Here at Le Cakery all of our delicious cakes are baked on-site, from scratch, using the finest, freshest ingredients. We will work with you to create a custom designed cake to reflect the theme of your day. Or choose from our favorite flavor combinations.
Borrowing its name from the eponymous double-peaked mountain, Maroon Bells whips up its own fresh, premium ice cream, sundaes, shakes, ice-cream cakes, and more. Dairy diners can lick a chilly swirl of ice cream ($1.95–$2.95) in flavors such as Bell's banana pudding, blueberry cheesecake, and rocky road before selecting a free topping to layer the creamy hill with goodies such as gummy bears and M&Ms. Savor every sugary morsel of a sundae ($4.45+), or cool esophageal flare-ups with an espresso-flavored shake ($4.35+) or a Georgia-peach smoothie ($4.35+). A warm cup of premium-roast coffee ($1.45–$3.95) blankets shivering stomach lining, and a take-home quart of Maroon Bells' ice cream ($6.95) can accompany midnight viewings of homecoming cows.
Sluggo's, a friendly neighborhood sports bar in business for decades, serves up pub food favorites, mixed drinks, and pints of Spotted Cow and Lakefront Brewery beer. Cooks work from a menu of tacos, nachos, burgers, and–on Fridays–beer battered cod or perch. Sports games are broadcast on five televisions.
Named after the early-morning first shift for crew aboard seafaring vessels, First Watch ensures chefs arrive at work with the rising sun, chopping fresh produce, baking muffins, and mixing french toast batter each day. As guests arrive, perky servers greet them with an entire pot of Sunrise Select coffee, as well as the morning paper and free WiFi. Since 1983, First Watch’s carpe-diem philosophy has spread to more than 100 locations across 13 states, pleasing crowds with thin, sweet crepes and fluffy whipped eggs, hash brown skillets, and enormous multigrain pancakes. Recently placed at the top of a Consumer Reports list of best family restaurants, First Watch takes the customer experience seriously. Chefs focus entirely on crafting nourishing sunrise feasts and midday meals, shunning afterthoughts of steaks and burgers for edible masterpieces of omelets, belgian waffles, homemade biscuits, and wholesome lunch salads and sandwiches.
Lauded in a review by the Journal-Sentinel, Vino Cappuccino invites guests to leisurely nosh on piping-hot pizzas, crispy flatbreads, fresh salads, and sip from the well-appointed menu of more than 100 wines. The California-, South American-, and Italian-heavy wine list lovingly embraces a few Wisconsin varietals, including the cheese-complementing Wollersheim white riesling ($7). Stomachs will persistently petition for the zucchini frites, long cuts of breaded zucchini served with marinara and garlic aioli ($5.99). Lunchtime loungers can snack on the roasted-beet salad, which mixes spring greens with goat cheese, toasted walnuts, and white-wine vinaigrette ($12.99). Satiate cravings for mushrooms with the portobello sandwich, a ciabatta roll bloated with grilled portobello, provolone cheese, spinach, onions, tomato, and garlic aioli ($7.99). End your edible expedition with the decadent crème brûlée ($4.99) or a cheese plate served with crusty crostini ($8.99). Vino Cappuccino’s casual atmosphere makes it the ideal setting for a romantic dinner for two or for sipping an espresso and reading a book without interruption from chainsaw-wielding librarians.
While Taste of India’s modest mall location may cause some to pass by without a second glance, it belies authentic, flavorful cuisine and courteous service that consistently earn rave reviews from a loyal customer base. The eatery is best known for its lunch buffet, which sustains hungry diners with more than 20 platters of Northern and Southern Indian cuisine separated by a neutral territory of desserts. The full menu offers lamb, chicken, and beef curries, tandoori specials, and refreshing scoops of mango ice cream.
Each night at Tokyo Sushi & Grill Japanese Steakhouse, chefs fire up six hibachi grills and flip shrimp, scallops, and swordfish atop the sizzling iron griddles and directly in front of guests. In addition to the hibachi chefs' flashy knife work, the casual eatery showcases more subtle Japanese culinary traditions. At the sushi bar, experts gingerly roll up fresh seafood, and in the kitchen, chefs swathe shrimp in crispy tempura batter with the same level of care a NASA scientist takes when coating the Space Shuttle’s flameproof resin on the base of his cigar.