L'Etoile RestaurantEST. 2010

ABOUT US
L’Etoile has served local and seasonal offerings since it first opened its doors in 1976. Former owner Odessa Piper, a pioneer of the sustainable food movement, prided herself in the cultivation of strong farm-to-restaurant relationships. Her support of Madison area farms and artisan producers helped grow what is now the largest producer-only farmers’ market in the nation. Through the years, L’Etoile has become known as a “shining star” in the Midwest for its consistence in quality and service.

​In 2005, Odessa sold L'Etoile to her Chef de cuisine Tory Miller and his sister, Traci Miller. They have not only kept L’Etoile’s traditions alive, but are especially committed to supporting the newest generation of farmers. They encourage young farmers to explore heirloom varieties, heritage breed animals, and the production of new artisan products while also working to preserve Wisconsin’s fertile terroir. Under the Millers, L’Etoile expanded their first floor bakery and opened Café Soleil, a casual lunch spot offering a variety of made-from-scratch soups, salads, sandwiches and sweets. In the five short years of ownership, L’Etoile, under Chef Tory, continues to win high praise both locally and nationally for its excellence in food and service. Recent recognitions include Gourmet Magazine’s “America’s Top 50 Restaurants”, Saveur’s “Top 100” and the title of Madison Magazine’s “2010 Chef of the Year”.

​In June of 2007, co-owner Dianne Christensen joined the team and they began dreaming up a new space for L’Etoile and the addition of a gastropub they’d call Graze. As is true with all their other endeavors, their motivation stemmed from a desire to increase their support to local farmers and offer food that uses great ingredients to a larger audience.

PHILOSOPHY
We believe supporting our local farmers and artisan producers has a direct impact on our community: it strengthens local economies; it encourages variety and enriches our food traditions; it promotes health and wellness by offering menus made from natural and wholesome ingredients.

EVENTS
Our staff's goal is to provide the perfect setting and experience for guests who wish to host private, business, or celebratory dinners.
We also offer opportunities for private wine events, and seminars.

We Offer
Several private and semi-private rooms with capacities for formal dining ranging from 15 to 50 guests. (Our private dining rooms are wheelchair accessible.) ​Two private rooms equipped with audio-visual equipment. Full-restaurant rental is also an option for those with parties larger than 50. 

​A beautiful multi-coursed menu, thoughtfully planned by Chef Tory Miller who uses only the best farm fresh and seasonal ingredients.

​A professional wine and beverage team overseeing the area's most extensive selection of small-grower and biodynamic wines.