Dining articles:

5 Things to Do With A Cheese Curd


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restaurants, wisconsin

Published Jan. 20, 2011 at 7:37 p.m.
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Whether you grew up eating Wisconsin cheese curds or you just received your cheese curd education from my What is a Cheese Curd? blog post, you may still need some ideas for what to do with a cheese curd. Curds are great straight from the bag, but why stop there? 1. Zap 'Em: Here's a trick my coworkers and I love to share- put some curds on a plate and zap them in the microwave for 5 to 10 seconds. This makes your curds soft, gooey, and extra squeaky! 2. Deep Fry 'Em: You can't talk about cheese

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Stanley's Northeast Bar Room - Minneapolis, MN


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dining, wisconsin

Published Dec. 28, 2010 at 5:35 p.m.
882720-stanley-s-northeast-bar-room---minneapolis--mn

The Deal: Stanley's, in Northeast Minneapolis, offers fish & chips, featuring beer battered cod, for a little over $10 and a walleye sandwich for about $8. The fish & chips come with fries and a huge vat of tartar sauce. The walleye sandwich is served with kettle chips ... The Food: while the cod itself was decently tasty and flaky, the batter wasn't crispy enough. It wasn't mushy, but it wasn't standing up to the fish either. I got two nice sized pieces of fish with my meal, but it wasn't

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Project Milwaukee: Local Food Movement Growing Here


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milwaukee

Published Nov. 19, 2010 at 4:52 p.m.

Fifteen local chefs are among the growing number of residents incorporating more Wisconsin-made food products in the dishes they serve ...

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Bowled over


Published Nov. 15, 2010 at 3:05 p.m.


Few things are more enjoyable than a great bowl of soup, especially when the weather takes a slow turn toward winter.

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Milwaukee's best desserts, 2010: Lake Park Bistro


Published Oct. 9, 2010 at 6:20 p.m.


The Bartolotta Restaurant Group's Lake Park Bistro is known locally -- and in other cities as well -- as Milwaukee's authentic French dining experience. The cuisine is elegant and rich and the dessert menu is certainly no exception. There are just two words to keep in mind while dining at Lake Park Bistro: Save room.

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Local Harvest: A Taste of the Town


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restaurants, wisconsin's

Published Oct. 7, 2010 at 5:10 p.m.

"Local Harvest: A Taste of the Town" Features southern Wisconsin's fall bounty at local restaurants ...

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Milwaukee's best bar food, 2010: Hooligan's


Published Oct. 2, 2010 at 10:26 a.m.


Once again, Milwaukeeans picked Hooligan's as their favorite spot to thrown down bar food. With a consistent and diverse menu that offers everything from wraps to burgers to a fish fry, it's a solid choice.

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What Wine & Dine chefs want to see on their plates


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dining, wisconsin

Published Sept. 30, 2010 at 7:04 p.m.

Several of the prominent foodies convening this weekend for Wine & Dine Wisconsin share ideas on what they think will be the next big things in dining - and what they'd like to see go away ...

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Green Lantern - McFarland, WI


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madison, wisconsin

Published Sept. 12, 2010 at 2:23 p.m.
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The Deal: McFarland's Green Lantern Restaurant, perched on the shores of lovely Lake Waubesa, evokes old time Wisconsin while being just minutes away from downtown Madison. On Fridays, they have a variety of fish specials, including cod starting at $9.95, perch for $11.95 and walleye (battered or steamed) for $14.95. Dinners include soup or salad (thank God), rolls and a full choice of potato options: french fries, ranch fries, hash browns, baked potato or rice or broccoli. I really do

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Rainbow Grille - Nekoosa, WI


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wisconsin

Published Aug. 23, 2010 at 5:10 p.m.
813594-rainbow-grille---nekoosa--wi

The Deal: The Rainbow Grille at the Ho-Chunk Casino in Nekoosa offers a cod, shrimp or perch fish fry for between $7.95 - $10.95. Your fish comes with tartar sauce, a mustard sauce, dinner rolls and a choice of potato. While I was disappointed that it didn't come with salad, I was pleasantly surprised with the potato choices: fries, sweet potato fries, baked potato, rice pilaf and a delicious-sounding mixture of hash browns and cheese ... The Food: I opted for the perch and sweet potato fries.

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