{"id":12171,"date":"2019-01-17T16:08:28","date_gmt":"2019-01-17T22:08:28","guid":{"rendered":"https:\/\/www.thebozho.com\/?p=12171"},"modified":"2019-01-29T09:50:29","modified_gmt":"2019-01-29T15:50:29","slug":"winter-restaurant-week-cheese-madison-2019","status":"publish","type":"post","link":"https:\/\/www.thebozho.com\/winter-restaurant-week-cheese-madison-2019\/","title":{"rendered":"Everywhere you can get cheese during Madison’s Winter Restaurant Week"},"content":{"rendered":"

Get your stretchy pants on because the winter edition of Madison Restaurant Week<\/a> starts Sunday, Jan. 20 and runs through Friday, Jan. 25. There’s 49 restaurants participating this time around, and they all offer a $25-$35 prix fixe dinner menu. Some also have a $15 lunch deal.<\/p>\n

If there’s one thing Wisconsinites love more than a good deal, it’s cheese. Lucky for us, many of those 49 restaurants decided on a cheese-heavy menu, so we get good cheese on a budget. I went through the slog of checking out every single restaurant’s menu in order to find the best, cheesiest offerings. Here they are, for all your dairy needs.<\/span>\n

Avenue Club and The Bubble Up Bar:<\/strong> Loaded grilled cheese<\/a> with havarti and provolone on cheesy jalapeno bread.<\/p>\n

Buck & Honey’s:<\/strong> Sassy curds<\/a>.<\/p>\n

Eldorado Grill:<\/strong> Four cheese ancho relleno<\/a>, a roasted sweet pepper stuff with 4 cheeses and fried in blue cornmeal.<\/p>\n

Freiburg Tap House:<\/strong> Beer cheese soup<\/a> make with Hacker-Pschorr; poutine with schnitzel, cheese curds and mushroom gravy.<\/p>\n

Heritage Tavern:<\/strong> Charcuterie and cheese plate<\/a> with pickled and raw vegetables, foraged mushroom hummus and grilled scallion buttermilk.<\/p>\n

Merchant:<\/strong>\u00a0Fried Cedar Grove cheese curds<\/a>, classic or buffalo style; pork pappardelle with tomato ragu, homemade ricotta cheese and SarVecchio; Wisconsin cheeses for dessert (that’s a full cheese meal).<\/p>\n

Nonno’s Ristorante Italiano:<\/strong> Pollo alla parmigiana<\/a> with parmesan and mozzarella.<\/p>\n

Oliver’s Public House:<\/strong> Short rib mac and cheese<\/a> with three-cheese sauce.<\/p>\n

Paisan’s:<\/strong> Toasted spicy cheese bread<\/a>; meatball parmesan sandwich; manicotti or cannelloni with tomato or cheese sauce; cannoli with ricotta filling (another trifecta!).<\/p>\n

Porta Bella:<\/strong> Cannelloni-manicotti combo<\/a> with spinach and cheese; five cheese ravioli with tomato or alfredo sauce; beef tenderloin and portobello mushrooms in gorgonzola sauce; toasted almond cake filled with mascarpone cream.<\/p>\n

Quivey’s Grove Stone House:<\/strong> Wisconsin raclette<\/a> with Roth Kase Raclette cheese.<\/p>\n

Rare Steakhouse:<\/strong> Beef tagliatelle<\/a> with mushrooms, butternut squash, mascarpone and ricotta.<\/p>\n

Smitty’s Study Pub:<\/strong> Charcuterie and cheese board<\/a>; chicken roulade stuffed with brie, apple and prosciutto.<\/p>\n

Smoky’s Club:\u00a0<\/strong>Lobster mac and cheese<\/a> with four cheeses.<\/p>\n

Steenbock’s on Orchard:<\/strong> Root vegetable beer cheese soup<\/a>; goat cheese croquettes; four cheese mac and cheese with grilled chicken; broccoli and cheddar stuffed chicken breast.<\/p>\n

Tavernakaya:<\/strong> Tempura cheese curds<\/a> with spicy mayo and togarashi powder; spicy rack of lamb with a crispy sushi rice cheese ball (good showing by a Japanese restaurant).<\/p>\n

The Thirsty Goat:<\/strong> Spicy cheese curds<\/a>; harvest goat cheese salad.<\/p>\n

The Tin Fox:<\/strong> Pancake battered cheese curds<\/a> with maple syrup.<\/span>\n

Once you’ve made your strategic cheese plan, consider making reservations, because Restaurant Week can get busy. Then, go forth and behold the power of cheese<\/a>.<\/span>\n