605

Back again this week --  savory ribeyes.    

As usual, we have excellent salmon (fresh caught, never farm-raised), chicken served with tenderloin breasts that taste like chicken is supposed to taste, and delicious burgers from black angus grown on a farm about 20 miles from Madison.  
 
We are honored to work with local farmers to serve lettuce and other produce in season.  In fact, we started serving Mark Bryant's mixed greens and romaine in April this year.  An early spring apparently has a few advantages.  
 
By the way, we are not a bistro and we never, ever claimed to be upscale.  The 605 gets a little too boisterous to be upscale.  As we have always said on the Why 605? page -- "Our menu is not complicated, by design, because we wish to concentrate on doing a few things well. A great burger or steak. A tasty piece of chicken. A special that features a new twist on an old favorite. Fresh salads with homemade dressings and organic greens."   

What's new on tap?   Back by popular demand -- Upland Komodo Dragonfly, PranQster, and Scrimshaw Pilsner.

We always have Three Floyds Alpha King and Bells Two Hearted on tap.