Madison Originals Magazine Madison Originals Magazine May 2014 | Page 9

Banzo Platter

to,” Chef Dan says. “And we cook our
beans for hours; they’re not canned.”
Other menu items include char-grilled
chicken tenderloin, grilled beef kebabs,
falafel balls served with slices of seared
eggplant and fresh greens, and thinly
shaved brisket with horseradish slaw.
A popular dish is The F-Bomb, which
features two falafel balls, plus a choice
of grilled chicken or beef kebabs.

banzo

2105 Sherman Avenue
Madison, WI 53704
[phone]
Monday–Saturday,
11:00 a.m. to 9:00 p.m.

banzomadison.com

While two lunch-time street carts and
a restaurant open Monday through
Saturday are more than enough to
keep the Banzo folks busy, they are
looking to the future and working to
build their catering menu, which can
serve parties of 15 to 1,500 or more.
“I enjoy the challenge of catering and
developing special menus—it’s more
work, but it’s more fun and pushes us
to do more,” says Chef Dan. Netalee
agrees. “We’ve found our niche here.
People seem to like us and we like
them. The neighborhood has been so
supportive, and we’re looking forward
to growing our catering and takeout business. It’s going to be a busy
summer.”
Jeanne Carpenter is a former farm girl
turned freelance food writer, living in
Oregon, Wisconsin.
MadisonOriginalsMagazine.com

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