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  • A terrific find in the locavore vein, recommended to us by multiple locals when we tried to find a place to have lunch on Sunday before leaving to come home to NYC. The menu is chockablock with regional dishes with locally produced ingredients, many artisanal and delicious. Peter asked to have an item on the regular menu (Wisconsin's Best Wurst Platter) when they were only serving brunch and they were happy to oblige him. Service was terrific--knowledgeable, friendly and well-informed. I had a bloody mary that was slighly less good than the one I had at Smoky's the night before, but also came with a PBR chaser. Peter had an Oktoberfest brew from the New Glaurus brewery which turns out some of the best beers I have ever had. Peter was dying for brats and sausage, being in Wisconsin, and the selection offered did not disappoint. Bavaria Sausage Kitchen's Nuremberg knockwurst, bratwurst and weisswurst were grilled to perfection, and served with two regional mustards, sauerkraut and grilled country bread. I ordered the House burger, of local beef, sauteed onions, Bavaria's house-cured bacon, local cheddar, garlic sauce and a fried egg on a toasted Kaiser roll that had the DOUGH PULLED OUT over where the egg needed to go, so that the yolk would only break when you wanted it to. It came with rosemary potatoes, which are new red bliss quarters that are battered, seasoned and fried. Not overly greasy, they were light and fluffy and fully of potato flavor. It was quite simply the best burger I have ever eaten, bar none. So fresh, so delicious and so well balanced that I haven't stopped thinking about it since I left Wisconsin. We finished with cheese plate number 4, which changes according to availability, but ours had a sheeps' milk Camembert style, a 15-year-aged cheddar style and a pecorino. They came with walnuts, granny smith apple slices and local honey, and were the perfect way to end the meal. Coffee was terrific too. One of the best finds in the area. If you love food, eat here.
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