“We’re passionate about supporting our local farmers and producers. We’ve been a farm-to-table establishment since the beginning, when Chef Odessa Piper first opened our doors in 1976, and have only grown and expanded that ethos since Chef Tory Miller took the helm in 2005. Our menu changes a few times a week, based on what our farmers have available and what the sometimes unpredictable Wisconsin weather allows to grow.”

Murphy’s Farm cottage cheese with Blue Valley Gardens asparagus, toasted pepitas, and Driftless Organics pumpkin seed oil; Cape Cod Spanish mackerel with spring garlic, little gem lettuce, and wild grape buds; Blue Valley Gardens duck with Dreamfarm goat’s cheese, wild oyster mushrooms, bacon, and fava shoots.

L'Etoile has been a Madison institution supporting farms for years, and Chef Tory Miller continues to push the bar forward with inventive, creative food that reminds you of the power of Midwestern ingredients. He works closely with local farmers to showcase the best area products​ and reduces waste by shifting ingredients among his four restaurants​ while recycling and working closely with UW / Madison’s seed-breeder program to bring back heirloom vegetables to help further and revitalize produce biodiversity. Miller’s best dishes showcase the terroir of the land and season. It’s no surprise L'Etoile was a James Beard Foundation Outstanding Restaurant semi-finalist.

“L’Etoile is the Chez Panisse of the Midwest, and it’s wonderful.”

–Bill Addison, Eater