The view of Lake Monona aside, Sardine, with its zinc bar, sparkling tiles and lofty rafters, has the feel of a big Parisian brasserie. A battalion of servers in long linen aprons scurry to and fro, adding to the pleasant bustle of the place. The menu is simple, classic French fare prepared with flair: oysters on the half shell, duck confit, pan-seared skate, steak frites, braised veal daube and … mais oui … fresh grilled sardines. Open for dinner Tuesday through Sunday, Sardine is the creation of Marigold Kitchen proprietors Philip Hurley and John Gadau.
617 Williamson St.