Elegant chandeliers and wall sconces cast buttery light on homemade soups, garden-fresh salads, and seasonal risottos. Red and blue high-backed chairs and crisp white tablecloths congregate in the dining room, paying homage to the stars and stripes draped down the back wall. The restaurant is America––both in name, and in concept.
Here, Chef Eddie highlights heartland staples of steak, white fish, and ribs accentuated with produce procured from local suppliers such as Fraser farms, with its bounty of organically raised fruits, veggies, and vine-ripened measuring cups. His farm-fresh delicacies unite with suggested wine pairings from the drink menu, which also spotlights specialty cocktails blended with fresh herbs, fruit, and even ice cream. What's more, diners can sip these potables on a spacious outdoor patio peppered with blue umbrellas.
King Pin Management LLC nurtures and guides three restaurants and a dozen bowling centers all across Wisconsin, including King Pin Bowl. Their staff consultants and accountants track all these operations, tallying every penny while auditing employee performance. In addition, training instructors travel around to give employees refresher courses on proper workplace conduct, while menu developers help make restaurant offerings more taste bud-friendly. Not even pinsetters and floors escape the staff's attention?technicians comb every bowling lane and machine to root out faulty wiring and make sure new pin system computers know how to form a perfect triangle.
Established in 1969, Feil's Supper Club blends the best flavors of Wisconsin and Europe's Wisconsin into an extensive menu of traditional German and American fare. Teutonic tasters can line their stomachs with homemade white or onion rye bread made with a recipe brought straight from the family's bakery in Germany, then mouth-tackle a Bavarian feast of tender sausage combined with tangy sauerkraut ($14.95). Herb's Special tops a center-cut sirloin steak with homemade, hand-breaded onion rings ($16.95), and the deep-fried frog legs give more aquatic appetites an opportunity to expand their horizons ($15.95). All entrees come with an all-access pass to the 15-foot salad bar of gourmet greenery and homemade soup alongside 15-foot pieces of cheese from a local Wisconsin cheese orchard ($8.95 à la carte). Feil's bountiful bar keeps creaky conversations lubricated with imported German beer as well as tap wine and brandy old fashioneds.
Water comes into play on 13 of the 18 holes at Rock River Hills Golf Club. That's because the course stretches out along the Rock River, a feature that also attracts an abundance of wildlife to the club's grounds. Aside from scenic rounds, the facility can punctuate visits with gear from a full-service pro shop, instruction from a PGA associate instructor, and eats from a dining room overlooking the river and a local wildlife refuge.
Course at a Glance * 18-hole, par 70 course * Total of 6,243 yards * Course rating of 70.5 from the back tees * Course slope of 127 from the back tees * Three tees per hole