I don’t like traveling to places, no matter how beautiful or amazing the attractions of place may be, with bad food. That’s why I love Wisconsin in general, and Door County in particular. The state has rich food history kept alive in fish boils and supper clubs. Wickman House nods to the past and does its thing in the here and now.
This visit Etta again loved her cocktail. The grounds have been made even more beautiful. It was busy at the end of their dinner service on Monday night: I can only imagine that its the place to be on a weekend night. Its hard to beat the ambience of an old country home at the end of peninsula, the final gathering place before Death’s Door.
We had the ribeye, a salad of locally sourced vegetables, and the lobster BLT. For dessert, peanut butter ice cream with dark chocolate tuile. Wickman House respects the past, offering the supper club standard prime rib on Saturday nights this summer (my girlfriend desperately wants it,) with all the updates a restaurant would need to succeed in competitive market, like Chicago. From the craft cocktails, local beer, sourcing the food from family farms and preparing it well, to the style of the service and the rustic vibes, I’m a big fan.