‘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 […]
Food/Drink
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 […]
Pagel legacy challenges farm-to-table assumptions
The plump bacon cheeseburger, weighing in at one-third pound, was a blend of ground chuck, brisket and short ribs. The cheese: a medium cheddar. The […]
Native American cuisine: potential exists for sophisticated offerings
In my “in” box is no shortage of annual predictions that involve food trends. Native American ingredients, recipes and culinary traditions never seem to make […]
Take Ten: delectable diversions in dining
A meal is worth remembering because of the good company, exquisite taste, price, quantity, artistic flair or unexpected offerings. Splendid settings turn the ordinary into […]
Downtown Dough: thousands of cookie cutters
Smart cookies. Patrick and Patricia Niles, owners of Downtown Dough in Cedarburg, have a good recipe for separating what they do from other kitchen boutiques, […]