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What’s on the

A Southern Lakes Newspapers publication • Fall 2020

Your guide to restaurants in the Southern Lakes area

N7065 US Highway 12 • Elkhorn, WI 53121 • 262-742-2500 Holi Cannoli Continues To Offer CARRY-OUT and DINE-IN during our OPEN hours Wednesday & Thursday 5:00-9:00 p.m.; Friday & Saturday 4:00-10:00 p.m.; Sunday 4:00 p.m.-9:00 p.m. Appetizers Baked Clams (6) – Little neck clams topped with a bread crumb mixture & served in a lemon butter sauce 10.95 Bruschetta (4 pieces) – Toasted Italian bread, chopped tomatoes, garlic, olive oil & basil 6.95 Fried Calamari – Do you really need a description? 12.95 Grilled Calamari – Grilled calamari drizzled with a balsamic vinaigrette 12.95 Italian Sausage & Peppers – Sautéed in a garlic white wine sauce 12.95 Mussels – Red or white sauce 14.95 Rotolini – Thinly sliced baked eggplant, stuffed with ricotta cheese & served with marinara sauce 10.95 Fried Mozzarella – Served with marinara sauce 9.95 Salads Cannoli Salad – Mixed greens, cucumbers, onions, corn, carrots, bell peppers, tomatoes and roasted peppers topped with mozzarella and tossed in Italian dressing 12.95 Caprese Salad – Sliced tomatoes, fresh mozzarella, extra virgin olive oil, topped with fresh basil 9.95 Caesar Salad – Romaine lettuce tossed in a Caesar dressing topped with shaved parmesan and croutons 10.95 Side House Salad - served with Italian dressing 5.95 Pasta Choose a noodle and a homemade sauce Noodles Sauces Angel Hair – Long, super-fine noodles Alfredo – Parmesan cream sauce 16.95 Fettucini – Thick, flat, long noodles Alio Olio – Garlic & Olive Oil 12.95 Gnocchi – Ricotta pasta dumplings Arrabbiata – Spicy red sauce 14.95 Linguine – Long, flat strands Bolognese – Meat sauce 16.95 Penne – Shaped like a quill Marinara – Red sauce 12.95 Rigatoni – Tubes with lines Pesto – Basil, garlic, parmesan & pine nut puree 14.95 Spaghetti – Long, thin strands Putanesca – Red sauce with black olives, capers, garlic, onions & a hint of anchovy 14.95 Gluten Free Penne Vodka Sauce – Creamy tomato sauce 16.95 Additional Sides Meatballs or Italian Sausage 5.95 • Chicken 5.95 • Shrimp 6.95 • Broccoli or Spinach 4.95 • Rapini (Seasonal) 6.95 • Poppy’s Giardiniera 1.95 Add vegetable to pasta 1.95/each Entrées

Chicken Marsala – Chicken breast sautéed with mushrooms in a Marsala wine sauce 18.95 Chicken Parmesan – Lightly breaded chicken breast topped with mozzarella & marinara sauce served over spaghetti 18.95 Chicken Vesuvio – Chicken with garlic & oregano in a white wine sauce served with peas & potato wedges bone-in 17.95 boneless 18.95 Cannoli Chicken – 1/2 of whole deboned chicken, herb infused in a lemon butter sauce 17.95 Eggplant Parmesan – Lightly breaded eggplant topped with mozzarella & marinara sauce served over spaghetti 16.95 New York Strip Steak* (12oz.) – Grilled to your liking topped with sautéed mushrooms served with mashed potatoes and broccoli 38.95 Tilapia Francese – Tilapia filet dipped in a light flour & egg batter sautéed in a white wine sauce 19.95

MENU GUIDE • FALL 2020

*Cooked to order. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness.

Wood-Fired Pizzas All pizzas are 16” and well done Cheese Pizza – Tomato sauce and mozzarella cheese 20.95 Arugula, Prosciutto & Shaved Parmesan Pizza 25.95 The Holi Cannoli Pizza – Mozzarella, ricotta, parmesan & provolone 23.95 Greek Pizza – Feta cheese, Kalamata olives, pine nuts & spinach 24.95 Margherita Pizza – Roma tomatoes, fresh mozzarella & basil 23.95 Sausage Pizza – Tomato sauce, cheese & crumbled Italian sausage 21.95 Chicken Sausage Pizza – Chicken sausage, spinach, garlic, olive oil & mozzarella 24.95 Create Your Own Pizza – Includes tomato sauce & cheese ($1.95 per additional topping) 20.95

Anchovies; Black, Green or Kalamata Olives; Cheese: Goat Cheese, Mozzarella, Parmesan, Provolone, Ricotta; Garlic; Green Peppers; Mushrooms; Onions; Pepperoni; Chicken Sausage; Italian Sausage (Our crust is so thin, we suggest no more than 2 additional toppings) Be Sure To Follow Us On

Our Family Welcomes Your Family 382801

THE PERKS OF

dining out

Dining out was once a rarity reserved for special occasions. More recently, consumption of food away from home has played an increasingly larger role in everyday life. According to the U.S. Department of Agriculture’s Economic Research Service, the increase in dining out since the 1970s is owed to a larger share of two-income households, more convenient and affordable food outlets, increased advertising and promotion by food chains, and the smaller size of most households. One shouldn’t discount the wide array of options and the convenience that dining out can provide. There are many advantages to dining out, and the decision to do so during the pandemic can help local restaurants stay afloat as they continue to confront the

challenges of the COVID-19 outbreak.

• IT’S FUN AND EXCITING Dining out can be a fun and exciting experience that takes people away from the routine of daily life. Dining out presents an opportunity to look forward to a specific day on the calendar. For many, it can be a respite from making meals at home. Dining out is a social endeavor, even if you aren’t interacting with that many other people in the restaurant.

• INTRODUCES NEW FOODS Dining at a restaurant can be eyeopening for customers willing to try new things. Restaurants that specialize in ethnic cuisine can introduce diners to classic recipes from around the world – something they may not normally try if they do not dine out.

• PROLONGS THE DINNER HOUR Dining out gives diners a chance to linger and converse without the

ABOVE: Dining out has been gaining popularity for more than 40 years. Individuals and families can explore the many different advantages to enjoying a meal at a local eatery. ON THE COVER: The Seafood Stuffed Jumbo Gulf Shrimp at Jonathan’s on Brick Street in Delavan features four jumbo shrimp topped with fresh seafood stuffing and finished with saffron Royale’ sauce. See Page 5 for more information about the restaurant. STOCK PHOTO What’s on the Menu?

distractions of home and daily schedules. A restaurant can be a good way to focus on communication with family and friends.

• CONVENIENCE One of the best arguments for eating out is the convenience factor. When time is of the essence, making a reservation, eating out and allowing the restaurant to handle everything from service to cleanup cuts down on work at home. This frees up opportunities to do other tasks, including spending time with one another. (METRO CREATIVE)

What’s on the Menu? Published by Southern Lakes Newspapers LLC - Fall 2020 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor ......................................... Tracy Ouellette Page Designer........................Jennifer DeGroot Creative Director............................Heidi Schulz Advertising Director .............. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

MENU GUIDE • FALL 2020

Frequent locally owned establishments and let someone else do the cooking

Get the facts about Dining Out & COVID-19

When dining out, patrons trust that restaurant staff has taken all necessary precautions to ensure a safe experience for customers. Restaurants are bound by strict food handling and cleanliness regulations and undergo periodic inspections to make sure they are in compliance. Many restaurants also post their health grades in visible places for patrons to see. Despite the best health practices and ramped-up sanitation in recent months, some individuals may still have concerns about whether COVID-19 can be transmitted through the handling or consumption of restaurant fare. To set the record straight, the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration and the Government of Canada note that the risk of getting COVID-19 from food handled or consumed from restaurants and takeout meals is believed to be very low. Currently, there is no evidence that food is associated with the spread of the COVID-19 virus. Similarly, the risk of infection from food products, food packaging or bags is also thought to be very low. No cases have been identified where infection originated by handling food-related items or shopping bags. Should anyone experience gastrointestinal

There is no evidence that restaurant food can transmit COVID-19. People who want to enjoy a meal at a restaurant can do so with the proper precautions in place. STOCK PHOTO What’s on the Menu?

distress after eating food, GI viruses like norovirus and hepatitis A or bacteria like E. coli and salmonella are typically to blame. SARS-Co-V-2, which causes COVID-19, is a respiratory virus. It cannot grow on food; it requires a living host like a person or animal to multiply. The Environmental Protection Agency regulates water treatment plants to ensure that

treated water is safe to drink. The COVID-19 virus also has not been found in drinking water. While COVID-19 is highly unlikely to be spread from consuming or handling food, it’s still essential to prioritize hygiene and follow sanitation practices when going to a restaurant. (METRO CREATIVE)

DADDY MAXWELL’S

Check out our website: DaddyMaxwells.com/menu or call for our Daily Specials!

Featuring All Homemade MENU GUIDE • FALL 2020

• Daily Lunch Specials • Soup • Pies & Cakes

IN ADDITION WE OFFER: • Daily Breakfast Specials • Friday Fish Fry Monday, Wednesday & Thursday 8:00 a.m. - 2:00 p.m.; Friday 6:00 a.m. - 7:30 p.m. Saturday 6:00 a.m. - 2:00 p.m.; Sunday 6:00 a.m. - 1:30 p.m.

150 Elkhorn Road • Williams Bay, WI 53191 • 262-245-5757

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Inside & out

COURTESY HEIDI SCHULZ What’s on the Menu?

Dining options boost the allure of Jonathan’s by Heather Ruenz

Jonathan’s on Brick Street in downtown Delavan has been offering outdoor seating for the summer and into autumn in addition to its large, indoor dining room. In an effort to accommodate customers’ preferences for seating and meet social distancing guidelines, reservations are required. Upon making a reservation, guests will be asked if they prefer to sit in the dining room, at a high top table, at the bar or outdoors (weather permitting.) Larger groups will be seated at separate tables and the restaurant has implemented a suggested 90-minute dining time. “If you feel you will need more time, please inform us when making your reservation to see if we can accommodate you,” a post about the reservation requirement states. Staff recommends making reservations well ahead of time and calling earlier in the day – they have someone answering the phone around 11 a.m. – rather than waiting until the busy dinner hour begins at 4:30 p.m. According to Lana Walton, who is on staff at Jonathan’s, the addition of outdoor seating has been See JONATHAN’S, Page 6 well received by customers. ABOVE: Heidi Schulz (from left), Caroline Ceisel, Nick Ceisel, Eleanor Ceisel and Katelyn Rosenow enjoy drinks at one of the outdoor tables at Jonathan’s on Brick Street in Delavan. AT RIGHT: Chef Jonathan Cross and his wife, Tiffany Cross, visit with a friend while taking a break and eating outside their Delavan restaurant, Jonathan’s on Brick Street. SUBMITTED PHOTO What’s on the Menu?

MENU GUIDE • FALL 2020

STAFF WRITER

• Jonathan’s

(Continued from page 5)

FROM LEFT: Banana Bread Pudding is one of the desserts offered at Jonathan’s on Brick Street; Jonathan’s Center-Cut Angus Ribeye is a favorite of many diners at the Delavan restaurant. COURTESY HEIDI SCHULZ What’s on the Menu?

in was set to be condemned. “But with the vision of Debra Alder and her husband Jeff Scherer, they transformed it into one of the most enticing restaurant spaces in the area,” it states on Jonathan’s website.

Brick walls adorn three rooms, consisting of a retail wine and cheese tasting area, a large granite bar and another room for fine dining. Additionally, the main dining room is available for private lunchtime parties or business meetings for

MENU GUIDE • FALL 2020

“The outdoor seating area has been incredibly popular with all of our customers. They enjoy the fresh air and views of the park and sunsets as they dine,” she said. In addition to tables for eating, Jonathan’s also has a special outdoor waiting area, Walton explained. “A wonderful place to wait for a table is our padded chairs, which are extremely popular as well,” she said. “They’re comfortable and several rock as well.” She said the crew at Jonathan’s is pleased with how customers and the community have embraced the outdoor space. “We are extremely happy with the community’s response to our new outdoor dining and cocktail space,” Walton said. ‘Come as you are’ Chef Jonathan Cross and his wife Tiffany own Jonathan’s on Brick Street. Though the official name of the street it’s on is Walworth Avenue, it has been referred to as Brick Street since the mid 1800s. The street was dirt but was paved with bricks to keep the circus wagons from sinking into the mud and since it was the only paved street in the city at the time, it became known as Brick Street. At one point, the building Jonathan’s is

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“

The outdoor seating area has been incredibly popular with all of our customers. They enjoy the fresh air and views of the park and sunsets as they dine.” – Lana Walton, Jonathan’s on Brick Street

Delavan,” the website states. “We look forward to serving you… with a warm welcome and delicious food.” Jonathan’s also features live music regularly. Many menu options The menu features many options including: appetizers – blackened sashimi grade tuna and smoked lox bruschetta; entrée salads – Asian sesame seared ahi

tuna salad and cranberry chicken walnut salad; butcher’s block – chicken breast a la Oscar and Australian lamb loin; seafood – cashew encrusted halibut, monk fish picatta style and Florida grouper. Jonathan’s has fish flown in three times a week. Friday fish fry options include broiled or fried beer battered blue gill, walleye and Great Lakes whitefish. It also offers Wisconsin’s customary Friday special featuring beer battered Icelandic cod or baked Poorman’s cod. On Saturday nights, the restaurant features prime rib. And all of the desserts are created in house and include a variety of decadent options. Jonathan’s on Brick Street is at 116 E. Walworth Ave. in downtown Delavan. The hours are Sunday through Thursday, 4 to 9 p.m. and Friday and Saturday, 4 to 10 p.m. Dining begins at 4:30 p.m. daily and take out and curbside delivery are also available. For more information call 262725-7715, follow Jonathan’s on Brick Street on Facebook or visit the website, jonathansonbrickstreet.com.

Jonathan’s on Brick Street has been offering outdoor seating for several months in addition to its large, indoor dining area. Because of the coronavirus pandemic, the restaurant is requiring reservations to follow social distancing guidelines. According to staff, the outdoor area has been very popular. SUBMITTED PHOTO What’s on the Menu?

MENU GUIDE • FALL 2020

20 to 60 guests. The philosophy at the restaurant is simple. “Come as you are, and be catered to your every culinary desire,” it states. Jonathan’s features local organic farm produce when available along with locally sourced, fresh lamb from Delavan’s own Pinn Oaks Farm. When it comes to steaks, they select USDA choice or higher-grade Angus Midwestern beef and then cuts all of the steaks in-house. The chef said he believes in offering elegantly presented plates that are both delicious and affordable. “We price structure our menu under the big city steak and seafood houses to give even the budget-minded customers the ability to experience fine dining without breaking the bank,” it states. Jonathan has a longstanding history in the restaurant industry working in various country clubs, golf courses, yacht clubs and fine dining restaurants since he was a teenager. The restaurant is his first stand-alone venture “and with your support it will be a long-lasting dining destination for

Simple pairing pointers for wine novices

Pairing a delicious meal with the perfect wine can be a match made in heaven. Wine novices may be intimidated by the challenge of making the perfect pairing, but they need not put themselves under such pressure. Just because a certain wine might make for a perfect pairing, that doesn’t mean others cannot step in and serve an equally flavorful function. People who appreciate a great meal accompanied by an equally great wine need not have an encyclopedic knowledge of food or wine to successfully pair the two together. In fact, some basic pairing knowledge might be all that’s truly necessary to make a meal more memorable.

means a wine that pairs well with a certain chicken dish may not necessarily pair as well with a different one.

REDS AND REDS

Red meats tend to match up best with red wines. Though they can be found in white wines, tannins are predominantly found in red wines. According to Backbar, the tannins in red wines soften the proteins in the meat, thereby helping enhance the flavors of the fat. That makes for a more flavorful meal.

NO NEED TO SPICE THINGS UP

WHITE AND LIGHT

White wine fans should know that such wines tend to pair best with light meat, such as chicken or fish. According to Backbar, a platform designed to help bars and restaurants manage their inventory more effectively, white wines pair well with fish because the acidity in these wines enhances the taste of the fish. Chicken dishes vary greatly, and the online wine resource Wine Folly (www. winefolly.com) notes that the sauce will greatly affect the flavor of the meat. That

Pairing wines may seem intimidating. But a few simple strategies can help novices find a wine that makes a homemade meal that much more delicious. SUBMITTED PHOTO What’s on the Menu?

Spicy foods are beloved across the globe. Such foods can be among the more intimidating to pair with wine, as spicy foods have bold flavors that no one wants to detract from. In a 2016 interview with Eater.com, professional chef Sean Pharr advised against pairing high alcohol wines with spicy foods, noting that the alcohol can intensify the heat and spice of the food. That can prove disastrous for anyone trying to impress a date or show off their skills with spice. Many people prefer a Riesling with spicy food, as the sweetness of this white wine can help offset the spice, making for a satisfying, flavorful meal. (METRO CREATIVE)

MENU GUIDE • FALL 2020

W8896 County Hwy. A, Delavan, WI (608) 883-2100 • www.stallerestate.com

• Special Packages

• Shipping Available Gift Giving Made Easier

• Wine & Chocolate Pairings

• Delicious Picnic Platters/Wine Flights

OPEN: June - August; Daily 11am – 6pm; September - May; Wed. - Sun. 11am – 6pm

Bachelorette • Weddings • Engagements • Birthdays 383406

The French Country Inn in Lake Geneva offers a high-end restaurant along, lodging and a history complete with gangsters who used the inn as a hideaway in the 1920s and 30s. SUBMITTED PHOTO What’s on the Menu?

Savoy

Restaurant at the French County Inn offers delicious food and a rich history he French Country Inn is steeped in history, not the least of which is a tradition of fine dining. Portions of the main house including the solid oak, handcarved staircase and inlaid parquet floors, were built in Denmark in the 1880s and then transported by ship to Chicago as the Danish pavilion for the 1893 Columbian Exposition, which celebrated the 400th anniversary of Columbus’ discovery of America. After the fair the buildings were sold and transported by rail to the south shore of Lake Como, just minutes from Geneva Lake and the city of Lake Geneva. Prior to its transformation to a hotel, the Lake Como property was used as an ice

storage house and then a private hunting club. During the early 1900s, the property became a hunting and fishing resort owned by C.N. Smith. In 1921 the Notter family sold the property to Christian Hermansen a native of Denmark who, as a skilled carpenter, is reported to have worked on the construction of the pavilion prior to its appearance at the 1893 World’s Fair. Hermansen’s acquisition of the property began a legendary period of ownership and management that spanned 50 years and three generations of the family. Christian, as Hermansen was known, along with his three sons Inar, Hobart and Harry, also owned the Frank Lloyd Wright-designed Lake Geneva Hotel, which they purchased in the 1930s.

by Dennis West CORRESPONDENT

NOTORIOUS HISTORY Although the French Country Inn remained a family friendly lake resort, it was also a favorite getaway for such wellknown gangsters as George “Bugs” Moran and Baby Face Nelson, as well as members of the John Dillinger gang. The inn’s secluded location and the owner’s discreet hospitality made it a perfect place to escape the summer “heat,” including that brought to bear by federal agents. The most interesting of the Hermansen brothers was Hobart. He was a friend of gangsters Baby Face Nelson, Dillinger gang members Tommy Carroll and John Paul

See SAVOY, Page 10

MENU GUIDE • FALL 2020

Fine dining at

• Savoy

(Continued from page 9)

Chase. Hobart’s cohort Jimmy Murray, the bootlegger who delivered liquor to the famed Dillinger hangout “Little Bohemia” also supplied the Lake Como Hotel with beer during prohibition from his New Glarus Brewery. All of these characters vacationed, or more likely “holed up,” at the hotel in the 1920s and 30s. Hobart himself was reputed to be the “Slot Machine King of Walworth County.” He ran a speakeasy and gambling den called “The Sewer” in the basement of what was then known as the Lake Como Hotel. But Hobart’s closest relationship was with Mr. and Mrs. George Moran who visited the Hermansen property many times, even after the Morans divorced following the St. Valentine’s Day Massacre and Hobart married Bugs’ ex-wife, Lucille, in 1932.

UNDER NEW OWNERSHIP Hobart Hermansen along with his brothers and nephew Allen managed the Lake Como Hotel until 1971 when it was sold to Fay and Gene Leichtey who changed the name to The Red Chimney Inn. The Leichtey’s ran the property for several years, and then sold it to the Sal Argento Family who changed the name to

The French Country Inn sits on the south shore of Lake Como and offers spectacular views of Geneva Lake and outdoor dining in its Savoy restaurant. SUBMITTED PHOTO What’s on the Menu?

CARRYOUT AVAILABLE PRIME RIB & STEAKS CAN EAT SATURDAY! ALL YOU SUNDAY! Y ER RIBS & CHICKEN EV t Hall

MENU GUIDE • FALL 2020

nque Check out our Ba ng 50-280. Available for seati full menu See our website for ials. ec sp ly ek and we

OPEN FOR LUNCH & DINNER TUE-SUN 11 AM Happy Hour Tuesday 11 am til close Happy Hour Wed-Fri 2:30 til 6 pm

F IS H F R Y E V E R Y F R ID AY !

$4 Tall Bloody Mar y’s Every Sunday

10% OFF ENTIRE BILL

with purchase of $20 or more off food purchase (beverages are not included for discount). Dine in or carryout. Expires 12/31/2020. Not valid with other offers or promotions or on banquets.

20715 Durand Ave • Union Grove, Wis. • 262-878-3033 ~ www.tincanroadhouse.com

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ON THE MENU Diners are especially impressed by the panoramic view of the lake. And for those who want to dine closer to nature, there is a second outdoor patio at lake level. Hernandez and Strong met when they worked at a resort hotel in Vail, Colo. Their continuing search for new ideas that complement each other and keep diners coming back to see what is new have been a key to the success of the new venture. Both chefs are proud of their large garden, which is located just to the east of the restaurant. Surrounded by an 8-foot-high fence, it provides fresh produce and herbs that inspire them to create new dishes and garnishes for

them, including edible flowers. “If we grow our own food and tend it, we will take better care of our [beautiful, brand new] kitchen,” Hernandez said. “It reminds us to do our best.” Among the features that have received high marks are the steaks, Chicken Chicharron, salmon, and Savoy Old Fashioned Duck, which is an orange-marinated duck breast cherry whiskey gastrique. Entrees that have recently been added are Rack of Lamb, Scallops and Citrus Braised Pork Belly. Diners speak fondly of the desserts, including Chamomile Carrot Cake, Mexican Chocolate Cream Puff, as well as ice creams and sorbets that are all made in house. “A lot of people stop here just for dessert on their way home from an evening out,” Hernandez said. In addition to the desserts, Strong has become known for her many different bread recipes. Unlike breadbaskets at most restaurants, the one at Savoy isn’t complimentary, but a menu item. It consists of four home-baked pastry items including one sweet, like banana chocolate chip, and three others such as sourdough, cottage cheese dill or focaccia. Strong said that, unlike most restaurants, she doesn’t use packaged, frozen bread. She makes everything from scratch. “I develop different bread baskets, using a variety of herbs,” she said. “We use them to show off various kinds of olive oil.” In September, an empty shop space just inside the front door of the restaurant was home to a patisserie, a French-style bakery, that also offered coffee and ice cream. Asked what they plan to be best known for, Hernandez and Strong said they don’t plan to feature one item, such as ribs or steaks. “When people think of the Savoy, we don’t want them to think of one particular entrée, but a place to discover new and interesting things,” Hernandez explained. “We want to be known for our quality, creativity and variety.” Speaking of variety, the selection is always growing. Regular patrons use the website www.savoylakegeneva.com, or Facebook, to keep track of what’s new. Savoy is in the French Country Inn at W4190 W. End Road, Lake Geneva. Drive Highway 50 four miles west of Lake Geneva to Red Chimney Road and take the scenic, winding road through the woods to the lake. The restaurant is open Wednesday through Sunday from 5 to 10 p.m. Call 262-394-3700 for reservations or email info@savoylakegeneva.com for information.

FROM TOP: The Old Fashioned Duck at Savoy features an orange-marinated duck breast, duck fat new potatoes, asparagus paired with a cherry whiskey gastrique; The Savoy’s scallops are made with a vadouvan carrot puree, arugula, chard corn, poblano peppers, preserved lemons and finished with a tomato vinaigrette; For dessert, the chamomile mousse will satisfy you sweet tooth with honey cream cheese, lemon curd, candied pecans and honeycomb candy. SUBMITTED PHOTO What’s on the Menu?

MENU GUIDE • FALL 2020

the Lake Como Hotel Inn. When the Navilio family bought the property, they changed the name to the French Country Inn. The restaurant, which was located in the oldest part of the building, was leased by several parties over the years, most famously by Jim Kirschlager, whose Kirsch’s Restaurant became famous for fine dining. After Kirschlager closed the restaurant, and another one of the same name in Williams Bay, it passed through several hands and featured different kinds of cuisine, none of which lived up to the title of “fine dining.” During the past year, a new owner has extensively remodeled the inn. And, since January, a new lessee has remodeled the restaurant and revived the tradition of fine dining. Co-owner John Strong has used his ingenuity, and apparently a great deal of money, to refresh what is now known as Savoy at the French County Inn. He, Executive Chef Cristian Hernandez and Executive Pastry Chef Jenny Strong, have been working non-stop for months to achieve their goals. In addition to the uniqueness of the building, its lakeshore location with two tree-shaded outdoor patios make it truly special. “We wanted it to resemble a bistro in the rural French countryside,” Strong said. The bar has retained its copper top and artfully engraved brass fittings, but has otherwise been brightened with coats of white paint and extensive banquettes that offer a comfortable seating choice. The back bar has been removed and the wall fitted with an 18foot window that overlooks the lake and folds back on itself to provide drink and bar food service to the patio. The main part of the restaurant has, likewise, been brightened and new floors of stone and reclaimed maple wood have been installed. Heritage Beam and Board of Elkhorn did the redesign.

a i r e z z i p

Business is booming for area

by Tracy Ouellette

Outdoor dining added to the menu

MENU GUIDE • FALL 2020

EDITOR

When the COVID-19 lockdown hit Wisconsin in March, restaurants were limited to carry-out or delivery service. While many local restaurants chose to close down until the restrictions lifted, one local pizza place saw a big uptick in sales. Pops’ Pizzeria owners, Danielle Kopling and Luis Torres said the increase in business has kept them busy ever since. “We never closed, most of our business in carry-out anyway, about 90% of it. So, we were lucky we were already set up for that,” Kopling said. “We were seeing more business during the shutdown and we’re grateful for that. Everyone was very supportive of the restaurant. “At that time, it just got crazy; it was like a Friday night every night. We’re so thankful for the community and how they supported and still support us.” After the lockdown restrictions lifted in late May, Kopling said business leveled out a bit, but they were still busier now than they have ever been. “I think people are just staying home and staying safe,” Kopling said. “They’re spending time with their families and don’t want to cook and that’s what we’re here for.” Pops’ Pizzeria has not opened its dining room yet, and with more and more people asking when that might happen, Kopling said she and Torres began looking at ways to provide some seating in the safest way possible. “When all this started, that was what my staff was very worried about. The more contact we have with people, the more risk to us and our own families along with our customers,” Kopling said.

The owners of Pop’s Pizzeria in Waterford invested in picnic tables to provide their customers an outdoor dining experience with their carry-out orders. TRACY OUELLETTE What’s on the Menu?

COVID CONCERNS

Kopling said they picnic tables are sanitized after every use, to help protect their customers. “We’ve been diligent with sanitization during all of this because we want everyone

to be safe,” Kopling said. “We’re doing our very best to keep all of our customers safe because we want them to enjoy their experience of dining outdoors.” Kopling said they had been lucky so far as no one on staff or in their families had come down with COVID-19 and they have made a conscious effort to limit their exposure to the novel coronavirus that causes the illiness. “We all keep in our own little bubble and we all take precautions to protect ourselves, our families and our customers,” Kopling said. “This is something we feel we need to do for not only ourselves but our community.”

KEEPING PRICES DOWN

She added that people seem to understand why some prices have gone up and it hasn’t been an issue. “The orders keep coming and we keep welcoming our customers back again and again. This is a great community,” Kopling said. Pops’ Pizzeria is at 790 Cornerstone Crossing, Waterford. The restaurant is open from 3 to 9 p.m. Monday through Thursday, 3 p.m. to 10 p.m. on Saturday and noon to 9 p.m. on Sunday. For more information, visit popspizzeriawaterford.com. To place an order for either delivery or pickup, call 262-514-2300.

Kopling said another issue that’s cropped up because of the pandemic, is the increase in meat and cheese prices. “Cheese doubled in price and you can’t make a pizza without cheese!” Kopling said. “The meat prices went through the roof too, and it can be hard to get ahold of, which is also a problem.” While some of the restaurants prices have risen, the pizza prices have stayed pretty much the same. “We’re trying to stay true to those prices, but we have had to raise the price on things like our ribs and some of our sandwiches. We have to keep up with market price,” Kopling said.

Pops’ Pizzeria at 790 Cornerstone Crossing in Waterford, recently added outdoor dining for its customers. The restaurant is open for carry-out and delivery. Customers who wish to dine outside may call in their order in advance and pick it up to eat outside. SUBMITTED PHOTO What’s on the Menu?

MENU GUIDE • FALL 2020

With safety for all first on their minds, Kopling and Torres decided to provide outdoor dining while the weather is nice and re-evaluate opening the dining room at a later date. “We feel bad we lost our dining room for now, but for the safety of our customers and staff, this is the way we’re going to do things for now, but we wanted to provide some type of dining experience” Kopling said. “So, we invested in some picnic tables and set them up outside for people to use,” Kopling continued. “It’s a nice way for a family or friends to have a pizza and maybe a couple of beers and not have to worry about being in a closed, indoor space.” The restaurant doesn’t provide outdoor service, so customers need to place their order (calling in advance is the best way) and pick it up to take outside to the picnic tables. “We have paper plates and plastic utensils if they need them,” Kopling said. “They can order beer, soda and water as well to take outside. It’s been pretty popular and we’ve had a good turnout.”

Sweet

MORE THAN JUST SOMETHING

Lake Geneva ice cream, candy shop also sells masks to the public by Mike Ramczyk

MENU GUIDE • FALL 2020

CORRESPONDENT

It features all of the hits you loved growing up – ice cream, candy bars, candy cigarettes, saltwater taffy. But Something Sweet in Lake Geneva isn’t your average one-stop sugar shop. In these unprecedented times, where COVID-19 is affecting the way businesses operate, Something Sweet has adapted to the demand of the market. Deemed nonessential back in March, the store, which is located on the corner of Townline Road and Wells Street in the city of Lake Geneva, had to close for three weeks. So co-owners Kristin Carlson-Dooley and Mike Hillstrand had to improvise. “Coronavirus actually helped us,”

FROM TOP: Mike Hillstrand, co-owner, in front of his Lake Geneva ice cream and confection shop Something Sweet. The shop is at 105 E. Townline Road; Sabrina Vitullo (left) and Robert Zilske of Lake Geneva visit Something Sweet and owner Mike Hillstrand on a recent morning. MIKE RAMCZYK What’s on the Menu?

Hillstrand said. “We became essential via curbside pickup. We bought masks from a local apparel manufacturer and sold them to the public, and it’s still going on. Everybody knows about it.” Instead of simply providing all their goodies with curbside pickup in April, PFI Fashions in Genoa City partnered with Something Sweet, and Hillstrand and Carlson-Dooley, who still selling masks in August.

Taffy, ice cream and more

While the sale of masks help during the shutdown, the place still lives off its bread and butter. “Locals don’t want to go downtown in the summer,” Hillstrand said. “Dairy Queen closed about four years ago, so we took the opportunity to give locals a place to go that wasn’t downtown with free parking and outdoor seating.” “We have 50-plus flavors of saltwater taffy, ice cream, candy, bubble gum cigarettes, Laffy Taffy, along with sour candy, hand-dipped ice cream, shakes, malts and Dole Whip.” Carlson-Dooley, who is from Lake Geneva, has been in the sweets business for three decades, as the 46-year-old’s family owns Candy Cove, Sweet 16 and K.C. Sweets, which all are located inside the Riviera. Hillstrand, 49, a Twin Lakes native, says

he is the main person on-site at Something Sweet, while Carlson-Dooley spends half her time at her Riviera businesses and half at Something Sweet. “It was a great way to keep the family together and doing things,” Hillstrand said about starting Something Sweet. Hillstrand says roughly 70 percent of business comes from locals and people who “summer,” or own second homes, in the Lake Geneva area. They also get traffic from the surrounding areas, as people visiting Lake Geneva for the day or weekend stumble upon their store. “Word of mouth spreads,” Hillstrand said. “Business from all over allows us to stay open year-round. We are the highestrunning tenant in 12 years.”

boxes and displays for events. “We have a great, small staff, and we know our customers on a firstname basis,” Hillstrand said. “It’s a fun, small, fully-packed experience. There are games outside for the kids, while parents chat.” Something Sweet has outdoor picnic tables on a deck and chairs in a large yard. During Memorial Day weekend, they opened their doors to the public, and it’s been busy since. The store has social distancing rules and limits traffic to two or three families inside at once. In terms of the future, Hillstrand said people are still buying masks, which he says are “not going away any time soon.” It sounds like Something Sweet is here to stay. “I’m very confident the business will grow There has been a beauty salon, running and succeed into the future,” Hillstrand said. company and photography studio in the store Something Sweet is at 105 E. Townline in the past decade. Road, Lake Geneva. The shop is open from Since Something Sweet isn’t downtown, 11 a.m. to 8 p.m. Monday through Saturday it doesn’t have the luxury of potential and 11 a.m. to 6 p.m. Sunday. customers constantly walking by. For the flavor of the day and more But ice cream, candy and salt-water information, visit SomethingSweetLG.com; taffy are best sellers, and Hillstrand said the call 262-812-4141 and find them on business offers corporate gift baskets and Facebook.

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