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.
Palio’s Pizza Café may boast multiple locations, but the cuisine is unique to each kitchen. The restaurant’s chefs commit to serving specialty pizzas on handmade dough, crafted from high-protein, red-bran wheat. They top this crust with all-natural marinara and pizza sauces, real mozzarella cheese, and farm-fresh produce. The blending of fine ingredients produces some classic and more unusual pies, ranging from a meat lover’s with four staple pizza proteins to a pie that combines roasted flavors of poultry and cashews.
Of course, the restaurant’s commitment to quality doesn’t end with their food. They also invest time in making community events special. They regularly participate in fundraisers for high-school bands, charities such as the Arthritis Foundation, and local Scout troupes and chicken coops.
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).
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.
Since 1924, Scray Cheese has been churning out an assortment of fine cheeses from its family-owned factory. Smoked swiss ($6.50/lb.) gives dairy devotees a taste of local flavor, while the cheddar blue cheese ($6.50/lb.) and olive jack ($5.00/lb.) provide infrequent fliers with a sampling of more far-out fare. Grab a wheel of Scray's renowned gouda or mold a mound of edam into an edible bust of town titan Vince Lombardi. Once curd cravings have been quelled, enjoy 10% off any product of your choosing above and beyond your $10, from Usinger Meats and Door County Wines to espressos, shakes, smoothies, ice creams, or more curdulgences.