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Cadre

@cadremadison

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Your cozy wine bar + bistro
Dinner: Tues - Sat | 4pm - close
Apéro Hour: Tues - Fri | 4pm - 6pm
📍REGENT - 2540 University Ave

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Happy National Cheese Curd Day! We're celebrating at Cadre the same way we do every day. by @cadremadison

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3 days ago

Local restaurants sit at the intersection of food, business, and community. Learn how the chefs and owners at your favorite restaurants are helping shape a more sustainable food system.

Swipe to learn more about our panelists and their restaurants. Join us at the Sustain Dane Summit on November 6 to learn from these chefs and restaurateurs.

Evan Dannells is the chef/owner of Cadre Restaurant, a partner at Lola’s Hi/Lo Lounge, and was Madison’s 2025 Chef of the Year. With a deep passion for local foods, he champions sustainable and ethically sourced ingredients in all his culinary ventures. Beyond the kitchen, Evan is an advocate for community involvement and is an active member of the Main Street Alliance as well as a founding member of the Dane County Food Collective.

Annemarie Maitri is the founder and CEO of Maitri Hospitality Group in Madison, Wisconsin, which includes Bloom Bake Shop, Lallande, and Waltzing Matilda’s. A chef and entrepreneur, she has spent more than 17 years building independent hospitality businesses rooted in thoughtful sourcing, sustainability, genuine hospitality, and community connection. Annemarie believes businesses can be both economically viable and a force for good; supporting local farmers and producers, creating meaningful careers, reducing their environmental impact, and contributing to the communities they serve. Her work is increasingly focused on building businesses that can thrive beyond their founder while remaining deeply connected to their values.

Christy McKenzie is the owner of Pasture and Plenty, a food business with a specialty market and cafe, demonstration kitchen, catering and events, and a meal kit pick-up and delivery service. P&P gives the community access to healthy, locally-sourced meals and food products. It is her mission to create and connect community around food systems issues of food equity, access and agency. Pasture and Plenty was recognized as a 2024 James Beard Foundation semifinalist for Outstanding Hospitality. She launched a food business incubator kitchen for BIPOC and women-run food manufacturing businesses called The P&P Makeshop in 2021. And, has now expanded regionally with P&P Foodwork by @cadremadison

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4 days ago

Alas! The end of patio season is upon us, and today is the last day to enjoy outdoor dining at Cadre. Thankfully, Mother Nature has seen fit to bless us with gorgeous weather. So get it while the gettin's good, folks! Patio seating is first come, first served. by @cadremadison

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8 days ago

One of the closest ties we've ever had with a local, family farm is with Straight Forward Farm of Avoca, WI. Founded in 2011 on the principles of sustainable farming practices and humane livestock care, their herds are lovingly tended by a true goddess of the land, Julie Case. They are particularly known for their Tunis sheep and lambs, a breed which they are happy to educate folks on:

“Tunis sheep are a heritage breed known for their mellow demeanors, excellent mothering, red heads, pendulous ears, and ability to endure Wisconsin's weather extremes. They are considered the nation’s oldest heritage sheep breed and have a long proven history of producing a carcass known for its tender, lean and mild yet flavorful meat. Our Tunis lambs are born and raised here on the farm. Amongst our highest priorities are their continuous access to green pastures, fresh water, sunshine and daily hands on attention.”

You can experience the delectable meat of this breed for yourself in our seasonal Lamb Bolognese! Chef Evan starts with a base of mirepoix, preserved heirloom tomatoes, heavy cream, and seasoned ground lamb. Slow cooked for at least 24 hours, it then goes through several rounds of rapid cooling and further reduction, resulting in a thick, rich ragu. Served over fresh pappardelle and topped with house-made ricotta, Sartori sarvecchio, and chives, this dish is the epitome of hearty fall fare.

@straightforwardfarm by @cadremadison

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11 days ago

We’re thrilled to announce our guest chef and to release tickets for Pizza On The Farm, Oct 17th!
Chef Evan Dannells from @cadremadison and @lolasmadison will be slinging pizzas at Heartland Craft Grains in Lodi all afternoon before the sun sets!
Pre-order your pizzas at https://heartlandcraftgrains.com/products/pizza-on-the-farm-pizza-pre-order-october-17-2026 by @cadremadison

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13 days ago

Our newest Pays menu has landed, featuring the cuisine of Provence!

Olive oil, garlic, and fresh herbs are the cornerstones of Provençal cooking, while the sunny climate and fertile soil provide an abundance of seasonal fruit and vegetables. Seafood also plays a prominent role in the region, with the Mediterranean coast offering a bounty of fresh fish and shellfish.

Nowhere is this more evident than in our classic Bouillabaisse: an aromatic mélange of mussels, whitefish, and crawfish, crowned with a succulent prawn. Originating from the port city of Marseille, it is a quintessential dish of the region.

Also featuring a medley of marinated olives with house-made ricotta, and a rich vegetarian Pasta Provençal, our Pays de Provence menu is a favorite among staff and guests alike! by @cadremadison

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16 days ago

Our favorite sweet vermouth, Cocchi di Torino, takes center stage in our current featured cocktail: The Cocchi Spritz!

A base of Cocchi (pronounced "KO-kee") is finely balanced with Regan's Orange Bitters No. 6 and a blend of tonic and mineral waters. Topped with an expressed orange twist, this refreshing and aromatic beverage is just the thing to welcome the early days of Autumn. by @cadremadison

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18 days ago

Madison Magazine’s 2025 Chef of the Year Evan Dannells is whipping up some incredible goodies from the @cadremadison kitchen on Saturday! 🧑‍🍳

Hear all about it and grab tickets at TrueNorthFest.com! 🚀 taken in Warner Park Duck Pond by @cadremadison

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24 days ago

Did you know it's Negroni Week?

From 21–27 September, Campari and Imbibe Magazine bring together bars and restaurants from all over the world to celebrate the classic cocktail and support charitable partner Slow Food. The Slow Food Negroni Week Fund supports educational scholarships, innovation awards, and grants for hospitality professionals.

Dancing Goat Distillery has also generously made a donation on our behalf to the 15/10 foundation, which helps shelter dogs with medical needs get the care they need to be more adoptable.

Cadre's offering for 2026 is our tasty "French Breakfast Negroni." A stepped build of Berens Old Fashioned Brandy, Campari, and State Line Coffee Liqueur accented with Xocolatl Mole Bitters and a cheeky candy cigarette, it's already a hit with our regulars.

#negroniweek
@negroniweek @imbibe
@dancinggoatdistillery
@1510foundation
@slowfooduw by @cadremadison

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25 days ago

Friends, Cadre will be CLOSED this Saturday, 26 September.

But never fear: you can still come see us out at the Madison Mallards Duck Pond for True North Food & Music Festival! Chef Evan and the gang will be serving up some amazing goodies, along with our sister hot spot, Lola's Hi/Lo Lounge.

Tickets are still available for only $15 in advance, a portion of which goes to support two important local charities: DAiS and Camp Hometown Heroes. Snag yours now at https://www.truenorthfest.com/.

We hope to see you there!
@truenorthmadison @lolasmadison by @cadremadison

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a month ago

We're back again with more American wagyu! This time we're serving up a bavette cut from @halloffamefarms, located in Muscoda, WI. Paired with @vitruvianfarms heirloom tomatoes and our wonderfully unique take on wedge fries, this dish is hearty, fresh, and sure to hit the spot for steak enthusiasts. by @cadremadison

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a month ago

Take the northside’s most popular burger and add a bbq twist. We can’t wait to welcome the team at Lola’s alongside Co-owner & Executive Chef Evan Dannells! 🥟✨️

BBQ SMOKESTACK BURGER 🍔
Wagyu Single Smash Patty, BBQ Sauce, Cheddar Cheese, Pickles, Fried Onion, Comeback Sauce
*veg option available

BURRATA 🍅
Crave Bros Burrata, Heirloom Tomatoes, Basil Vinaigrette, Pumpkin Seed Oil, Pepitas

#FindYourTrueNorth #MorePopularThanCulvers taken in Warner Park Duck Pond by @cadremadison

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a month ago