Sardine is our location of choice in Madison when both of us are in the mood for some seafood. It is located at a pleasant spot overlooking the lake as well so during good weather with a good table it makes for a great view. Even otherwise it has a wonderful ambiance and has lot of dining capacity so wait times are not that bad most times, although we like going with reservations. It is also one of our few favorite fine dining restaurants which is open Sunday night for dinners.

The quality of their seafood is wonderful. It tastes very fresh and i feel thats where it makes the most difference when it comes to seafood. Sardine features oysters from west as well as east coast and over a period we have grown partial to the east coast ones here. The best thing is you can order them in any number you like, even just one!

When it comes to choosing entrees there are so many times where we start a negotiation by saying ” which one of us is going to order something else than the salmon”. This is a negotiation i lose since my wife wont budge this being her favorite salmon in Madison. Since the first few times we have been here i wanted to cycle through their other entrees as well so i have ended up ordering things other than the salmon but i think am getting close to the point where i don’t want to budge in this negotiation either.

The salmon at Sardine has been grilled to perfection always we have been here. The skin crispy, the flesh soft and never overcooked. Delicateness of the salmon is enriched with beurre blanc that is sauced to perfection. The lentils are delicious and pair well with the buttery sauce and sauteed spinach. The mushrooms add the earthiness to the dish. Overall it makes for a lovely balance with the fish, the butter, greens and lentils. The salmon melts away in your mouth leaving a buttery memory and all the pairings enhance the experience.

I have tried the arctic char at Sardine a few times as well and it has been quite good. The way it is prepared and what it is paired with changes seasonally which is a great thing. Once it was served with pea shoots and a bed of risotto.

Another time we have had the arctic char with creme fraiche,, roasted potatoes and pickled shallots on a bed of haricot vertes. I preferred this version because i love the seasonal tender green haricots as well as pickled shallots cut the richness of creme fraiche and potatoes really well.

The roast chicken at Sardine has changed over seasons as well. It is good but one we had during one of the restaurant week meals has not excited us enough as much as the seafood at Sardine. However there might be a version in winter which might be to our liking.

Sardine also had house cured wild sockeye salmon on one of their menus which was delicious. It came with a really good quality mustard which gives the zing along with a peppery salad and radishes.

We went to Sardine a few times with a group of friends and the monk-fish which was seared and came with mussels and calamari was also quite well made.

For desserts at Sadine, the creme brulee is done with finesse here and we definitely recommend it if you like this dessert. A side of espresso is always welcome.

One of the better plated desserts at Sardine is the gianduja crunch. It has a bar of the Turin originated chocolate hazelnut paste called gianduja. it has a mousse like lightness which is creamy, nutty and chocolaty contrasted by the crispy tuile.

We definitely recommend giving Sardine a try for their seafood and to try it out in different seasons to enjoy their adaptations as the weather changes. For me next time i go, am going to order their salmon and make my wife be adventurous.