Blue Marlin: Pan Seared Sea Scallops with Sharp Cheddar Risotto, Pickled Green Beans, Cider Jus
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Brasserie V: Wisconsin Cheeseboard $16/$25

Your choice of three or five Wisconsin cheeses, accompanied with locally-made Potters Artisan Crackers and Madison Sourdough bread, mixed olives and toasted nuts

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Bunky’s Cafe:  ”Baked Cheese” appetizer….. it’s a Middle Eastern Akawi (acowee) cheese that we serve warm w/sauteed tomatoes and green peppers, and a side of warm garlic bread.

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Captain Bill’s: Shrimp and Crab Croquettes with Roelli Horseradish Cheddar cheese. Served with Spiced Creole Remoulade.

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Cilantro Bar and Grill: Queso fundido -melted cheese and a mix of roasted poblano strips onions and oregano, served with home made tortillas and pickled vegetables
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Liliana’s Restaurant: Hooks tilston and Nueskes stuffed chicken roulade with Fresh arugula salad, roasted sarvecchio crusted New potatoes with carr valley menage mornay.
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Old Feed Mill: Baked Macaroni and Cheese, made with Grand Cru Gruyere from Roth Kase, and Hooks 5 year Cheddar. All melded perfectly together with a garlic cream, bread crumbs atop, and baked.

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The Roman Candle (All Locations): Pizza with a twist, thick crust, garlic butter base, spinach, roma tomatoes and extra cheese cut into strips.

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The Admiralty Room at the Edgewater
Tableside prepared french chocolate crepe suzette “a delicate thin fresh batter crepe will be prepared at your table and filled with the finest cocoa blend of chocolate, and served with handmade ice cream”

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Blue Marlin
Chocolate Lava Cake with Peppermint Ice Cream

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Brasserie V
Chocolate Espresso Pot de Creme

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Bunky’s
Belgium 4 Layer Chocolate Cake

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Captain Bill’s
Seared Norwegian Salmon with a rich lobster mole featuring Mexican Chocolate, herbed masa cake and local vegetables.
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Cilantro Bar & Grill
Chocolate Pecan Pie
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Daisy Cafe & Cupcakery
Ginger Ganache Cupcake – A Ginger Cake with Cream Cheese Filling and Chocolate Ganache Frosting!

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Essen Haus
German Chocolate Cake — $4.25
Rich chocolate layered with a sweet pecan & coconut frosting & topped with chocolate drizzle. Yummy!

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Liliana’s  Restaurant
Flourless Chocolate Cake with Raspberry Whipped Cream and Chocolate Drizzle
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Old Feed Mill
Cubed Steak Chocolate Chili with bacon, and jalapenos.
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Quivey’s Grove
Chocolate Steamed Pudding with Ellie’s Moms Sauce. Very rich and moist cake, served with a vanilla cream sauce.


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Restaurant Muramoto
Sapporo’s Gelt: Housemade chocolate vodka, chocolate, and vanilla liqueurs, and a touch of cream

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The Roman Candle
Our Signiture Roman Candle Split made with Chocolate Shoppe Zanzibar Chocolate Ice Cream
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Rate the Farm to the Table Series Dishes:

Fresh berries are the July ingredient. Visit one or all of the restaurants, then log on and post your comments. No special reservations or certificates required.

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Shinji Muramoto was working in a Tokyo restaurant in 1992 when he decided to apply to colleges in the United States. Fortunately for Madison diners, he was accepted at Edgewood College. “I hopped on the next plane,” says Shinji, who has since carved a sizeable niche in Madison’s culinary realm.

“Back then I wasn’t planning to own a restaurant,” Shinji recalls. But, his first part-time job while a student opened the door to a career as a Madison restaurateur. “The summer after my first year at Edgewood, a friend working at Wasabi asked me to help because many of the employees were students and had left during the summer. I had already learned cooking skills from my father. When I was growing up, he cooked for the family and I was his assistant. Today, he still thinks he’s better than I am,” jokes Shinji.
Shinji was still working part-time at Wasabi when the restaurant changed ownership. “The new owner, Ken Katsuma, was a very good cook, and the restaurant got busier and busier. In 1994, he asked me to work full time,” says Shinji. Although he had intended to graduate from college, Shinji instead decided to leave school to work at Wasabi.

Cooking consumed Shinji’s life during the following years. “I worked at Wasabi for eight years, Restaurant Magnus for five, and was executive chef at Opus Lounge in 2000.” For more than two years, Shinji worked seven days a week, learning from some of Madison’s finest chefs while becoming an experienced chef in his own right.

“I started thinking about doing something new, and at the time, Asian cooking was becoming a trend in the U.S.,” Shinji says. “Because I’m Japanese, my cooking reflects a Japanese influence, but I bring in different types of Asian cooking as well as Tai, Indian, Korean, and Chinese, along with some French and Italian.”
When culinary worlds collide, the result is fusion cuisine. European/Asian cuisine represents a popular fused pairing. While merging ingredients and techniques from dissimilar cuisine styles takes creativity and talent, artfully fused cuisine requires culinary dexterity. Shinji possesses a good measure of all three ingredients.
During the following months, Shinji’s vision for his new restaurant simmered. “While I was working at Wasabi, customer Nick Schiavo, owner of Café Continental, was hoping to buy another building. He asked Ken if he’d like to open a second Wasabi restaurant there. I’d been listening in on their conversation, and when Ken said he wasn’t interested in expanding, I told Nick that I was. But, the building purchase fell through,” recalls Shinji.

Having no luck finding a location where he could open a restaurant, Shinji quit his cooking jobs and returned to Japan for four months. “I wanted to re-learn Japanese cooking. Cooking Japanese food with real authenticity was my weakness, and I wanted to learn everything I could,” he says. “Tokyo has many great, famous cooks and celebrity chefs. In fact, Tokyo has more Michelin star restaurants than anywhere in the world.”
In 2004, two-and-a-half months after returning to Madison, Shinji opened Restaurant Muramoto in the space next door to Café Continental. The new upscale restaurant was an immediate success. Serving Asian fusion cuisine, the restaurant seated 40 guests and, after four years, outgrew the space. Late last July, Shinji moved Restaurant Muramoto one block down King Street to Cocoliquot’s former location. The cozy, dimly lit space vacated by Restaurant Muramoto is now occupied by Shinji’s new Kushi Bar Muramoto, which features skewers. “The skewer concept focuses on grilled or deep- fried skewers. It’s a new concept that is growing in New York, San Francisco, and Chicago,” he explains.

His other restaurant, Sushi Muramoto, opened at Hilldale Shopping Center in 2007. “I’m going according to my plan, and am planning even more restaurants. I’m looking for different ideas, different themes, to fit Madison’s demand,” Shinji says.

Shinji praises his staff for his continuing success. “I only hire people I can trust. I’m very lucky to find the skillful, talented, trustworthy people who work for me, including Patrick Schroeder, who came with me from Opus. He’s been with me from the beginning.”

Restaurant Muramoto’s new location fits the high-end Asian fusion tapas-style restaurant perfectly. Cocoliquot’s owner had already accomplished a spectacular renovation of the space. Shinji retained the streamlined, stark, contemporary ambience, but the bar/food viewing and cooking area underwent a major update. Located opposite a traditional bar on one side is a massive, highly polished Brazilian cherry wood cuisine bar that wraps around and faces the cooking area where guests can dine and watch food preparation as well. The walls, painted a rich gold color, blend with amber pendant lights and the black metal grid-work in the ceiling to create a simple tranquility. Shinji’s wife, Kimiko, worked on design, andalso added creative artistic touches throughout the restaurant.

The new location accommodates 80 and features a new expanded menu. Standouts on the menu include a Duck, Mango, and Avocado Roll (there are six different sushi rolls), and Asian Slaw made with red and green cabbage, daikon radishes, mizuna, red and yellow peppers, and fried wonton croutons, served with sesame dressing. Spicy coconut tofu is a popular vegan option. “I personally believe our spicy coconut tofu is the best vegan choice in town,” says Shinji.

When Restaurant Muramoto opened in its new location, its updated menu featured many new selections along with some previously popular items. Shinji; Bee Khang, former chef at now-closed Firefly; and Justin Carlisle, former chef at Harvest, combined their culinary expertise to create the new menu. While Grilled Miso Black Cod and Pan Seared Scallops are still available, new choices include Fried Pork Belly with Watermelon Salad and Sweet Soy Glazed Duck Breast with a Homemade Steamed Bun. The dessert menu includes two tempting desserts created by pastry chef Dan Almquist: Green Tea Opera Cake and the signature bestselling dessert, Strawberry Spring Roll. Restaurant Muramoto’s full bar also stocks a good selection of sake. “We offer an impressive selection along with Asian-influenced cocktails,” he says.

If Shinji could find time, he’d play golf. But overseeing Restaurant Muramoto, Sushi Muramoto, and Kushi Bar Muramoto consumes his days and nights. “I spend as much time as I can with my wife and two-year-old son,” says Shinji, once an avid golfer. “I used to play golf in Hawaii every year,” he reminisces. For now, golf takes a back seat to family and business. And with his ambitious plans for the future, it will likely continue to wait.

If Jim Delaney had stayed in the business of selling gasoline from his Texaco station on Park Street over 35 years ago, steakhouse history in Madison would have been considerably different. Instead, after owning the service station for 7 1/2 years and as Jim puts it, “spending too much time at Namio’s,” a Madison restaurant formerly located on Park Street, he decided that the restaurant business looked appealing.

“Owning a restaurant and a service station are very similar as you are offering a product and service to the public,” Jim explains. Jim took a correspondence class on restaurant and hotel management before opening Delaney’s. How did he determine the genre of the restaurant? “Steakhouses are the wingtip of the restaurant business. A good-quality house will be around for a long time,” Jim expresses.

Jim made the right choice because this year Delaney’s is celebrating 35 years. Originally located on Odana Road in the former Trading Post building, in November, 1973, Jim decided to relocate. “There wasn’t much out here back in 1973, maybe six or seven buildings. This lot was available, and there wasn’t a road next door like there is now; it was grassland. We decided to build here because I liked the area, and knew it was going to be a good location for business.”

Jim built Delaney’s reputation by serving quality USDA Black Angus, prime, and choice steaks that are wet aged 21 to 28 days and dry aged up to five days on the premises. “It makes for a good steak.” Add the special Delaney’s seasoning which Jim says is a secret mix of ingredients, which he can’t divulge, for even more flavor. Served on hot sizzler plates, the steaks are sizzling as they are carried from the kitchen and placed in front of hungry guests. Add an order of Delaney’s famous onion rings for the perfect meal.

Steaks aren’t the only thing that Delaney’s serves. Nightly seafood fresh catch offerings are chosen from 15 different options which the chefs rotate depending on the availability of the fish. There is also a tank with live Maine lobsters near the kitchen for the ultimate in freshness. Delaney’s Seafood Up special features king crab, snow crab, shrimp, and mussels served in a large martini glass, which is large enough to feed four to six people. For a unique appetizer, try the ostrich. Jim explains that they wanted to try something new and since they added it to the appetizer menu, it’s been very successful.

Jim’s son, Dan, began working at the restaurant on the table bussing staff in 1992 when he was 16 years old. Now the general manager, Dan is responsible for payroll, scheduling, menu input, daily operations, wine tasting, and purchasing. Delaney’s offers over 20 wines by the glass and has a large selection of wine by the bottle, many of which can’t be purchased in liquor stores. A large cooler in the bar displays many of the wines. Delaney’s offers wine dinners, a five-course dinner with a wine pairing for each course, on a regular basis.

The team of chefs and kitchen staff has a long history of working together. “We figure we have a combined total of 100 years of working here at Delaney’s. We come here to cook and stay because we like the creativity that we are allowed here,” explains Chef Jerry, who has worked at Delaney’s since 1997. Chef Scott started as the kitchen manager in 1986, and Chef Jim began in 2005. “Jim and Dan give us their backing and allow us to be creative in the kitchen,” says Chef Jerry as he preps grilled vegetables for the evening’s guests. Tim Aikins, the bar manager, has worked at Delaney’s for 12 years serving wine and other libations. Aikins also serves up the Happy Hour Monday through Thursday from 4:00-6:30 p.m. Serving great food is only one part of the equation of running a successful restaurant. Offering great service plays a large role in bringing customers back through the door again and again. “We have server trainers who have been here quite awhile. There is a series of tests that servers are required to take, an orientation, beverages, main course, desserts, etc., so that they know how everything is prepared,” Dan relays. Delaney’s uses a service team, which is a two-person team. The front server is the ambassador to the guest and has full knowledge of the history of the restaurant, knows the wine list and the menu, problem solves when needed, and properly executes the meal and wine. The back server delivers the food, preps the salads, and ensures correct placement of the food when it’s delivered. “One can’t break down because the team falls apart,” explains Dan. “We want to make sure the food is delivered to the table in a timely manner. In any given dining experience, there are five front and back servers and two dining assistants to help.”

The restaurant is divided into small rooms with five or six tables in each to provide an intimate dining experience. Custom-made Tiffany lamps hang from the ceiling, and the walls are decorated with black and white photos of old Madison scenes. Some rooms also have windows to bring in natural light.

Planning a meeting? Delaney’s meeting room is large enough to accommodate 40 people. “With enough notice, we can personalize the menu for groups. If there is a special salad, entrée, dessert, or appetizer that your group would like that isn’t on our menu, we can prepare it for you,” says Dan. Many business groups hold their monthly meetings at Delaney’s as the room is equipped with projection screen. Wedding rehearsal dinners, birthday parties, holiday parties, and other functions are perfect for this room as it has a separate bar.

Team Prizes
Hole Event Prizes
Raffle
The Bridges Golf Course— Madison
4 Person Best Ball Scramble
$90 per person (Due at sign-up)
Contact: General Manager 246-3130
Or Bill von Rutenberg 850-4775
Date: 2010-06-28

Chuck was no newcomer to Madison’s dining scene. A Madison native, he entered the food and beverage realm more than 30 years ago. During the 1970s, he was a dedicated, fun-loving math teacher at Cherokee Middle School, inspiring kids in his class. In addition, he worked nights bartending and flipping burgers at the Laurel Tavern, and later Irish Waters. In 1980, he decided to purchase his own restaurant. Armed with several years of experience, a gregarious personality, and a large measure of charisma, Chuck purchased the former Grotto on State Street, transforming it into the Flamingo Restaurant and Bar, which quickly became a popular and lively campus gathering place.

This and the remainder of Chuck’s resume reflects his dedication to making his hometown a great city. He was a member of the Alcohol Licensing Revue Committee, a Convention and Visitor’s Bureau board member, was appointed to the governor’s Tourism Council, and is past president of its spin-off organization, Madison Festivals Inc. which owns rights to Taste of Madison, Mad City Marathon, and Kites on Ice. He has five children, and his wife, Dr. Joanne Taylor, is a pediatrician with Dean Health System.

During the Flamingo years, Chuck experienced a foreshadowing of his future at The Blue Marlin. He and Joanne traveled to Napa Valley on a wine tour set up by a local wine distributor. “We served a few wines at the Flamingo, but I was interested in learning more so I signed on to the tour. By the fourth vineyard, I was feeling guilty, and to justify my existence, I said that I owned The Blue Marlin. I knew the Berge brothers who owned it, and for years I had eaten dinner there every Wednesday and lunch every Friday.”

After 18 years, Chuck sold the Flamingo. His goal had been to bring better food to the college campus, but when the drinking age changed, so did his business. “Business went down because of it,” he says. A five-year run managing The Tavern League of Wisconsin followed, but three years ago, Chuck decided to re-enter the restaurant business world. The opportunity to purchase The Blue Marlin materialized as fortuitously as Chuck’s self-fulfilling prophecy had popped into his mind. “When the Berges were building their next restaurant empire, I was in one of the buildings under deconstruction. Another one of the brothers suggested that I buy The Blue Marlin. I hadn’t known it was for sale, but pursued it, and within a short time we closed the deal.”

At first, Chuck says he watched the restaurant’s operation and evaluated it. “The Blue Marlin had already earned an impressive reputation in the 1990s as the first restaurant to bring fresh fish and a good wine list to Madison. Today it offers nearly 80 wines from around the world with an emphasis on U.S. wines.”

“The Blue Marlin didn’t need improvement; it’s all been a natural progression while maintaining a commitment to continuing with quality products,” says Chuck, who claims the key to his restaurant’s success depends upon everyone involved. “I surround myself with capable employees; they are quality people. I rely on my kitchen and wait staff, who are friendly, knowledgeable, and often develop friendships with our repeat customers.” He adds, “My philosophy is to offer the best food minus the snob appeal.” That translates into fine dining in a casual atmosphere.

As the menu states, “The Blue Marlin offers fresh, innovative seafood with an emphasis on local, seasonal products.” To that accomplishment, Chuck credits executive chef Angelo Cattaneo, who masterminds an excellent variety of fish preparations along with unique presentations. Angelo is experienced in buying and selling seafood as well as its preparation. He previously worked in the meat and fish department at Whole Foods where he gained product expertise, and prior to coming on board at The Blue Marlin, he was employed at Sardine. Chuck shares, “Angelo’s culinary creativity was showcased last October when he was runner-up to Shinji Muramoto in Madison’s Dueling Chef competition.”

The menu brims with taste-tempting seafood selections. “We change the menu every two to three months, reflecting the seasonality of produce and fish that are available,” says Chuck. “In June we feature Copper River Salmon from Canada, and soft shell crabs from the East Coast are plentiful during June and July.” There are eight to ten fish choices and three or four varieties of shell fish. Appropriately, blue marlin is always on the menu. “Every couple of months, we change its preparation.”

Nightly, there’s a chef’s four-course tasting. “It’s so popular, we sometimes run out,” warns Chuck. “The chef’s tasting includes three kinds of seafood or shellfish (not on the menu) and dessert. We pair the four courses with special wine selections. Additionally, there is a succulent 10-ounce New York strip steak option for meat lovers, and a vegetarian option. Bouillabaisse, a signature entrée with mussels, clams, shrimp, scallops, crab meat, and fish in a roasted fennel-saffron-tomato broth, is perennially on the menu. “We are one of a few area restaurants serving live Maine lobster. We only take it off the menu when they go into dormancy and become prohibitively pricy.”

First course items include oysters, crab cakes, and gulf shrimp cocktail. And if you save room, The Blue Marlin’s original key lime pie or a featured homemade dessert make a perfect ending to a memorable meal. Ice creams are also made in-house, as well as sorbets concocted from unusual mixtures such as wasabi sorbet. “We buy local when we can and purchase from some of the Farmers’ Market vendors. Produce such as heirloom tomatoes, spinach, arugula, ramps, pattypan squash, and other unique vegetables as well as savory sauces draw rave reviews from diners who often beg for the recipes,” says Chuck.

With rising food prices, Chuck accepts the challenge of offering quality seafood that is still affordable. “The fun part is that it makes me look around and learn about fish we’ve never used, and to explore different textures and flavors.” He adds, “I truly appreciate the importance of an organization like Madison Originals at a time when there are so many restaurants in the area. Madison is lucky to have independent restaurants in such a wide variety of ethnic flavors. Madison is a great restaurant town.”

If you’re searching for a nice quiet place to dine, you’ll find open fields, rolling hills, and good food (at reasonable prices) just 25 miles southeast of Madison at Coachman’s Golf Resort in Edgerton. Coachman’s Golf Resort has been serving food for 44 years from an extensive menu which offers both classic as well as gourmet choices. And you don’t have to be a golfer to eat there!

Eldon and Nira Johnson started Coachman’s in 1963. The Johnsons met while attending the University of Wisconsin-Madison and married in 1955. Restaurant experience runs in the Johnson family as Eldon’s father owned The Curve Tavern. When his father passed away unexpectedly, Eldon helped his mother with the restaurant and was inspired to open Coachman’s on the same property.

In the early days, the restaurant was famous for its seafood buffet. Lydia Moore, one of the Johnson’s daughters and co-owner of the resort with her brother Mark, recalled that people would line up at the door waiting for the crab legs, lobster tails, and other seafood selections offered on the all-you-can-eat buffet. The buffet was discontinued after about ten years, and Lydia said they tried to bring it back recently, but seafood costs made it impossible.

Nira worked Friday and Saturday evenings as hostess at Coachman’s while raising their five children: Lydia, Mark, Brian, Kathy, and Chad. The Johnson siblings each have been involved in the business throughout their lives, and Eldon encouraged his children to see what else was out there before deciding on a restaurant career. Mark and Lydia came back to Coachman’s and their siblings followed career paths outside of the family business.

Lydia explained that she moved to Chicago and to California and ended up joining the business in 1982. In November, Lydia will celebrate 25 years at Coachman’s. As president, she oversees the back office responsibilities of payroll and bookkeeping. Her three children, Ryan, 24, Justin, 21, and Zach, 18, have all helped at the golf course and restaurant during the busy season.

Both Mark and his wife Theresa have worked at Coachman’s since 1985. Mark is vice president and is responsible for the three nine-hole golf courses. The first golf course opened in 1968, the second in 1970, and the third in 1991. Theresa runs the pro shop and motel office. Their three children, Christopher, 28, Courtney, 25, and Abby, 24, also have worked at the resort in various capacities.

Nira retired from the restaurant in 2005, and when she comes back to visit, regular customers are happy to see her and greet her as a friend. Eldon passed away about 12 years ago.

Executive chef Bryan Keiser is responsible for creating the collection of entrées on the menu. Keiser, a Stoughton native, attended MATC to earn a 2-year degree in Culinary Arts, and has worked at Coachman’s for much of his 12-year restaurant career.

To begin, Coachman’s has a unique selection of appetizers including breaded duckling (fried fillets of duck tenderloin breaded with toasted almonds and bread crumbs) served with a cranberry compote dipping sauce; stuffed mushrooms with a mix of shrimp and crab topped with hollandaise sauce; and broiled and beef brochettes (strip-loin on skewers with green beans, topped with a whole grain mustard cream). You will also find escargot, chicken wings, potato skins, and more.

Bryan recommends the Pecan Walleye, Coachman’s signature fish. Two walleye fillets are hand-breaded with toasted pecans and Japanese-style seasoned bread crumbs, then pan-fried. The fillets are served with creamy remoulade sauce, grilled asparagus, and Parmesan mashed potatoes. Grilled tuna, brown-sugared salmon, beer-battered shrimp, coconut shrimp, and blackened catfish round out the fish and seafood selections.

Meat-eaters will enjoy the eight-ounce Coach Steak, a bistro fillet on a bed of roasted red and green peppers, and caramelized onion, topped with fresh tomato bruschetta, sautéed wild mushrooms, and a gorgonzola compound butter, broiled to blend all of the flavors. Bryan said this is Coachman’s signature steak. Other selections from the butcher block include filet mignon, top sirloin, pork porterhouse, and veal marsala.

Pasta and poultry choices are sun-dried tomato pesto linguini, red wine and artichoke chicken, saffron and lobster ravioli, Prosciutto and gorgonzola ravioli, stuffed chicken, herb-rubbed chicken, duck breast, and chicken Florentine.

Soups are made fresh daily, and some of the selections include white bean and ham, chicken Florentine, chicken dumpling, beer, cheese and brat, baked French onion, and cream of broccoli. “The kitchen staff takes a lot of pride in the fact that 99 percent of what comes out of the kitchen is made fresh in our kitchen,” expresses Bryan. Because of the seasonal nature of the golf business, during the summer there about 50 employees at the restaurant while in the winter there are about 20.

Evening specials include: chicken and dumplings on Wednesday, all-you-can-eat shrimp on Thursday, Friday fish fry or seafood platter, and prime rib or BBQ ribs on Saturday.

Hungry for a burger? Create your own with their “build-your-own” burger. Tuna or bison burgers are also offeredfor those who prefer something even more unique. A lighter fare menu is also available with smaller portions of some of the dinner selections.

Lunch includes a lengthy sandwich menu that includes a French dip, a Monte Cristo, turkey melt, marinated chicken breast, a Reuben, and the Coachman’s club. Try the soup and sandwich buffet which includes a sandwich bar with a variety of breads, sliced meats and cheeses, a selection of homemade salads, and two homemade soups.

Sunday brunch includes a selection of fresh fruit, smoked salmon, eggs Benedict, chef-carved ham, made-to-order omelets, taco dip, and more.

Adjacent to the dining room is the bar which offers a wide selection of wine, beer, and specialty drinks. There is a separate menu for the bar and there is ample seating in the bar for dining. There are four TVs including a big screen so that sports fans can keep track of who is winning.

Three banquet rooms accommodate parties from 20 up to 200, and Bryan said they are in constant use throughout the year for wedding receptions, rehearsal dinners, birthday and holiday parties, and other functions. A separate banquet menu is available and Bryan said they work with party planners to ensure that everything is done to their request.

Golfers who come in after playing a round, or those who come from longer distances and stay at Coachman’s Golf Resort, are among the customers Bryan sees on a regular basis. “We have people who eat here on a weekly basis,” he explains. Breakfast, lunch, and dinner are served daily from May through September during the busy golf season.

Take a 150-year-old building on the water, add a family with a long history in the restaurant business and you’ve got the recipe for success called Nau-Ti-Gal.

Nau-Ti-Gal is owned by the von Rutenberg family who had their restaurant beginnings at a small downtown Madison burger joint called the Nibble Nook. Bill and Betty von Rutenberg opened the Nibble Nook in 1961 and ran it for five years. They began building their restaurant empire when they bought the former Jack Burke’s Supper Club, now The Mariner’s Inn, in 1966.

In November, 1982, the von Rutenbergs bought Hanson’s Tavern to open what Betty named Nau-Ti-Gal. Robert, the youngest of the three von Rutenberg sons, told the story about how his mother named the restaurant to sound like “nautical” and used a mermaid as the logo. Calls started coming in from irate feminists who thought that the restaurant was a strip club because of its name. Betty usually was the per¬son to answer the calls and she set them straight that Nau-Ti-Gal is a restaurant and not a strip joint. Rob¬ert laughed that the caller would back down as no one argued with Betty.

The property is just down the road from the Mariner’s Inn along the Ya¬hara River. The location has had lives as a former stagecoach stop, a speakeasy, general store, gas station, engine repair shop, and a live bait shop. Now, it’s known for burgers, Sunday brunch, Friday fish fry, clam chowder, and cookie dough. Cookie dough? Those not familiar with Nau-Ti-Gal cookie dough, available at the Sunday Brunch, are missing out on a taste treat. Cookie dough became a menu standard because Betty would make two batches of cookie dough when she was baking. One batch was baked and the other batch was enjoyed raw by her sons, Bill, Jack, and Robert. Now, the cookie dough is produced without eggs or baking soda by Lane’s Bakery, which is owned by family members of Bill’s wife Debbie.

After Betty’s death and their father’s retirement to Florida, the sons now run von Rutenberg Ventures, the conglomerate that includes The Mariner’s Inn, Nau-Ti-Gal, Captain Bill’s, Betty Lou Cruises, and Westport Marine.

Robert was a latecomer to the family business as he spent time in Australia as an exchange student during high school, joined the Peace Corps for a stint in West Africa, and settled in New York. He was the vice president of a textile firm, but when his life partner died of leukemia in 1999, Robert decided that corporate life had lost its luster. He came back to Wisconsin with the intent of only staying three months. Seven years later, he’s still here. Robert is now the general manager of Nau-Ti-Gal and is in charge of menu development and the staffing which during the summer numbers over 200 and during the winter 35 employees.

“There are staff members who worked for Nau-Ti-Gal when it first opened that now have kids of their own working at the restaurants,” Robert shared. “Many kids work here their freshman year of college and come back each year to work for us,” he added.

Robert is in charge of the menu and explained that it changes seasonally, but that there are favorites that will always be offered such as Shark Bites, an appetizer of white Mako shark which is flown in fresh from Florida, hand cut, breaded, and prepared at the restaurant. For dinner, Robert said that the baby walleye is a customer favorite. The hand-breaded walleye has a taste similar to lake perch and Nau-Ti-Gal serves it hand-breaded and deep fried.

Three shrimp dinners are on the menu including Hot and Nau-Ti shrimp, a Cajun-prepared shrimp served with fresh Mediterranean salsa; coconut shrimp coated with Piña Colada batter and rolled in toasted coconut and served with honey mustard sauce; and stuffed shrimp with a sea¬food stuffing and hollandaise sauce. Clam chowder made fresh at the restaurant is also a crowd pleaser. The Balsamic Burger, a Black Angus burger coated in a balsamic sauce then topped with fresh mozzarella and roma tomatoes, is a popular burger choice according to Robert. Head chef Garrett Westbury is in charge of the kitchen, but Robert does step into the kitchen to check on food-prep.

“Our Sunday brunch has been voted Madison’s number one brunch by readers of Madison Magazine,” said Robert. While many restaurants are going away from serving a brunch buffet, Nau-Ti-Gal offers a buffet to rival others. All-you-can-eat prime rib, ham, turkey, shrimp, smoked salmon, eggs Benedict, Belgian waffles, fresh fruit, cold salads, pastries, and desserts are offered from 10:00 a.m. to 2:00 p.m. on Sundays.

For dessert, a piece of Key Lime pie made with Aunt Nellie’s real Key West lime juice or another of the desserts made in-house is a must. Nau-Ti-Gal has partnered with Chocolate Shoppe Ice Cream for Vanilla Bean ice cream made specifically for the restaurant. Made with extra Tahitian vanilla bean, it’s a cool treat on a hot summer day.

Nau-Ti-Gal was the first restaurant in the Madison area to offer outdoor seating, which started when the restaurant opened in 1982. Today there is an outdoor bar, a covered deck that seats 100, and space for outdoor functions to accommodate groups from 20 to 500 people. Robert said that rehearsal dinners, wedding receptions, company picnics, and class reunions are popular events held outdoors at Nau-Ti-Gal. Parties with Caribbean or Survivor themes, and BBQs, fish boils, and pig roasts have been held. Robert said that his staff works with customers to ensure that every detail is taken care of. The staff normally wears casual clothing, but does dress up in formal attire for formal parties and weddings.

During the summer, volleyball leagues play three nights a week, and there is live music on Thursdays. Karaoke is in the main dining room on Friday nights after the fish fry crowd leaves, beginning at 9:00 p.m. Jack said, “People are comfortable coming to Nau-Ti-Gal; it was designed for all ages to feel welcome.”

People from their early 20s into their 80s will enjoy the dining and activities available. The emphasis is on fun at Nau-Ti-Gal, and as Betty so aptly said, “Having a restaurant is like having a cocktail party every night without waking up with a hangover.”

“Don’t move,” commanded an excited dad as he aimed his digital camera at his three-year-old daughter who was perched on the back of a shiny carousel camel. The camel and a huge space age robot, just a step inside Ella’s Deli & Ice Cream Parlor’s entrance, welcome visitors into a fantasyland providing a sumptuous feast for the eyes and appetite. Amidst the whirring and buzzing of animated and mechanical displays, children and children-at-heart can enjoy delicious homemade food while heroes such as Spiderman, Batman, Captain America, and Mighty Mouse fly overhead.

Owner Ken Balkin created the unique décor based on his vision of a restaurant with a circus ambience reminiscent of days-gone-by. In 1976, when Ken and his wife, Judy, opened Ella’s on East Washington Avenue, there were no mechanical features. “Popular at the time, ferns and plants adorned the windows. There were many hanging plants and the look was fresh and pretty,” reflected Ken. But a visit to Circus World Museum inspired Ken’s inner child. “While at Circus World Museum, Judy and I met a man who had great interest in fairgrounds architecture.” There began Ken’s fascination with clowns, carousels, and whimsical characters.

“Judy and I built Ella’s based on the reputation of our family-owned-and-operated Ella’s Deli on State Street.” The State Street kosher style deli was originally owned and operated by Ella Hirschfeld. In the early sixties, Ken’s family purchased the business from Hirschfeld, retained the name, and operated the deli for many years. The now-closed Ella’s enjoyed great popularity, and became something of a dining icon in downtown Madison.

“Based on that reputation, Judy and I were confident our East Washington Avenue deli would succeed,” Ken said. The property that was to become the new Ella’s was then a mobile home business. “It was a small building with a large parking lot. We kept two walls of the original building, but 80 percent of the restaurant is new construction. It was a year-and-a-half-long project; we designed as we went, and it was intense.”

With each passing year, Ken incorporated more and more characters into the fantasy family that delights and entertains children of all ages. Small circus trains chug; miniature carousels go around; and Dumbo, Popeye’s Olive Oil, airplanes, and spaceships buzz about the ceiling above. All this overhead activity could require an air traffic controller. “We do have a full-time maintenance man to run this complicated network,” said Ken, who created most of the characters and displays. All of this true art, done with paint, papier-mâché, and metal, makes Ella’s interior stunningly unique.

“Things have evolved here. We are always adding; providing change.” Ken recalled that in the beginning he had purchased some little cloth clowns encased in glass bubbles. “At the time, I stacked them in a pyramid and they were huge sellers. Today, one of those original clowns rides overhead on a cable.”

Ken’s creative and artistic prowess is reflected in the large display case inside Ella’s entrance. Filled with tiny carousels, the area showcases Ken’s imagination and penchant for detail. His latest project, an enchanting castle created with impeccable detail, provides an invitation to enter Ella’s magic kingdom.

Twenty years ago, Ken realized an ultimate fantasy when he located and purchased a Parker carousel. Built in 1927 in Kansas, the carousel is one of fewer than 75 known original carousels in the United States. Formerly operating in a park in New York, the carousel was dismantled and stored when the park closed. Heat and moisture caused significant damage, and restoration took months. “When we purchased the carousel, I knew nothing about them. I’ve now become an expert on wood carousels,” Ken said while explaining that a carousel with a pedigree such as Ella’s is not a merry-go-round.

During the winter months the steeds get a makeover. “Weather takes a toll and the horses need to be sanded, refinished, and painted.” But when spring comes, the beautiful horses are raring to prance to the music of the band organ. Tokens purchased for 75 cents buy a generous ride. What can be more magical than that?

Magic aside, Ella’s is all about food. Named “Best Deli” by Madison Magazine, Ella’s boasts a 20-page deli, a 12-page dessert, and a special two-page entertaining kids’ menu. Even the tables provide entertainment. Heavy glass-topped oak tables display landscapes, collections, scenes, trains that go around, and interactive games.

To start, you can order one of Ella’s famous homemade soups including matzo ball, sweet and sour cabbage, or chili. “People are often not aware of how much is made on-site,” Ken explained. “When we make soup, we load up a huge pot with chicken, onions, and carrots. We also roast our roasts here, and make dozens of pies and desserts. We bake rolls twice a day, at 8:00 in the morning and 2:00 in the afternoon, to ensure freshness.”

Featuring Jewish ethnic cuisine, Ella’s offers a lean corned beef sandwich piled high on fresh rye bread, and a corned beef Reuben. There’s also a vegetarian page on the menu. Save room for dessert, such as a nut-topped sundae or the signature Ella’s #1, a grilled pound cake hot fudge sundae. “We make our own vanilla and chocolate custard. All the other flavors are made by the Chocolate Shoppe, with whom we have enjoyed a 30-year business relationship.”

“The biggest recent change to our menu came nearly two years ago when we added wine and bottled beer,” stated Ken. While not the main attraction, they are nice enhancements for many diners.

As you leave, near the cash register there is an old fashioned candy store. Sweet treats such as candy buttons (the little round multi-colored dots that you peel off a strip of paper) take you back to your childhood. Irresistible to kids, they are a novelty to the fruit roll set.

Tucked away in a corner near the ice cream case, a pony with a real leather saddle gives a lengthy ride for 10 cents. Spotted by my four-year-old grandson who enjoyed a canter, the steed transported my son, now a dad, back to his childhood. He recalled riding an identical pony outside a supermarket when he visited his grandmother 35 years ago. “Isn’t it sad that today’s kids don’t often experience simple things that were so much fun?” he said. Ella’s offers an opportunity to enjoy those very things; to escape for a time while enjoying a tasty meal.