A Friday Fish Fry, a Monday and Tuesday custom Surf and Turf option and we’re there. Sip on a “tutti-frutti” in their screened-in patio during summer while listening to live music and sampling some delicious menu options including Louie’s five-star signature filet.
This modern hotel restaurant serves a sophisticated yet approachable menu.
The 10-year-old Delafield Hotel’s sale to a new owner in 2015 preceded – and prompted – a complete aesthetic and culinary overhaul of the restaurant formerly known as Andrew’s.
This dive (meant in the kindest way) overlooking Pewaukee Lake offers almost no place to stand comfortably when it’s busy, but you stand, awkwardly, near the bar or the wood-accented, nautical-themed dining room, and just hope that someone gets up and leaves soon. It’s all worth this period of limbo. The crust is like a round, uniformly thin piece of lavosh lavished in toppings that improve when you add “super,” as in Super Special. That’s pepperoni and sausage, black olives and onions, green peppers and mushrooms.
Former Eddie Martini’s chef Jason Tofte offers up diverse shareable plates – such as friend chicken drumstick and meatloaf and mashed potatoes – in a warm, informal setting.
When Jason Tofte helmed the kitchen of Eddie Martini’s, he suited up in a white chef’s coat, cooked on the line and rarely ventured out to chat with patrons. That changed when the 18-year Tosa steakhouse vet left to run Waukesha’s The Steaming Cup with his wife, Cristina. The Cup came with a sizable built-in clientele, and serving up lattes with hummus wraps required interaction with customers. Read more…