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Wisconsin cuisine is a delicious reflection of the state’s rich agricultural heritage. As “America’s Dairyland,” cheese reigns supreme, from creamy cheddar and tangy colby to the iconic squeaky cheese curds. Bratwurst, a German-style sausage, is another beloved local favorite, often grilled or boiled and served with sauerkraut and mustard.
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Freshwater fish, like walleye and perch, are also prominent, enjoyed pan-fried, baked, or in hearty fish boils. Wisconsin’s culinary scene is further enriched by a strong German and Scandinavian influence, evident in dishes like beer cheese soup and kringle pastries.
In my career are twenty-five-plus years learning the restaurant business – from top to bottom – and six years in a Midwest university learning and polishing my writing skills. I have spent a good number of those years (just how many yet to be determined) on the road and authored well over 150 reviews & articles – and still counting.
I’ve traveled from Maine to Florida, from Boston to San Francisco, from Seattle to San Diego, and from Dallas to way north of Duluth, sampling and writing about food. And Yes, I love restaurants, I love preparing, writing about, and eating, food. I hope you enjoy reading what I have written!
Through the years, Lauren and I have made numerous visits
