Waves creeping onto a sandy shoreline. The sun dipping into the glassy horizon. The sound of laughter and clinking bottles. These are the sort of recollections Big Bay Brewing wants to evoke with each sip of its frosty beers. The master brewers use natural ingredients, such as proprietary yeast and real sugar, while concocting the tasty pours that comprise their menu of small-batch seasonal ales and year-round staples.
Big Bay Brewing's tasting room and retail center also prompts visitors to recall memories of relaxing vacations with its teakwood tables, crackling fireplace, and confused tourists standing around with maps. Those enamored with the tasting room—described by Shepherd Express as decorated with boathouse adornments and daubed in aquatic blues—can rent out part or all of the space for holiday parties, fundraisers, and other gatherings.
Riverside dishes up a delectable menu of American favorites and handcrafted beverages against the backdrop of the Milwaukee River's placid flow. Feast on a fleet of specialty sandwiches, including a quartet of grilled paninis teeming with tasty portobello, prime rib, or tuscan chicken ($8.95–$10.95) and a saucy slew of barbecue baby back ribs lounging with fresh veggies on a grilled kaiser roll ($8.95). Carnivorous patrons can sink mouth swords into a lean petite sirloin filet ($15.95) or savor a cluster of skewered tequila-lime shrimp grilled in butter ($18.95). A crab and lobster ravioli bursting with crab mousse, drawn butter, and a charming bouquet of fresh herbs courts a shy blush alfredo bedecked in a ravishing parmesan crumble ($24.95).
Since 1851, the Wisconsin State Fair has annually showcased the state's finest resources, stuffed fairgoers with an aromatic selection of world-class foods, and entertained guests with live bands and terrifying tractor flyovers. In between hot-stepping to the Steve Meisner Polka Band on August 9 and singing along to "Cracklin' Rosie" with Eric Ebert's Tribute to Neil Diamond on August 11, fair browsers will get their choice of day to frolic manfully among a ton of food stalls, games, thrill rides, outdoor events, interactive activities, and competitions. If your trio of the fair's famous cream puffs—whose airy creaminess is just as legendary in this reality as it is in alternate realities where Wisconsin won the Civil War—doesn't fill you up completely, test your gut's maximum occupancy with August 9's brat-eating contest (4 p.m.), which is best washed down beforehand with the root-beer-float-drinking contest (3 p.m.). Kids, meanwhile, can plummet down the fair's 200-foot giant slide, take splatter-art to messy new places at the Kohl's Color Wheel, or watch the state's fastest pigs race for the coveted frosted oatmeal cookie.
Flatlander's pampers malt-pining palates by balancing a seasonal lineup of more than seven house-made brews with a diverse menu ranging from classic pub fare to gourmet entrees. Beer flights guide diners through five distillations and the on-site brewmaster ensures appetizers highlight each brews best qualities, matching seared asian ahi to the crispness of the Jackson Wit and spicy jumbo wings to the Flatlander IPA's training as a firefighter. Thick cuts of homestyle meatloaf and crispy morsels of fish and chips embody the roles of classic pub fare, subtly supported by gourmet-inspired castmates such as linguine pomodoro and USDA-prime center-cut filet mignon. An arsenal of 13 hearty burgers accessorized with toppings such as pulled pork, guacamole, or fried onions gratify any diet while bookended around a choice of USDA-prime chuck, ground turkey, veggie, or peppermint patties.
Forty years of fermenting wisdom cement The Purple Foot as Milwaukee's premier emporium for the personal vintner. The introductory kit contains nearly all the equipment—a two-gallon plastic primary fermenter with lid, a one-gallon glass secondary fermenter, an air lock, a straining bag, and more—necessary to brew your own adult fruit juice. Stew three gallons of wine from your choice of fruit (not included); try combining strawberries, raspberries, rhubarb, grapes, or jazzleroot with the provided ingredients according to the provided instructions, and let guests of your next dinner party delight at your new craft, at the hyper-local vintage, and at the unusual colors that emerge when it's mixed with resin.
Before it became a large-scale pizza manufacturer, Palermo's Pizza was simply an Italian restaurant run by Gaspare Fallucca and his wife Zina. The Fallucca's are back to their restaurant roots offering freshly baked classic and wood-fired pizzas at Pizzeria 3301 at Villa Palermo. Along with pizzas, guests enjoy homemade soups, fresh salads, and Italian desserts within a cafe atmosphere. Patrons can even tour the pizza factory, attend a tasting event, or participate in a pizza making class.