Midwest Living Review
"Other restaurants are in Wisconsin," goes the motto of this spot a few minutes south of Madison. "Quivey's Grove is Wisconsin." And that's not much of an exaggeration: Not only are dishes here made with local ingredients and named after figures from the state's history, but even the stone faade of the main building itself comes from a nearby quarry. Inside the Stone House, nearly all of the rooms have been converted into dining rooms, and the decor nods to the mid 19th century, when the Italianate mansion was built. (Diners can also eat in the Stable Grill behind the house, which serves more casual fare.) Reading through the menu is like a mini history lesson--you'll see the Peck's sausage sample, named for Madison's first settlers; trout Blackhawk, honoring the Sauk Indian chief; and pork Goodall, which commemorates the achievement of Lavinia Goodall, the first woman admitted to the Wisconsin Bar. These old-school dishes are served by a staff that takes its job quite seriously; dressed in flowered and gingham aprons, many servers have been at Quivey's for decades and greet regulars by name. Note that the Stone House is closed Mondays, and both buildings are closed Sundays.