Delectable - Madison

Absolutely wonderful experience! The entire setup is meant to give you time to properly enjoy the food, the drinks, and the atmosphere and is done with such elegance it makes a truly engaging evening.There isn 't much to say about the food except it 's exactly what you 'd want it to be creative quality dishes within a fun theme (ours was culinary casual with chefs who really seem to enjoy what they do. High praise to all of them for not only cooking tasty dishes but giving a fun night to go with it.Highlights include a Mocktail menu for those that want to skip the alcohol that are as good (if not better than some of the wine pairings, unique collections of wine suited to the dishes with thought and care, and a fun host who adds some additional story to everything they put together.Don 't be thrown by the price it is worth every penny and then some.For the food allergy crowd they take great care to ensure all dietary restrictions are followed without losing on the experience. The night we went they had a vegan and it was actually really fun to see the creative options they put together!

It was a wonderful evening and a food adventure. It was so much fun learning about the food and drinks for each course. The risotto was truly out of this world! The thought and artistry that went into each Mocktail was greatly appreciated since I was choosing not to drink that night.Dietary restrictions: Everyone was given a menu according to their dietary restrictions. I was sitting next to people that chose the vegetarian option and nondairy options and they enjoyed them. I thoroughly enjoyed my no red meat option.

We took two cooking classes here. We did not have a dine-in Chef's table dinner so this review is not about the dinner.The perfect: The bartender is amazing and the drinks are great, 10/10.The good: The staff is incredibly friendly and very positive. Almost everything on the menu is something you or someone else actually makes in class.The bad: The classes have too many people in them and so the kitchen is VERY cramped with the number of students. We took two classes, a Crepes one that was not fun and a Hanoi cuisine class that was much better but still flawed. There is only one instructor with no helpers, saying it is disorganized is an understatement. You may only participate in making 1 of the dishes for the class and your participation might just be cracking and frying 24 eggs. In both classes it felt like 15-30 minutes after we were done cooking before we ate and at that point all of the food tastes like old takeout (especially crepes). Students burning things, asking for utensils, not having the right equipment while the chef runs around and tries to get the next thing ready. The classes feel like 16 people who are bad line cooks in a kitchen and the only person who knows what's going on is the instructor. Our entire class shared one turner and two knives.Suggestions: Get two floating kitchen islands and put them in the center of the room so students can do non-cooking prep work away from the main cooking station. Have at least 1 helper in the class in addition to the chef making sure things are moving along and that students are doing the right thing. Put a mirror above the doors to the class area facing the chef so that the chef can see what's on the TV screens instead of asking 100x during the class if we can see what he's doing.

Fabulous is the first word that come to mind when describing our experience at Delectable. A one-of-a-kind celebration of my son’s college graduation that we won’t soon forget. Great food, wine and the staff was incredible. Can’t say enough good things about our time there. Enjoy!!Vegetarian options: Very accommodating to those that are gluten free.

The people here are amazing, really pleasant experiences with lots of surprises! All the vegetables taste so good, and we really appreciate how they designed beautiful dishes with all theses simple but nice ingredients. I don’t drink much, but I highly recommend the wine pairing it adds just the right amount of contrast to keep you interested. Personally one thing not to my liking is the stuffed pork trotter, which has a loose and foamy texture inside and soft sticky skins outside. It’s nicely made but I feel a little bored, and perhaps mixing with some chewy or crispy texture will taste better.