Rounded off with portable drinks, nutritious snacks and freshly baked treats, there’s something for every traveler at Metcalfe’s Local to Go. Sample menu items include: hot breakfast Paninis, Grilled Lemongrass Chicken Báhn Mì, Turkey Florentine with gruyere, and a French Onion Grilled Cheese oozing with Swiss and gruyere cheeses. At the quick service counter, passengers can order custom-built sandwiches to go. Metcalfe’s post-security shop and restaurant offers travelers a true taste of Wisconsin with their array of local products including favorites such as: Sprecher Brewery’s Gourmet Sodas, Oakhouse Bakery Specialty Granola, Gail Ambrosius' Chocolates and Rickland Orchards’ Granola Bars. Proudly serving the Madison community for nearly a century, Metcalfe’s grocery has led the way in environmental practices supplying the region with sustainable, locally sourced foods. Hours: OPEN from first flight, through last departure With ample seating and wide, entertaining views of the airfield, passengers are encouraged to sit down and unwind through dwell time at this modern, Madison favorite coffee bar. Or, take in a pre-flight glass of premium wine or beer alongside freshly made small plates, sandwiches and snacks. Water Conservation / Quality ImprovementsĤ:30AM - 7:30PM: Monday, Wednesday, Thursday, Friday, SundayĪt MSN’s post-security location, Ancora welcomes passengers to indulge in expertly pulled coffees and teas that span the globe.He went on to cook with former Coi chef Matthew Kirkley at L20, a now-closed seafood fine dining restaurant in Chicago, as well as at restaurants in Boston. His first restaurant job, however, was at a fast food chain his father owned Culver’s franchises in the Midwest. The tasting menu will feature large-format, “interactive” dishes, though Anichini said it’s too early to share more specifics.Īnichini also worked at Dominique Crenn’s Bar Crenn and Petit Crenn. While Anichini will bring a decade of fine dining experience, they want Ancora to feel approachable and fun. A more casual bar section will serve snacks and fish charcuterie, like octopus escabeche and toast topped with cured monkfish liver and smoked trout roe. Provided by Nick AnichiniĪncora, which means anchor in Italian, will open for dinner only at first with both prix-fixe and a la carte menus. Nick Anichini will be executive chef and partner of Ancora, a new seafood-focused restaurant opening in San Francisco. They plan to spotlight less common seafood caught up and down the California coast. This might look like a whole fish roasted on a live-fire grill or mussels served at the bar. “A lot of restaurants try to to do that but it’s more marketing than anything else. “He’s going to have that true connection to fishermen,” Conte said. Water2Table’s connections mean he’ll be able to head to San Francisco’s piers and pick fish fresh off the boats for that day’s menu. He was always impressed by Anichini’s commitment to hyper-local fish and passion for aging, like a memorable black cod aged until its flavor intensified and its skin crisped up when cooked.Īnichini, who’s worked at several seafood-focused restaurants, said he was immediately drawn to the potential of an “unprecedented,” direct relationship between chef and fishermen. Joe Conte, who runs Water2Table with his wife Andi, got to know the fine-dining chef through supplying seafood to Atelier Crenn for years. ![]() The restaurant is slated to open at 557 Valencia St., the former Locanda space between 16th and 17th streets, in late May or early June. Nick Anichini, Atelier Crenn’s former chef de cuisine, will be the executive chef and partner at Ancora (formerly Seven Fishes).
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