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.
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.
Awarded with numerous accolades from the Golf Course Owners of Wisconsin, The Golf Club at Camelot earns recognition for the course's pristine playing conditions of wooded hills and valleys whittled into the landscape by ancient glaciers. Water flows into the picture on half of the holes, including twice on the par 5 ninth, where the fairway bend features an elongated lake and makes players hit their first and second shots with hydrophobic golf balls. On the back nine, the par 3 13th hole places golfers 120 feet higher than the green on a tee box that affords panoramic views of the surrounding landscape and acts as the best place to spot outlaw foursomes on the lam.
Course at a Glance:
After living in Chicago for years, Eddie Antkowiak decided to bring a piece of the Windy City's culinary scene with him when he relocated to Fond du Lac. He teamed up with his wife Angie to open their pizza parlor, which serves everything from sauce-laden deep-dish pizzas to polish sausages and italian beef sandwiches.
Throughout the day, the couple can be seen buzzing around the shop, serving up steaming slices of pizza and chatting with customers. The kitchens exude the aroma of baking pies, whose cheesy surfaces can take up to 35 minutes to reach their full potential thanks to the chefs’ dedication to the slow-baking methods that have traditionally been used to prepare Chicago's deep-dish pizzas and its toughest sidewalks.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.