Chateau De Pere's French-country theme pays homage to the adventurous spirits of Wisconsin's first known European visitors—17th-century Frenchmen such as Jean Nicolet, Nicolas Perrot, and Toussaint Baudry. The hotel's visitors, however, find much more elegant accommodations than the French explorers did. Built on the foundation of a 19th-century mill, Chateau De Pere houses 36 suites, all with queen or king beds, a seating area, flat-screen TV, and wireless Internet. In king suites, which overlook the Fox River, guests can slip into single whirlpool baths, snuggle beneath rich, floral-printed covers, or cozy up next to the see-through fireplace that divides the bedroom and living-room areas.
In accordance with the France-inspired theme, executive chef and Provence native Sebastien Amoruso serves up French dishes, such as a pesto-slathered panini provence grilled with goat cheese, within Chateau De Pere's restaurant, Café Chanson. In addition to sandwiches, crepes, and burgers, Amoruso and his team also craft traditional French dishes, such as beef bourguignon and a slow-roasted, herb-crusted rack of lamb with rosemary cream sauce. Additionally, beret-clad roosters wake travelers each morning for a complimentary breakfast.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Inspired by eateries on the coasts, Plae Bistro dishes out creative, health-conscious American fare in an elegant yet zippy atmosphere. Nothing on the lunch and dinner menus is breaded, deep-fried, or made entirely out of butter, and dishes are made with locally sourced and organic produce whenever possible. Inaugurate your meal with Plae Bistro’s signature spinach and artichoke dip, a creamy baked delight that’s served in a bread bowl and accompanied by toasted pita slices and fresh veggies ($9.99). Amply appetited eaters can move on to hunt larger gastro-game, including gourmet pizzas, sauce-doused noodles, and eclectic entrees such as fish tacos with grilled grouper ($16.99) and apple-brie-stuffed chicken breast ($16.99). Plae Bistro’s fresh-loving chefs also assemble a plethora of sandwiches; the selection of new lunch sandwiches includes a Philly cheesesteak hoagie ($9.99), Mediterranean veggie panini ($9.99), and several wraps ($8.99 each).
The chefs at The Pancake Place prepare classic American dishes for breakfast, lunch, and dinner. A roster of 20 pancake types served throughout the day lets late risers and vampires alike sink fangs into a full stack of three oreo pancakes ($5.95) or a single fudge-drizzled banana-split pancake ($5.50). Revel in the down-home goodness of the stuffed hash browns ($7.75), or triple up on tastiness with the ham, egg, and cheese melt on grilled sourdough ($6.95). Dinnertime diners can experience the Platonic ideal of a burger with the Greek-inspired gyro cheeseburger, a quarter-pound beef patty topped with gyro meat and served with a helping of fries cooked to order ($6.35).
At Ten O One Club, the dinners are hearty Americana?a 14-ounce Angus rib-eye with red wine demi-glace, for example, or a steamed lobster tail. Their lunches, meanwhile, hinge more on sandwiches, from an authentic philly cheesesteak to a burger with blue-cheese crumbles. The ambiance matches the menu featuring tried-and-true decor classics such as exposed brick walls, green-leather booths, and rich, dark wood galore.
The staff at Big Apple Bagels toasts bread and bakes 18 different flavors of low-fat and low-cholesterol bagels using a classic recipe before slathering them with 10 different flavors of cream cheese or topping them with deli meats, cheeses, or breakfast favorites. The team also bakes cake-like muffins made with soybean oil, which produces a sweet treat low in cholesterol. Fresh-brewed coffee complements both the sweet and savory menu items while fueling heated discussions about the bagel’s natural enemy, time.