Maddie’s has a happy vibe. It’s a bright, cheery and warm place that pays homage to its classic 1950 service station exterior, while the interior is filled with modern touches. Our goal was to preserve the garage’s traditional character and unique features, while simultaneously infusing the larger Maddie’s with the warmth and coziness of the original little Maddie’s. It’s a family restaurant that’s hip enough for the younger folks and chill enough for older folks.
The new Maddie’s allows us to expand our business model. We’ve always catered to surrounding businesses and to our neighbor Porter Hospital, but we’ve added deli sandwiches, box lunches, a catering menu that can be custom-tailored and we also have a cabaret license. We’re going to host music events, including bluegrass brunches and picking bands on the porch during the summer.
Structure with freedom is my secret weapon in the kitchen. We have our systems, but the boys get to decide which specials we run. If they work, then we move them to the menu.
People would probably be surprised to know that I have four post-graduate degrees, and I like art and can draw. I designed the new Maddie’s with our professional team and did all of the interior design and décor. I guess if this doesn’t work out, you can hire me to be your interior designer.
My motto is to work hard and serve others as you expect others to serve you.
2 large tomatoes, peeled, seeded and diced
1 English cucumber, peeled, seeded and diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
¼ cup feta cheese, crumbled
Place all ingredients in a bowl, mix and set aside.
2 Russet potatoes, scrubbed and diced
½ tablespoon kosher salt
¼ teaspoon black pepper
1 tablespoon paprika
¼ teaspoon onion power
¼ teaspoon garlic powder
¼ cup canola oil
Place all ingredients in a bowl and toss. Heat oil in a large skillet over medium-high. Add potatoes, stir and cook for 10- 15 minutes, until potatoes are crisp and golden. Adjust seasonings.
4 fresh, large eggs
¼ cup vinegar
4 cups water
Combine vinegar and water in a small saucepan and bring to a simmer. Break 1 egg into a small bowl and gently slide egg into water. Repeat with each remaining egg and poach at a soft simmer until whites are firm and yolks are still runny, about 3-4 minutes. Use a slotted spoon to transfer eggs to a paper towel.
4 tablespoons high-quality hummus, drizzled with olive oil and sprinkled with a pinch of paprika and fresh parsley
2 pieces challah or pita bread
Arrange each plate with two eggs and a scoop of Israeli salad, potatoes and hummus. Serve immediately with challah or pita bread.
2425 S. Downing St. 7