Last night I ate at Underground Kitchen for the umpteenth time. Each time is better than the time before. The constant menu rotation is something rare in Madison and it's appealing. I adore the atmosphere at Underground Kitchen; it's an added bonus to know I'll be able to get a fresh food experience with every visit. (unlike some of my other favorite hangout spots that haven't bothered to update their food menu in ages, I'm not compelled to go elsewhere for dinner after drinks) \n\nThere are other bars in Madison with a similar vibe, but Underground has perfected it. The decor is simply elegant without being fussy; I feel like I'm eating in the dining room of a modern farmhouse, replete with a fabulous farm-to-table menu. The open air kitchen is a fun touch, and they remodeled a space that was formerly dimly lit and dingy, transforming it with bright wood, whitewashed brick walls, and fresh wildflowers everywhere one looks. \n\nThe food and drinks are stellar. I feel that the drink menu price point, while a little high, is worth every penny. My short run cocktail last night was made with fresh strawberries, mint, soda, and rum, and it was fantastic. The '#11' cocktail is my go-to-- an inspired blend of gin or vodka completed with fennel, lemon and ginger, freshly mixed for $7.50. Last night I had the nightly small plate special: smoked sturgeon with mascarpone, spring peas, and pea shoots on rye crostini ($5) which tasted fantastic. (plus I appreciated its presentation- perched on a whimsical tiny silver tray.) My entree was cavatelli ($15), which our knowledgeable server told me was prepared with wild nettles and ricotta. It was tossed with goat confit, roasted baby onions, wild mushrooms, housemade fromage blanc, asparagus and radish pesto. I could have licked the bowl. I sampled my boyfriend's wilted greens (rapini I believe) with duck egg and goat bacon- also delectable. The food here raises the bar for every other restaurant in Madison, primarily due to the high quality local ingredients and nuanced elements like cheese made inhouse or meat cured by the owners themselves are just far and away beyond anything that could be prepared in a Sysco-heavy kitchen.\n\nPerhaps it's because I'm somewhat of a regular here, but I'm a stickler for quality service, and Underground delivers. My water glass is never empty yet I don't feel like the servers hover unnecessarily. The waitstaff answers every question and isn't shy about making suggestions. And checks are delivered promptly, even when the place is hopping. \n\nI can't recommend Underground highly enough; what a welcome addition to Madison's downtown dinner landscape.
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