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

Letters, Reviews and News

February 10th, 2008 - Valentines' Day Menu Questions Answered
Many Eclub members and our other guests have been writing to ask about our menu for Valentine’s Day and whether we will offer our full regular menu as well. Yes, we will have our entire menu plus these additional specials from Chef Leonardo and Sous Chef Nicholas: Tapa Special #1: Crema de Cangrejo (Blue Crab Bisque) with shrimp escabeche and jalapeño oil. $14 Tapa Special #2: Braised Beef Short Rib and Sautéed Blue Corn Polenta with apricot-apple salad and a coffee-ancho chile glaze. $14 Entrée Special #1 Seared Kona Kampachi and Grilled Scallops with American Sturgeon Caviar Seared sushi-grade Hawaiian Yellow Tail, French green beans and a lobster butter sauce. $36. Entrée Special #2: Seared Kobe Tenderloin and Oriental Potato Purée with foie gras butter, morel mushrooms, Spinach and a cabernet sauvignon demi glace. $36. Dessert Special: Aphrodisiac for Two Cherry cobbler with Grand Marnier cream and heart shaped chocolate covered strawberry ice cream with aged balsamic syrup. $14.

Februrary 1st, 2008 New Winter Menu
“This is our most well conceived menu, ever.” - Christopher B.
We’ve added eight new ways to enjoy dining at Restaurant Magnus starting February 1st. In addition to your favorites, we’ve added three new tapas (appetizers) - Seared Foie Gras, Duck Empanada, and Sautéed Rainbow Trout. We’ve added four new entrees too - Seared Wild Striped Sea Bass, Tamarind-Miso Glazed Ahi Tuna, Winter Fruit Stuffed Lamb Loin, and Grilled Kobe Beef Sirloin. Finally, dinner wouldn’t be complete without our new Pecan Tart with Indonesian Vanilla Ice Cream.

November 1st, 2007 - New Late Fall into Winter Menu
Beginning November 1st, Chef Leonardo has brought lots of seasonal vegetables and game meats to the fore, including butternut squash soup with roasted pumpkin seeds and chipotle pepper oil, Maple Leaf Farms Duck Breast, Sashimi Grade Sea Scallops with a haricots verts-mango-crab meat salad wrapped in rice paper and a roasted sun-dried tomato butter sauce. Theres' also duck leg confit, 18oz Porterhouses, Atlantic Salmon, and Chile Relleno added to our new menu.
To find out more...

August 25th, 2007 - Isthmus Magazine's Annual Manual Names Madison Winners
Thankyou Madison for recognizing us again this year! We're very happy.
BEST RESTAURANT 2007 FOR "Place to go when someone else is paying"
BEST RESTAURANT 2007 FOR "Romantic Restaurant"

June 17th, 2007 - Madison Magazine Readers Poll "Best of Madison 2007" Winners
Wow! We are so pleased. Thank you. Thank you. Thank you.
BEST OF MADISON 2007 - BEST FINE DINING RESTAURANT
BEST OF MADISON 2007 - BEST OVERALL RESTAURANT IN THE CITY!

January, 13th, 2007 - 'Buy Local' Bill Expected Wisconsin State Journal :: BUSINESS :: NATHAN LEAF nleaf@madison.com 608-252-6126
... A Wisconsin lawmaker has unveiled a proposal that could make it easier for small food producers to get their products out of the field and onto Wisconsin dinner tables. Sen. Julie Lassa, D-Stevens Point, said her "Buy Local, Buy Wisconsin" bill, which is expected to be introduced later this month, is needed because such a small amount of Wisconsin food purchases go toward local products -- less than 1 percent of the $19.2 billion spent overall on food products.

...One thing Christopher Berge, owner of Downtown Madison's Restaurant Magnus, would like to see come out of the bill would be the creation of a network to connect producers and consumers. Berge is already onboard with the movement to buy local products. Whether it's berries, mushrooms, cheese or meats, the majority of the food he serves comes from local producers. And while he said it's becoming easier to connect with local producers, Berge is happy to see that the state could make it easier for local producers to get their products to area consumers. "I might buy a piece of fresh fish from Hawaii, but everything else I put on the plate comes from Wisconsin," he said. "We just get a better product. ... You just do better by buying something from down the street because you have more of a chance that those people will become your customers and drive business towards your place."

January 5th, 2007 "Just wanted to let you know how much we appreciated your hospitality on New Years Eve. Our group included 14 people and we showed up around 10:45pm. Luckily a table had just opened up for us. We ordered champagne, drinks, and tapas. ... Everyone who wanted to dance was able to (wonderful band by the way!) and those who wanted to talk at the table could. We had a lot of fun and will keep Restaurant Magnus in mind for future events. Thanks and Happy New Year!" - Sandy K

November 14th, 2006 - "By the way, Saturday night was pretty damned great. Ya'll know your stuff. Had the ahi sashimi appetizer.
Best I've ever had. Really dig that sauce with the bread." - Steve Meni, The Onion

November 2nd, 2006 - "In the last few months, I've paid $50 per person or more for great meals at Sardine, Takara and Magnus locally and at a hole-in-the-wall Italian joint in San Francisco and an oyster bar in NYC. I can't imagine getting the same experience at any chain, several of which would gladly lighten my wallet of the same amount of money. I left each one totally satisfied and with a smile on my face due to the service and atmosphere. " -jjoyce, Isthmus Forum

November 1st, 2006 - "I had the pleasure of going to Magnus a couple years ago (fortunately, I didn't have to pay a cent), and I can say that it would have been worth every one of those cents, had I been the buyer. I think it's not so much a factor of what you pay determining the quality, but the mindset of the restauranteur and what standards that person wants to live up to, regardless of cost. - TheBookPolice, Isthmus Forum

August 24th, 2006 - Isthmus Magazine's Annual Manual Names Madison Winners
Thank you Madison for recognizing Restaurant Magnus, and our other restaurants, The Weary Traveler Free House and Barriques as winners in several categories this year. - C.M. Taster (aka Prentice Berge)
BEST RESTAURANT FOR APPETIZERS - 3rd Place, Restaurant Magnus.
BEST RESTAURANT FOR BURGERS - 2nd Place, The Weary Traveler Free House
BEST RESTAURANT FOR UPSCALE DINING - 3rd Place Restaurant Magnus, "Voters who go for more exotic fare cast their ballots for Restaurant Magnus and its sophisticated riffs on South American cuisine." - Tom Laskin, Isthmus
BEST RESTAURANT FOR BAR FOOD - 3rd Place, The Weary Traveler Free House
BEST RESTAURANT FOR LATE NIGHT DINING - 1st Place, The Weary Traveler Free House "These are places to seek out when you've killed the last beer in the fridge and the munchies have come calling. You'll like the West of the Andes sandwich with beef tenderloin - in fact the same goes for the everything else on the Weary Traveler's late-night menu." - Tom Laskin, Isthmus
BEST WINE BAR - 1st Place, Barriques "Well regarded as liquor stores, coffeehouses and even gourmet delis, the various Barriques all have one thing in common: a genuine appreciation of wine. Seek out one of their weekly tastings for a low-key, anti-wine snob experience."

August 22nd, 2006 - Monica Halberg & Becky Suerhing, Nutralicious (Madison.com Blog) My former Restaurant Magnus experiences have been limited to those "special occasion" indulgent dining out circumstances. We had one such opportunity this past weekend, and decided to take advantage of the restaurant's quality, delish South American-flair fare. Christopher Berge, co-owner of Restaurant Magnus, upon seating us promptly, was appropriately passionate about the restaurant's fresh, just-out-on-Thursday,fall a la carte style menu. We began our celebratory adventure with the always-tasty focaccia: a sweet onion and basil bread with chimi-churi sauce, an ahi tuna sashimi with sticky rice app: one of the night's features, and a delectable platter of four imported spanish cheeses, flavorful, fresh fruit and berries, and water crackers.

The dinner conversation quickly quieted upon the consumption of our tapas, later to be followed by sounds of satisfaction and delight. It is noteworthy to add that I was especially surprised (in a good way) that I could not taste the cilantro in the chimi-churi sauce. It was pleasantly sweet and oniony. What came after our tapas was equally wonderful: sesame seed and peppercorn encrusted seared ahi tuna, grilled kobe sirloin steak with nutritilicious spinach and wild mushrooms, and smokey, delicious duck atop a wild mushroom strudel. We could not resist the rich peanut butter chocolate bomb and key lime pie for dessert.

What I have always enjoyed about Restaurant Magnus, like many other Madison restaurants, remains unchanged: they make use of quality, local ingredients to produce delicious food, and nourish and inspire the healthy slow food movement. What seems to have changed is it's accessibility. The new menu's a la carte format and pricing allows us to no longer require an excuse for extravagence; we no longer need a special occasion to attend. Sure, the menu still has some higher-end items, but it also supports the desire for on-a-whim, delicious food; realistically, you can make a meal a la carte style.

August 20th, 2006 - "Great night, great wine, great food. Live strong!" - Lance Armstrong
by Melanie Conklin - Wisconsin State Journal "...Actually Lance was in town last week for the Trek Bicycle Corporation sales meeting that runs through Monday at Monona Terrace. Tuesday night he (Lance Armstrong) dined at Restaurant Magnus, where his entire group ordered Kobe steaks and signed three menus, says Prentice Berge who runs Magnus with his brother Christopher Berge. "Everybody was so happy," Prentice says. "He didn't get mobbed, and we made sure to keep our distance while he ate his dinner." Christopher was going to originally try to get Lance to sign his bike, but Prentice suggested menus were more practical. Armstrong wrote, "Great night, great wine, great food. Live strong. -Lance." Adds Prentice, "Christopher and I got together afterwards and said, 'We can close our doors now. Our biggest hero has dined with us."

August 17th, 2006 - OUR NEW MENU!
The amazing bounty of late summer drives our new menu. It's been a great year for vegetables and you'll find great locally grown produce in every dish! We've lowered our entree prices by $5 by going a la carte if you wish with our entrees, or at the same prices as before if you'd like either our mesclun greens salad or cream sherry and potato soup. Of course, we have kept on all the Magnus favorites - Kobe Beef, Argentinian Diablo Steak, Black Truffled Encrusted Halibut, Ahi Poke and others. Here, though is what's new (to see our complete new menu: RESTAURANT MAGNUS MENU)

OUR NEW SOUP: Cream Sherry and Potato Soup with fennel, jalapeño and watercress.
OUR NEW SALAD: Mesclun Greens Salad with seasonal tomatoes, Manchego cheese and champagne vinaigrette.
OUR NEW TAPAS:
Serrano Ham Frittata – with Alfonzo olive, chive, sweet pepper and tomato relish.
Sautéed Prawns with a poached quince, serrano pepper and micro green salad - In puff pastry with red wine vinaigrette. $14
Seared Beef Carpaccio-with asparagus, Manchego cheese and micro green salad, quail egg and truffle vinaigrette. $14. $9
OUR NEW ENTREES:
Maple Leaf Duck Breast – Cold-smoked then seared with orange demi glace, wild mushroom strudel and braised collard greens. $24
Grilled Pork Tenderloin – with gorgonzola mashed potatoes, sautéed plums, spinach, sweet onions and a raspberry gastrique. $24
Seared Farm-Raised Salmon - with tamarillo glaze, key lime butter, sauteed wild mushrooms, sweet onions, bell peppers and watercress. $26
OUR NEW DESSERT:
Orange Creme Brulee with poached quince compote. $8


August 6th, 2006 - Dear Magnus, I had no idea when I flew to Madison what was in store. To think we almost went to a chain restaurant up the street! The Bed and Breakfast suggested Magnus. We made reservations and we were off. The waiter was most friendly and accomodating. He was worried he had steered us astray on his wine choice, so he brought us a taste of two to help us decide. The habanero pesto oil with the bread was unique and fantastic. It was perfect with the wine. Then the meal! I always ask people what their last meal would be at dinner parties. Then they ask me and I never know what to say. NOW I do! The Pepita encrusted lamb chops with blue corn polenta and spinach is hands down the best meal I have ever had. I can't wait to come back to Madison. Magnus is our first stop. Cheers to Nick Johnson who I had to thank in person. Please don't let him go!! Sincerely, Margaret Raines

July 8th-9th, 2006 -Restaurant Magnus 2006 ART FAIR ON/OFF THE SQAURE Medal Winners

Great artists from all over Wisconsin and the United States converged on the capitol square on this weekend, and they brought tens of thousands of art lovers to see and experience their creations. Restaurant Magnus really wanted to show it's support this year by awarding medals to the most creative artists with the collective spirit of good will and most interesting art. Along with the medals, we've come to understand that artists like to eat too (smile), and so gave away free dinners, drinks, wine and tapas to the winners.

We had a great time going about, meeting the artists, learning about how they made their art, the creative process, and how to beat the heat. We then got the chance to meet them all again on Saturday and Sunday evening when they came in to have dinner. A heartfelt thank you to all the artists this year and we hope to see you all again next year!

AND THE WINNERS ARE: ( photos of the winners and their art)

GOLD
Eric Rattan - Tiles and Mosaics - Madison, WI - http://www.SantaFeDesignStudio.com
Steven F. Wirtz - Paper Mache Sculpture -Fond Du Lac, WI - http://www.cartuna.net
Jim Sauer - Metal Sculpture - Slinger, WI - http://www.cisculptures.com
Beth Bojarski - Painting/Mixed Media - Milwaukee, WI - bethbojarski@hotmail.com

SILVER
Gabe Lanza -Painting, Chicago, IL - http://www.gabelanza.com
Samuel Yao - Palm Basket Art - 1205 N. Maple Road, Ann Arbor, MI 48103 - sam48103@aol.com
Thomas R. Wargin - Sculpture/Surrealist Bronze -Menomonee Falls, WI -http://www.wargin.com
Devin Somerville - Glass - Milwaukee, WI -http://www.samervilleglass.com
Lou Works - Woodcarving - Wausau, WI - http://www.pyramidwoodcraft.com
Jim McConnell - Silver & Goldsmithing - Verona, WI - http://www.mcconnelljewelry.com
Larry Schultz - Oil Painting - Milton, WI - http://www.larryschultzartist.com
Laura Livermore - Textiles/Hand dyed silk - Milwaukee, WI - http://www.silkbylaura.com
Brady Lueck - Metal/Steel Sculpture - Burlington, WI - http://www.sculpturalsteel.com
Beth Erlund - Batik - Homosassa, FL - http://www.erlundjohnsonstudios.com

BRONZE
Bruce Holwerda - Whimsical Figurative Acrylics - Midland, MI - http://www.bruceholwerda.com
Mikel Kelly - Ceramic & Mixed Media Sculpture - Mount Horeb, WI - http://www.mikelkelleystudio.com
Madison Potters - Sherry Bergeran & Sharon Scratison - Ceramics - http://www.madisonpottersguild.com
Todd Lundeen - Photography - West Bend, WI - http://www.toddlundeen.com
Matt Heindl - Glass - Cazenovia, WI - http://www.maatwerkstudio.com
Donna Ziegler - Fairies/3D Fiber Art - Mukwonago, WI -http://members.tripod.com/~YngatHeart/index.html
Paul D. Jensen - Wood Carving/Spoons - Rhinelander, WI - jens@tznet.com
Ekawat Suwantarog - Caricature - ekawats@hotmail.com
Bill Kuban - Acrylic Painting - http://www.cornucopiainc.org
Mary Beth Shaw -Mixed Media/Collage - Wildwood, MO - http://www.mbshaw.com

( photos of the winners and their art)

June 13th, 2006

Dear Christopher,

We just wanted to once again convey our thanks to you, Prentice, Adam and all of the Magnus staff that helped make our family celebration such a memorable evening.

Our only regret is that it took us so long to experience your restaurant for ourselves!

- Laura and Tom Lenfestey

April 20th, 2006 - Magnus Succeeds in Making Dinner Wonderful - by Gwen Evans - The Wisconsin State Journal

Restaurant Magnus is known for spectacular dishes with a South American flair that rely on seafood from Hawaii and local and organic ingredients. Opened in 1998, Magnus is mentioned in the same breath as a few other Madison notables when ticking off the city's finest restaurants.

"It's not enough to just have amazing service and food and ambiance. We want to hit the level where our customers say, 'Life is Wonderful' " says Prentice Berge, self-described "chief muffin taster" at Restaurant Magnus.

The Berge name is well known amoung Madison's restauranteurs. Brothers Chris, Finn, Bowe and Prentice are also responsible for Natt Spil, just down the street from Magnus, the Flatiron Tavern on the Capitol Square, the Weary Traveler on Williamson Street, and several Barriques coffee house/wine bar/markets in the city.

Restaurant Magnus may be inspired by the flavors of South America, but is named for a son of Norway, the brothers' great-great uncle Magnus Forshaug, who settled in the Black Earth area.

Do not confuse South American cuisine with Latin American food or Tex-Mex. There are no tacos here - the food is elegant and inventive.

"South American fine dining is light, with fresh preparation. We're a little continental, but 'fusiony,' too," says Berge.

Berge says everything on the menu changes every eight weeks, from tapas to desserts. Customers, thought, can always expect about a dozen tapas with many seafood selections, a few seafood entrees and entrees that feature steak, elk, chicken, lamb or pork.

The seafood choices on a recent tapas menu included oysters on the half-shell; tuna with ginger-soy dressing and Hawaiian seaweed and marinated onions; shrimp from Central America in a cilantro/orange/horseradish topping; calamari with garlic, Argentinean parmesan and roasted peppers; xim xim, a stew of peppers, coconut milk, cashews, shrimp, chorizo, blackened chicken and beef; prawns in a balsamic sauce; and lobster bisque with grilled callop, mango relish and a quail egg.

There was also foie gras with a huckleberry sweet/sour sauce; duck confit with risotto and a fig sauce; a puff pastry with potato, jalapeno, zucchini, fresh cream, jicama salad and black bean puree; and a sandwich made with avacado, pico de gallo, jalapeno mayonnaise, and a choice of grilled beef, ahi tuna or portabella mushrooms.

Seafood endtree selections include tuna witha crust of sesame seeds with edamame, pickled radish, yams, haricots verts, bell peppers anda soy-wasabi butter; red snapper with roasted red pepper, eggplant, sunchokes, zucchini and spinach; and scallops witha spicy peanut sauce and a salad of crab, mango and haricots verts wrapped in rice paper.

From the land, there is elk tenderloin served with plantain puree, arugula, wild mushrooms and red pepper; chicken breast with chorizo, potatoes, asparagus, onions, mushrooms, and a pear-sage butter; and Argentinean diablo steak with bleu cheese potato puree, wild mushroom ragout and a truffle demi glace; and a rack of lamb with miso risotto, spinach and an orange-soy reduction sauce.

Vegetarians may order sun-dried potato cakes with winter root vegetables, crispy parsnips and a spicy carrot jus or the Magnus' spin on chiles relleno, filled with corn, basil, mushrooms, squash and cheese witha warm quinoa salad and a butternut squash puree.

April 12, 2006 - Best Western Inntowner - Jonathan F. Hemb - Front Office Supervisor

To Whom it May Concern:

I am the Front Office Supervisor at the Best Western InnTowner and The Highland Club on 2424 University Avenue. My girlfriend and I ate at your establishment after I received an invitation to try your new seasonal menu. I would like to thank you for providing us with a wonderful dining experience.

Your staff was extremely helpful and professional throughout our meal. The host, bartender, waiter and chef all came to meet us during our meal. The staff gave us very thorough explanations of the food and drinks that we ordered. In addition, they addressed us by our first names whenever they came to our table to see if we needed anything, a very nice personal touch.

Everything that we ate or drank was fabulous. The presentation of the food was second to none and the taste was unmatched by any other restaurant I have been to. I will certainly recommend Restaurant Magnus to any guest who seeks an intimate atmosphere and gourmet food.

...Again, thank you very much for the invitation to try your new seasonal menu. I will highly recommend your establishment to guests at our hotel.

Sincerely,

Jonathan F. Hemb
Front Office Supervisor
Best Western InnTowner and The Highland Club
2424 University Avenue
Madison, WI 53726
(608) 233-8778 ext. 506
www.inntowner.com

NEW! - JAZZ PIANO MONDAYS! - NEW!

We are very happy to announce that two of Madison's greatest jazz pianist treasures, Tim Whalen and Dave Stoler, will be taking turns Monday evenings from 7-9pm. Tim Whalen of both Nonet and Tim Whalen Trio fame, and Dave Stoler of the Tony Casteneda Latin Jazz Sextet and The Dave Stoler Trio are both great improvisationalists and getting to see them featured up close and personal without their bands is a wonderful treat. I recommend coming a little early for the best seats as this has been getting more and more popular every week!

Dave Stoler: 3/27, 4/10, 4/24, 5/8, 5/15, 5/29, 6/12, 6/26, 7/10, 7/24, 8/7, 8/21
Tim Whalen: 4/3, 4/17, 5/1, 5/22, 6/5, 6/19, 7/3, 7/17, 7/31, 8/14, 8/28

The Capital Times :: FRONT :: A2 Monday, March 6, 2006 Doug Moe
I DON'T know of anyone in Madison who has more admiring friends than the longtime political consultant and commentator Bill Kraus, and many of them were in attendance Saturday night at Restaurant Magnus for a surprise 80th birthday bash thrown for Bill by his wife, Toni Sikes.
Bob Williams, the PR guru from Stevens Point who with Kraus helped elect Lee Dreyfus governor in 1978, was down from Point with his wife, Mary Williams. Others flew in from all over the country and of course Bill's Madison area friends were out in force as well, including former Assembly Speaker Tom Loftus, who emceed a roast of the birthday boy; Madison attorneys (and husband and wife) Bill and Amy Dixon; former Mayor Joe Sensenbrenner; marketing executive Marsha Lindsay, another veteran of the Dreyfus campaign; Isthmus journalist Marc Eisen and his wife Connie Kinsella; and many more.

The surprise aspect of the party took a hit when former Secretary of Defense Melvin Laird called a day earlier from Florida and left a message on Kraus' home phone wishing him a happy birthday and encouraging him to have a good time at the party at Restaurant Magnus. Kraus's actual birthday was Sunday. When I asked about that at 7:30 Saturday night, Bill smiled and said, "I'm in my late 70s. Very late." He looks and acts two decades younger and will, I predict, beat his age on the golf course this summer. ...

Cuddly City Madison Gets A Big Kiss, Is Called Most Romantic The Capital Times :: METRO :: C1 Monday, February 13, 2006 By Samara Kalk Derby
Madison was named the most romantic U.S. destination in USA Weekend's Valentine's Day guide, published Sunday. USA Weekend is a supplement that runs in 600 newspapers, including the Milwaukee Journal Sentinel, and is also available online... "Bring it on!" said Laura Jones, co-owner of the romantic Restaurant Magnus downtown, upon hearing that Madison was identified as the most romantic destination. "I certainly feel our natural setting is romantic. I'm an outdoor person. I love the lakes and quick drive to Devils Lake and the Wisconsin River," she said. "It's hard to say if it's the most romantic place in the world. It's certainly a little cleaner than Paris," Jones said, laughing.

Endless Vacation Magazine, January~February 2006
Winter in Wisconsin - It's all about being outdoors during the winter in Madison, Wisconsin, where hardy souls enthusiastically welcome frosty tempuratures
"Even better, I'm within 10 minutes' walk of any number of fabulous restaurants. Madison's culinary offerings are spectacular...At the Restaurant Magnus, the cuisine travels the globe from South America to Europe and Asia before arriving back in Wisconsin. Wild-mushroom strudel is rich and redolent with truffle oil; calamari comes like I've never had it before, in a lime-and-pepper infused, grilled steak atop a sun-dried tomato and artichoke ravioli. It a world of flavor, beautifully presented.

Get Your New Year's Eve Kissers Wisconsin State Journal :: RHYTHM :: 22 Thursday, December 29, 2005 John Wiedenhoeft
New Year's Eve in Madison this year means time for Madisonians to show their quality. Whether it's El Clan Destino at Restaurant Magnus, The Kissers and the Hometown Sweethearts at Cafe Montmartre, Supa Ranks and His Rock Stone High Power at Mr. Roberts, or seven performers at the High Noon Saloon, you can find nearly any genre being played by Madison musicians on the last night of the year, as well as the surrounding week.

Crepes And Crayons - Unlike Chicago, Madison Eateries Like Kids
The Capital Times :: FRONT :: 1A Friday, December 2, 2005 By Samara Kalk Derby
On a recent trip to Chicago, Finn Berge said he was taken aback upon entering John's Place, a well-known "family" restaurant in Lincoln Park. It had a 3- or 4-foot poster by its door instructing parents on how to control their children. Berge, a partner in Restaurant Magnus, said that children have never been a problem at Magnus or any of his Barriques coffee and wine stores. As a parent of young children himself, Berge said he knows how to handle little ones who may start to squawk by the time the second course rolls around. "There are protocols to appeasing children as quickly as possible if the parents want to have a lengthy dinner," Berge said. As he knows first-hand: "As soon as you sit down the clock is ticking." While Magnus doesn't have highchairs, the staff will usually show children to its booth seats, which are higher and more comfortable, Berge said. The staff at Magnus, many of whom are also parents, will offer kids cheese and other foods and introduce them to items on the menu that can be designed to accommodate them.

Northwest Airlines World Traveler Magazine- December 2005
Cozy up in Madison - Where to stay, eat and play in Wisconsin's most Cosmopolitan Town - NIGHTLIFE
If you like the night club scene, then The Restaurant Magnus is the spot. Have a four-star meal and then move to the nightly music with an aperitif in its' Chicago club-like lounge. This place is loaded with atmosphere.

Potatoes Can Go Well Beyond Their Role As Side Dish The Capital Times :: LIFESTYLE :: 3B
Friday, September 2, 2005 By Mary Bergin
Potatoes -- they're certainly not just for mashing anymore. Multiple courses with potatoes awaited chefs and others who recently toured some of the most notable potato farms in central Wisconsin. There were appetizers of Wisconsin Potato Tarts and desserts of Double Chocolate Potato Brownies, a Potato Basil Frittata for breakfast and Mashed Potato Candy for snacks. The event was a success and attracted a dozen chefs, including ones from Quivey's Grove and Restaurant Magnus in Madison, Vince Lombardi's Steakhouse in Appleton, the American Club in Kohler and Sanford in Milwaukee. The group visited Plover River Farms, Okray Family Farms, Russet Potato Exchange, the Hancock Research Station and Paramount Farms.

A Ready Supply Of Heavenly Raspberries The Capital Times :: BUSINESS :: 1E Thursday, May 19, 2005 John Oncken
You're a chef at an upscale restaurant and want to prepare a fancy dessert using fresh raspberries. But if it's winter or early spring, where do you get the raspberries? My first thought would be to contact a fruit supplier in California or Florida -- someplace with warm weather and a long growing season. A better thought would be to call Terry Cohn or Michael Johns at their Sow Little Farm just down the road from Madison's World Dairy Center. "We sell all the raspberries we can produce," says Terry. Most go to upscale eateries such as L'Etoile, Harvest, Blue Marlin, Restaurant Magnus, Lombardino's, and Natt Spil in Madison, and the Oconomowoc Lake Club and Gilberts in Lake Geneva.

Jazz Scene Here Has Many Ups, But Downs Too The Capital Times :: LIFESTYLE :: 1B Wednesday, May 11, 2005 By Kevin Lynch
... Restaurant Magnus remains the classiest culinary-cum-musical experience in town with its commitment to jazz and fine South American cuisine.

Restaurateur Honored For Preservation Work Wisconsin State Journal :: DAYBREAK :: D14 Monday, May 2, 2005 Chris Martell
The Madison Trust created a new award category, "Preservation advocacy entrepreneur," to honor one of Madison's most successful restaurateurs. Christopher Berge has spent more than 15 years revitalizing historic buildings in Madison for unique restaurants. They include Blue Marlin (which he recently sold), Restaurant Magnus, Weary Traveler and Natt Spil. The trust says the award for Berge is meant to "applaud his outspoken support of preservation, his recognition of the importance of a neighborhood's sense of place, and his commitment to recycling building materials along the way." Weary Traveler's interiors features 90 percent salvaged materials. Another aspect of Berge's philosophy is incorporating a building's history into its renovation. Nattt Spil's ceiling reflects the space's historic use as a Chinese laundry. Because Berge and his partners don't own the buildings their restaurants are housed in, "their efforts to make physical improvements are even more commendable," the trust notes. All the buildings might have been demolished by developers without Berge's efforts.

Romance Makes Revenue Go 'round Wisconsin State Journal :Friday, March 18, 2005 Elizabeth V. Gross
... Prentice Berge, the general manager of Restaurant Magnus at 120 E. Wilson St. and owner of Nachtspiel at 211 King St. and Blue Marlin at 101 N. Hamilton St., said half of the reservations at Magnus are for couples. He said couples can expect to spend from $75 to $100 for an evening, though the amount largely depends on their wine selection.

Song Recorded Here Creates Buzz The Capital Times :: FRONT :: 2A Thursday, March 3, 2005 Doug Moe
A SONG recorded in part in a living room in Madison is creating a sensation from California to the tiny South American nation of Uruguay. Consider a top line, front page headline in Wednesday's Wall Street Journal: "Uruguay Is Asking Why Oscars Snubbed Jorge Drexler." And the deck: "Antonio Banderas Got to Sing His Award-Winning Song; National Pride Is at Stake." Accompanying the article on Page 1 was a color picture of Drexler holding his Academy Award on stage in Hollywood Sunday night. Drexler's best song Oscar and the controversy over who would sing the song Sunday night -- as well as Drexler's deft turn accepting at the podium -- have combined to make the singer-songwriter into something of a national hero in Uruguay. I first heard Drexler's name a few years ago when Leo's dad, Ben Sidran, was talking about a series of gigs the Sidrans were going to be playing at Restaurant Magnus in Madison with a Latin American performer Ben couldn't say enough about. It was Drexler. "People need to hear him," Ben said. When he got the "Diaries" assignment and wrote the song, Drexler next called Leo in Madison, and they arranged to record "Al Otro Lado Del Rio" here.

Food Fight Weapons Include Lavender Potatoes, Foie Gras And Prawns As Chefs Compete For Local Bragging Rights
Wisconsin State Journal :: LOCAL/WISCONSIN :: D1 Sunday, October 17, 2004 Susan Lampert Smith
The dueling chefs had their knives sharpened and their saute pans idling next to the burners. Leonardo Guevara, head chef at Restaurant Magnus, brought huckleberry gastric and lavender colored potatoes from Okinawa as part of his personal ingredient arsenal. At the other counter, Robert Hughes, owner and head chef at Serendipity in Cambridge, had pats of foie gras and prawns that looked big enough to get a driver's license. Guevara and Hughes were facing off in the first round of the contest to determine the best chef in Madison, one of the highlights of the annual Madison Food and Wine Show, which concludes today and includes the Dueling Chef finals at 2 p.m. at the Alliant Center's Exhibition Hall.

I was sort of hoping for an Iron-Chef-like secret ingredient -- such as blowfish, which must be prepared precisely or risk killing the diner with a poison a thousand times deadlier than cyanide. I was disappointed (but the judges were probably relieved) when Chef Patrick O'Halloran of Lombardino's, who was acting as the emcee, unveiled the plates, and revealed that the secret ingredient was flank steak. Chefs Guevara and Hughes had exactly 30 minutes to create, cook and plate two separate entrees, each featuring the steak. Even though flank steak is familiar, judge Donna Weihofen, a dietitian, said it can be tricky because it turns tough if cooked incorrectly.

Other celebrity judges for the first round included Mayor Dave Cieslewicz, Wisconsin Public Radio's Larry Meiller, Channel 3's Dawn Stevens and a lucky woman chosen from the audience. As the chefs and their assistants filleted, minced, diced and sauteed, O'Halloran kept up a patter, lovingly describing the sauteing of baby bok choy and the creation of a honey truffle sauce. In the end, Chef Guevara produced a lovely architectural creation of bok choy, Okinawan potatoes and beef and another pretty plate
that put the steak atop golden squash risotto enhanced with a huckleberry sauce. Chef Hughes created a flank steak "salad" with truffle sauce and foie gras, and a dish of roasted steak topped with chanterelles and a Door County cherry and cognac sauce. The judges sampled and mulled, and marked ballots, and gave Hughes the victory by the slightest of margins.

Cuban Folk Musician Coming To Magnus Wisconsin State Journal :: RHYTHM :: 19 Thursday, September 2, 2004 Tom Alesia Acclaimed Cuban musician Juan-Carlos Formell -- who earned a Grammy nomination for Best Traditional Tropical Latin Performance in 2000 -- will play his unique folk music at Restaurant Magnus Tuesday night. A guitarist, singer and songwriter, Formell is touring the United States to promote his CD "Son Radical," which is his third album. "I'm part of a new generation who has something to say and isn't interested in producing musical wallpaper," Formell says in his online bio. Formell, whose wife is from Madison, was nominated for a Grammy with his debut solo album, "Songs From a Blue House." (He lost to the Buena Vista Social Club.) On Sunday, Formell will perform at a jazz festival in Stevens Point before coming to Madison. He can't be pegged as a jazz artist, however. "I want to change the idea of what Cuban music is and can be," he said.

Cirque de Chefs for the Cure
Sunday, June 13th 2004
Monona Terrace Convention Center
Lions and tigers and bears, oh my! And food, too? Cirque des Chefs attendees tasted culinary delights from area Madison chefs and enjoyed a circus performanc from Circus World Museum. Proceeds from the event benefitted the American Diabetes Associations. Restaurant Magnus Executive Chef Leonardo Guervara wins first place awards in both Best Appetizer and Best Entree categories.

Renovating Restaurateur Hits His Stride Off The Square Restaurant Review: Natt Spil Wisconsin State Journal :: ARTS & ENTERTAINMENT :: G4 Sunday, May 16, 2004 Chris Martell Wisconsin State Journal
Maybe more than any other Madison restaurateur, Chris Berge feels the pulse of urbanites and gives them what they want. He is also a visionary when it comes to reusing space. Berge has been a force in the Blue Marlin, Restaurant Magnus and the Weary Traveler Freehouse. But it is his latest endeavor, Natt Spil (Norwegian for "night play"), that establishes his ability to turn dilapidated real estate into hot spots. The old building at 211 King St. is a block away from the row of trendy restaurants and clubs that have cropped up closer to the Square in the past several years.
Berge took one of the most awkward clunkers that has ever been a dining room (previous occupants include the Little Village Cafe and Duniya) and turned it into an "organic versus mechnical" fantasy motif. Everyone will see and feel something different at Natt Spil, but instead of claustrophobia caused by the room's bowling alley configuration, Berge made it seem as familiar and comfortable as a childhood treehouse (there are tree stumps to sit on), as well wickedly exotic (the "opium den" at the far end of the dining room, where there's a blowup of a weathered 85-year old Southeast Asian woman smoking an enormous opium cigarette). Elements of a North Woods cabin and medieval fortress are somehow compatible, in a Rorschach test of design. Long shuttered windows, like those you see in old pubs on Caribbean islands, are pushed open from the sidewalk. Inside, a woodworker's passion for the many forms and types of wood are cleverly integrated into the design. In contrast, there's a colorful Chinese-style ceiling with paper lanterns, reused industrial fragments make an assemblage on a wall, and a brick hearth beside the long bar that pulls it all cozily together.

Where the Pols Drink
A guide to the great red and blue divide By Vikki Kratz, Isthmus March 31st, 2004
A wise friend of mine recently observed "Drinking is the bridge between different ideologies. A lot of people who drink together wouldn't hang out any other time." I'd like to believe that's true, but the fact is that liberals and conservatives are as divided on where they like to booze as they are on the issue of same sex marriage. Even in Madison, a fairly libationary town, there's a clear red-blue divide among the patrons of downtown bars? So where are you most likely to run into state Sen. John Gard after a long night of legislating? and which bar will Ald. Austin King not be caught dead in? ...Magnus, 120 East Wilson Street...a true American melting pot, its dining room is tagged conservative, its bar liberal.

The Executive Consumer Award
Area execs name their favorite companies
Greater Madison In Business Magazine, December 2001

Restaurant - Entertain Guests/Evening
1st Place - Magnus

Magnus still dazzles from its unique culinary niche
The Capital Times, The Weekend of Dec. 8-9, 2001
By Michael Muckian
Four Stars out of Four Stars

"Novelty for its own sake, especially when it's not backed by a solid foundation of talent or need, rarely has a long shelf life. This is as true of food stylings as it is of any other art form.

When Restaurant Magnus opened in 1998, it occupied a novel and unique niche filled with findings from restaurateur Chris Berge's 17-month sojourn through Latin America. Magnus started strong, thanks to the talents of Chef Robert Michael Hughes, wavering only slightly in concept and execution.

In four years, the restaruant's approach hasn't lost its edge. If anything, in fact, Magnus has deepened its Latin American taproot while evolving a more international and creative flair. Hughes has polished the sheen of some truly creative cusine, undoubtedly among the city's most interesting.

Our recent dinner began with a small loaf of sliced multigrain focaccia and a cup of chimi-churi, an olive-based dipping sauce laced with herbs, honey vinegar and onions. The sauce has a refined, fresh quality about it, a result of the infusion of herbs and the balance between the honey and vinegar, which also gives it a solid body that isn't too heavy.

A quick perusal of the restaurant's mammoth wine list drew our attention to '99 Ashanti Pinotage ($29.95) from the Paarl region of South Africa east of Capetown, an unusual find on a Madison wine list. The pinotage lacks the lush fruit of some of the more familiar varieties, but has a restrained, herbaceous quality that we have come to admire. That was our choice.

We haven't been ordering appetizers lately, but couldn't resist the evening's special, a plate of tiny soft-shell crabs from Japan nestled in a flavorful corn relish ($8). The little crustaceans had been lightly batter-dipped and than deep-fried, their little legs snapping crisply to the bite. The relish provided subtle contrast in both taste and textures.

Dinner at Magnus comes with both soup and salad, and the light corn bisque arrived first. Threaded with aji chiles, onions and green tomatoes, the cup brought a bit of zip to the palate. The soup avoided the sometimes pasty quality more characteristic of corn chowders.

A tripartite salad of mesclun greens, diced fruit and a compote of quinoa, jicama and rasins that followed completed the job the bisque had begun. All were dressed with a citrus vinaigrette that helped enhance rather than mask the elements.

Despite all that food, we were more than ready when the entrees arrived and highly pleased with what we received. The black pepper and sesame-encrusted ahi ($23), topped with coils of sliced daikon radish, nestled in a bed of sweet coconut rice. The sizable sashimi-grade cut, done medium rare, was flanked by twin molhos - thick South American sauces of pineapple-papaya and mango-chile blends, each offering its own spin on sweet and/or spicy seasoning. The dish was extremely satisfying.

The lobster saffron ($30) was the better of the two dishes because of its refinement and subtlety. It consisted of a roughly 8-ounce tail steamed and served out of the shell with golden beets, roasted acorn squash, asparagus and pearl onions in a rich citrus saffron cream sauce.

The lobster itself was rich and succulent. The vegetables were a nice array of seasonal choices.

One thing Chef Hughes has done is distill what had previously been a rather long menu down to what we assume to be 15 or so favorites. That has allowed for greater concentration on some key elements, which has removed any doubt at all as to the quality behind this unique culinary niche and novel dining experience."

Restaurant revisited
Magnus, with almost two years under its belt, delivers on its promise
Isthmus, November 26 - December 2, 1999
By Raphael Kadushin

"...maybe the best downtown lure is Magnus, an entertainment multiplex in itself. Ever since Chris and Finn Berge and Laura Jones opened their dining room in 1998, the ambitious restaurant cum bar cum club has been drawing justifiable crowds. And they just keep growing. When we stopped by on a recent night, an eclectic mix was packing the all-purpose entertainment center. The art-house fraternity set was settling into the stylish front lounge. A blend of lawyers and bohemes, suits and little black dresses were lined up at the long bar, waiting for the evening's live band to assemble. And in the fully booked dining room ... every table was busy examining the fittingly hyper menu.

In fact, the Venetian yellow, barrel-vaulted dining room never looked more animated....Lately, though, more and more people have been talking about meals that tasted like the night's real entertainment.

The reports, it turned out, weren't exaggerated. Working with a more seasoned staff, and including only the most successful nightly specials on the final menu, chef Robert Hughes has finally delivered on Magnus' promise. The result: one of the most fluent, exuberant meals I've sampled in Madison in a long time. The surprises begin with the 16-item tapas list. Among the best of the starters was a Chilean churrasco sandwich; packed with juicy ahi tuna, diced avocado, and fresh jalapeño mayonnaise, it made for a rich sastisfying appetizer...

If all this was good, the evening's entrees - preceded by a soothing squash soup and a palate cleansing jicama salad - suggested a kitchen that has come fully into its own. There were minor quibbles... But a flawless ahi tuna, crusted with sesame seeds and cracked pepper, was buoyed by coconut rice and an expertly understated toss of tropical fruits. The zarzuela de mariscos - an anisette-flavored broth thick with lobster, shrimp, scallops, squid and mussels - made for a delicate bouillabaisse, and the calamari steak was a pure revelation. Served with al dente artichoke ravioli and tossed with spinach, eggplant and artichocke hearts, the sheet of calamari was almost silky.

Even better, the kitchen doesn't squander all its passion on entrees alone. A huge, creamy key lime pie got an added lift from coconut-rum sauce, and the tres leches cake - a big wedge of yellow sponge gateau slathered with chantilly cream and fresh fruit - could pass as the world's best birthday cake. It's probably the most fitting ending to a meal that tastes like a celebration itself."

All in a year's work
Isthmus, December 24 - 30, 1999
By Raphael Kadushin

"Biggest Culinary Breakthrough: ... One year after opening, the restaurant is turning out some of the most fluid, creative meals in town - from silky calamari to a range of adventurous tapas."

Magnus, Opera House lead way in good taste
Rhythm, December 23-29, 1999
The Capital Times and Wisconsin State Journal
By Samara Kalk

"A column of the best restaurants of the last millenium seemed overly ambitious, so a standard year-end round-up will have to do. Luckily, it was a good year for eating.

1. Restaurant Magnus ...
It took the restaurant about a year to come into its own, but it is safe to say 1999 was the year of Restaurant Magnus."

Madison Swings
Food Arts, July/August 1998
By Lisa Chernick and Robin Worth

"Walking in[to Restaurant Magnus] these days, customers find themselves in a stylish lounge area where glowing light reflects against deep crimson walls. Sky-high ceilings and cool terrazzo floors, along with a sensuous, large-than-life portrayal of Bacchus seizing a woman, painted by local artist Kelli Hoppman, add to the sensation of stepping into what Berge [Christopher Berge, an owner] imagines a sumptuous 1930s Buenos Aires salon might have looked like. A tied-back, crimson velvet curtain separates one side of the bar from live music and dancing on the other side.

Vintage 1930s wall sconces of sand-cast glass and solid bronze and brass retrieved from a demolished Chicago apartment building light the way to the large dining room, painted in textured shades of honey dramatically set off by black velvet chairs and banquettes.

The owners also turned to Christopher's [Christopher Berge, an owner] Latin American sojourn for menu inspiration and, along with chef Robert Hughes, dreamed up such Nuevo Latino dishes as seared loin of ahi with sweet coconut rice, mango/chile mojo, and creamy achiote seed/rum sauce, as well as pork loin served in a thick broth of smoked bacon, onion, celery, red and yellow bell peppers, poblano chiles, dried chiles, and garlic sofrito. "The food is an adventure," says Hughes...

Hughes also offers a selection of tapas such as seviche of scallops, sea bass, and shrimp, as well as mushrooms stuffed with black sausage and chiles, all of which can be ordered at the bar. A long and engaging wine list, available both in the dining room and the bar, includes a number of reasonably priced hot-sellers from Chile, Argentina, and Spain.

One recent Saturday evening, the packed dining room hummed with conversation, customers sipped wine and nibbled tapas at the bar, and silky live jazz wafted from the stage. By 10 p.m. the nocturnal drinks-and-dancing set, dressed in their late-night finery, began to drift in. Altogether, nearly 150 hungry Madisonians came in for dinner and another 100 or so for the late night dancing.

The stage floor is laid with Wisconsin curly maple with black walnut facing a contrasting combination repeated at the bar, and it supports a baby grand piano...

Restaurant Magnus is one of a number of establishments advancing the restaurant renaissance in this part of Madison..."

The Remarkable Restaurant Magnus
Capitol Neighborhoods, Downtown Dialogue, August - September, 2000
By Lynn Phelps

"When my wife, Sally, and I decided to take our guests from Minnesota to dine at the Restaurant Magnus, we really didn't realize the treat that was in store for us...

I was so taken with the general ambiance, the excellent food and the hospitality of the host that I decided to write this article about the restaurant..."

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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