Grille Innovation

By Dan Curd

When Ovations became Dayton Street Grille, more than the name changed. To be sure, the clean, contemporary look of this hotel dining room remained much the same. But chef Charles Lazzareschi brought a new concept, and rave reviews soon followed: he pairs each dinner entrée with three scrumptious sauces.

Inspiration for his menu seems international, but his preference for ingredients is decidedly local and organic. Imagination ensues: pecan pie salad, grilled chicken with smoked succotash, strawberry margarita tart. Chef Lazzareschi continues to collect kudos.

A past Madison Food & Wine Show Dueling Chefs winner, he has also been voted Best Local Chef by Madison Magazine readers.

Dayton Street Grille
1 W. Dayton Street (Madison Concourse Hotel)
294-3031
http://www.concoursehotel.com/dining

This article appears in the November 2009 issue of Madison Magazine

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