The bar formerly known as Donges Bay Clubhouse took on a new name—Laura’s Donges Bay Clubhouse—to celebrate Laura's 14 years, and it installed outdoor volleyball courts, an outdoor smoking lounge, and brandished a newly revised logo. To make their eatery a fun destination, the staff hosts live entertainment on Saturday nights, car shows once a year, and doesn't correct mispronunciations of "magniloquent." Along with hosting softball, volleyball, kickball, and horseshoe leagues, Laura’s Donges Bay Clubhouse also encourages competition among wings by offering hot, teriyaki, and barbecue varieties. The staff fries seafood during Friday night fish fries by sending walleye, perch, shrimp, and cod into the depths of flavor-imparting oil.
After sharpening his culinary skills in his native Japan at Monsel Ton Ton Restaurant in Tokyo and the five-star Westin Osaka, Chef Yamamoto Lee relocated to Milwaukee, where he now brings nearly 30 years of culinary experience to the kitchen at Midori Fusion. The eatery, which was featured as the Restaurant of the Month by Key Milwaukee, satiates cravings for Japanese cuisine with an extensive menu of appetizers—such as fried bean curd and tempura squid—and traditional entrees, including beef short ribs, tempura shrimp, and salmon teriyaki. Chef Lee also creates more than 70 classic and unique sushi and sashimi options, from a spicy tuna roll to the no-carb roll wrapped in crabmeat and Dr. Atkins' diploma.
In large Old-World style letters, August Weber Haus declares its name on its red sign, followed by the telling addendum "Est. 1865." The restaurant preserves much of its vintage charm while serving a modern menu of fondue treats, more than 100 wines, and more than 30 craft beers. Fondue comprises most of the menu, from appetizers to desserts, but only some of it revolves around cheese. Entrees come with hot sauces or flavored oils, with the uncooked morsels following a certain theme. The Sea entree, for instance, boasts bites of scallops, Canadian lobster tail, ahi tuna, and salmon alongside flavors ranging from garlic butter to wasabi soy.