We’re concentrating on dinner service right now to make sure it is the best it can be. We will open for lunch after the first of the year with a brand new lunch menu. So until then our hours are 4-10 Tuesday thru Thursday, 4-12am Friday and Saturday, and 4-10 on Sunday!
Hey there folks! In order to serve you better during our opening weeks, and to help prevent delays in service, we are finding it necessary to suspend taking reservations for a while. We serve food at our full bar as well and can seat about 96 people comfortably. We are taking walk ins only for now. Again, sorry for any inconvenience. We’re doing our best to make sure you have a good experience! We will start taking reservations again as soon as we figure out how many is appropriate. And here’s something new for us: we have a tv in the bar so you can watch the badger game while eating/drinking!
After a year in the making our brand new beautiful location is open in Sun Prairie at 121. E Main St! We’re on the corner of King and Main. Here is our Brand New Menu! It’s our “soft” opening in the new space, with new equipment and a full bar. Go easy on us, Sun P! (but we cant wait to see you) Our menu now includes entrees including hand made pasta, steak, seafood, and more. We serve wines by the glass and bottle, and offer craft cocktails. Reservations Accepted! We have a 55″ TV in the bar, and we’re located in a beautifully restored 116 year old brick building with much more seating.
Our Hours are 4pm to 10pm Tuesday through Thursday, Friday and Saturday 4pm to 12am (might close a little earlier depending on demand) and Sunday 4pm to 10pm.
Photo Credit: Michelle Stocker, Capital Times. Gallery Here
A 12″ pie with squid ink-infused black dough, pork belly, Pleasant Ridge Reserve, wood ear mushrooms, roasted pepitas, Young Earth Farms pumpkin sauce and finished with micro greens. There is pizza…and then there is Sal’s.
Stop in before they are all gone!
Craft Beer Week continues at Sal’s in Madison tonight!
-We’ll be tapping the highly coveted Sump Coffee Stout by Perennial Artisan Ales! This will be paired with a pie: pulled pork, green pepper, figs, yellow onion, ricotta, and balsamic reduction.
– Weekened Featured Pie: “Gyro Pie” lamb, tomatoes, red onion, marinated feta, taziki, and chives
-Featured spring Small plate: wild rice with nettles and morels, asparagus, butter-poached red radish, fried burdock chips, Hook’s 2-Year Swiss cream sauce and rhubarb coulis
-Dessert: Rhubarb crumble cookies, strawberry coulis, preserved lemon mascarpone.
Stay tuned for the rest of the weekend’s Craft Beer Week specials!
Every year when spring rolls around we look forward to making a series of pizzas with morel mushrooms. This weekend we’re featuring the first of the series!
Foraged morel mushrooms sautéed with butter and fresh thyme, spring asparagus, Landmark Creamery Anabasque mornay sauce, Cracked pepper, watercress, finished with shaved anabasque. (Madison pie is the same except instead of using anabasque cheese, it gets pleasant ridge reserve)
Tuesday and Wednesday special! Get a large pie with one topping for just $15!
And for St.Patrick’s day we will be offering sausages with colcannon potatoes until we run out! The bangers were made by our friend John Campbell who’s family has owned Campbell’s Butcher Siopa located at Aughnacliffe, Co. Longford, Ireland since at least the 1940’s. John has made these sausages with his authentic family recipe at Underground Butcher. We’re super excited about serving them on Thursday 3/17!