Every pizza at Gruzy's Italian Beef House & Pub starts with housemade dough and sauce, but the end results hardly ever look the same. That's not only because Gruzy's culinary team crafts both Chicago-style deep-dish pizzas and crispy thin-crust pies, but also because each can be crowned with more than 15 topping selections ranging from capicola and Italian beef to mushrooms and sporty peppers. Deep-dish pans and fiery peppers aren't the only Windy City staples to appear on Gruzy's menu. Spicy giardiniera smothers sandwiches already piled high with Vienna Italian beef and sausage, and traditional fixings top classic Chicago dogs served on poppyseed buns as opposed to old Chicago Bulls stat sheets. The rest of Gruzy's menu showcases Italian and pub favorites, such as three-cheese tortellini with chicken and alfredo sauce or shrimp battered in Red Hook Ale.
The story of Wineries and Grille in St Croix Falls began at a picturesque Wisconsin orchard. Former owners Linda and Mike Welch were busy crafting delicious apple wines from the fall’s harvest when the phone rang. "I’ve got 20 pails of ripe grapes,” the voice on the other end of the line said. “What do I do with them?" Out of the goodness of their hearts, Mike and Linda sprung into action, blending the grapes with their apples to create unique local wines. Their process evolved, as did their humble orchard, which now encompasses Wineries and Grille. Though they have since sold the orchard, they continue to produce apple and grape wines. They also market and sell wines from other local makers who have a talent for making outstanding vintages but struggle with the vagaries of marketing, sales, or convincing customers that some bottles contain genies.
Linda and Mike have a knack for tracking down Wisconsin’s best wines, partnering with producers such as Seven Hawks Vineyards to spread forward-thinking drinks. They sell new wines crafted from cold-weather hardy grapes at the University of Minnesota. They also carry national labels, such as Canyon Road from California, which is specially crafted for dining, and international labels from Spain, South Africa, and elsewhere. But even stronger than Linda and Mike's love for ambrosials is their love for St. Croix Falls and its local produce and game. Their son Greg uses these local ingredients to create hearty entrees with elk, rainbow trout, and hand-cut steaks. They pair smoked pork chops and crisp salads with bricks of homemade fudge and cheesecake, for meals that highlight the subtle flavors in their wines and leave diners yearning for more.
Inspired by their love of Germany's Rhine Valley, the Shimek family shares the joy of their days abroad with their European-style vineyard without having to hurl their fellow countrymen across the Atlantic. Chateau St. Croix Winery & Vineyard, a 55-acre plot, is complete with stables, a fishing pond, and an art gallery. The heart of the vineyard, though, is its 2.5 acres of grapes, nearly five tons of which are grown in six varieties for use in their award-winning wines. Visitors can sample Chateau St. Croix's sundry varietals and blends after a half-hour tour, pairing each sip with chocolates, cheeses, and crackers.
Our quaint little professional theatre is in the beautiful historic downtown of St. Croix Falls, Wisconsin - directly across the street from teh St. Croix River. Founded in 1990, Festival Theatre produces live theatre and presents concerts year round in our 1917 vaudeville theatre space.
At Wild Mountain Winery, everything is local, right down to the grapes and the process in which they're grown. Surrounded by the green hillsides of the St. Croix River Valley, Wild Mountain Winery utilizes the methods of Elmer Swenson—a pioneering breeder who revolutionized grape growing in regions plagued by cold, short seasons, and undomesticated snowplows. Having been perfected over the years, those time-tested processes now result in hardy varietals that represent the local climate, soils, and vines. Travelers along the Upper St. Croix Wine Trail can explore Wild Mountain Winery's territorial flavors in a number of ways, including during weekend tastings that come with a souvenir glass.
Nestled in a hunting lodge, Back Roads Bar & Grill specializes in the same thing hunters do: meat. Their juicy sirloin steaks come smothered in mushroom and onions or ensconced in a steak sandwich. Burgers boast similarly hearty toppings such as fried onions and bacon or swiss and fiery jalapeños. Quarter and half southern-style fried chickens brim with down-home flavor. Popcorn shrimp, assorted wraps, and salads round out the kitchen’s offerings, which patrons can pair with pours from the full bar or simply the crackle of the fireplace’s roaring flames.