Larry Bleiberg

"It’s no surprise a curd-loving state like Wisconsin would know its way around a good mac and cheese. This downtown spot starts with locally made sharp cheddar, and parmesan-style SarVecchio, and is topped with crispy breadcrumbs."

Dan Gentile

"But the folks at The Old Fashioned scramble all over said basket, sourcing the best local products, which for their mac means the sharpest cheddar in the state mixed with SarVecchio, Wisconsin's creamy homegrown riff on Parmesan-Reggiano."

Daniel Zemans

"The cheese curds are the best I've ever had."

Brian Sodoma

"The Walleye Sandwich is regional hit well worth your consideration."

Drew Hamm

"A mouth-watering walleye sandwich."

Michael Lulich

"The Old Fashioned’s Beer Battered Walleye doesn’t disappoint. I would describe the Walleye as very mild, and deliciously flakey. The addition of the shaved radish gives the sandwich a nice spicy kick that is not overpowering. Contrast this with the cascade hops of the Hopalicious, and you get a nice mix of citrus fruit bouquet and flakey goodness."

Cannundrums

"The walleye was moist, a mild white fish, and worked very well with the tartar sauce. The bread was a little crunchy from the baked butter coating the outside and served as a nice bit of slight crunch in comparison to the moist walleye."

Andrea Behling

"Order the Old Fashioned’s No. 51 on the menu—the mac ‘n’ cheese made with Wisconsin sharp cheddar and sarvecchio and topped with bread crumbs—but make sure you make it a classic by adding a side of Fendt’s ring bologna, made in Watertown."

Nichole Fromm

"The mac and cheese was the star of the table and beautiful to behold - JM found the grainy mouthfeel, probably the Sarvecchio's contribution, to be ever so slightly challenging."

Hilary Burg

"Made with Wisconsin sharp cheddar and Sarvacchio cheeses and baked with bread crumbs for a delicious crunch, this bowl of mac is the perfect way to top off a brisk walk around Madison’s Capitol Square."