Kettle Black Kitchen

We wanted you to hear it from us first.

After years on Monroe Street, Kettle Black Kitchen will serve its last meal on Saturday, May 9, 2026.
This is not an ending. It’s the moment we’ve been building toward.

Kettle Black Kitchen gave us the chance to get to know you, and you reminded us every week why we do this. The date nights. The celebrations. The quiet Tuesday evenings that turned into something memorable. We are grateful for every single one of them.

But there has always been a restaurant that Chef Christopher was born to open. One rooted in the cuisine he has cooked his whole career, from San Francisco to Scottsdale and now here on Monroe Street.

begonia. is our next chapter. The restaurant we've always dreamed of.

We’re closing for a short while to reimagine the space: bolder, more beautiful, and built for the kind of nights you’ll want to linger over. When we reopen, you’ll find a modern Latin menu full of unexpected flavors and dishes that stop you mid-bite, a full bar where the drinks are as thoughtfully considered as the food, and the same faces who’ve been taking care of you all along.

The things you’ve always loved about us aren’t going anywhere. The relationships we’ve built with our Wisconsin farm partners, the people who grow, raise, and craft what ends up on your plate, remain at the heart of everything we do. Every dish will still be made entirely from scratch, with the same care and attention to detail you’ve come to expect. A few of your Kettle Black favorites will make the journey with us, too.

If you already have a reservation with us before May 10, nothing needs to change. We’ll take good care of you, and we’re looking forward to welcoming you for one more Kettle Black evening before we begin the transition.

If you’ve been meaning to come in, now is the time. We’d love to see you before May 10th.

And if you want to follow what’s coming next, stay close. We’ll be sharing the journey as begonia. takes shape: the space, the menu, why the name matters to us, and the story behind it all.

Thank you for being part of this chapter. We can’t wait to welcome you into the next one.

With gratitude,
Sara Anderson, Chef Christopher Lund, & The Kettle Black Team

Kettle Black Kitchen will be closed Tuesday, April 14th as we celebrate the arrival of Chef Christopher and Emily’s newest addition. Thank you for your understanding as we welcome this special moment with our family.

Norwegian Salmon with Smoked Chile Risotto, Charred Scallion ChimiChurri, Coconut, Arugula, and Citrus Pickled Red Cabbage. Customer favorite since day one! Book your reservation on Resy!

Sope with Ribeye, Goat cheese, Smoked Door County Cherry Salsa Rojo, Sesame Seed, and Micro Cilantro.

Dark Chocolate cookie with Beet Ice Cream, Spiced Walnuts, Blue Cheese, and Micro Nasturtium. Cooke made with flour from .

Black Cod with Potato, and Leek Chowder!

Red Beet Enchiladas, made with Blue Corn Tortillas, Blue Cheese, Aji Panca and Raspberry Sauce, Lime Cabbage, and Spiced Walnuts.

Bite Club - Volume One Young Blood Beer Co.
Five Course Pairing Dinner!

Make your reservations now at Resy.com Limited Seating

Restaurant Week - January 26th - 31st
Chef Christopher Lund
Three courses | $40
Reservations open

https://resy.com/cities/madison-wi/venues/kettle-black-kitchen

Pork Chop, Aji Rocoto BBQ Sauce, Corn Ribs, Lime Crema, Cilantro, Spiced Peanuts, and Chili Dust made with dried peppers!