1109 SE Madison St.
Mon. – Sun. 4 pm – 2 am
There’s a new eating and drinking establishment called Mad Sons at the corner of SE 11th and Madison St., in the former Madison’s Bar & Grill space. This American pub has brought a revolutionary change to the neighborhood. A collaboration of seven owners have been working round the clock for the past six months to open the doors on this finely executed, early Americana place to gather.
Michaela Garzelloni, one of the owners, gave The Southeast Examiner the tour and talked about specialty drinks, beer, the menu and the fine details of the makeover. The plank and dining area tables are made of rough-hewn wood bought from Aurora, Oregon. Sanded and varnished to a high sheen, revolutionary figurines were inserted into the knots in the wood creating a unique surface. The flooring came from Montana, and it was stained and sealed to a warm, rich hue.
The restaurant walls are adorned with iconic paintings of old sailing ships, Washington Crossing the Delaware and other American memorabilia. The ambiance depicts our country’s history, to the time when our predecessors laid the foundation for American democracy–both by land and by sea. It’s very well done and invites conversation about another era.
There is a full-service bar and some very creative specialty drinks and the owners must have enjoyed naming the beverages and food items on the menu. One of the libations is Half Way to Concord: (brandy, bonal, hopped honey, lime, black walnut bitters on the rocks); Fears No Man: (gin, aperol, lemon, peach syrup, watermelon, wheat beer, collins). In honor of our forefathers there’s the Corn n’Oil Cruzan consisting of blackstrap dark rum, lime, house falernum, angostura bitters on the rocks. One of the few remnants from the old Madison’s Restaurant is the sixteen tap beer dispenser where Mad Sons offers handcrafted local beer.
Food offerings include the Yankee Noodle – macaroni and baked rarebit cheese; Soldiers Ration – New England style crab-cakes, and the Red or Blue Coat salads. There’s enough variety to appease every palate and enough choices to satisfy those with a more delicate constitution.
“We offer real food. It’s not specifically gluten free or vegetarian but those choices are available,” Garzelloni said. Mad Sons uses Cascade Natural Meats and fresh Pacific NW seafood.
This collaboration of owners Chelsie Coon, Cory Eddy, Michaela Garzelloni, Dave Sprague, John Schultz and Matt Howard has created another one-of-a-kind eatery. Although each have other identities in the food industry, they have come together with their own area of expertise.
For a contemporary take on the imagined delights of an old world pub, Mad Sons is sure to satisfy seven days a week from 4 pm until late.