The Dining Room
Restaurant · Madison ·
Tasting menus, wine pairings, and creative à la carte dishes
Tasting menus, wine pairings, and creative à la carte dishes
"A community-focused meal initiative operated on a weekly schedule that the owners supported alongside their restaurant work, reflecting an increased emphasis on mutual aid and industry collaboration during the crisis." - ByThe Bon Appétit Staff
"The hotel's existing Michelin-starred dining room will remain in place, preserving its fine-dining pedigree while operating alongside the new, more casual seafood-focused room." - Adam Coghlan
"A highly anticipated restaurant from one of the market’s co‑founders that will open in the weeks after launch, forming part of the venue’s full dining programme rather than the initial discounted food week." - Andrew Leitch
"In the formal space, the Dining Room debuts a 12- to 15-course, $155 tasting menu meant to evoke the feel of a dinner party and to test McGarry’s prodigy status; I see the menu opens with his signature take on a Ritz cracker sandwich with foie gras, peanuts, and sour cherry, and includes subsequent courses such as a slow-roasted sunchoke with seaweed, pumpkin seed oil, and apples plated like a fall wreath, a winter squash topped with pumpkin seeds accompanied by kogi and lime, plus a family-style course (pasta) before dessert — service is limited to two seatings of 18 people (reservations taken), with service running Tuesday through Saturday at 6 p.m. and 9 p.m." - Kayla Kumari Upadhyaya
"In a separate space dubbed The Dining Room, McGarry will run a 12- to 15-course tasting menu for $155 that’s meant to evoke a dinner party for 18 people, opening February 27; the meal will start with his signature take on a Ritz cracker sandwich with foie gras, peanuts, and sour cherry, and include dishes such as a slow-roasted sunchoke with seaweed, pumpkin seed oil, and apples plated like a fall wreath, a winter squash topped with pumpkin seeds accompanied by kogi and lime, a family-style pasta course, and dessert with petit fours and after-dinner drinks back in The Living Room, with reservations already live." - Serena Dai