Madeline

Celebrating Madeline’s Michelin recognition together as a family last week held a lot of meaning for us. As his family, we’ve always seen the genius in Chef Quincy’s creative cooking, and after watching him grind for years, we’re thrilled it’s being recognized outside of our kitchen table. But what none of us saw coming was building it together and being recognized by Michelin along the way. I guess all that “forced family fun” really paid off, thanks, Mom & Dad.

Just a mere 4 months after opening our doors, we’re beyond proud to be recommended in the 2026 Michelin Guide. We don’t quite have the words to describe what an honor this is, but we are deeply moved.

This achievement is a reflection of chef Quincy’s vision and dedication, but it also recognizes the heart that goes into every service from the entire Madeline team. This moment belongs to them as much as anyone. 

Thank you to everyone who supported this unhinged dream, told us to keep going when we wanted to turn back, rode the roller coaster of an opening with us, and helped us make Madeline, Madeline. 

Cheers

Happy Birthday, Chef Quincy. Whether he is spending his day off rolling pasta in the basement or climbing on the roof to fix the A/C, his love and pride for Madeline (the space, the food, the people) is hard to miss. HBD, Chef.

The crab cake dilemma. So good you want it all to yourself, but too good not to share it with your people.

jumbo lump crab • yuzu • red miso shrimp bisque

Baby Madeline. Chef Quincy’s niece and the name behind it all. Nothing makes us happier than seeing her at a table here. Madeline’s current favorite is the steak frites. And we can’t blame her.

Corn & Potatoes, our limited summer special, is here until it’s not. House-made gnocchi, Olathe sweet corn, and black truffles shaved on top. It’s rich and comforting but somehow still feels like summer.

house made gnocchi • Olathe corn • parmesan-miso corn cream • chives • summer black truffles

Volume 2 of our scallops serves up the unexpected and delightful. Briny at first, sweet corn and savory guanciale through the middle, grounded by tender patty pan squash, finishes bright with yuzu and apricot.

scallops • corn • colorado patty pan squash • yuzu & colorado apricot purée

A seasonal reminder to order the Spring Lamb Agnolotti.

lamb mousse • spring mint pea purée • morels • asparagus • pear demi • sherry vinegar

When you’ve spent years building something in your head, it’s pretty special to see others experience it the way you imagined.

Thank you, for the thoughtful words.