Redux in Madison: Another Winner by Chef Rob Ubhaus

Hudson Valley Foie Gras.

Redux, which opened in September 2015, is the newest venture from Chef Rob Ubhaus. After selling his popular restaurant, Resto and Rob’s Bistro, and taking a yearlong sabbatical, Chef Ubhaus, and his wife, Danielle, have opened a new BYO restaurant featuring new American cuisine in Madison at the delight of their loyal following.

Redux is located in the space that previously housed 3 Central most and more recently, Rose City Grill. There are three individual spaces within the already-popular neighborhood gem: the Market at Redux, a dining room, and the chef’s counter. The market is open daily and offers house-made charcuterie, local cheeses and to-go meals prepared by Chef Ubhaus. During a market visit, I purchased a comforting cassoulet with side duck leg confit, which fed two royally, and a delectable pâté that had me reminiscing of dining at Paris bistros. The dining room, which seats 32 guests, has a relaxed, welcoming atmosphere and a casual feel with water served in mason jars, menus affixed to clipboards, and stemless wine glasses. The chef’s counter seats 10 guests and offers diners the opportunity to interact with the chefs as they prepare their food.

The evening we visited Redux, my wine group was in tow: five couples, sitting at the chef’s counter. Chef Ubhaus presented menus and told us we could order from them or that he would send out every dish for us all to share. The choice was simple: send every dish please! This concept was revered by all in my party as it instantly made our evening interactive while also being tasty.

While I was concerned at first that the layout of the chef’s counter with seats lined in a long row may not be conducive to conversation between my dinner mates, Chef Ubhaus made it fun by encouraging us to stand, chat and pass dishes around.

To start, we shared grilled marinated olives, bistro fries with roasted garlic aioli, freshly-shucked oysters, grilled bacon, various charcuterie and cheeses from the Bites menu. None of these items cost more than $9 and all were fun, delicious and set the tone for the rest of the evening.

We then moved on to the Small Plates options: disco fries, Hudson Valley foie gras (pictured at top) and beet salad wrap. The disco fries were unlike any one can find in a Jersey diner. They were wedge fries, with veal “gravy” and topped with slabs of Saint Andre cheese. And they were to die for. The dish is a “must order” and I will return for it when I do not have to share with friends. Our group uncorked Late Harvest wines at the mention of foie gras and Chef Ubhaus, bless him, made us two orders, each simply decadent and perfectly seared. The beet salad took a fun and clever form of preparation in a wrap which made it simple to share with friends: spinach, beets, bleu cheese and pecans rolled in rice paper.

Of course, we could have made a meal of the Small Plates and Bites menu choices, but why do that when there was still so much wine to be consumed!? While we all enjoyed the plates we were served, three standouts were the expertly cooked rack of lamb, the pristine golden corvina fish over mushroom fennel rice and graced by a flavorful saffron coconut ginger nage, and a dish of delicata squash, pearl pasta, beets topped with the biggest slice of Bucheron cheese.

For dessert—yes, we shamelessly had dessert—I opted for another serving of the Brillat-Savarin, melty cheese I was unfamiliar with before this dinner, and my cohorts ordered the chocolate mousse and the made-to-order ice cream sandwiches.

Redux, only open a few months, has already garnered rave reviews from local press and from customers who thought, until now, that Chef Ubhaus could not top his food at Rob’s Bistro.

We will be back. Often. And hungry.

3 Central Avenue

The Market at Redux
11 a.m. to 7 p.m., daily

The Restaurant
Monday 5 p.m. to 9 p.m.
Closed Tuesday
Wednesday and Thursday 5 p.m to 9 p.m.
Friday and Saturday 5 p.m. to 10 p.m.
Sunday 4:30 p.m. to 8:30 p.m.