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| - I worked at Eno Vino as a waitress for just shy of three years. It is a tapas bistro, meaning there is a large number of small dishes that you can choose for everyone at the table to share. It's decidedly pricey if you wind up doing any real eating rather than just drinking, so it's better for a luxurious evening out if that's your style. The wine list is extremely serious. Prices for wine, however, are actually very reasonable, both by the bottle and glass; you'll find that most restaurants in town sell the same bottles for more. Moreover, alhough I do not drink martinis myself they always looked darned impressive when I served them. Lots of frou frou and pointy, exciting garnish awaits you at Eno Vino.
The restaurant has changed since I worked there from a half-bar, half-restaurant to much more of a bar. You can still get dinner there, but you might want to pick a quiet evening. The bar is a zoo on Friday and Saturday nights.
I've modified this post several times over the years. It's gone from extremely detailed and enthusiastic to just enthusiastic. Eno Vino is a lovely place, but I haven't worked there since early 2008 so I'm not too clear on the details anymore as the menu and wine list have changed a good bit. I guess one of the best recommendations is that I still go there even after working there for so long. We had our bickering and in house tension like you have at all restaurants: server on server rage, chef on chef rage, owner on owner rage, manager on manager rage, bartender on bartender rage, and all the combos thereof. But in retrospect, I realize that this was probably because Eno was and is a really good restaurant. They hired smart (if occasionally vicious) people, all of whom really cared about their jobs and worked their asses off every night. So what else is new in the restaurant biz, right? Bottom line, the food was unbelievable and we all really cared about how our tables turned out. And that's still the case - the quality of food and service at Eno Vino are unmatched in Madison.
For me, I think it's the tomato soup that keeps me coming back. I ate it pretty much every night before my shift (cheapest thing on the menu) and now for me it's the flavor of my absurdly hardworking, high-living youth. Why did I have to quit? Oh right, because I wanted to become a doctor and so my adviser made me, and rightly so. But now that I actually AM a doctor I do miss being a waitress once in awhile, even if the interpersonal dynamics did leave something to be desired. I guess humans can be nostalgic about just about anything, given a reasonable supply of the right soup. I am going to get a bowl of that soup right now. It comes with truffled microgreens and a tiny grilled cheese sandwich. It is foolishly delicious. You had better try it before you die, although it won't mean the same thing to you that it does to me.
Also: the scallops are occasionally (not always - but sometimes) the size of hockey pucks. That is all.
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