First off I would like to say I interviewed Chef Tory for a sustainable themed class about a year ago. He was an incredibly open and informative person. As a head chef of two of Madison's top tier restaurants I found it incredible he was willing to sit down with a college student and explain not only the concept of Graze but also his own background.
The concept behind Graze is local sustainable cooking. In a day and age when it would be much easier and cheaper to get ingredients from Sysco or some other food distributor I think it is commendable to purchase from farmers. Chef Tory informed me, that although they do it partially because it is better for the environment, another motivating factor is the freshest and tastiest ingredients come from farmers who are not across the country from the restaurant.
The menu is incredibly adventurous and with a seasonally changing menu will continually afford new options. My personal favorite dish from the part of the menu which does not change is the Bipimbap. For the seasonal menu the Beet Burger with blue cheese and walnuts was incredible.
Graze also has a great selection of local beers on tap and bartenders who know how to make a mean cocktail!
And to top it all off, the space makes you feel as if you are in a restaurant in down town New York with a gorgeous view of the capital square!