Vin Santo
REVIEWS
Here are a few examples of what Madison's most established newspapers have had to say about Vin Santo:
"Middleton's Vin Santo, showed us that chef Gregg Edwardsen still presents as close to a perfectly balanced meal as possible ... the Conchiglia al Diavolillo at Vin Santo was pleasing, and it's blend of gulf shrimp, chicken breast and hearty Italian sausage simmered in a rich garlic-butter sauce alluring." -The Capital Times, December 31 2005
"When Mrs. Critic suggested revisiting what we both acknowledge as a personal favorite, it proved to be one of those rare rediscoveries that rarely happens. A basket of bread, a dish of seasoned olive oil, and glasses of a hearty Tuscan red wine ($7) started off one of the best meals we had all summer ... The entrees followed, chosen from a list that's long on pasta creatively prepared. For Edwardsen, as for many chefs, the secret is in the sauces that bring together simply prepared semolina, vegetables and meats in complementary combinations. Vin Santos sauces vary from fiery to fine, all with the remarkable subtlety and complexity that indelibly applies the chef's individual signature." - The Capital Times, September 3 2005
"A former Chef de Train on a luxury overnight rail service and a former chef/hostess at an exclusive game viewing lodge are now providing the latest culinary experience to dining patrons in Middleton. ... Together Gregg and Clarissa have some 30 years experience in the restaurant and food services business. ... 'I select [ingredients] with my own eyes, with my own hands', says Gregg. He provides five specials a night at Vin Santo, 'bought-for-specials' made totally fresh. Bread is delivered daily and deserts are also made daily on the premises. ... Atmosphere of the restaurant is "casual Italian taverna", a gathering place where families and children are welcome in a come-as-you-are setting." - Wisconsin State Journal, May 7 1998
"Since it opened in 1998, Vin Santo has developed an avid clientele drawn to its rustic charm and consistently good food - served in enormous quantities - inspired by the pasta, seafood, wild game and vegetable dishes of Tuscany, Tentino, San Moreno, Venice and the Mediterranean coast. ... The Scampi e Carciofi was one of those dishes that inspires gasps of admiration because of the natural beauty of its ingredients .... The dish was focused and simple, each component was perfectly cooked, then adorned only with olive oil, Italian spices and some chopped ripe tomato."
" The bartender warned us that most people couldn't eat an entire Vin Santo dessert and suggested we split one. ... The Tiramisu was as delicate and feathery as the bread pudding was chewy and flamboyant. ... Maybe going in for desert here on an empty stomach to impress the bartender is cheating, but I highly recommend it." - The Wisconsin State Journal, January 21 2002
"Two years ago, we paid a visit to a new Middleton restaurant called Vin Santo. At the time it had just opened, and only a few people joined us in the small dining room. The food, we determined, was excellent. We stopped in on a recent Tuesday night only to discover how wide the word has spread. The place was teeming with diners... The Manicotti, from the house specials list, was outstanding ... we discovered that the zest in the sauce we so much enjoy comes from the infusion of lemon and red pepper flakes. We don't know if that makes it more authentic, but it sure makes it more distinctive. When all is said and done, isn't that the type of individual signature that makes our favorite restaurants stand out?" - The Capital Times "Dining Out", February 19 2000
"[Vin Santo] opened in March 1998 after long and distinguished careers in the food and restaurant business. ... Their restaurant is not just about the food (although that alone is a very wroth-while reason to go there), it is also about the atmosphere ... inspired by the little family-owned countryside trattorias. As far as creating a homey, comfortable kind of atmosphere for their guests, Clarissa and Gregg have succeeded. The many regulars can attest to that."
"The food is rustic, yet refined. The apparent simplicity of the dishes is misleading, as the flavors are refreshingly complex and delicate. Don't be tempted to skip the appetizer or dessert because of the large portions. Just have them wrap the leftovers up for you. They are expecting it. ... An extensive wine list contains exclusive Italian wines, many from Tuscany, but also from other regions. Although Clarissa and Gregg will soon be celebrating their fifth anniversary of Vin Santo, so many people still talk about it as "that new Italian restaurant. It is worth discovering. And rediscovering." - Middleton Times Tribune, February 20 2003
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