Casa Anna Cheese Store is arguably Wisconsin’s cheese epicenter. Consider: the shop is situated inside the historic Park Cheese factory, which has produced italian cheeses for more than 70 years. Store shelves sag with the weight of more than 130 types of cheese, including cheese curds, aged cheddar, and smoked gouda. And cheesehead paraphernalia is sprinkled throughout the shop, paying tribute to a cheese-based economy rivaled only by the moon's. It’s all part of owners Lewis and Cindy Blank's mission to support and showcase local cheese artisans. In addition to stocking blocks of cheese, they also assemble take-and-bake pizzas loaded with layers of the Dairy Land's best.
Awarded with numerous accolades from the Golf Course Owners of Wisconsin, The Golf Club at Camelot earns recognition for the course's pristine playing conditions of wooded hills and valleys whittled into the landscape by ancient glaciers. Water flows into the picture on half of the holes, including twice on the par 5 ninth, where the fairway bend features an elongated lake and makes players hit their first and second shots with hydrophobic golf balls. On the back nine, the par 3 13th hole places golfers 120 feet higher than the green on a tee box that affords panoramic views of the surrounding landscape and acts as the best place to spot outlaw foursomes on the lam.
Course at a Glance:
18-hole, par 71 course
Total length of 6,304 yards from the back tees
Course rating of 69.4 from the back tees
Course slope of 125 from the back tees
Four sets of tees per hole
Though Villa Palermo Café is small, the eatery’s menu is an entirely different story. The chefs have tweaked pages upon pages of dishes, ranging from traditional Italian entrees and thin-crust and Chicago-style pizza to dishes culled from Mexican and Greek culinary traditions. They begin their work in the early hours of the morning, pouring and frying wafer-thin sheets of batter into crepes, which arrive filled with a choice of fruit and drizzled with butter or hot maple syrup. As the lunch hour approaches, they shift over to pizza, paninis, and burgers, and customizable pasta options allow customers to help in the creation of the meal without the embarrassment of wearing an apron with a slogan about kisses. Like any good Italian café, the restaurant also offers steaming cups of cappuccino topped with whipped cream and traditional Italian desserts such as pistachio cannoli and homemade tiramisu.
The ovens at Mancino's Pizza & Grinders ripple with heat, distorting the sight of inventively topped pies and grinders that have won praise from Taste of Fond du Lac, whose winners are marked in red on the eatery's menu. Atop tables draped in red-and-white-checkered tablecloths, slices covered in seasoned beef and salsa imitate tacos, and beef, ketchup, and mustard help pies perfectly recreate the flavor of the Declaration of Independence. Delivery drivers rush past, testing their arm strength with 18-inch grinders, which spill forth toppings such as chicken fajita strips, salami, meatballs, and corned beef.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Housed in the historic Ramada Plaza Hotel, Cibo Steaks & Spirits hosts a team of culinary wizards who craft hearty bread-bound edibles by day and a dinner menu brimming with Italian-inspired plates by night. Noontime noshers can start with an order of mozzarella sticks ($5) or red pepper poppers ($5.50) before wrapping mitts around a lightly breaded buffalo chicken sandwich ($6) or a charbroiled brat burger ($6), which hides its identity crisis beneath a thick cloak of sauerkraut and mustard.