Food Traveler Magazine Summer 2017 | Page 145

Madison, Wisconsin st Those who are looking for a casual, locally- sourced eatery that also happens to offer one hell of a beer list, should head to The Coopers Tavern. Located on Mifflin Street, Coopers has been churning out the best combination of great food, good beer, and an awesome atmosphere for less than a decade. While Coopers isn’t an old-time establishment, it is certainly one of the local favorites by far. Coopers boasts nearly 30 craft beers and more than 120 different bot- tles, from the popular domestics, to spe- cialty imports from across the world. Looking for a solid whiskey to swish around? Coopers also has more than 120 different whisk(e)ys, bourbons, and scotches to try. For any local in love with the Old Cowtown Museum game of soccer, this is the tavern to come to. Coopers is all about soccer, and of course, good game food to pair with it. Try Cooper’s Curds, which are local Wis- consin cheese curds, dipped in a Pabst Blue Ribbon batter, and served up gold brown with a house-made ranch dressing. Coopers is known for its rustic vibe as well, so menu items also include poutine, or bone marrow, which is split and seasoned with parsley and shallots. Wisconsin can get cold, so Coopers is a great place to go to get warm, as well. There’s nothing better than having a steaming bowl of cheesy mac set in front of you to warm your hands on and gobble down. Try Cooper’s spin on the comfort food classic, which sets the mood with a Dubliner cheddar mac, topped with house-cured Fox Heritage Farms pork belly and herb-seasoned breadcrumbs. It’s a delicious combination that is sure to please any mac & cheese fan! Coopers would be happy to host any pri- vate events, and also puts on several of their own throughout the year, including the Bier Hall Dinner series, which includes a three course menu and three 8 ounce beers from a local brewing company. This event brings to life the concept of pairing a rustic meal with a specialty brew that makes for a genuinely personal experience. Food Traveler | Summer 2017 | 143