One new bar and two recent restaurant expansions

Grey Market opens

Where many restaurant and bar openings get mired in construction setbacks and other unforeseen delays, Grey Market came together in just over two months. The new bar at 756 E. Washington Ave., between Cargo Coffee and Salvatore’s Tomato Pies in The Constellation apartment building, offers craft cocktails, draft beer, wine, THC drinks and a menu of small plates. Grey Market’s interior has a coastal, aquatic feel with a dark blue bar, blue-gray walls and wicker lamps. A large Triangulador mural featuring a robot arm reaching out of the waves, orange octopus wrapped around its fingers, is the first thing you see to the right walking in the door.

The concept was born in a conversation on the beach between owners Matt Phelps and his business partner Dave Sramek, who decided to open a bar together. Phelps had recently stepped down from his role as food and beverage director for Big Top Sports & Entertainment, which manages local sports teams (Madison Mallards, Madison Night Mares and Forward Madison FC) and Breese Stevens Field. Sramek took his place at Big Top, but the pair moved forward with Grey Market, obtaining a liquor license in July and opening in early September. Much of the remodel in the space — which was formerly Dark Horse ArtBar — was done by Phelps and Sramek’s wife, Denien. (The Srameks co-own Gooseberry on S. Pinckney St. together).

Oysters are the star of the bar’s one-page shareables menu. Grey Market straddles familiar and innovative flavors, serving oysters with Tabasco and mignonette but also ginger ponzu and cucumber cilantro lime sauce. Mussels, crabs and shrimp make the menu, along with a meat and cheese plate, a few sandwiches and veggie-forward small plates. Tinned fish and other specials are in the works. Ian Stowell (formerly of Graze and Sujeo) is a “one-man show” in the tiny storage room-turned-kitchen, and Caleb Northlake is leading the cocktail program with concoctions like the cheekily named “Very Demure” (Tito’s Vodka, lemon, raspberry, prosecco) and an espresso martini. Phelps, who has extensive food service experience, including serving as sous chef at Graze, has been supporting with running food, bussing tables and dishwashing.

Far Breton Bakery... and Cafe

Marie Arzel Young's bakery started in 2018 as an unconventional mobile operation that sold pastries out of a bakery trailer at farmers' markets and pop-ups in Madison and beyond. In 2023, Young (who has previously worked at the Ovens of Britanny, L'Etoile, Harvest and more) celebrated a major milestone when she opened Far Breton's bakery storefront at 1924 Fordem Ave. Just months ago, her business made its debut at the Dane County Farmers' Market — and now, Far Breton is growing yet again with its new cafe space.

The cafe seats 16 currently (Young plans to add seating to accommodate up to 25) and serves a seasonal variety of sweet and savory crepes. Customers can place their crepe order (or purchase baked goods) on the "bakery side" before passing through the back hallway to the cafe. While the cafe is already up and running, Young is planning a grand opening celebration for Oct. 18 at 8 a.m.

Taigu expands into a second location

Taigu, a Chinese handmade noodle restaurant, recently opened a second space in the former Knoche’s Old Fashioned Butcher Shop’s building on Old Middleton Road. Formerly on Elmwood Avenue in Middleton, which will remain open for takeout orders only, Taigu celebrates ten years with the opening. Owner Hong Gao plans to host a ribbon-cutting ceremony for Taigu’s new dine-in location on Sept. 26 at noon. Customers will be able to try small free samples of dishes like the chicken fried noodles and the pork dan dan noodles, plus an expanded menu of offerings. Taigu will launch an updated lunch menu on Oct. 1 and more steamed dishes, like fish, in the near future.

​COPYRIGHT 2024 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.