Cocoliquot -- Braised short ribsI just has this a few days ago. If I had to limit myself to one restaurant dish in town and had to eat it every night of the year, it would be this. Here's an old post showing the restaurant. And here's a new photo, from last week, showing a dessert that's made to look like sushi:
Framed by velvety smoked potato purée, the whole dish comes delicately flavored by bacon, mushrooms and pearl onions....
I've also had this:
Fresco -- GnocchiI always like Fresco, the restaurant atop the Overture Center. Here's an old post about it, with pictures. And another.
Surprisingly big, they have a perfect, pillowy bite and pick up layers of subtle flavors from shiitake mushrooms, brown herb butter, shaved Parmesan and sautéed asparagus tips and carrots...
I haven't had this next one, though I've eaten at the restaurant many times. I've always gotten that salad with all the bacon in it. But I'm just going to flag this one because sounds like something that people traveling through ought to eat if they're looking to understand Wisconsin:
The Old-Fashioned -- Baked potatoAnd this is one I'd travel out of the city to get to:
Slathered with sour cream and a nest of matchstick fries, just to make sure you get your double order of starch. The nice thing about going old-fashioned is that none of this demands any apology. In Wisconsin tradition, a baked potato that doesn't come piled with butter and sour cream is one pretentious, empty vessel.
The Old Feed Mill, Mazomanie -- Pot roast
Ever-so-slowly cooked beef yields easily to the fork. Unsullied by seasonings but graced by dark, rich brown pan gravy, this is indeed a pot roast for the gods.I love the slow-cooked beef. And isn't it cool that there's a town called "Mazomanie." It sounds sounds like a form of insanity. A cute and amazing mania.