Sip craft cocktails at farm-based distilleries
My hardest task on this nothing-short-of-perfect August afternoon is to choose. Key Lime Pie or Pineapple Upside Down Cake? Cranberry Gimlet or Vo-Mosa? All are […]
Food/Drink
Fair food: more skewing of skewered cuisine
Long gone are the quaint summers when food on a stick during a county or state fair meant eating an ice cream bar, cotton candy […]
Offbeat bars: Le Tigre, John Bryant’s, Cleo’s, more
Inside a plain-jane strip mall, between a hardware store and compact ethnic grocery, is a cat house of sorts. One with low lights, cash-only transactions […]
Ellsworth: cheese curd king
In Wisconsin is a high level of enthusiasm for squeaky-fresh cheese curds, a mild and young variety of cheese. We love stringy-hot, breaded curds to […]
Food trends: CBD oil, dietary adaptations, speedy service all matter
What a long way we’ve come since two guys in California – Roy Allen and Frank Wright – sold root beer in glass mugs for […]
Greece: What makes Greek food authentic
Last of three parts. We all make presumptions based on our limited exposure to people whose culture, heritage or religion seem foreign to us. That […]
Tasty gain: Major Milwaukee food hall coming
Jackie and Sara Woods’ doughnuts and breakfast sandwiches pop up here and there in the Milwaukee area. It’s been that way around eight months. “I […]
Savor this: pound cake, kringle, hootch, bitters
This month’s Midwest Foodservice Expo showed off what’s new and best in the world of Wisconsin food and drink. The annual event, for Wisconsin Restaurant […]
Bitters in, bottoms up at boot camp
A class with cocktails: That’s how Taylore Ransom and Erik Rozolis of Janesville spent a recent Saturday afternoon in Madison. For them and about 30 […]
Three for tea: urban to rural
On the dreariest of winter days, fog obscures otherwise gorgeous views from the 23rd floor of The Pfister Hotel in downtown Milwaukee. Three of us […]
Take eight: Hot for chocolate
A little luxury during winter is hot chocolate, made all the sweeter when served in a setting that goes beyond the disappearing act of powdered […]
Take Twelve: All in good taste for 2018
Lots of us have an appetite for the memorable when away from home, and sometimes we quell it with food. We remember – long after […]
‘150 Bars’ book: unique places to take a swig
Prohibition ended nationwide 85 years ago, as of this month, so now is a particularly appropriate time to hoist that hot toddy. Comfort and familiarity […]
Ultimate Eats: Savoring food as culture
Food is an easy, on-target introduction to a location’s cultural roots, and a new book latches onto must-try dishes when traveling the world. “Ultimate Eats: […]
German-born master chef takes over Black Forest, Three Lakes
As most U.S. teens were just learning to drive, 15-year-old Marcel Biro was a world away, navigating culinary school. The year: 1988. The place: East […]
Archie’s Waeside in Iowa: citadel of American beef cookery
In a modest residential area – near farmland, railroad tracks and tall grain storage silos – is an almost-full parking lot at 5:30 p.m. on […]
Now is the season for open-air dining in rural Wisconsin
About 65 scenic miles separate two Wisconsin restaurants that serve pasta, brick-oven pizza and wine from around the world. The classy Italian menu at both […]
Taliesin ‘learn-by-doing’ philosophy extends to restaurant
The panorama is rarely less than stunning at Riverview Terrace Café, inside the Frank Lloyd Wright Visitor Center near Spring Green. Diners gain wide and […]
Take Twelve: Cool custard stops in Wisconsin
Culver’s, kingpin in the frozen custard world, introduces six new flavors this year. That hasn’t happened since 2012, and all of the Prairie du Sac […]
Cheese, please: Regional traditions turn into others’ trends
Count our squeaky and deep-fried curds, plus the South’s pimento spreads, among the beloved cheese traditions that are gaining attention far away from home. Classic […]