Food & Drink

Come For The Food, Stay For the Fun; STRYXE Showcases Cuisine Right Up Your Alley to Madison

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MADISON, NJ — The "Gastro Pub"-style creative dining experience that sits inside the new mega bowling/entertainment venue at STRYXE in Madison, featuring a scratch kitchen and Tabisca pizza oven, is a well-thought-out concept in "integrative dining," according to customers.

The venue attracts a corporate and adult crowd Monday through Thursday while seamlessly transitioning into family entertainment and adult late-night gatherings on the weekends with multi-dimensional culinary offerings.

"Customers have come to think of us as more than bowling," the owners said. "Much of the experience we have created here is about the food."

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The culinary adventure STRYXE can afford its customers is just beginning.

"We are newer to the food scene in Madison and in the area," said STRYXE Management. "People are getting to know us as the new bowling center and entertainment venue, but what they are also discovering is the caliber of chef talent we have here in both the main eatery as well as the Tabisca pizza bar. We hope to further educate customers that they can come here for a great meal as well as to play."

Executive Chef at STRYXE, Rolf Baumann, started cooking in his grandmother’s guesthouse at the age of 10 in Heilbronn, Germany. At 13, he was accepted for apprenticeship in West Germany and traveled to France and Italy to study.

Shortly after, Baumann moved to the USA to work for a national hotel group while going to the Culinary Institute of America and studying at the American Culinary Federation, where he received certification as one of the youngest executive chefs at that time.

In 1998 Baumann became Executive Chef of Busch Stadium and then Corporate Chef of Delaware North Companies Sport Service winning many National competitions along the way. In, 2009 the Yankees contacted Chef Rolf to assist in developing a self-operating food company called "Legends Hospitality."

"He was the perfect choice when hiring a chef here at STRYXE," management said. "He had the right mix of what we were looking for in this type of venue. We wanted to create a dining environment where we had creative, sophisticated cuisine in a relaxed atmosphere."

In October 2016, Baumann’s STRYXE Clam Chowder won both the Judge's Choice & the People's Choice for Best Soup in the Soup & Chili Cook Off at Chester’s 33rd Annual Harvest Celebration. In addition to his award-winning soup, Baumann's menu also features deviled farm-egg shooters with whiskey bacon, his internationally award-winning pan-fried oysters and Petite Veal Osso Buco. 

"We have a sandwich on the menu called 'Steak and Dip' in which the beef is locally farm sourced while the leek au jus is what they refer to as 'liquid gold,' house-made from melting the actual bones," management said.

STRYXE also delivers a creative pizza experience called "Tabisca," brought to customers from a small town in Sicily named Sciacca, where the concept originated. The dough, sauce and mozzarella are all made in house.

A traditional Tabisca is garnished with crushed tomato, onions, salt-cured sardines and a signature black olive in the center. Reflective of its agrarian culture, the Tabisca is cooked in a wood-fired oven and served on a simple wood plank. STRYXE has modernized this tradition by developing custom creations of fresh mozzarella, crushed tomatoes, and premium ingredients in their own custom created wood-fired oven.

As with the rest of the menu, where simplicity of the best fresh ingredients with a twist reigns supreme, STRYXE Tabisca features choices like a white pizza with sweet sausage or marinated vegetables with roasted garlic. There is also a gluten-free version for clientele. 

STRYXE encourages area residents to come for fun, stay for the food or vice versa.

"STRYXE is an unexpected venue for creative intellectual cuisine," said Baumann. "That's why I love this. We are confident we will impress our guests with fresh ingredients, locally sourced meats and produce and a truly new concept in food."  

STRYXE is currently taking reservations for formal dining in their eatery and hosts corporate, adult and children events. Details can be found on their website, stryxe.com

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