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Get the scoop on Door County food and drink scene, including breweries, restaurants and taverns. From Brussels to Washington Island, we’ve got the latest on what the peninsula’s chefs, bartenders, and artisans are cooking up for you in Door County.

  • Len Villano

    Picnic Basket + Fresh Local Ingredients = Summer Serenity

    Summer is the best time of year to pack up some of your favorite salads, snacks, sandwiches and fruit and head out for a picnic. A humid summer breeze, paired with the chameleon-like Door County summer fields and a sunny day motivate me to pack up lunch or early dinner, grab a book, blanket and […]

  • Crafting Cocktails

    A little more than a year since it opened, the Wickman House in Ellison Bay has fulfilled its calling. “Our whole mission behind opening this restaurant was to be a bar-centric restaurant that was focused on service-oriented, farm-to-table food,” said Mike Holmes, co-owner of the restaurant.

  • What Came First: The Chicken or the Eggs?

    Raising chickens on a small scale has been trending ever since commercial chicken farming protocols have been brought to our attention. More and more often I hear of families and individuals bringing food production back home. People are paying attention to what they put in their body, and they are jumping on the chicken train […]

  • Recipe: Chickens, Eggs & Quiche

    Quiche, simply defined, is a savory egg pie or custard. Quiches are delicious and are so versatile – they can be pie-sized or individual bite–size morsels and can be made the day of an event or parbaked and frozen. Quiche is great for breakfast, lunch or dinner. It can be eaten cold or warm, which […]

  • Setting the Steakhouse Bar High

    When you name your new restaurant Chop, you set the expectation bar pretty high when it comes to delivering traditional American steakhouse cuisine. “We want to be the first choice for a great steak in Door County – period,” said Jody Wuollett, who owns and runs the Sister Bay restaurant with his wife, Patsy, and […]

  • Tempting Tailgate Foods

    Tailgating has evolved around the “bratwurst,” and we need to bow our heads for a moment of silence and praise the brat, an item of perfection by itself. When pairing food with standing, drinking beer and watching football, the brat is where it’s at. Add a little onion, ketchup, mustard or kraut and you are […]

  • Katie Sikora, cheese curds

    Cheese Curds: A Wisconsin Delicacy

    Born and raised in Wisconsin, I have eaten a fair amount of fried cheese in my 27 years. Working in restaurants in Door County over the course of many summers, I have also served a large number of cheese curds to folks visiting our beloved peninsula. So I have heard tourists ask the million-dollar question […]

  • Katie Sikora, meat

    Locally Raised, Locally Cut: Marchant’s Meat

    At Marchant’s Foods in Brussels meat processing is all about continuity, in multiple senses of the word. It’s not just about knowing where your food comes from and how it’s handled before it arrives in your refrigerator or freezer. It’s also about knowing who it’s being handled by. “We’ve been coming here for 50 years,” […]

  • CHOP Announces Winter Hours

    CHOP announces they will be open Wednesday through Saturday at 5 pm, beginning Nov. 1. Owners Jody and Patsy Wuollett said that the decision to remain open was any easy one.

  • Katie Sikora.

    Roots Recipes: Roasted Herbed Root Vegetables with Dried Cherries

    Autumn is harvest time and the veggies are bountiful! It is an awesome opportunity to go for a stroll in the garden and proudly fill your arms with the fruit of your hard labor. This is my favorite time of year – when the wind switches directions, blowing a long awaited cool breeze out of […]

  • Katie Sikora

    To Everything There Is a Season: Island Orchard Cider

    “It all began with a photograph I took of a glass of cider at a castle in Brittany,” Robert Purman said, when 15 years ago he and his wife Yannique were visiting her French father on a bicycle trip. Hard cider is a traditional drink in Brittany and Normandy, Yannique Purman explained, often “served with […]

  • Katie Sikora.

    Savoring Lawyers

    The Friday night fish special holds a somewhat legendary status in Wisconsin. A good fish and chips fix – washed down with a cold microbrew – marks the end of the workweek and beginning of a weekend. Now, there’s a new fish on the scene. The lawyer fish, also known as burbot or freshwater cod, […]

  • Backyard BBQ Bliss

    You know it is summer when you step out your back door in the evening and absorb a good whiff of backyard BBQ. This smell transports me right back to being a little girl growing up in Door County. I love it – it makes me smile with the memories of chasing lightning bugs while […]

  • Malibu Moo’s Dazzling Array

    The average frozen custard shop will have two or three standard flavors and one flavor of the day,” says Malibu Moo’s founder Sherrie Morrissey. “If those don’t appeal to a customer passing by, they might skip custard that day.” Located in downtown Fish Creek, Malibu Moo’s Frozen Griddle had been providing almost unlimited flavor choices […]

  • Kristofer’s Terrace

    The smell of blooming nasturtiums blends with the Door County air. The sound of sailboats rocking gently in their slips across the street provides a punctuated, soothing rhythm to gentle guitar notes. A chilled glass of white wine stands next to a plate of warm Brie and brandied fruit as the sun hits the horizon […]

  • Celebrate Craft Beer in Baileys Harbor

    The wait for Door County’s first beer festival is over. Over 1,000 people are expected to hit the grounds of the Baileys Harbor Town Hall on June 16 to celebrate the finest in craft beers from around the world.

  • Death’s Door Distillery’s Sustainable Focus

    When Brian Ellison cut the ribbon on Death’s Door Distillery’s new Middleton, Wis. facility June 4, he stepped the craft distillery deeper into the sustainable ethic at the heart of the company.

  • Grand Opening of the Wickman House

    The Wickman House’s grand opening is set for May 26 and features live music performances, an extended happy hour, and half-off the Raw Bar. Wickman House servers – clad in bowties and starched white aprons – will serve an eclectic mix of surf and turf favorites from a menu of local and seasonal ingredients from area farms and gardens.

  • Skaliwags: Delectable Dive Dining

    When you walk through the entryway of Skaliwags, the scene before you might seem unimpressive at first. The restaurant is tiny, five tables and a bar, and the cooks occupy a kitchen in plain view that consists of a grill, a flat top, and little-to-no prep space. But linger long enough to taste the food […]

  • Len Villano, Rachel Haas

    Rachel Haas: The Cookie Lady

    When you hear that the name of a business is Cookie Lady, human nature undoubtedly leads you to picture a matron in an apron – possibly even your mother or grandmother. So it will probably come as a surprise to learn that Sister Bay’s “cookie lady” is actually Rachel Haas, a normally soft-spoken, petite, young […]