Graze sits on Capitol Square with sweeping views of the State Capitol, but it’s Chef Tory Miller’s James Beard Award-winning cooking that really draws the crowds to this Madison institution.
Since opening in 2010, this farm-to-table spot has been serving comfort food that blends Wisconsin pub fare with Korean and Spanish influences, creating dishes you won’t find anywhere else in the city.
The bibimbap has earned a reputation as the best in town, while cheese curds with vodka breading and pork belly that landed in the New York Times prove this sister restaurant to L’Etoile delivers on every level.
What Makes Graze Special
Chef Tory’s cooking celebrates his dual heritage by working with incredible regional farms and producers to create seasonal comfort food that feels both familiar and exciting.
The bibimbap here is widely considered the best in town, with authentic preparation that keeps regulars ordering it every single visit.
As the sister restaurant to the Michelin Star-worthy L’Etoile just across the hallway, Graze brings the same commitment to craft cocktails, local breweries, and scratch-made cooking.
The Story Behind the Restaurant
Chef Tory Miller brought his French Culinary Institute training and Eleven Madison Park experience back to Madison when he launched Graze in 2010.
After winning the James Beard Foundation’s 2012 Best Chef: Midwest award, he expanded his farm-to-table philosophy beyond L’Etoile with this second concept.
His partnership with co-proprietor Dianne Christensen combined culinary passion with business expertise to create a mission centered on well-prepared, local, seasonal foods.
Madison’s Favorite Menu Items
Food Highlights
- Bibimbap: The best Korean rice bowl in town comes with your choice of protein at market price. This is what regulars order every time because the balance of flavors is absolutely perfect. 🍚
- Korean Fried Chicken: Crispy, flavorful, with a nice kick of spice that makes it stand out on the menu. The perfectly fried coating and amazing sauce pair beautifully with honey biscuit or waffle during brunch. 🍗
- Pork Belly: Chef’s signature Korean pork belly with local Hook cheddar “grits” (actually polenta) was featured in the New York Times at market price. This dish showcases his dual heritage and consistently earns five-star praise. 🥓
- Cheese Curds: These Wisconsin classics get elevated treatment with perfect crispy vodka breading that lets the cheese shine. The dipping sauce is a great complement without stealing the show. 🧀
- Smash Burger: A quality burger that delivers on proper technique and satisfying flavor throughout lunch and dinner service. 🍔
- Beet and Walnut Burger: This impressive vegetarian option comes with a salad that covers half the plate, making it the right choice when you want something substantial and plant-based. 🍔
Atmosphere
The restaurant sits at 1 South Pinckney Street with a stunning interior and sweeping views of the State Capitol from three sides.
Inside, gorgeous high ceilings combine with dark colors, wood accents, industrial seating, and local art to create a trendy environment that feels distinctly Madison.
The loud, lively vibe welcomes groups, and massive windows provide natural bright lighting that transforms the space during brunch and dinner service.
Bottom Line
Visit Graze for James Beard Award-winner Chef Tory Miller’s bibimbap, widely regarded as the best in town, and Korean fried chicken that celebrates his dual heritage.
The cheese curds with vodka breading, New York Times-featured pork belly, and Basque cake showcase farm-to-table comfort food done right since 2010.
With sweeping Capitol views, status as L’Etoile’s sister restaurant, and happy hour 2-for-1 specials, this downtown staple proves seasonal ingredients are worth seeking out. 🌟
Address: Graze
1 S Pinckney Street, Madison, WI 53703 (Capitol Square)
📞 (608) 251-2700
🕐 Tue-Sat: 5:00 PM – 8:00 PM (Dinner) | Sat-Sun: 10:00 AM – 2:00 PM (Brunch)
Happy Hour: Wed-Fri 4:00 PM – 6:00 PM (2-for-1 tap wine, draft beer, rail mixers)
Reservations recommended | Outdoor seating | Vegan options | Scratch-made local ingredients