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In an interview with Andrew Zimmern of the Travel Channel, the owner of Solly's Grille divulged the secret of making his famous butter burger. That secret is simple: all you need are "two products that come from that fabulous cow." The first is sirloin, delivered daily to the restaurant by a local butcher. The second is a generous dollop of butter from a Wisconsin creamery. The butter is slathered onto the top bun, where it melts with house-made stewed onions and seared beef to create a decadent sandwich beloved by the state and America at-large. As evidence of the burger's popularity, Solly's Grille has been featured multiple times by the national media, including USA Today, the film and book Hamburger America by George Motz, Food Network Magazine, and celebrity chef Anthony Bourdain's hit series No Reservations.
All that fame is even more impressive considering that the recipe for Solly's butter burger is more than 78 years old. Kenneth "Solly" Salmon founded the restaurant in 1936, and its menu still reflects these classic roots. The cherry pie is homemade with Door County cherries, complementing the roster of time-honored breakfasts and other great sandwiches. That's not to say that Solly's has resisted progress, however. Its fries, onion rings, and hand-breaded Alaskan Cod get their crispiness from cholesterol-free oil, and veggie burgers and gluten-free buns are available for those with dietary restrictions.