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      "http://purl.org/stuff/rev#rating": "5", 
      "http://purl.org/stuff/rev#text": "Certainly one of our favorite and most frequently visited restaurants since we moved here a little over a year ago. Chef/Owner Dan Fox has taken "food to table" to heart raising his own pigs and recently purchasing Willow Creek Farms. That's only the part of it. He's got the goods and the talent to take the vision and practice to the highest levels. No restaurant is without missteps but they are few at Heritage Tavern. We've had the good fortune to have had great experiences at many of the best restaurants in the US. Our favorite restaurant experience in LA has been Providence. Here, in Madison, last Sunday Chef Fox and his team created what is for me one of the most memorable dining experiences of my lifetime. The title of the event "Heritage Tavern Pear Cocktail Dinner Featuring Death's Door Spirits." Some background is necessary. The bar manager decided to grow pears in the bottle at a friend's orchard. This is a labor of love/passion. I didn't ask how many bottles didn't work. But among the ones successful the bottles were filled with the local Death's Door gin. Each course was accompanied by a cocktail using the pear/gin and flavored to completely complement the course. There were five courses. Blue Marlin Crudo, Foie Gras Mousse, Willow Creek Pork Belly, Cocoa Nib Crusted Venison (best venison dish I have ever had) and "Glass Pear" dessert - which was an absolute work of art - a blown sugar pear surrounding a pear mousse on a hickory nut cake, brown butter and lavender crumble; totally mind blowing. You had to be there! Each cocktail perfectly complemented the course. I think most were at wine alcohol levels so it was like having a tasting menu with a terrific wine for each course. I'm on board for every day dining (we may show up a couple three times a month) and for their special events. This last one was fantastic. Looking forward to the next one.", 
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