RESERVATIONS: 608-258-8787 or magnus@chorus.net with date, number in party, time last name and contact number.

Culinary Philosphy

Restaurant Magnus uses locally grown, organic produce. Our kitchen has established relationships with dozens of local, organic farmers. They supply the restaurant with fresh organic produce, meats, poultry, eggs and mushrooms. It is not possible to dine at Restaurant Magnus without eating organic or locally grown food.

The restaurant, with few exceptions, uses locally owned purveyors in its operations. Notable exceptions include seafood, flown in fresh several times each week from Hawaii, and specialty items shipped overnight from purveyors in Boston and Chicago. Our kitchen's usage of processed foodstuffs is negligible, limited to a few bulk items such as whole wheat flour and refined sugar.

The seafood used at the restaurant is of the highest quality possible. The Ahi tuna offered in several dishes is sashimi grade (it can be eaten raw), and live oysters come from internationally acclaimed farms in Oregon, Washington and British Columbia.

The restaurant's kitchen has hosted culinary student interns from the culinary programs of several local and regional technical schools, as well as several from the California Culinary Acadamy (San Francisco, CA). Our kitchen staff includes three graduates from the California Culinary Acadamy and two graduates of the Le Cordon Bleu Paris Cooking School.

Restaurant Magnus is a supporter and member of Chefs Collaborative. Members of the Collaborative promote sustainable cuisine, support local farmers, educate one another and inspire customers to choose good, clean food. We also support slow food, a reaction to the health, social and quality shortcomings of fast food.

Restaurant Magnus
120 East Wilson
Madison, WI 53703
(608)258-8787
magnus@chorus.net

RESERVATIONS: 608-258-8787 or magnus@chorus.net with date, number in party, time, last name and contact number.

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