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.
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 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's territorial flavors in a number of ways, including during weekend tastings that come with a souvenir glass.
At Sunrise Paintball, players sneak around trees to track down combatants or huddle behind inflatable obstacles to form plans of attack. That happens on their woodsball field and National Professional Paintball League 7-man field. Either can be booked for friendly competitions or private events such as birthdays and bachelor parties.
Amid the lake-speckled country of northwestern Wisconsin and draped over the terrain’s volatile elevation changes rest the bentgrass fairways and greens of Siren National Golf Course. Sculpted into the land in 2001, the course forces players to corral golf balls over terrestrial ripples with peak-to-peak amplitudes of more than 100 feet, but it offers five sets of tees and generous landing areas as a friendly gesture to less experienced players. After starting out with a moderate-length par 5 to warm up, golfers must hit a long uphill shot—206 yards from the back tees—to reach the par 3 third hole’s green, which is fronted by an intimidating rock wall. The designers saved the hardest hole for last, however, as players must make a decision on the 18th tee to use the driver, lay up for a full wedge shot into the small green, or chip onto the back of a carrier pigeon.
Course at a Glance:
Breezes from Big Butternut Lake coil through the surrounding hardwood forests, sweeping piney air across the fairways at Luck Golf Course. The 6,093-yard, par-71 course rests on the lake's southern shore, where undulating terrain offers scenic vistas of the lake's glassy surface. Though tree-lined fairways are a constant throughout the course, golfers will notice a shift in terrain midway through the round. Ten holes snake through pine trees and hardwoods, while the other eight regular holes and six black holes roam over rolling countryside dotted with maples and oak trees. Water hazards also come into play on 12 holes, including on the seventh—a par-four rated as the course's most difficult hole—where a pond fronts the green to summon errant approach shots and golf carts in need of a bath.
Course at a Glance:
Rush Creek flows from the eastern edge of its like-named lake, and soon meets the fairways of Bulrush Golf Club. Here, it becomes either a pleasantly babbling course feature or a maddening nuisance to golfers as they direct their golf balls around the 18-hole championship course. Designed by George Shortridge and Mike Morley, the course also encompasses a handful of small ponds and wetlands, making for a soggy round for any golf ball whose owner can't control their shots or wants to make an example of it for other misbehaving golf balls. After putting the ball over the last of the course's 6,929 yards, golfers can head to the bar at Rush Hour Bar and Grill for post-round drinks and eats such as pizza and sandwiches.