STUDENT MEDIA AT THE UNIVERSITY OF WISCONSIN
MONDAY, SEPTEMBER 29, 2014 · VOL 46, ISSUE 8 · BADGERHERALD.COM
SERVING IT UP WITH SPICE Kabul Restaurant returns with renewed optimism,
looks to expand business while maintaining loyal customers
by Sarah Hopefl
| PAGE 2
City of Madison adapts to shifts in bar, dining scene Downtown through the ages: some State Street businesses stick around as others come, go to follow evolving student population by Daniel McKay City Editor
As downtown Madison sees an influx of young professionals and an increased population density, a city official said the historic area is evolving to meet the needs of its citizens. Mary Carbine, executive director at Madison’s Central Business Improvement District, said State Street brings a diverse mix of new and old businesses. Some have been around for decades, like the Plaza Tavern, State Street Brats and Kollege Klub, which have all been in business for at least half a century. On the other
hand, new businesses, like Mad City Frites, which will serve the Belgian steak dish “frites,” are coming in to provide a new experience for downtown customers, Carbine said. Carbine said a regular amount of turnover in local businesses is desirable because it keeps the business district healthy and current. “People evolve,” Carbine said. “Different generations of people and different populations, as Madison grows and changes, are interested in different things.” The notable trend for downtown businesses is adapting to fit the changing needs and interests of their
customers, Carbine said. She said she has been seeing an increase in farm to table restaurants that take advantage of Madison’s food heritage, as well as more convenient options for delivery and takeout which reflect changing trends in how people approach eating in the city. Madison Sole owner Jeanette Riechers said the diverse combination of businesses on State Street is what makes the area special. “I love it,” Riechers said. “My line about State Street always is, ‘the magic is the mix.’ All these things come together, and the juxtaposition of old and new is what’s fun about it.”
Riechers said she is excited about downtown Madison’s future, especially with the addition of brand new developments like The Hub and Ovation 309, which she said bring a good contrast to some of the older buildings in the area. Madison Sole began in 2002, but Riechers said the building is probably 150 years old. “There’s challenges in being in an old building,” Riechers said. “It’s not inherently efficient.” She said operating in such an old building leads to heat and air conditioning problems, but because she is only leasing the store, there is only so much she can do.
While she loves the historic feel of State Street, Riechers said it does not make sense to continue trying to make inefficient buildings work in an evolving business district. “The truth is, a lot of old buildings just don’t make sense. They’re not historically significant, they’re not beautiful, they’re not efficient,” she said. “We’re going to have to look at, when does it make sense to take out and update buildings that are no longer kind of in tune with the needs of the neighborhood.” In an effort to make the most of older locations, most downtown businesses have become much more interested
Plaza Tavern upholds history
Location, Location, Location
Downtown establishment remains unchanged since Prohibition, draws clients with old-school vibes by Daniel McKay City Editor
While many local bars and restaurants come and go, the Plaza Tavern remains one of the oldest businesses in downtown Madison. For nearly a century, the Plaza Tavern has stood a block off State Street on North Henry Street. The key to the bar’s longevity, owner Dean Hetue said, has been consistency. “People stop in all the time going, ‘oh, something that hasn’t changed,’” Hetue said. The building was built in the 1920s and, as legend has it, the first beers were served during Prohibition, according to the Plaza’s website. Hetue said during Prohibition, the Plaza was primarily a pool hall, and a bowling alley was added a decade later.
The Huss family took over in the early 1960s, and the legendary “Plaza Burger” was born. Hetue worked for the Huss family from 1980 until he became the owner in 2003. Since then, Hetue said he has hardly changed anything. “The older you get,” Hetue said, “the less change you want in your life.” Hetue said the signature Plaza Burger is a huge part of what makes the bar a downtown landmark, and the Wisconsin State Journal even featured it as one of the 100 things that define Madison. Other restaurants and bars have also held their ground in downtown Madison for a long time. State Street Brats and Kollege Klub have both been in business since 1953, making them some of the oldest businesses despite name and location changes. However, Hetue said what
makes his tavern stand out is its unchanged name and location. One positive change Hetue said he has made to the Plaza is an increase in sustainable business practices. The Plaza graduated from Sustain Dane’s MPower Business Champion program in April. The program aids small, local businesses in implementing more environmentally-conscious initiatives to their everyday routines. Hetue said some of the sustainable strategies incorporated include adding more efficient lighting, composting food waste instead of throwing it out and increasing the purchase of local food products. Through the years, the bar has also seen a number of famous patrons, including Brett Favre, Joan and John Cusac and many Wisconsin politicians, such as Tom
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Barrett and Tammy Baldwin. Hetue said he often sees locals and former University of Wisconsin students coming in and looking around, “just reliving memories,” and checking to see if the bar is the same as they remember it from years ago. They are glad to see, Hetue said, that the Plaza is still the same college hangout that students have loved for decades. The simplicity of the Plaza is what makes it memorable, he said. Hetue said the bar looks like a small town corner bar similar to ones that can be found all over south central Wisconsin. The burger has been the same for 50 years, and he said aside from adding some TVs, everything is all the same. “You know what you’re going to get here,” Hetue said, “and that’s not a bad thing.”
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in improving sustainability and efficiency, Carbine said. She said projects such as Sustain Dane’s MPower Business Champion program have helped stores like Community Pharmacy and Tutto Pasta implement more environmentally-conscious practices. Looking ahead, Riechers said she thinks the biggest change is yet to come, and in the end, she believes it will all be for the better. “That’s one of the great things about doing business downtown, is it’s constantly changing,” Riechers said. “There’s not one year that goes by that is like the last.”
Food cart owners seek to land hot student spots this year, hope to avoid obtrusive construction in city’s vending location assignments. NEWS, PAGE 2
Rough start, better finish
After only three-first half points, UW offense broke free for 24 points in the final 30 minutes to knock off South Florida in the final non-conference game.
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SPORTS, PAGE 12