The White Gull Inn in Milwaukee. [Photo by: Michael Stern]
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What you’ll find:
Drive north from Milwaukee and get a grand taste of Wisconsin. First stop: the town of Sheboygan,
renowned for its butchers' brats (rhymes with hots, short for bratwurst). The Charcoal Inn
serves them sliced flat and glistening with butter on a hard roll, along with pickle chips and hoops of raw onion. Further north in Manitowoc, Beerntsen's Confectionary
cooks candy in vintage copper kettles and hand-dips toffee, turtles, and “fairy food” (spun molasses covered in chocolate). The elaborately carved wooden booths in this 1930 sweet shop are an ideal place to sink your spoon into a hot fudge sundae or a “Sweetheart,” composed of vanilla ice cream, caramel sauce, marshmallow, and crushed nuts.
Up in Green Bay, Kroll's West
, just across from storied Lambeau Field,
is where Packer fans go to plow into huge, messy, half-pound burgers (devoured inside or in the open-air beer garden). The city is also is home to Chili John’s
, which has been serving its spicy stuff atop spaghetti noodles—along with cheese and beans—since 1916.
Wisconsin's premier summer destination is Door County,
a slim peninsula that juts into Lake Michigan. Here, at a cozy bed-and-breakfast called the White Gull Inn
, guests can enjoy a classic Door County meal known as a fish boil: an outdoor ritual that involves whitefish steaks, freshly caught in Lake Michigan, cooked in a huge kettle over an open fire, and served piled high on plates with red potatoes. Cherry pie a la mode is the perfect way to cap off this meal.
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