You certainly don’t have to be high or drunk to eat at Cheba Hut, located on campus, but you’d probably feel right at home if you were, plus there’s beer if you want to keep partying. More on that later.
In following their theme, they sell “toasted” subs here. The three sizes for the sandwiches are Nugs (4″), Pinners (8″) and Blunts (12″), all of which come with the standard veggies and your choice of white, wheat or “herb” bread.
From the Old School list, the Endo (reuben) was fairly standard (8″ for $6.09). I ordered it without all the toppings to keep it pure. My guess is that the bland pastrami was not made in-house, but that wouldn’t be surprising. I probably should have gotten the Dank (pizza), filled with genoa salami, pepperoni, home-grown marinara, provolone cheese and parmesan cheese.
On a cashier’s recommendation, I got the Jamaican Red (4″ for $4.49). It comes with spicy grilled chicken, cheddar cheese, jalapenos and black olives. The chicken itself was tender and tasty, but it didn’t mesh well with the other ingredients–it was like a salad gone wrong. I think I would have preferred the Acapulco Gold, which is chicken breast, home-grown BBQ sauce and swiss cheese.
One I probably won’t order on a future visit but worth mentioning is the Schwag, which is bologna, chopped onions and cheddar cheese and described as “out of stock.” That just conjures up an image of a late-night food binge and you’re slapping together whatever ingredients you have in your fridge.
Besides the sandwiches, you can find salads, soups and “Incredible Munchies” on the menu. From that list, I enjoyed the Goo Ball ($1.99), which is Rice Krispies, peanut butter, honey and cocoa. Others include Sticky Icky (PBJ) and Hemp Brownies.
Cheba Hut is open every day for lunch and dinner and past bar time Thursday-Saturday. It also has happy hour from 4:20-6:20 p.m. at its beer-only bar ($2 taps).
The south end of Park Street has been seeing some new businesses sprout up recently, including 
The catfish fillets ($9.99), found on the dinner menu, were crispy yet moist. They were good straight up, though I added some hot sauce. The accompanying cornbread was disappointing, however, as it was dry and didn’t taste like or resemble cornbread.
I was familiar with the meats of Jordandal Farms through its stand at the Dane County Farmers’ Market, so I was intrigued by the restaurant the farm’s owners opened late last year in Verona. Called 
If you don’t like kimchi, you could learn to like it via the Korean Beef ($8.50). It’s miso chili-braised beef chuck topped with Ssamjang mayo and a much milder (re: less pungent) version of kimchi. It was a creative sandwich, but I probably wouldn’t order it again.
