At The Cork Restaurant & Pub, the chefs cook shepherd's pie and Guinness stew as the bartenders pour Irish whiskeys and draft beers. But The Cork is more than an Irish pub. The cooks broast pork chops, barbecue baby back ribs, and grill sirloin and new york strip steaks, which can be ordered with extras, such as hollandaise sauce, asparagus, and imitation crab. They offer fresh seafood, too, including lobster tails, crab legs and claws, and scallops sautéed in garlic butter. And on Thursday, Friday, and Saturday, The Cork serves a 16-ounce prime rib fit for a Paul Bunyan tapas plate.
Outside Cool Harbor Restaurant's windows, Lake Michigan surges around the base of a bright red lighthouse, slapping against an oft-snow covered shore. Inside, the chill never touches patrons as they enjoy the view, warmed by the heat of a tireless grill and the tasty entrees it produces. Sirloin steak sandwiches drip with jus as black tiger shrimp sizzle in a white wine sauce. While waiting for a meal or enjoying a few drinks, patrons take to the billiards table to shoot a round of pool or explain the construction of a glucose molecule.
Joy's Bonker Hill serves up hearty, housemade lunches and dinners Tuesday–Saturday. Each day, rotating specials pop up alongside the regular menu, ranging from broasted pork chops to fish-fry Fridays—but the signature broasted chicken is available daily. On Sundays, stop in for mimosas, coffee, and bloody marys alongside classic breakfast and lunch dishes, such as steak and eggs.
Owners Lori Smurawa and Chris Hock stack Smurava Java Cafe's menu with a heap of breakfast platters, grilled paninis, and homemade soups to complement mugs bearing cargo from a full coffee bar. Guests can compile an original omelet from three eggs and cheese ($3.99), tossing in optional supplements of veggies and meats ($1 extra per ingredient). Gravy and sausage bits cloak a pair of biscuits in a rich blanket ($3.79), and guests hankering for midday fare can browse a savory roster of sandwiches. Sidle half of a turkey panini with cherry chutney up to a cup of homemade soup for a tangy and toasty combo ($5.25), or quash carnivorous cravings with a meatloaf panini loaded with homemade meatloaf, butter, and provolone cheese ($6.25). Sips of the coffee bar's Canyon River espresso can replenish energy stores before conferences or powerwalking races to the water cooler.
Evergreen Bar & Grill festoons tables in its expansive dining room with specialty pizzas, burgers and sandwiches, and traditional crispy bar eats. Patrons can plunge fingers into bottomless shrimp baskets ($10.95) for inexhaustible wells of deep-fried shrimp primed for dipping in pools of homemade cocktail sauce. Diners can bedeck personalized pies with two toppings ($5 for 9", $8 for 12", $12 for 16") or more (+$1–$1.50/topping), or sift through the classic pizza's ($10 for 12") morsels of sausage, pepperoni, mushrooms, and extra cheese. Bacon and fried onions don tangy barbecue coats atop a third-pound patty and layer of american cheese on the Roadhouse burger ($5.95). The philly wrap ($5.95) mingles philly steak or chicken with mozzarella cheese and sautéed onions and peppers, swaddling its contents in an edible embrace to shield them from cutlery.
Parallel 44 Vineyard & Winery's winemaker Steve Johnson and owner Maria Milano shepherd their staff as they transmute Wisconsin varietal grapes into an array of award-winning cool-climate wines. The vineyard's vines—some of which can withstand weather 30 degrees below zero and pinches from elderly snowmen—spawn year-round grapes such as frontenac, st. pepin, and petite pearl. Guides conduct regular public and scheduled private tours of the vineyards, production facilities, and a tasting room decked in cream-colored walls and hardwood accents.
Named for a line of latitude running through Tuscany, Bordeaux, and the Green Bay area, the winery abounds with local culture and Mediterranean atmosphere. Villa arches and wide windows overlook colonnades and rolling green fields, enabling staff to ensure free-growing grapes don't wander to other pastures. The winery grounds swell with revelers during a range of seasonal events, such as festivals and a concert series.