Cuisine:

• Italian
• Mediterranean
• Fast Food and Hamburgers

Mado Description:
Exposed brick, a chalkboard menu and a communal table lend an approachable feel to this destination from Culinary Institute of America alum Rob Levitt, whose skills arrive in the form of house-made charcuterie (served on pig-shaped boards) and dynamite dishes constructed of local, sustainable ingredients. Nothing is too out there, letting the simplicity of good, honest food shine---from the killer pork rillettes with fresh-baked sourdough to sunchokes with lemon and parsley, ras el hanout-accented beets with crème fraîche and pistachio and spicy greens with roasted pig's head and tangy delicata squash. Menu offerings change frequently, but we've enjoyed everything from antipasti of asparagus with a fried farm egg to chickpea bruschetta sparked with chilies and mint. Wood-grilled dishes, such as leg of lamb, are substantial; house-made, chewy tagliatelle with rapini and sausage has just the right bite. BYOB.


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