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The Old Spring Tavern was built as a stopping place in 1854 on the Madison-Monroe stagecoach road. The city of Madison, Wisconsin has grown around the old Greek Revival -styled building and in 1974 it was added to the National Register of Historic Places .
By 1854 the Madison-Monroe road led through these farms, heading toward Wisconsin's lead-mining region. Charles Morgan and James Gorham built a stagecoach stop there now called the Old Spring Tavern. [5] Two years later, in 1856, a rural school was built where the Thoreau School now stands. The area remained more or less rural like this until ...
Culver's is a midwestern fast casual food restaurant chain originally from Sauk City, Wisconsin and currently headquartered in Prairie du Sac, Wisconsin. Culver's is known for serving butter burgers, fried cheese curds, and frozen custard. Dane County Farmers' Market in Madison is the largest producers-only farmer's market in the nation. [17] [18]
Discover which classic drive-in restaurants are worth a visit on your next road trip. They had their heyday in the 1950s and '60s, but there are still plenty of drive-ins to discover.
An all-you-can-eat Friday night fish fry is particularly common at Wisconsin supper clubs, as are old fashioned cocktails. Some restaurants in Madison follow the general Wisconsin supper club practice of restaurants serving "Friday fish fry, Saturday prime rib special, Sunday chicken dinner special." [130]
The Fess Hotel was a hotel/restaurant begun by George Fess in the 1850s two blocks east of the capitol in Madison, Wisconsin.Through various configurations and remodels, the hotel served all classes of travelers and diners under the Fess family until 1972 - one of the longest-running service establishments in Madison.
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In 1968, Food Service Magazine had an article about the newly opened restaurant: [W]hen a restaurant is designed by such a giant in his profession as the late architect Frank Lloyd Wright, it's important to find out what makes it a thing of beauty—to analyze in detail the elements of its design and appointments in search of principles that can be applied to food service facilities elsewhere.