it was heavenly.

It’s been a few weeks since I’ve been able to attend a Slow Food Cafe Lunch. Luckily, this week I had plans to meet my friend Julie. She was excited to come in from her job off-campus to finally check out the Cafe. We both chose the following options:

-Mac & Cheese
-Carrot Beet Pancakes
-Tomato Soup
-Ginger Cookie Sandwiches with Beet Chocolate Chip Ice Cream

Ingredients were sourced from Don’s Produce, Hook’s Cheese, JenEhr, Family Farm, DaVALS Bison Meats, and Silly Yak Bakery.

Everything was quite tasty. I liked the texture of the tomato soup with rich stewed tomatoes topped with kernels of toasted popcorn. Julie and I agreed that our favorite dish was the carrot beet pancakes—wonderful flavor and color, with a dollop of rich creamy topping. I hope to try to recreate the pancakes at home. The ice cream sandwiches were also very unique and delicious. I can’t say I’ve ever tried beet ice cream before, and I’m not sure I would have loved it by itself, but sandwiched between two ginger cookies did the trick.

I’m happy to report Julie enjoyed her first Slow Food experience. It’s always an adventure!

Time is ticking until the start of the outdoor summer farmers’ market (on the square) on April 21. Although I am beyond words excited about the start of outdoor season, I will miss the Taste of the Market breakfasts that are such a special part of the late winter market at the Madison Senior Center. Only a few more weeks remain.

That’s why I was especially happy to make it to this week’s breakfast put on by Crema Cafe, which sadly I haven’t had a chance to visit yet. Several friends have raved about their experiences there. And while I still need to make the trip, it was great to finally become acquainted through the Taste of the Market breakfast.

I got in line for the breakfast shortly after 8 a.m. per usual. The kitchen seemed a little behind, as they didn’t start serving until about 8:45. But once the line started moving, it didn’t take long before I had a plate of piping hot food and a seat at a table overlooking the Hooks’ cheese booth.

The menu included:

-Egg scramble with aged cheddar, arugula, caramelized onions and bacon smothered with stewed tomatoes
-Pancakes with pear compote and maple whipped butter
-Mixed breakfast potatoes

I loved the egg scramble—the flavors from the aged cheddar and caramelized onion were fantastic. I also appreciated the fact that the stewed tomatoes were on the side, as opposed to “smothering” the scramble. The pancakes were wonderfully light and fluffy with just the right amount of pear compote and butter. While I enjoyed the breakfast potatoes (especially the squash), they weren’t all that memorable. Overall, a great breakfast that confirmed my need to get to Crema Cafe (to sample their regular menu) as soon as possible.

Another Wednesday, another fantastic lunch at Slow Food UW Cafe. Today’s menu included the following:

-Challah bread grilled cheese
-UFC Brats on pretzel buns
-Parsnip pancakes with house-made apple sauce
-Root veggie salad with carrots and sweet potato
-Broccoli cheese soup with prosciutto
-Pai Shu type cream puffs

It was a difficult decision, but I chose the grilled cheese, and the broccoli cheese soup with the optional prosciutto. Oh, and the cream puff of course. I ran into two friends/former colleagues who graciously allowed me to join them.

The highlight of lunch was when I glanced across the room and spotted Larry. With a break in between morning at school and an afternoon workshop at the Arboretum, he drove to campus to try to join me for my Wednesday ritual. I was so excited to see him and glad he could check out the Cafe Lunch for himself—he certainly hears enough about it from me!

In terms of the food, the grilled cheese  and the parsnip pancake (Larry let me try his) were fantastic. The soup left much to be desired—the consistency more broth-like than a typical creamy broccoli cheese soup, and the broccoli contributed a bitter flavor to the mix. I loved the Japanese cream puff (recipe here), but my only complaint was that it was too miniature. I could have easily put away five of those things. One wasn’t enough.

Definitely a great lunch, and an especially nice surprise from a special visitor.

Today marked yet another Slow Food UW Cafe Lunch. This time I arrived alone, but immediately ran into several good friends with whom I enjoyed lunch. I opted for the pulled pork sandwich, rhubarb with blood orange salad, and of course, the chocolate-covered cake balls for dessert (all for about $7). The sandwich and salad were good, but I found myself experiencing a fierce case of food envy as I eyed up my friend Kim’s plate—the caramelized apple, arugula, and blue cheese sandwich on beet bread (!) looked amazing (if it weren’t for the blue cheese, I would have chosen it right off the bat). And the apple and prosciutto on a bed of spinach leaves was also stunning. I suppose that’s the inherent risk behind picking between two equally tasty-sounding dishes.

Here was this week’s full menu (ingredients sourced from JenEhr Family Farm, GittOrganics, Blue Valley Gardens, Snug Valley Farm and Ela Orchard).

-Caramelized apples, arugula and blue cheese on beet bread
-Pulled pork with sweet mole sauce on baguette
-Rhubarb, blood orange salad seasoned with ginger and mint
-Spinach, apple, prosciutto salad with honey vinaigrette
-Lentil soup
-Chocolate covered cake balls

A big thanks to the students of Slow Food UW for another great Cafe Lunch. I don’t know how you guys do it, but you’re amazing.