Epicurean Evening

For ten years in a row, Johnny Delmonico’s Steakhouse has been voted among the Best Steakhouses in Madison, serving only the finest steak and premium hors d’oeuvres with a wine list to match.

Baraboo native Logan Riese caught the restaurant bug from his parents, both of whom worked in food-related industries. He worked in many restaurants during and after his training at Madison College’s culinary program, then started at Food Fight as a line cook. His favorite part of restaurant work is “becoming family with the staff,” Logan says. “We work hard with and for each other.” Since joining Food Fight, Logan has been most impressed by the variety of “new, exciting restaurants providing guests with great dining experiences.”

What began in the fall of 2020 as a small batch, chef-curated spice blending business, evolved into the addition of a restaurant, bar and retail space in January of 2023. The Deliciouser is located within a former Greyhound Bus Depot at The Main Street Industries building in downtown Madison, Wisconsin.

Chef Patrick O’Halloran, a Milwaukee native, has spent more than three decades shaping the culinary landscape of Madison. He began his career apprenticing with chef Scott Shully of Shully’s Catering, through the American Culinary Federation. Patrick expanded his culinary perspective and inspiration through extensive travel and cooking throughout Italy, France, Switzerland, Spain and Mexico.

In 2000, Patrick became chef and partner at Lombardino’s Restaurant, helping build one of Madison’s most beloved neighborhood dining destinations known for its authentic regional Italian cuisine and warm hospitality. Over the years he has also contributed to the city’s vibrant food culture as a founding partner at The Old Fashioned and Tipsy Cow.

Today Patrick brings his passion for global flavor to The Deliciouser, where he serves as Executive Chef and Spice Curator. As Spice Curator, he creates blends reminiscent of his travels. In the Deliciouser restaurant, he creates seasonal menus, workshops and culinary collaborations with local chefs and makers. He celebrates spice-driven menus that reflect his global culinary experiences in a lively atmosphere where food, flavor and hospitality converge.

Founded in 2019 by Madison’s 2025 Chef of the Year, Cadre is a French-focused wine bar and bistro in Madison’s Regent neighborhood serving a seasonal and comforting menu that derives flavors from chef-owner Evan Dannells’ love of both Wisconsin’s bounty and French culinary techniques.

Chef Evan Dannells brings over 25 years of culinary expertise and a true passion for farm-to-table dining. Trained in French cuisine, he honed his craft at renowned establishments, including James Beard Award-winning L’Etoile in Madison, where he worked alongside Odessa Piper and Tory Miller, and the Michelin-starred Blackbird in Chicago under the guidance of Paul Kahan. Through his restaurant, Cadre, Evan blends classic French techniques with a distinctive local flair, celebrating the seasonal ingredients and small-scale farmers that define the Madison area. A dedicated advocate for sustainable, ethically sourced ingredients, Chef Dannells is committed to creating dishes that honor both the land and the people who cultivate it. At Cadre, every meal is a reflection of his unwavering passion for quality, community, and the art of fine dining.

Baked Lab began as an experiment in blending classic pastry technique with modern creativity. Founded by home-baker, Shawn Bolduc, what started as a small, passion-driven baking operation quickly grew into a sought-after studio for inventive desserts and custom wedding work. Today, Baked Lab continues to evolve—honoring traditional methods while pushing flavors, design, and inclusivity forward, one bake at a time.

Shawn Bolduc is the pastry chef and the owner of Baked Lab, a bakery and creative learning space on Atwood Ave. After more than 15 years in the performing arts industry, Shawn carried his passion for creativity and community into a new field—bringing that same energy into the world of modern baking.

Baked Lab offers modern takes on classic treats, baking workshops, community programming, and event catering. Shawn’s work is rooted in connection—bringing people together through delicious food, inclusive community events, and a warm neighborhood space.