Chef's Thoughts
Spring arrives at Precinct Tap & Table with fresh watercress, local farm ingredients, and seasonal dishes that celebrate Wisconsin’s changing flavors.
Why chefs don’t give away their recipes—and why that mystery keeps the magic alive.
Why Our Menu Reads Like a Novel (And Why That’s the Point)
Long Hours, Sore Feet, and the Fire That Still Won’t Quit
Chef Jodi reflects on Café Soeurette, Precinct Tap & Table, and nearly two decades of evolving food, loyal guests, and cooking with purpose.
Chef Jodi reflects on being featured by John McGivern, the journey from Café Soeurette to Precinct, and why loyal guests mean more than the spotlight.
Chef Jodi shares a heartfelt farewell to Riley, a beloved host and dishwasher whose hard work, humor, and friendship left a lasting mark on the Precinct family.
Chef Jodi celebrates the hardworking hosts and dishwashers who keep Precinct Tap & Table running, proving that the biggest heroes in a restaurant are often behind the scenes.
Chef Jodi reflects on a memorable meal with her father, the dishes that shape our culinary journey, and why the best restaurant experiences become lifelong memories.
Chef Jodi reflects on welcoming Chris, Luke, and Tera to the Precinct family, the friendships that changed the kitchen, and the beautiful reminder that some paths are meant to cross.