Exploring The Harvey House in Madison, Wisconsin
Introduction
If you’re planning a Midwestern road trip, you’ll likely explore several charming small towns along with major cities like Chicago, Milwaukee, and Minneapolis. If you visit Madison, Wisconsin, don’t miss out on a unique dining experience at The Harvey House, a restaurant that beautifully honors the region’s iconic supper clubs.
Historical Significance
During the early to mid-20th century, supper clubs—offering drinks, dinner, and entertainment all within one family-owned venue, often located on the outskirts of towns—were quite popular throughout the Midwest. The Harvey House, situated in a historic train depot in Madison, seeks to recreate that vibrant midcentury atmosphere with a modern twist.
Co-owners Shaina and Joe Papach first met while working at New York City’s Gramercy Tavern and later honed their culinary skills in some of the nation’s finest kitchens. Joe, originally from Indiana, spent six years at The French Laundry in Napa Valley, while Madison native Shaina worked at renowned establishments like Chez Panisse and Stone Barns Center for Food & Agriculture.
Ambiance and Interior Design
Desiring to establish their own restaurant, the couple returned to the Midwest in 2018, ultimately finding the perfect location in the beautifully preserved Madison Train Depot, which reflects the city’s 19th and 20th-century railroad heritage. Although the pandemic delayed their plans, The Harvey House officially opened its doors in the summer of 2021.
The Papaches transformed an existing train car into a private dining space, while the primary dining area resides in the original baggage claim house, seating about 100 guests over two floors—each featuring a bar. The decor combines the original brick walls and woodwork with vintage fixtures, as well as new marble accents. Artist Jessica Niello-White has contributed murals of Wisconsin’s pastoral landscapes throughout the establishment.
Menu Highlights
The restaurant pays homage to Fred Harvey, a pioneer of dining establishments in the 1800s, and also honors Shaina’s grandfather, Harvey. The goal is to create a welcoming environment where both locals and visitors can savor regional favorites on a regular basis.
Menu highlights include delicious choices like smoked kielbasa in a blanket, cider-brined pork chops, and an enticing relish tray featuring trout roe-topped deviled eggs, applewood smoked trout, and seasonal crudités paired with whipped ranch and pickles. The beverage selection includes a variety of beers, wines, and familiar mixed drinks, alongside nostalgic cocktails such as the Brandy Alexander and Grasshopper, plus “airplane shooters” of Fernet.
Conclusion
Shaina Papach stated, “While opening a restaurant during a pandemic has had its challenges, the restaurant is busy and thriving. We feel incredibly grateful to have such an amazing team working at The Harvey House, as well as a supportive community in Madison.”
