Ask a Chef: Tory Miller, Where Should We Eat in the Madison Area?

 

We asked 2012 Best Chef: Midwest winner Tory Miller of L’Etoile in Madison, Wisconsin, for his top restaurant picks in the Badger State's food hub.

 

Late-Night Dining

Natt Spil

“No sign on the door, local DJs every night, wood-fired pizzas, and great bartenders—everything you need after a long shift.”

 

Quintessential Wisconsin Cooking

Culver’s

“Go for the frozen custard, cheese curds, and butter burgers. When you say Culver’s, you’ve said it all.”

 

Family Dinner

Ha Long Bay

“Every Monday I go here with my son, Remy, for a taste of Vietnamese, Lao, and Thai cuisines. My order goes like this: AP10, PH8, LS7.”

 

Date Night

Tornado Club

“An old-school steakhouse with delicious food and classic... Read more >

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Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

Deviled Eggs with Crispy Pork Belly and Smoked Paprika

These are our kind of morning eggs: topped with braised and fried shards of pork belly, and dabbed with a touch of paprika mayonnaise for a whisper of smokiness. Get the recipe here.

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Recipe: Apple Brown Betty with Maple–Bacon Frozen Custard

Apple Brown Betty with Maple-Bacon Frozen Custard

Chef Tory Miller's irresistible recipe for apple Brown Betty, a cobbler-like dessert that dates back to Colonial times, is inspired by a popular New England twist on apple pie: he mixes shredded sharp cheddar cheese into the crumbly topping before baking. A Madison-based chef who's committed to sourcing as many of his ingredients from Wisconsin as he can, Miller uses a 15-year-old cheddar from Hook's Cheese Company. You can purchase their cheeses online or substitute any premium local cheddar cheese. Get the recipe here.

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