The Inn at Kristofer's - Sister Bay, WI

The restaurant sits across the street from the harbor of Sister Bay and it has an unobstructed view of Green Bay. The location makes if probably one of the best places in Door County to enjoy a really fabulous gourmet meal while watching the sunset.

The Inn at Kristofer's is open year round and to be honest, it has never disappointed us. We have even gone there in the dead of winter when it was below zero. Oddly enough the restaurant had a small crowed of customers even in such miserable weather.

They always have something creative and this time was no exception. Depending on what time of year you go, the local restaurant suppliers are pushing one item or anther, so the restaurants in the area all have the same ingredients. It is how the chef prepares them that makes the difference.

This night, my wife started with: Escargot Kristofer -Six snails are sautéed in shallots, green onions, garlic butter and shitake mushrooms. Topped with garlic flavored Japanese breadcrumbs and broiled. If you are going to this restaurant only one time, get this! Just be aware that it is very rich so you should probably share.

I started with: Shiitake Mushroom and Asparagus Crepe -A thin crepe is filled with sautéed shiitake mushrooms, asparagus and brie cheese. Finished with a mint infused hollandaise sauce. This is a treat and I personally would not have thought of the combination, EVER. Once again, this is very rich, but worth the extra calories.

For the main course my wife had the special which was whitefish on top of risotto with a beurre blanc sauce, drizzled with a balsamic reduction. This was so good Chef Terri Milligan should get some award. We have never had whitefish taste so good.

I’m a game fan, so I had: Kristofer's Game Sampler - A grilled semi-boneless quail is finished with an apple brandy reduction and coupled with a chicken and pine nut sausage that rests on top of a polenta and applewood smoked bacon cake. Duck confit sits on top of the sausage which is then finished with a white wine, cream and rosemary reduction. As usual, I was not disappointed.

Just to let you know how much we like this restaurant, we have driven the 4 hours it takes us to get there, had dinner, spent the night at whatever place that would have us and drove back the next day. So, an 8 hour drive for dinner should tell you how much we like this restaurant.

One tip, call ahead and go on a night they have live music, it makes the experience even better.

http://www.innatkristofers.com/

T. Ashwell's - Ellison Bay, WI

There is a place called Door County Wisconsin, it is the little peninsula thing sticking off the east side of the state. This area is the Midwest's answer to Martha's Vineyard. It actually has a few vineyards and the best part there are many fine dining establishments.

One of our favorite restaurants is T. Ashwell's. We found this restaurant when we first started coming to the Door County area for vacation. We try to come up once a year and this is one of the first places we go.

The restaurant was a lodge, properly named The Ellison Bay Lodge. It had many guest rooms and served their summer long guests every meal. As you walked up past gardens of the entrance you can tell that you are entering a place that has a long history.

Now the important part, the food. I had the special appetizer, which was sauteed morel mushrooms. You only get these in season, so it is a very special treat. My main course was a bone-in ribeye which was cooked to perfection. I normally would be a little more adventurous and not get a steak, but for some reason I was craving meat.

We shared the appetizer and salad, but what was most remarkable was what my wife got, which was: VEGETARIAN TASTING - Italian fire roasted tomato & mozzarella bread pudding, with a sun dried tomato, caper-cream sauce paired with roasted vegetable raviolis, tossed with fresh mint pesto & caramelized apples finished with an aged Parmesan cheese custard timbale with a roasted tomato coulis. Neither one of us are vegetarians, but I'll tell you what, if all vegetarian meals were like this I might not want meat as much.

A few days later we saw in a real-estate magazine that the restaurant is up for sale. We are really going to miss T. Ashwell's if Chef Smith sells, especially since we have been going there since they opened. Maybe if you take our advice and go to his restaurant he will reconsider his decision to sell. It is a tough market with only 3 good months or so to be busy and T. Ashwell's stays open all year, we really don't know how any restaurants make it.

https://www.tashwells.com/