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Halloween

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Ivory Room

November 2nd, 2012

Madison’s only piano bar, the Ivory Room, expanded into portions of the former Ian’s Pizza this summer. If you’ve ever been to the former incarnation, you know how tight the space was. Now, patrons have more elbow room as 1,000 square feet was added.

Even better, the single piano is now dueling pianos–like you find at Howl at the Moon or Pat O’Brien’s–on Thursdays, Fridays and Saturdays. Those are the only nights that have a $5 cover charge, though that’s waived if you show a dinner receipt from Capital Tap Haus or Buck & Badger, both of which share the same owner as Ivory Room.

I have to admit, I actually like the new Ivory Room, because it finally feels like a piano bar. Also, I’ve noticed the average age for patrons has gone down. Whereas the old Ivory Room was usually packed with people 40+, now it’s more 20s and 30s. A bartender told me it’s because of the later opening hours (8 p.m. vs. 4 p.m., for example).

Regarding the musicians, I was happy to see familiar faces in Josh Dupont and Michael Massey of Piano Fondue, as well as the husband-wife duo of Anthony and Leslie Cao, as regular performers. They do a great job of charging up the crowd.

One major strike is the fact that you have to pay $250 for any size group up to 20 to sit in the VIP area, which is on the same level as the pianos. So if  you and four friends want to sit up there, you’re looking at $50 each, all for having slightly closer access to the pianos and a dedicated server. Puh-leeze. This is Madison, not Chicago or New York.

Ivory Room is open Tuesday-Saturday, with Sundays and Mondays reserved for private parties.

Steepery Tea Bar

October 27th, 2012

In my quest to drink less soda–I’ve eliminated about 60 oz. a week–I’ve been drinking more iced tea. However, it’s been disappointing drinking the tasteless iced tea served at most restaurants.

Well for fans of tea–either iced, hot or bubble–we have a new place to quench our thirst: Steepery Tea Bar, which opened on State Street last month. I was invited to tour the store to see how the tea was made and sample some drinks.

The owner told me her goal is to become the next Starbucks. With five other stores (all in Minnesota) and a great product, I think they have a shot.

Any drink can be customized, including by sweetness level. As another example, you can add one of nine flavors of bubbles (called pearls and jellies here) to any drink for 50 cents. The texture of the bubbles is absolutely perfect, as Steepery staff make the pearls every two hours. I recommend adding either the passion fruit or the lychee to a glass of iced tea ($3.30).

On the hot side, I thought the individual tea press (see photo) was a clever approach to serving tea. You’ll have to make the difficult decision of choosing among the more than 50 kinds of fair-trade & organic looseleaf teas and tisanes, but be comforted in knowing there’s no bad choice. A cup is $2.30 and a pot is $3.25.

I did ask about the “bar” in the name, and the owner told me the space (formerly the Taste of Tibet) was unfortunately too small to have a bar set up, like in the other locations. Steepery also sells light fare, all locally sourced.

Steepery Tea Bar is open every day. It plans to showcase local artists and musicians in the near future.

Steepery Tea Bar on Urbanspoon

Food & Wine Festival shopping list ’12

October 21st, 2012

Whether you’re in search of some good food or need ideas for the holiday shopping season, here’s a list of items I purchased or will purchase from the Isthmus Food & Wine Festival held last weekend:

  • Mrs. Chippy’s Caramel Corn from Chippy’s Kettle Corn. I also enjoyed the Yumchata Oatmeal Cookie flavor and the Buffalo Wine & Bleu Cheese Dressing flavor.
  • Old Fashioned Malted Milk Powder Malt from CTL Foods. If you like Whoppers, you’ll love this. Try adding it to coffee.
  • Strawbanero jam from Blue Collar Cafe & Jams. Excellent combination of sweet and spicy. Loved the Bluebanero, too.
  • The garlic beefsticks and Teriyaki beefsticks from Otter Creek Organic Farm. These make a great snack!
  • The goat salami and Tuscan salami from Underground Meats. Makes me regret not signing up for its meat-CSA last year.
  • Plain 9-12 Gouda from Holland Family Farms. I had always ignored Gouda … until now.
  • Brick spread from Widmer Cheese Cellar. Why waste a cracker? I could eat this straight from the container.
  • Rob Abuelo 12-Year Rum. I doubt I’ve had a better rum. “Smooth” would be underselling it.
  • Dark Amber Organic Maple Syrup from Kickapoo Gold. You’ll never use Aunt Jemima again.
    North Italia Urban Air

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