Cento: A delicious history
Nestled on the corner of West Mifflin and and North Fairchild Street, Cento is a Madison staple. Its beautiful historic building is almost as old as its name, and its sparkling chandeliers and curved banquettes are an homage to old Hollywood elegance. Not to mention, their menu is chock-full of fantastic food and delectable drinks. Leading up to our UGM event, we caught up with Cento to learn more about their history and get a sneak peek into what they’ll be serving up!
TT: How long has the Cento building been around? What is its history and when did it become the restaurant we know today?
C: Our building at 122 W Mifflin Street turns 100 years old this year! It was originally constructed by the Fairchild Building Corporation in the Neoclassical / Beaux‑Arts tradition. We opened as Cento in 2014. The renovation blended historic details like exposed brick and tall windows with modern Italian-inspired design, creating the stylish space we know today. The name “Cento” means “one hundred” in Italian, which was chosen as a playful reference to the address, it’s on the 100 block.
TT: What's your favorite piece of history about Cento and how it came to be?
C: One of the coolest bits of history is that when the space was renovated, some original architectural elements were preserved and repurposed. We have on display sections of original tile work in a few places throughout the restaurant, as well as the vintage ceiling beams and the restored front façade as a nod to the building’s turn-of-the-century charm.
TT: Tell us more about Chef Edwin. What drew him to join Cento and how has he impacted Cento?
C: Chef Edwin Ramirez joined the team in 2015 when he was just 17 years old and has been with us ever since. He has always demonstrated natural leadership capabilities and an unmatched kindness that earned him respect from his teammates from day one. Although he started as a line cook, he quickly became a kitchen manager, and a couple of years later was promoted to Sous Chef. He has been Cento’s Executive Chef since early 2023. Over the years he has had the opportunity to learn from all of Cento’s previous chefs, chefs from his time spent at Brasserie V, and a circle of industry friends and colleagues all over the Madison area. We’ve never really known a Cento without Chef Edwin, so it’s hard to analyze the impact that he’s had on our restaurant, but it is clear to us that he is a sensational chef. His creativity and raw talent are overshadowed only by his emotional intelligence and ability to lead.
TT: What goes into the process of creating a new dish for the menu?
C: Creating a new dish starts with inspiration—seasonal ingredients, a classic Italian recipe, or even a creative twist on a nostalgic favorite with items we already have in the kitchen. Chef Edwin and our team experiment with flavor and texture, cooking techniques—stove, fryer, or our wonderful wood-burning oven—and presentation on the plate. Once a dish is completed, it’s taste-tested by our staff and fine-tuned until every bite feels balanced and exciting. Only then does it make its debut on the menu.
TT: What do you love about operating a restaurant in Madison?
C: What we love most about operating a restaurant in Madison is the incredible sense of community. This city is filled with curious, engaged, and open-hearted people who genuinely care about good food, good conversation, and supporting local businesses. Madisonians are adventurous diners—they’re excited to try something new, to ask questions, to learn the story behind a dish or a bottle of wine—and that kind of energy is inspiring. We feel lucky every day to be part of a vibrant downtown surrounded by other passionate chefs, cocktail creators, wine experts, and service industry artists. It’s a city that lets you be both ambitious and grounded, and that’s a rare and beautiful thing in the restaurant world.
TT: How do you want your guests to feel when dining at Cento?
C: When guests dine at Cento, we want them to feel truly welcomed and deeply appreciated. Chef Edwin and I genuinely love what we do, and we’re endlessly grateful for the opportunity to share that with others every day. Our guests are the reason we get to do this work we care so much about, and we try to show that gratitude through every detail—by creating food and drinks we’re proud of, delivering warm, thoughtful service, and fostering an atmosphere that feels both special and comfortable. Whether someone is joining us for a quick bite or a major celebration, we want them to leave feeling not only cared for but genuinely seen and valued.
TT: Do you have any special dining events coming up you’d like to share?
C: Yes! Our next big event is a Sicilian Wine Dinner on Wednesday, August 6, featuring a four-course menu paired with wines from Sicily’s volcanic vineyards. Chef Edwin’s menu includes dishes like lamb arancini, shrimp casarecce, and veal chop, each paired with expertly selected wines. If you can’t make it, we have two more wine-focused events later this year: a family-style dinner in September highlighting the Illuminati winery in Abruzzo, and a holiday wine and cheese pairing class in November in partnership with Fromagination. Prefer cocktails? Stop by during Negroni Week, September 22–28, to try our creative takes on this classic, all while supporting the Dane County Humane Society.
TT: And now for the Lightning Round: Menu Favorites!
Favorite appetizer: Burrata al Pesto – creamy burrata with heirloom tomatoes, basil pesto, and ciabatta breadcrumbs
Favorite entrée: Tagliatelle – our house-made pasta with rich, slow-simmered ragù alla bolognese, a big dollop of ricotta, and parmesan
Favorite dessert: Affogato – gelato drowned in Colectivo espresso with a splash of Lazzaroni amaro.
Favorite cocktail: Fiore – A Cento classic that’s been on our menu for years. It’s beautiful and bright, floral, and just sweet enough.
Can’t wait to sample Cento’s mouth-watering menu? RSVP for our event here. And don't worry if you have an Epic dinner--we’ll be keeping the cocktails going throughout the evening so you can make TruTeam your after party!