Graft

Unimpressed. The lowlight of the evening was the pretentious 20 something bartender who served us. A couple tips for him:
1) When asked about the punch, don’t take it personally if someone doesn’t want to order it.
2) Your response, «No one in Madison would ever say that» to a customer who stated that his wine «had a nice nose» was completely off the mark. Plenty of oenophiles in Madison. Seriously, if you weren’t working here, you couldn’t afford the price points. Leave the attitude at home.
3) When we give you a heads up that we need to put in an order so that we can still make the show, don’t explain all the reasons why you made us wait to take the order. Acknowledge it and make sure our food is expedited.
With that rant over, let’s focus on the food. We ordered beef tartare as well as the scallops. The tartare served with an egg emulsion really was a one note dish. An acid or a crunch of some sort would have helped tremendously. I would not order it again. The scallops were prepared well but the overabundance of fennel fronds that were laid on the top, like straw, was off putting.
The space is nice, chic, and inviting. I enjoy the small plate approach that seems to be gaining momentum in Madison. Our visit definitely left a bad taste in our mouth and I question if I would go back. Yes, I know other reviews have been positive so perhaps, with time, I will return.

One of the best (if not the best) restaurants I’ve been to in Madison. My boyfriend took me here for Valentine’s Day, and every plate we got was fantastic – especially the fried chèvre and the flank steak. The service was great as well. I accidentally knocked over a glass of wine and our bottle was deducted from the tab. Some of the best food you’ll get in the city, hands down!

For long time I didn’t have such a good food. Small plates but very very good.
And — very important: great service.

We had an amazing experience at this restaurant. We went with a mid sized group and tried nearly all of the small plates together, as well as some craft cocktails.
Every item was new, different, and refreshing. The executive chef came out to tell us about each item and it’s inception.
The bartender made us mystery cocktails when requested and we were all impressed with our drinks and his skill.
This restaurant is a unique addition to downtown Madison.

A home run, One grand slam into Madison’s beautiful capitol inner square. Head Chef Phillip and Beverage Director Scott make a beautiful one two combo in this cozy little establishment. The interior itself is surprisingly large compared to what it looks like on the outside. However, not large enough that it is pure chaos. Intimate with a splash of elegance and a drop or modern. The coolest thing I saw was that they use a record player hooked up to their speakers… yes, those still exist. Plus they have an open kitchen so you can see the magic. But what is Unilocal about mainly… The food and drinks.
*Starters
~ Butternut Squash: Spiced butternut squash, kale, and sage. It had a butternut purée that had a hint of citrus in it which mixed well with slight saltiness of the braised kale. The squash itself was cooked perfect. Took a little muscle to bite through it but by no means raw and undercooked.
~ Roasted Beets: Ricotta, spiced sunflower seeds, with lemon vinaigrette. Three different Mid-​West sourced beets that had delicious flavor. They toast the sunflower seeds themselves and they have a sweetness to them with a great crunch texture. The lemon vinaigrette paired amazingly with the sweetness.
~ Fried Chèvre: Honeycomb, black pepper and gastrique. Chèvre is cheese made with goats milk. Oh you’ve never had goats milk? Its creamy and rich like heaven. This was in a little puff pastry lightly fried. Fried to the point is almost tasted baked. Soft and light, not dark and crunchy. The chèvre just melts when you take a bite. Pair that with the gastrique, caramelized sugar deglazed with vinegar, and it is a winner.
~ Graft Mac and Cheese: Buttermilk spätzle, gouda, topped with breadcrumbs. Spätzle? A German style mac and cheese? Yep, and it was so rich and smooth. The gouda was a nice change from a normal cheddar you would find. Not stringy or soupy. Add a little crunch from those breadcrumbs and it will warm you up on any cold Wisconsin day.
*Fish
~ Smoked Trout Rillete: Crème fraîche and chives on a crostini. Ive been trying to think of a way to describe this for the past 24 hours. The only thing I can come up with is good. It’s just one of those things that is down right good! If you liked smoked fish it is a must have!
*Meats:
~ Meatballs: Lamb, beef, and garlic in a tomato sugo. The meatballs were a great combination of the lamb and beef. You could not really taste one over the other but more so the flavor qualities of each together in ever bite. Instead of searing them the they cooked them in the sugo itself. Personally I think that added to the moistness and flavor of the meatball.
~ Hanger Steak: Leek bread pudding with parsnips and topped with gouda mornay. Now hold on, a leek bread pudding? A slight onion taste with the nice texture of a firm bread? OK Now add on the steak. A perfect medium rare. Did I say PERFECT??? Now top that with some parsnips for a little extra crunch and then layer the whole thing with the creamy gouda mornay. I had to call my mother after this dish to let her know I was quitting my job and moving into their kitchen. Yes, it is THAT good.
But great food comes with great drinks.
*Booze
~ Absinthe makes the heart grow fonder: Big Gin, St. George Absinthe verte, Combier pamplemousse, Bittercube Blackstrap bitters, lime. Do you like that black liquorice flavor of Absinthe? Maye just a little bit? Perfect drink for you. Its paired with pamplemousse so at first you get the taste of the liquorice then immediately you get hit with the sweet tartness of the grapefruit. Excellent combo and a beautiful pink color.
~ The Impurifier: Buffalo Trace Bourbon, Angostura, lemon, honey, Sriracha. BE WARNED. This drink is good, but, as Scoot advised me, it doesn’t mix as well with food and the others do. This is a sipping drink in my opinion, but aren’t all good cocktails? The boldness of the Bourban with that after burn of the Sriracha are a good pair. Like Peanut butter and bananas. It sounds weird until you actually try it.
All in all the Graft as far exceeded my exceptions. They really have something amazing here. They try to get as much of their food as possible from the Mid-​West which is always nice. You can tell things are made from scratch and that Phillip and his team know what they are doing. Behind the bar Scott will whip you up the perfect combination of alcohol to pair with your food. You can tell he really loves what he does as his knowledge to the history of booze is very extensive. Id give graft six stars but Unilocal will only let me do five.

Came here in December, and I couldn’t stop talking about it back in San Francisco. This place has some of the best employees, with amazing hospitality. I have tried so many dishes over the few days I was here. I would say my personal favorites were the pork belly, beef tartare, Smoked tuna rillette, and the mac and cheese. They come out with new stuff fairly often, and that’s what sets them apart from many restaurants in the area. The chef really delivers on quality, and the bartender, Scott makes sure you’re drinking something that jives with your taste buds and your dish. This is the one place I look forward to when I’m in Madison.

Back a second time at Graft before the end of the year! Met Sam, the other owner. Very nice people.
Tried a bunch of new dishes including the parpardelle, flank steak and half chicken. All very good! Since they do change their menu, no guarantee that the parpardelle will be there. The owners gave us a complimentary dish to try. Something new they may add for 2016.
Put graft on your list of restaurants to try in 2016! You won’t regret it.

First time at Graft was quite pleasant! I was quite happy with the quality of the food and the service. Our server, Sherman, was witty and goofy, which made our experience fun.
As other Unilocalers have mentioned, the prices are quite high for the small amount of food that you actually receive. While I thought all the dishes I had were incredibly delicious — and even said, «these are the best scallops I’ve ever had!» during dinner — the bill at the end of dinner caused a little sticker shock. This is my reason for giving 4 stars instead of 5.
Even though I was really impressed with the service and food, I don’t think I will go to Graft again for dinner. I think a visit to Graft is best suited for sharing a few apps and drinks, but not an entire dinner.

Absolutely delightful! I’ve been to Graft once with a friend and came back last night with my boyfriend. We split four small plates, the bread service (small rolls are to die for), and a few glasses of wine for a pretty reasonable price! Our waitress gave good recommendations and every plate was better than the one before. We got the beef tartare, smoked trout rillette, brussels sprouts, and the pappardelle. I did feel that the bottles of wine were unusually overpriced– most bottles were north of $ 40, but we got decent reds for $ 9 a glass. I’d recommend ordering by the glass since there wasn’t much of a price difference buying the bottle, plus we each got what we wanted.
I’d think I’d go back again and again for the food alone, but the atmosphere was lovely as well. It wasn’t too crowded on a Wednesday night and we sat by the window so we could look at the Capitol. On my last trip to Graft, I sat at the bar– less romantic, but still lively and energetic. It was a great experience.

When I planned ladies’ night, I looked for a restaurant that would provide a fun atmosphere with delicious food and a touch of class. I reserved a dinner at Graft through Unilocal,and we were not disappointed. I came here with a group of 8 ladies and we were seated in the back by the kitchen. The whole restaurant is filled with the noises of the kitchen and the different smells of wine and delicious food. The wine list is very eclectic and long (perfect for ladies’ night), and the sommalier was knowledgeable and gave us gentle recommendations towards wines that we enjoyed immensely.
I had the fried chevre with the chicken thigh. Fried chevre is possibly some of the best bites of food I’ve had in Madison. The crispy crunch on the outside mixed with the creamy decadent goat cheese on the inside, throw in some nuts and honey, and you get fireworks. We ended up sharing with ladies who didn’t order it because they were in love with ours. Chicken thigh was also delicious, but the fried chevre is the stronger recommendation. Our friends ordered the pork belly and the brussel sprout salad. Though I didn’t try it, she said the brussel sprouts were delicious.
Service was wonderful and attentive. Our server refilled our drinks and checked on us frequently when our wine was low. Food did not take long at all to prepare. Overall, I believe the whole dinner (appetizers, drinks, and entrees) took a little over an hour. We were very happy with the pacing and the service. I loved every second of this dinner, and I definitely plan on coming back!

I was hesitant to write a review because I felt sheepish saying that we heartily enjoyed the food but still would never likely return. The reason was that Graft’s service was so over-​attentive and cloying that we barely got a moment to ourselves on what was intended to be a relaxing, romantic night together. Every dish required an elaborate speech about every minuscule ingredient. The details are there on the menu, so why does each meal’s composition require a second recitation? One of two servers — or the manager — stopped by about twice for every course or drink we ordered. At one point we were admittedly canoodling in our booth and the server came by to ask if we were enjoying our meal. Not any more! For Pete’s sake, just walk away and let the customers enjoy their meals! I’ve experienced this same misstep elsewhere in Madison, but never to such a farcical extent. It was really unprofessional. Why can’t we emulate Paris, one of the culinary capitals of the world, where servers bring you the food, return when summoned, and otherwise respect your privacy?
Another misstep was seating us directly next to a family of small children when the restaurant was otherwise empty. As a former restaurant hostess, I’m aware that that is THE LAST PLACE a young couple wants to be on a romantic night out.
In any event, there’s my two cents. I wanted to like Graft (and still do!) because the décor is absolutely beautiful (puts Estrellón to shame) and the food is tasty on the whole. The pheasant and flank steak were both great. The doughnuts and ice cream for dessert were fantastic. (Drinks and wine selection? Absurdly pricey and off-​base for Madison. Show me a decent glass of red for $ 6.) But I can’t ever eat there again if I’m committing to share the experience with half the staff.

PROS: Tasty, tapas-​style dining
CONS: Some hits and misses
Cute spot. The red snapper and smoked salmon rilette were well-​cooked and scrumptious, and the warm radish salad soothed my tastebuds with its warm cinnamon flavors, but the tuna tartare, signature Graft mac and cheese, and fried chèvre lacked dimension and creativity. Frankly, I expected more.

Bright side: Cocktails and wine were very good, the bread was delicious and attentive service gets 4.5 stars. But these perks did not compensate for overpriced/​under-​flavored food.
Scallops and pappardelle were bland, and the salmon was dry. Left hungry because I’m an eating beast and these portions are for people who are OK paying $ 0.25/calorie.

Awesome restaurant with a great location right on Capitol square. We were seated quickly on a Friday night!
The décor and vibe is very modern. Everything from the reclaimed wood walls, to the pendant lighting above the bar, to the wallpapered bathrooms really just works. I could take some notes from this place on how to decorate my own home!
Our server was really helpful and outgoing.
Wine list is quite extensive with the cheapest bottles being in the upper $ 30 range. None of the cocktails really caught my eye so the Bf and I stuck with wine.
We ordered three dishes. This was in no way enough food for the two of us, but we were planning on filling ourselves up on beer and eventually Ian’s pizza (just reliving my college days…) later in the night,
We ordered the tuna tartare, which was really refreshing. It was served with rice chips, which didn’t add any flavor, but added to the texture! The Pork Belly was mmmm mmm good. No complaints so far. We finished off our meal with the Papardelle, which was creamy and flavorful, but was served a bit too room temperature for my liking,
As a whole, we loved all of our food. Were we full after our meals? No. Was it pricey? Yes. But even with these facts taken into account, I enjoyed the atmosphere, food and service enough to recommend it.

An outstanding place on the main square in Mad town! I had ducked in here with a few colleagues for a quick drink and bite, and was greeted with slightly eclectic décor (hip modern seating at the bar, and drapes and stuff on one side!), an outstanding bartender resulting a great cocktails and indulging in a fabulous steak tartar which boasted perfectly diced cubes of flank steak (very unusual, but a great choice) perfectly seasoned and dressed, quail egg and croutons. This made for a deliciously meaty, herby and crunchy bite well washed down with my Martinez.
Subsequent visits have led to the discovery of a perfectly cooked snapper in a chili glaze with sweet roasted carrots, a combination which has to be eaten to be believed. Other great apps where the lemony grits beautifully balanced with earthy kale, mac and cheese was a perfect blend of tender tangy spaetzle enveloped in a velvety cheese sauce, chicken thighs were a perfect combination of crispy skin and a very toothsome bit of dark meat and a harissa that added a flavor contrast to the meat and made your mouth want more. The only thing which was not perfection in itself may have been the trout rilletes which were a tad dry and could have used a quail egg or something equally fatty and velvety on top (maybe an Uni butter sauce!??).
Outstanding service and a very good wine list (slightly high on the markup methinks) compliment the menu. The experiences add a pleasant conotation to the word graft!

Well. They would have to either fix their portions or their price. I am sure it had been said:
Too expensive for mediocre food.
They have a good selections of dishes, from veggies to grains, seafood, poultry and meat… However, the portions are tiny and the flavors and styling aren’t worth the price they charge.
You are basically paying for their «ambience» and «style», not the food.
We ordered 6 dishes to share and neither one of us is full.
They do have a good selections of wine and cocktails.
However, I would only come back for perhaps lights snacks and a drink or two, not an actual dinner. There are way better options in Madison for the price you will be paying for…

Good or bad, if you build an expensive small plates restaurant on the square, people will come.
My main issue is the tiny portions (at Chicago prices, you would expect more) and mediocre food. A plate of three small mushroom ravioli’s for $ 12? Three tiny fried goat cheese pieces for $ 6? You might be noticing a pattern of three — which makes it virtually impossible to sample more than 1.5 full bites of a dish in a table of four. I don’t want to go to a restaurant where the least common denominator of most tables is three. I do have to give them credit for the walleye served on beer granola — that is a nice dish.
The beer list is a disappointment (how is this possible in Wisconsin) and our server didn’t really know his way around the menu. Décor 10% schizophrenic, 70% trendy. I don’t think I’ll be back anytime soon.

Very classy new restaurant on the square. The staff is highly interactive and pleasant! The food comes in small tapas sized portions and comes in a very wide range of prices.
I loved the simplicity of the dishes. We shared Mac & cheese, fried chèvre, smoked trout rillette, ravioli, red snapper, and pheasant. A few of the dishes were quite salty, like the mushrooms in the ravioli, trout and red snapper. The fried chèvre was my favorite! I wanted to lick the plate clean of the caramelized balsamic drizzle.
One of the chefs presented the red snapper to our table and told us his inspiration behind the dish and had a conversation with us.

BEAUTIFUL restaurant with awesome service and good, but expensive for the portion sizes food.
The décor reminds me of a cozier Cento. Love the booths (they remind me of little cabanas). I love that you can see them cooking, too!
Fun, friendly and helpful servers.
So the menu reminds me of the menu at A Pig in a Fur Coat in that it’s mostly smaller plates designed for sharing. However, in practice, most of the dishes at Graft are not actually shareable. I think the main difference in the actual food between Graft and PIAFC is that the Graft food is not quite as decadent so you actually want more than a bite. However, my group of 4 shared a lot of dishes and we really only got a tiny bite of each. We left hungry and still paid a lot. Each dish was like $ 5 per bite.
We loved most of the food, though! I think I would just go back with one other person and be prepared to spend a lot.
Favorites include the beef tartare, flank steak and ravioli. The macaroni and cheese was the only thing I didn’t like. Too smoky, but people apparently love it. The fried chèvre was good but not all that interesting and the scallops were yummy with that hint of grapefruit but really not feasible for sharing. Great cocktails and wine, too.
This is definitely a place for a special occasion. An anniversary date, not a group dinner with friends!

If available I would have given it 4.5 stars. The food was good. There were four of us and we ordered 8 plates. The two guys were still hungry. Favorite dishes included the fried chevre, the pheasant and the steak tartare. The walleye was the least favorite fish.
All and all it is definitely worth a second visit. The service was attentive and they even replaced a drink spilled. In the future I would love for them to be able to tell about how many plates to order per person. The small plates were teeny.