The logo/mascot of Madison Park Conservatory is a flying goose shown in x-ray, and it's a fitting affiliation for a place which happily takes apart animals for your delectable consumption. Of course, there are liver pate and foie gras terrine from said goose, unctuous and rich in their fatty goodness. Also available are roasted bone marrow, grilled beef tongue, and a wild boar ragu. Opened in late November 2011, Madison Park Conservatory had a head start quickly gaining an appreciative clientele. At the helm in the kitchen is chef Cormac Mahoney, who came from the wildly popular Sitka & Spruce after honing his culinary skills for years in the Seattle kitchens of restaurateur Tom Douglas (including Etta's Seafood, Palace Kitchen, and Dahlia Bakery). Here Mahoney, winner of a Food & Wine Magazine 2012 Best New Chefs in America award, offers modern twists and interpretations of rustic dishes in an upscale-casual environment.