The Haze

If you’re not paying attention when you’re walking down King Street in Madison, you might stroll right past The Haze. With a simple, black exterior and their name stenciled with spray paint on the window, The Haze might be inconspicuous, but you’d be hard pressed to miss the restaurant’s positively funky spirit. As you enter the dimly lit space, you’re greeted by the friendly staff and the aroma of slowly roasting meat—and you feel right at home. A collaboration between owners Shinji Muramoto, Justin Carlisle (formerly at Harvest) and his wife Cory, and Daniel Almquist (formerly at Lombardino’s), The Haze is an undoubtedly experimental yet easy spot to unwind, kick back with a beer, and enjoy a pound or two (yes—“or two”) of classic American BBQ ribs or a plate of Banh Mi with a side of edamame and fries. Chef Sean Gartlan is the driving force in the kitchen, running The Haze’s custom smoker and tirelessly dishing up plate after plate of delicious BBQ. Their unique menu sports choice local ingredients from sustainable and/or organic farm sources like Driftless Organics (Soldiers Grove), Black Earth Meats (Black Earth), Otter Creek Organics (Baraboo) and Cates Family Farm (Spring Green), among others.

Stop by to dine in or take out, and try their delicious, preservative-free line of BBQ sauces: Classic, Asian, Vinegar and Spicy. Visit www.thehazebbq.com for more.