BRYAN
PROFILE MADDEN’S
STORY AND PHOTO BY MICHELLE WULFSON
Hospitality and Charm
Madden’s Casual Gourmet a charming destination
S
ince seamlessly switching hands
from original owner Peter
Madden to Bryan / College
Station restauranteur Chef Tai Lee in
2016, the change in ownership at the
downtown staple Madden’s Casual
Gourmet has gone unnoticed by many.
Dedicated to upholding the
integrity and vision of Madden, the
menu has seen minimal change, the
interior untouched and the same
staff that loyal customers have come
to know and love remains, including
executive chef Timo Tumax.
“You’ll see a lot of genuine
hospitality and charm … the food
is really warm and comforting and
true to what Peter developed 15 years
ago, it’s about capturing that essence
of a southwestern classic where we
are Texas and New Mexico region
and trying to convert it into a new
American fare,” Madden’s Casual
Gourmet owner Chef Tai Lee said.
Expect made-from-scratch meals
utilizing fresh ingredients as the menu
changes seasonally, with lots of chiles
and peppers for a touch of zesty spice.
The creamy tomato bisque with
chunks of mozzarella and notes of
fresh basil followed by the gulf shrimp
with house jambalaya and focaccia
toast is the perfect cold weather
combination of warm and hearty.
The raspberry chocolate truffle
tart for dessert made from Valrhona
chocolate – a chocolate known for
its bitter sweet quality and butter fat
content – melts in the mouth. Topped
with a house made raspberry drizzle
and a raspberry so fresh you would
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T H E T E X A S F O O D IE
Owner/Chef Tai Lee
“You’ll see a lot of genuine hospitality and charm.”
think it was plucked specially off the
bush to order.
While all of Tai’s restaurants are
known for their impeccable wine
selections – the chef has ensured that
Madden’s is no exception. Dessert
wine suggestions accompany each
dessert listed on the menu – a strong
attention to detail – the Calem 20 year
tawny port recommended for the tart.
The restaurant’s Wine and Dine
event during Downtown Bryan’s
annual Texas Reds Steak and Grape
Festival sells out every year, however
wine dinners are held every quarter
with specially composed dishes for the
occasion.
“People who would like to come to
Maddens, and never had a chance to
come, this is a really fun opportunity
for them to come see us … We can get
a little bit bold and brave about menu
selections and approach,” Tai said.
Located inside of Old Bryan Market
Place – known as a go-to for everything
Christmas – the restaurant is encompassed
in a winter wonderland come November-
December, Tai’s favorite time of year for the
restaurant.
The hospitable interior evokes the same
concept of southwestern classic meets new
American fare. Smeared brick walls and fire
place set the backdrop to one of the three
seating areas separated by antiqued doors and
windows. Exposed wood beams above feel
classically rustic and are strung with tasteful
chandeliers with what feels like original wood
floors underneath.
“Maddens has a great old Downtown
Bryan charm, in an old, historic 100-plus
year-old warehouse and you’re located within
a shop basically. The ambiance is very unique,
charming, eclectic and cozy with very real
people – there’s nothing phony about it,” Tai
said.