Forequarter Sets Itself Apart

More than just a locavore restaurant, Forequarter serves the stuff of centuries past

Roasted pheasant breast and leg confit is served with herb gnocchi, baby greens, lemon and juniper.

Roasted pheasant breast and leg confit is served with herb gnocchi, baby greens, lemon and juniper.

PHOTO BY MATHA BUSSE

When fire gutted the newly opened Underground Food Collective’s restaurant, all seemed lost. This was not to be. Like a phoenix, Forequarter soon materialized. Its intimate space functions as both bar and restaurant. Both dispense creations sometimes simple, sometimes complex, and always sure to wow. Here nostalgia and imagination skip hand in hand, alternately titillating and gratifying all the way. Fare left in the last century, like home-cured meats, game, pickles and preserves, set its menu apart from many that likewise feature locally sourced food. National dining critics and Madison diners alike astutely heap praise on this culinary treasure.

Forequarter
708 1/4 E. Johnson St.
609-4717

Check out Dan Curd's Small Dishes blog

Advertisement

Subscribe

Madison Magazine August 2014 - August 2014 $19.95 for one year - Subscribe today