Dan grew up in the kitchen. From age three, he was at his mother’s side, cooking and learning. As he grew older, cooking for friends and family was a way of life. The decision to go to cooking school was not a career choice, but out of necessity. As an EMT training to be a fireman, he thought that knowing his way around the kitchen would be a logical asset to the fire house.

He began culinary school in Eau Claire but lucky for Madison, the program was cut. After moving to Madison, he finished both the cooking and baking programs at MATC. He then joined Patrick O’Halloran at Lombardino’s for eight years. Since leaving Lombardino’s, he has started several bakeries and restaurants in the Madison area including Madeleine’s Patisserie, Sucre Patisserie, Haze, Restaurant Muramoto (on King street) and most recently, 43 North.

43 North


Named after the latitude Madison occupies, 43 North is a recent addition to downtown fare. Almquist and Muramoto opened 43 North in October 2010. Just down King Street from O’Halloran’s Tipsy Cow, it’s a restaurant with a possibly deceptive store front. Almquist advises customers not to be intimidated by the austere sign. Inside, you will find a friendly, welcoming and helpful staff. The chefs are focused on a sense of play with their dishes. How can they make people re-discover classic dishes on their first bite? How can they change expectations about the way a certain menu item should taste? How can they enhance the experience of eating?

Case in point: we all have had a PBJ before, right? Chefs at 43 North wanted to include a PBJ on the menu but wanted to alter it somehow. Solution? Foie gras.

BADGER GIRL CONFESSION: When Almquist told me they included foie gras, I smiled, nodded and wrote down ‘must look up foie gras.’ This was a trick I learned in graduate school by the way: smile, nod and research. For others in the same boat, foie gras is the liver of a fattened goose or duck. It is said to have a rich, buttery taste and is considered a delicacy. Here is a great informational site that I found that covers the history of foie gras as well as some interesting facts.

For those of you who are snickering, read my introduction and give me (and the other newbies out there) a break. We are doing our best!

Back to 43 North‘s version of PBJ: When they are grinding the peanuts for the peanut butter, they also include foie gras. The result? A rich decadent peanut butter served with a sweet pear jam. May not be the choice of babes, but a great way for foodies to connect to a childhood favorite.

How to order at 43 North

The menu is divided up into courses and tasting menus. There is a first, second, cheese and dessert course.

The menu items in the first course can be thought of as small plates. You can order and split several small plates with friends or create a meal by ordering a few for yourself.

The second course items are more of a main course with slightly larger portions.

The cheese and dessert courses would generally be ordered after a first and second course. Consider these your finishing courses.

If all that matching up and options are too confusing, tasting menu options may be choice for you. 43 North offers a fish tasting menu, vegetarian tasting menu and Chef tasting menu (that includes meat). I love tasting menus because I am getting something special that’s not on the menu but something the chef wants to make. It’s even better when there is a paired wine flight. The best tasting food and wine with the least amount of effort? That’s my kind of meal.

However if you want to have more control over your meal, don’t be shy. The servers at 43 North are trained to not only know the menu inside and out, but also work with the customer to make sure each person has the dining experience they desire. Don’t be afraid to ask questions or request substitutions. Flexibility is the theme at 43 North. Their number one goal is to satisfy the customer and get them involved.

Almquist Taste Discoveries

I am alway interested in learning about ‘taste discoveries’. Whether it’s cooking eggs in olive oil or a certain type of pork, I think it’s interesting to hear about chef’s favorite tastes. Almquist waxed poetic about the marriage of savory and sweet. Baking is his first love and he is responsible for all of the pastries at 43 North. He told me about miso butter creams and Yuzu, a citrus-y and piney Japanese fruit.

With the same passion, he talked about picking fresh produce to throw together in a salad or the joys of Raisin Bran. He also gave me a simple and quick recipe for cream cheese zucchini pasta.

43 North Information

Where is it?

Just down King street…

Next to Ancora Coffee and before you hit The Great Dane. Address: 108 King Street.

43 North Hours:

Monday through Thursday: 5-9 pm

Friday and Saturday: 5-10 pm

Saturday and Sunday brunch: 9 am- 2 pm

Phone: 608-255-4343

Website


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