Saturday, July 27th, 2013

hot dateDinner Wednesday night at The Wise was pretty awesome, probably because I had a hot date. Also, the food was tasty. But don’t forget the hot date. Here’s a photo to remind you. Wowzers, eh?

The Wise is a very hip restaurant in the lobby of Hotel Red, which I didn’t know was a hotel even though I’ve driven past it dozens of times. It looks an awful lot like an office building. A Japanese office building, to be maddeningly precise about it. B didn’t seem to get this impression but I did. Okay, glad I got that random observation out of my head.

After we were seated, the waitress came around to welcome us and ask if we’d like to start off with any drinks. I asked for a martini. When she answered, “What kind of martini?” I wanted to go all Denis Leary in a coffee shop on her, but I didn’t. I played nice. “Gin martini,” I told her. And it was a pretty good one, too, so I’ll let them off the hook for not defaulting to gin when making a martini.

When it was time to order for the meal, I started off with a salad of field greens. That means rabbit food. Dandelions and water cress and stuff like that. You can’t call it “field greens” if the chef so much as thought about iceberg lettuce while he was preparing it. Which is not to say I don’t like field greens – I love ’em. I gobble them up like, well, a rabbit, especially when they’re drizzled with a yummy topping the way this one was. But I love making fun of them, too. If I had a restaurant and they were on the menu, I’d call them “rabbit food,” because that’s what it is and who can object to that? You want to eat healthy food? Eat like a rabbit. Honestly, it doesn’t get any more frou-frou than that.

B’s starter was gazpacho. More rabbit food. Everybody thinks gazpacho is just cold soup, but it’s not. It’s pureed veggies. A zucchini smoothie served in a soup bowl. B loves gazpacho.

All that rabbit food left plenty of room for the entree: short ribs for me, pork tenderloin for B. All free-range and grass-fed. B was the tiniest bit disappointed in her tenderloin; it was just a bit too overdone and beginning to dry out. Still very enjoyable, but not as good as it could have been. The short ribs, on the other hand, were more delicious than I could have imagined. The yummy glaze made with Guinness stout was an especially nice touch. And because presentation is everything and they wanted this to be the hippest dinner we would eat all week, the entrees were served on pieces of slate about the size of record albums, instead of on plates. Slate, as in the stuff that roofing shingles and blackboards used to be made of. First time I’ve ever eaten off a slab of slate.

Dessert was a chocolate truffle tort for me. I was going to have the citris olive cake because it was billed as “our famous citris olive cake” and I would normally try whatever dish the restaurant was famous for, EXCEPT WHEN THERE’S CHOCOLATE TRUFFLE TORT ON THE MENU! NOM NOM NOM NOM! Besides, B ordered the olive cake and she let me try a bite. It was yummy.

the wise | 7:34 am CDT
Category: festivals, food & drink, Madison Restaurant Week, play, restaurants
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