We tried something new with the brunch with the in-laws last weekend: we hit The Egg & I at:
2501 West Beltline Highway (by Todd Dr) in Madison.
First things first: the vestibule has a coffee station in it so you can enjoy a java while you are waiting for your table. You walk right past it as you come in and put your name on “the list”. We arrived at 11:00 AM and only had to wait 10 minutes for a table.
The place is larger than you would think and has a “Farmhouse Chic” decor to it – it even has a private room for meetings.
If you are in the 60+ crowd, you get a 10% discount, not that I found their prices to be out of line.
Kiddo’s get their own menu/activity sheet and some colored pencils to work on it with – which easily distracted Miss Sarah for the short wait for our food:
since we were in New York,
eating pies out of a coal fired oven!
WHERE do I start??Let’s tell you a little about them!
An Italian family a generation out of Naples, he grew up in Chambersburg,
the Italian section of Trenton.
Tomato Pies is what they called pizza.
Not mass produced, not cooked off in a conveyor belt oven after being made on an assembly line, but hand crafted by your relatives and friends in small neighborhood storefronts. That’s what they do at Salvatore’s.
From their website:
In the pizza industry, there are many ways to cut corners. We don’t. Our flour is high grade, and un-brominated. Potassium Bromide is a known carcinogen that is banned in almost all the world except the United States. In fact, if you buy a pizza in Canada that contains Potassium Bromide, the box would have to have a warning label similar to a pack of cigarettes. Consider that next time you see a sign that says “$5.00″ pizza.
Our tomato products are simply the best you can get in the United States. We add no sugar to the tomatoes, and use locally produced fresh herbs to craft our sauce. The crimini mushrooms we use are grown here in Wisconsin, as is the Zucchini and other vegetables.
And then there is cheese, Wisconsin produced cheese. We add no sugar to our dough either. We ferment the dough in order for it to develop a natural sweetness. Our sausage and pesto is made in house. All this of course means that our food and labor costs are a bit more expensive, but you can’t beat the result. And besides, my grampa Pasquale would be incredibly upset if he found out we were cutting corners. Because we use as much local products as possible, our menu will change a bit with the seasons.
At Salvatore’s, we firmly believe in creating comfort food that you can feel comfortable feeding to your family.
So– they hint at being expensive. For a gourmet 16 inch, hand tossed pie, we don’t think so!
We had the #8 – “Fat Uncle Tony” that runs $18.99.
It starts with their basic tomato pie on a hand tossed crust that you can see them make through the open window to the kitchen. Add a sauce made with Stanislaus Tomatoes and Grande whole-milk (no part skim here) mozzarella, a little provolone, and fresh basil. Top that off with Applewood smoked bacon, house made sausage and Pepperoni and we have only one word: Delicious!
You can see their current menu HERE
Now, let’s talk about how child friendly they are…. AMAZING!
1) They brought some fresh pizza dough out for Miss Sarah to practice her pizza tossing skills — and we got to take it home.
2) They have a complete play area with mini kitchen, play food and even an artists wall to display the fun pictures that are left behind by budding Picasso’s.
3) They have a variety of cute plates and cups for little people.
4) They even made that special smiley face pizza for her to take home and have for lunch tomorrow!
Round all of that off with a warm decor, classic 50s-60s “Rat Pack” standards playing in the back ground, 10″ Gluten Free Pizzas, House Made Bread, and a nice selection of bottled beer and wine makes for a neat, family friendly place to enjoy.
I can’t wait to go back and try the #5: with Prochiutto, house made pesto, roasted garlic, feta and whole milk-mozzarella cheese! Miss Sarah can’t wait to go back and “make more pizza”.
They DO deliver, but I suggest you venture in for the full experience – it’s more than worth it.
Happy Chinese New Year!
I scrapped my dinner plans of grilled cheese tonight in honor of something a little more fitting to kick of the next two weeks of fun! Teriyaki Chicken!I had gotten a free box of LaChoy Creations dinner kit and pulled it out…pretty easy to prepare! Cut up and cook a little chicken…Then you add the rice, sauce and water…where it looked a little boring to me…so I added about 2 cups of mixed carrots and peasLet it simmer for about 15 minutes with the top on and you are ready to dish up!All you need then is a pair of chopsticks and a willing Guinea pig and you are ready to go!She loved it! I must admit, it wasn’t bad — not something I would serve often, but it makes for a good “emergency” dish and could easily serve 5-6 people once you add the veggies!
Now, if I only had a fortune cookie………..
This is the other “as seen on TV” gift that we got for Christmas. I thought it was the goofiest thing but tried it anyways…
I have gotten a few brownie mixes free last year and figured it was cheaper than trying to make them from scratch – so one box of brownies it was! I preheated the oven to 350 and popped that batter into the pan.Then, you spray the bejesus out of the insert and add it. If you DON’T spray it, you will have a large brownie with the insert stuck in the middle of it. (not fun)!Now THIS is where the fun starts…you can make each brownie different! I added the last of the holiday M&Ms, and a few chopped walnuts to them.30 minutes later – we just needed some cold glasses of milk and ripped into them!Bottom line: I wouldn’t have paid cash for this as I have regular pans but this is a fun toy to keep – I see several custom brownie batches in our future.
Seeing as tonight we planned spaghetti for dinner – I figured that it was good to try it out! The handles measure out the pasta for you, 2 servings at a time. Tonight we used angel hair.Put the pasta in the boat, add water and zap for 18 minutes on high. Mix in the sauce, meatballs that we pulled out of the freezer and dinner was done as the garlic bread was just cool enough to eat.
It’s a keeper and something we will use again – even my husband can do it, LOL!