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Cafe Mado

@cafemadonyc

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Serving dinner Wednesday to Monday and brunch Friday to Sunday. Closed Tuesdays.
From your friends at @redwoodhospitality.

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Thanksgiving at Cafe Mado🍂

We know that many New Yorkers are far from home for the holidays, and we'd love for you to spend Thanksgiving with us.

Our kitchen will be preparing a three-course dinner centered around heritage chicken, served with a spread of classic Thanksgiving sides. We will also be pouring sommelier-selected premium wines by the glass.

Thursday, November 26th
4-9pm | $125 per person

Reservations are live on Resy. by @cafemadonyc

The bottle conversation. Often one of the trickier parts of dining out.

Should we do a glass? Should we get a bottle? Which bottle? What are all these words? How on earth do you pronounce that?

We’re no strangers to this conversation. We’ve spent a great deal of time getting to know the wines on our list, the people who make them, and the places they come from. For us, the wine list is an opportunity to tell you a story, introduce you to something new, or find something familiar.

After all, the wine list is our responsibility to understand, not yours. You’re out to dinner. Enjoy yourself. by @cafemadonyc

Just a second☝️ by @cafemadonyc

There is a lot of back and forth in our kitchen before something makes its way onto the menu. Even once it does, it continues to evolve until it’s time to switch things up again.

There’s a lot of tasting, adjusting, and opinions (a lot of opinions, and our cast isn’t particularly shy).

Then, eventually, it clicks.

Tilefish, Coco Beans, Pil Pil by @cafemadonyc

If you haven’t yet, meet Hadley, a very familiar face behind the bar at Cafe Mado.

Always cooking up something new in her laboratory (our seven-seat, cockpit-esque bar), she has a keen eye for new additions to our cocktail list and a passion for seasonal and sustainable ingredients. Working closely with our kitchen team, she ensures the beverage program receives as much attention and love as the food coming out of the kitchen.

A force of nature and an incredible talent, we’re very proud to introduce Hadley as our new head bartender. by @cafemadonyc

At Cafe Mado, the ever rotating steak set is usually the crown jewel of the menu on any given evening.

The first photo is what arrives at your dinner table. The rest offer a look behind the hot line, where our talented team does what they do best.

If you’ve never been to Mado, our kitchen is situated just inside the front door, where the team is often the first to welcome you in. Come by, say hello, and feel free to ask them what exactly made a particular element of a dish you had so special. by @cafemadonyc

No. 188 // Cafe Mado // June 2024

Working my way through posting over 500 shoots (and counting) as Infatuation NYC’s Staff Photographer. by @cafemadonyc

A year of pastry. by @cafemadonyc

@frankcornelissen_winery 🙇🙇‍♀️ by @cafemadonyc

A look back at some of our favorite moments, dishes, and drinks from this summer.

We are very excited for what is to come this fall. We have already started planning for the holidays, with more to share on that soon.

For now, we are looking forward to a crisp fall on Washington Ave.🍃 by @cafemadonyc

We’re really proud of this one.

Providing health insurance at an independent restaurant is incredibly expensive, and for a long time it honestly felt pretty unrealistic for us to be able to offer it broadly across the company. As Redwood has grown, this has been one of the things we’ve kept working toward, and we’re incredibly fortunate to have had a team that believed in what we were building while we worked to get here.

We know health insurance alone doesn’t make restaurant work sustainable. There is a lot more we want to improve — how we train, how we manage, how people grow within the company, and how we support people who want to make hospitality a real career. But this feels like an important step.

Most of all, thank you to everyone who has grown with Redwood, given us time to get better, and helped make the company strong enough to do this.

And if you’ve been following what we’re building and think you might want to be part of it, we’re always happy to meet thoughtful people who care deeply about restaurants, hospitality, and continuing to learn. by @cafemadonyc

People are often curious about the intention behind the unique things we have on our menus, from the wine list to the food menu and even the back bar. To us, a large part of hospitality is storytelling and sharing the things that excite us.

We no longer charge a corkage fee on Sundays because we want to offer a day for you to bring us the things that excite you, and give you the opportunity to tell us a story about your favorite producers and cuvées.

Any other day of the week, come dig into our wine list. It’s full of bottles that we are excited to share with you and always love the opportunity to open.

Pictured above: Pierre and his wife Caroline are making some of the most sought-after wines in Burgundy. The 2018 Pernand-Vergelesses, situated in northern Beaune, is racy and bursting with white flowers and honey. Pierre is a true legend and a reminder of why we continue to dream about white Burgundy.

$350 on the list. One bottle left in house. by @cafemadonyc