Now open
Dough Baby Bakery, 511 State St., sold 250 doughnuts — its entire supply — when it opened on June 30. The new bakery offers doughnuts in a variety of flavors that will rotate daily. Its debut selection included honey, raspberry and blueberry glazed doughnuts and Cinnamon Toast Crunch. Owner and head baker Kristine Miller is not new to the local restaurant scene. She’s the former pastry chef for L’Etoile and Graze (co-owned by her husband, chef Tory Miller).
Glaze Teriyaki, 563 State St., is now open on the ground floor of The Hub. The self-described Seattle-style teriyaki restaurant has locations in New York City, Chicago, San Francisco and now downtown Madison. Glaze is currently seeking a license to sell alcohol; it’s scheduled for a public hearing before the Alcohol License Review Committee in July.
Upcoming
La Taguara is opening a second location this fall at 827 E. Johnson St. It will offer the same menu as its East Washington location including arepas, empanadas and other Venezuelan and Latin American cuisine. La Taguara is seeking a license to sell alcohol and will have a public hearing on August 17. La Taguara replaces The Spot restaurant, which closed in April after three years.
Back in business
Ironworks Cafe, 149 Waubesa St., is up and running again at the Goodman Community Center. The cafe is part of a teen employment and training program. The young staff works alongside professional chefs to learn the fundamentals of running a restaurant with an emphasis on fresh, locally sourced ingredients. It ceased operations at the end of last summer because the teens had to attend class during normal business hours. Now that school is out, the cafe reopened on June 20 with a revamped menu. In the morning, Ironworks Cafe has pastries and coffee. After 10 a.m., it serves several varieties of tacos, all-beef hot dogs and sandwiches.
