Menu guide 2018 spring

What’s on the

Your guide to restaurants in the Southern Lakes area

A Southern Lakes Newspapers publication Spring 2018

• Area eateries • Dining out with kids • Ethnic cuisine trends

Voted Best Liquor Sto re 6 Years Ru nnin 2012-2017 g

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304437

MENU GUIDE • SPRING 2018

BEER | WINE | SPIRITS | CIGARS

Diners are often delighted at the caliber of food and service at independently owned eateries.

FILE PHOTO What’s on the Menu?

Local dining spots foster community

G HIGH-QUALITY FOOD Many local establishments have control over their suppliers and menus. As a result, they can be picky with the vendors they use and the produce, meats, dairy and ingredients they select. Many small, independently owned restaurants team up with local organic farmers and distributors to supply a fun farm-to-table experience.

G FREEDOM OF

EXPERIMENTATION

Although chain restaurants may have to

meet approval from administrative boards and marketing departments before they can introduce new fare, independently owned restaurants can let their diners decide which foods remain on the menu and even adapt to community trends. Local restaurants may take pride in serving cultural, regional foods.

G ABILITY TO CUSTOMIZE Independently owned restaurants may be more amenable to adapting recipes or making substitutions to meet diners’ requests. Skilled local chefs can think on the fly and modify recipes, which may not always be possible in chain establishments.

G CROWD CONTROL Local restaurants tend to be smaller and more intimate than many chain restaurants.

This can translate into a calm dining experience. When crowds are small, the noise level inside the restaurant may be muted and service may be fast because there aren’t as many tables to serve.

Furthermore, local establishments, although concerned about making a profit, may be less worried about table turnover rate, preferring to let diners linger if it means repeat business.

G FAMILIAR FACES Some diners enjoy being regulars at their favorite restaurants. Local dining spots also become gathering locations for residents in the know.

Much can be said about the advantages of patronizing local eateries. Men and women who want unique dining experiences can give local, independently owned establishments a try.

(METRO CREATIVE)

What’s on the Menu?

SPRING 2018

Published by Southern Lakes Newspapers LLC 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor: ..........................................Tracy Ouellette Editorial Assistant........................... Sharon Soch Creative/Production Manager:...... Sue Z. Lange Advertising: .............................Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

MENU GUIDE • SPRING 2018

Dining out is a great way to celebrate life’s milestones or simply reconnect with friends and loved ones. Research firm NPD Group found that, by the end of 2015, restaurant visits increased by 700 million compared to just five years prior.

While chain restaurants invest heavily in advertising, independently owned restaurants do not have those resources.

Chains also have more pull with suppliers and might negotiate better deals or spread operational costs across various locations.

Too often diners are not aware of the vast array of tasty, well-priced and artisanal foods awaiting them just down the street.

But dining out at local eateries can be beneficial in various ways.

3

Nine ways to be more courteous to food servers while dining out Most people enjoy dining out for various reasons, including the opportunity to try new flavors, interact socially and avoid cooking and cleaning up at home.

According to the U.S. Bureau of Labor Statistics, for the first time in history, between 2015 and 2016 Americans spent more money at bars and restaurants ($54.857 billion) than they did on groceries ($52.503 billion).

Canadians, too, are dining out more often.

A Dalhousie University survey found that nearly 42 percent of Canadians either buy ready-to-eat meals or dine at a restaurant once or twice a week, while another 3 percent admitted to doing so on a daily basis.

Dining out puts customers in direct contact with the people who make restaurants run like clockwork – most notably, food servers. While big tips are a great way for diners to express their gratitude to their servers, there are other ways to show thanks.

FILE PHOTO What’s on the Menu?

Dining out puts customers in direct contact with the people who make restaurants run like clockwork — most notably, food servers. While big tips are a great way for diners to express their gratitude to their servers, there are other ways to show thanks.

a reservation and arrive on time.

1.makeMake When a reservation has been made, sure all members of the dining party

arrive on time. A punctual arrival helps the restaurant run more smoothly, especially if it is a large party. If you will be running late, call the restaurant and notify them.

needs be known early on. If you’re 2. Let rushing to make it to a movie, let the

server know that time is of the essence so service can be expedited. If you prefer to lounge, ask to be seated in an out-of-the way spot. signal the server when you’re ready 3.youOnly to order. Do not call the server over if need to continue perusing the menu.

See COURTEOUS, Page 10

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MENU GUIDE • SPRING 2018

• Daily Lunch Specials • Soups • Pies & Cakes

SANDRA LANDEN MACHAJ What’s on the Menu?

Sunset Grill is on the shore of Lake Mary in Twin Lakes at 511 Wilmot Road. This newly reopened restaurant welcomes all with a whimsical painting of the lake on the front of the building.

Stay for Come … s t e s n the food u s FOR THE

by Sandra Landen Machaj

SUNSET GRILL OFFERS A FRESH TAKE ON A GREAT LOCATION

long the southeast shore of Lake Mary in Twin Lakes, a familiar building recently has taken on a new identity. Rebranded as the Sunset Grill, this building with a whimsical lake scene painted along its impressive front reopened on Nov. 14.

This restaurant building is a very special place due to its placement on the lake with not only a spectacular view, but also a perfect position to take in the nightly sunsets. It is the only restaurant along the shore with the optimal view.

The restaurant’s staff acknowledges that trying to entice new customers at a time when weather and holiday preparation is foremost in customers’ minds requires some interesting and unique ideas to make this place their favorite spotto gather, either for a meal or as a spot to gather with friends for a drink.

See SUNSET GRILL, Page 7

Among Chef Patrick’s specialties is shrimp stuffed with cream cheese and crabmeat, seasoned with herbs over a bed of sautéed spinach and accompanied by a seasoned wild rice dish.

SANDRA LANDEN MACHAJ What’s on the Menu?

MENU GUIDE • SPRING 2018

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Saturday $5 Off All Steak Entrees MENU GUIDE • SPRING 2018

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(CONTINUED FROM PAGE 5)

Chandra Webster, manager of the newly opened Sunset Grill and part of the ownership group of the restaurant, has no fears that they will not be successful.

“We come in with a strong restaurant background and an amazing chef with great ideas for interesting and tasty foods,” Webster said.

For the past 25 years, Webster has worked in restaurant management in a variety of places such as Lake Geneva, St. Thomas and in Spain. So why open a restaurant in Twin Lakes with that international experience?

“I grew up here in the Twin Lakes area,” Webster said. “It was time to come home.”

Food with the view

Webster said she believes this location when combined with excellent food is ready for a restaurant that will become a favorite of local residents and visitors to the area.

“We hope to provide good food, good service and awesome booze,” Webster stated as key to the plan to build the restaurant’s popularity. The staff is new to the location although some have worked together in the past. Having a staff that is compatible and used to working together leads to a better team that strives to provide

the best to customers, according to Webster.

The building is at 511 Wilmot Ave. near the center of Twin Lakes. It is strategically located along the shore of Lake Mary for a beautiful view of the lake at any time of the day and a spectacular view of the sunset each day. The dining room has a spacious look that provides a relaxing experience.

Tables are not packed together as they are in many restaurants. The view itself makes a trip to Sunset Grill worthwhile, but the quality foods prepared by Chef Patrick are reason enough to return.

The menu is very diverse with something for most tastes. Looking for something to munch on while enjoying a drink? Any of the menu’s starters easily could be shared with a friend, while enjoying a relaxing afternoon or evening drink. If a group of friends or family is meeting, a variety of items from the starter menu will please everyone.

The bar is a favorite place to gather – especially on Sundays when people watch sports on the seven televisions spread throughout the room. Sunday is all-day Happy Hour where $1 Miller Light, $2 house drinks and $3 Bloody Marys are available. The specials include a Bloody Mary Bucket that contains approximately 3-½ drinks, sliders, wings and onion rings.

It is only available on Sunday.

Variety prevails

“We look to offer a variety of foods on our menu,” Webster said. “We will have a seasonal menu with changes to reflect the foods of the season.”

Being on the lake it is not surprising that they focus on daily fresh fish. The catch of the day, selected by Chef Patrick, includes options such as monkfish, trout, grouper and salmon.

For the chef, the goal is to prepare fish in ways that keep diners coming back. On a recent visit the shrimp stuffed with cream cheese and crabmeat, served with a chipotle cream sauce that was not too spicy was offered. The shrimp were presented over a bed of sautéed spinach. It was paired with a white and wild rice side. The entire dish was absolutely delicious.

Traditional salads and casual favorites, which include a variety of sandwiches – from pulled pork to grilled chicken, pot roast and grilled salmon – are on the menu.

Shrimp, steak or chicken Caesar wraps are also great choices. Portions are generous.

The Sunset Grill also has its share of specialty burgers, from the classic Sunset

See SUNSET GRILL, Page 8

SANDRA LANDEN MACHAJ What’s on the Menu?

In the warmer weather, patrons flock to the outdoor deck for a meal while enjoying the lake view.

MENU GUIDE • SPRING 2018

• Sunset Grill

7

• Sunset Grill

(CONTINUED FROM PAGE 7)

Burger to the Monster Burger, which comes complete with avocado, grilled onions, bacon, mushrooms, jalapenos, tomato and pepper jack cheese.

A variety of full entrees are available including a 12-ounce rib-eye steak and the fresh catch of the day.

Chef Patrick prepares a variety of foods ranging from gourmet items to comfort foods that are especially enjoyed in the cold weather. Pot roast and baked mostaccioli, which appear on the menu daily, are comfort foods waiting to be enjoyed.

The seafood pasta, which combines shrimp, mussels and calamari in a choice of sauces, is served over a bed of pasta.

A go-to place

“We hope to make this a place where everyone is welcome and that includes families,” Webster said. “We plan to make this your go-to place when considering eating out – a place enjoyed by local residents and equally by visitors to the area.

“To help do that, we are now providing free dinners from the children’s menu every day for children under 10,” she said.

“If you are looking to have a business or family party, we do have a private room available.”

In addition to the Catch of the Day, there is a daily special. Tuesdays are known as Tapas Tuesday where small plates are paired with the appropriate wine or martini.

On Wednesday it is the all-you-can eat pasta. Then there is Throwback Thursday where half-pound burgers are available at the throwback price of $5.

And on Friday a traditional fish fry is featured. Cod is the fish of choice and it’s prepared deep-fried or baked. The fish fry is served with a choice of potato, including potato pancakes, and cole slaw. Saturday night brings the prime rib special for all the carnivores in the group.

“We will continue to provide the best possible food, which will be prepared with the finest ingredients available,” Webster said. “Our special ingredient is love, which will be part of everything we prepare.”

While it will be several months before the winter weather begins to fade away and the outdoor amenities – including the Tiki Bar and the outside deck – are open, the management at Sunset Grill is already making plans for upgrading the outside facilities.

“We plan to make some changes down at the waterfront with the addition of a beach area near the Tiki Bar,” Webster said. “We will be adding some bistro tables to sit and enjoy appetizers and cocktails

and some torches to add to the ambience.”

The docks will again be open for visitors to arrive by way of the water.

“We will also offer delivery to your boat at the dock of food, beer or ice. Order ahead and everything will be ready for us to run it out when you arrive,” Webster said.

So come for the view and fall in love with the food. Or come for the food and fall in love with the view.

Sunset Grill is at 511 Wilmot Ave., Twin Lakes. The phone number is 262448-6555 and it is on the web at www. sunsetgrilltwinlakes.com or Facebook.

Winter kitchen hours are Tuesday through Thursday from 3 p.m. to 9 p.m., Friday from 3 p.m. to 10 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 9 p.m.

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Trout House finds a niche in Delavan

by Ryan Spoehr STAFF WRITER

Popular Palmyra restaurant builds a following at second location

a

RYAN SPOEHR What’s on the Menu?

The Trout House at Delavan is at 116 E. Walworth Ave.

not put out on the table but are available upon request.

“The reason I don’t have salt and pepper shakers at the tables is I want to discourage the use of it. I want to cater to a demographic of people that enjoy the actual product as opposed to the saltiness of it. If someone asks for it, I will give it to them, but I prefer they would just sit and enjoy that,” Taylor said.

Taylor said he will do what he can to cater to people’s preferences at the dinner table.

“I enjoy really food-critical people, and if they like what we’re doing, then we’re doing the right things,” Taylor said. “I had one guy who came in and said his fish wasn’t crispy enough. I did some research and found out that a cook put a little egg in the batter, so I did that for him.”

The Trout House in Delavan opened in August under the name of The Trout House at Delavan. The Palmyra location, known as The Trout House at Rushing Waters, has a trout farm store right inside. There is a market inside of the Delavan location, but with limited items at this time.

“The two locations are very similar in many ways,” Taylor said.

The two locations share the same menu items, including mahi mahi tacos, the Alaskan salmon burger, smoked trout quesadillas and shrimp scampi. There are also non-seafood items, like the Trout House Cowboy Burger, a sandwich with one-third pound grass-fed beef with barbecue sauce and haystack onion rings on a brioche bun, but with a choice of cheddar cheese. People may also substitute for a shortrib brisket patty.

There is also a stuffed chicken roulade, which is rolled chicken stuffed with asparagus, Gouda cheese and Italian herbs topped with a Mediterranean cream sauce.

The restaurant offers a fettuccine Alfredo, which may be with seafood, chicken or house vegetables.

The Trout House at Delavan is at 116 E. Walworth Ave. It is open Wednesday through Saturday from 11 a.m. to 9 p.m. and Sunday from 9 a.m. to 9 p.m. To contact the restaurant, call 262-725-7447.

For a full menu, go to rushingwaters.net.

MENU GUIDE • SPRING 2018

fter about two months in business in Delavan, people at the Trout House at Delavan say they have been pleased with their acceptance into the community, but they are ready to take another step to become a staple for the area.

Eric Taylor, who started working for the Trout House in May at the original Palmyra location, said he feels that improvement is steady at the Delavan location in an effort to make it a successful venture.

“I think they’re improving every day and from week to week in terms of staff and the quality of service and food we provide in this community,” Taylor said.

Taylor said because he is preparing food for much of the time he works, it is tough to gauge the number of customers who have tried the new restaurant.

However, he said he is out and about enough to chat with folks as they are getting ready to eat or finishing up their meals.

“One thing I do enjoy is they like to sit and socialize. So because of that, we are not turning over as much as we’d like, but people like socializing and hanging out,” Taylor said.

As the business continues to develop in Delavan, Taylor said he has seen an uptick in people not just coming to socialize but to delve into the menu as well.

“From what I’ve seen, we have this big bar, but people like sitting in the dining room.

They like dining,” Taylor said. “If they are at the bar, particularly on Friday nights, they’re waiting on a table.”

Taylor said he continuously receives compliments on items like the seafood-stuffed trout, the trout almondine, baby red and garlic mashed potatoes and house fruits and vegetables like onions, carrots, grapefruit, zucchini and squash.

He said the foods are always fresh, which is just one of the reasons to try out the restaurant.

“We are trying to get into more locally grown stuff. I cater to more of a healthier style niche. So, probably the unhealthiest is the butter. I have minimal salt and I try to have fresh herbs,” Taylor said.

He said that salt and pepper shakers are

9

• Courteous 4.

(CONTINUED FROM PAGE 4)

Be courteous to the server and fellow customers.

It is important for all customers to wait their turn and avoid interrupting waiters when they are taking other customers’ orders. In addition, allow servers to mention the specials before ordering.

5.

Alert staff to food allergies when ordering so that the kitchen can be notified that a special order will be coming in. This enables everyone to be prepared and reduces the risk of someone getting sick.

something is not right with the meal, mention 6.mealIfit early so it can be remedied. Do not eat an entire before filing a complaint with the server. that servers have nothing to do with the 7.outRecognize wait time for a table. Do not take your frustration on the server if it takes awhile before you’re seated.

Clean up after yourself and children. If your party 8.something, makes a big mess or a child gets sick or spills make an effort to clean up the table. the bigger picture when deciding what 9.qualityConsider to leave as a tip. Servers have no control over the of the food, wait times or even the atmosphere.

Take up issues with the management and make sure the tip reflects the job done by the server.

Restaurants require a lot of moving parts working together to make service efficient. Customers can do their part by being courteous and respectful toward the staff.

(METRO CREATIVE)

Most popular ethnic cuisines ACROSS THE COUNTRY

What constitutes ethnic food differs from person to person.

Someone of Italian descent may dine regularly on garlic-infused pasta dishes, while a person from another area of the world may find such foods exotic.

In the cultural melting pot of North America, various cuisines representing countries that span the globe are within arm’s length for many people. According to Technomic, a Chicago-based research firm, 77 percent of Americans enjoy ethnic foods while dining out once a month. Around 38 percent order ethnic food weekly. And many more people prepare ethnic cuisine at home.

A growing interest in ethnic foods is fueled by young people.

Technomic notes that millennials are more apt to try various cuisines and then incorporate them into their regular dining experiences. The National Restaurant Association found that 60 percent of people are likely to “tie their favorite ethnic APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler

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MENU GUIDE • SPRING 2018

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food to their family history.” Interest in ethnic foods tends to be highest in urban areas where restaurants and ingredients are more readily available.

When it comes to the top ethnic cuisines enjoyed throughout the states or provinces and territories, Chinese, Mexican and Italian rally for the top spots on diners’ plates.

While the NRA has Italian cuisine as earning top-billing, Technomic’s list says that Chinese food, at 76 percent, followed by Mexican food (74 percent) and Italian (71 percent) comprise the biggest ethnic draws.

The statistics portal Statista indicates that, as of January 2015, Chinese, American and Italian foods are quite popular in Canada.

However, the percentage of people who cook these foods as opposed to eating them out varies. Chinese food is most widely enjoyed in a restaurant, while Italian food is frequently whipped up at home.

(METRO CREATIVE)

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(METRO CREATIVE) FILE PHOTO What’s on the Menu?

Kids learn proper restaurant behavior when they are exposed to it. Parents can use dining out as a teaching moment.

Make it a family outing

Dining out at restaurants can be an enjoyable activity and a break from kitchen duties at home. Many people in the United States and Canada dine out at least once a week.

According to a Rasmussen Reports national telephone survey, 58 percent of American adults say they visit a restaurant during the week. The Canadian Restaurant Food Association has found around 23 percent of Canadians dine out once a week.

Even busy families want to indulge.

However, parents of young children may avoid restaurants because of apprehension about the experience. Getting ready for the restaurant excursion can help families avoid some of the common pitfalls. Patience and planning can help dining out with the family go smoothly.

G INFANTS New parents often need a respite from the near-constant demands of infants. Dining out can be one of those breaks. When a baby sitter is unavailable or if you’re not

yet comfortable leaving a little one with someone else, bringing baby along may be possible.

First, find a family-friendly restaurant or try an establishment that has outdoor seating where you can quickly distance yourself from other diners if need be. Time dining out around the baby’s feeding and sleeping schedule. Babies sated by a recent feeding and a relaxing car ride may be more inclined to sleep through your restaurant meal. Just in case, pack an extra bottle or prepare to breast-feed to keep your baby happy.

to noise (and moderate mess) is better.

A restaurant that has interesting decor, such as an aquarium, can keep toddlers occupied. But bring along some games, toys and other trinkets to keep their attention. Try playing games, such as counting the packets of sugar or finding people wearing red shirts.

Avoid dining out with a tired child, and be prompt in selecting meals and eating. This is not a time to linger, as youngsters’ attention spans and willingness to sit still tend to be minimal. Be prepared to leave with a to-go box if a child proves unruly.

G TODDLERS AND

G OLDER CHILDREN

Active children can learn table manners and restaurant behavior early on through practice. These lessons can open children up to new food experiences and help them grow accustomed to social settings.

Do not set your child up to fail by selecting a restaurant that is too fancy or quiet. Save those restaurants for when your company is adults only. A place that is used

Part of the challenge of dining out with older children is holding their attention, but meals can facilitate family conversation and be good for the parent-child dynamic. Set a device-free rule at the table and use the opportunity to converse. Try exotic cuisine or new dining experiences so it is an adventure for all involved.

Dining out with children requires different strategies depending on youngsters’ ages.

SCHOOL AGE

MENU GUIDE • SPRING 2018

Strategies for successful dining out with children

11

• Rising above the •

FLOOD Luisa’s restaurant rides a wave of good pizza, loyal customers

by Sandra Landen Machaj CORRESPONDENT

L

uisa’s Pizza has been a fixture at Highway 50 and 317th Street in Wheatland for the last 21 years, according to owner Paul De Luisa.

“I began working with pizza when I was just 12 years of age,” De Luisa said. “After working in the

business for about 13 years, I decided it was time to go out on my own.”

“I was fortunate to find this place up for sale. It had been a restaurant for about 14 years, first serving Polish/ German food then for the last year prior to my purchasing it, as a pizza restaurant,” De Luisa said. “It probably worked in our favor as people were used to coming here for pizza.”

With a strong Italian heritage, and a

COURTESY OF PAUL DE LUISA What’s on the Menu?

Luisa’s is a family friendly restaurant where everyone, young and old, enjoys the pizza and other Italian and American dishes.

MENU GUIDE • SPRING 2018

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12

legacy of fine cooks in the family, De Luisa developed his way of cooking using the same methods he had seen his family use.

He chose the best ingredients to prepare the best foods possible.

His goal was to develop a pizza that would keep the previous customers happy and encourage new customers to make Luisa’s Pizza their favorite. They seem to have done that as they have been awarded the “Best of Kenosha” award for pizza west of the I (Interstate 94) not just once or twice but for all seven years that the award has been given.

Choices abound

Other Italian specialties

While pizza is the most favored item, Luisa’s also has a full dinner menu of Italian specialties, American dinners, seafood dinners and a variety of sandwiches. All the Italian specialties are cooked much as De Luisa’s great grandmother cooked them with love and the best ingredients possible. The variety of Italian dinner entrees offered may make choosing difficult.

Each of the Italian dinners is cooked to order so it will not appear instantly as it might in a fast food restaurant. Patience is required while it is being prepared, but it is worth waiting for the finished product.

Whether you are looking for the simpler

SANDRA LANDEN MACHAJ What’s on the Menu?

Owner Paul De Luisa stands next to the fireplace in his recently renovated dining room.

On a cold chilly night this room is a favorite place for diners.

meals of spaghetti, linguini and mostaccioli or the more time-consuming items, such as Italian eggplant rolls, veal or eggplant parmigiana, each will be prepared to perfection.

How ‘bout ribs or a fish fry?

If Italian food is not your favorite – and it is hard to imagine anyone not liking Italian food – try one of the American dinners of chicken or barbecued ribs.

Luisa’s also offers a variety of cod, calamari and shrimp entrees.

While every Wisconsin restaurant offers a Friday fish fry, Luisa’s offers an “Any Day” fish fry. Its three-piece, hand-breaded cod filets are served with coleslaw, rye bread and a choice of potato, fries, baked or potato pancakes, or pasta. Diners may upgrade to Italian potato wedges known as mojos or onion rings for an extra dollar. No need to wait until Friday for your fish fry, you pick the day.

In the mood for just a sandwich? Start with the build-your-own burger or chicken breast. Or choose a more traditional sandwich. Many of Luisa’s sandwiches are also outside the ordinary. For example, its Italian grilled cheese begins with two slices of garlic bread and ham, pepperoni and mozzarella. It’s very different from the grilled cheese sandwiches many of us grew up eating which were made with packaged bread and packaged American cheese.

Recovered from the flood

“We are so glad to see our restaurant full with our friends and customers after our flood this (last) summer,” De Luisa said.

Luisa’s, like many businesses and homes in the area, was engulfed by floodwater in July 2017.

“In the 21 years I have been here, we have never had the building flood. We have had the parking lot flood, but nothing like what happened this year,” De Luisa said.

“Luisa’s is on low land. In fact when approaching Luisa’s from Highway 50 it is possible to miss the building entirely because the highway goes uphill and the view of Luisa’s is of the roof. A turn onto 317th Street takes drivers downhill to the parking lot.

“In July we had seven feet of water in the basement. While we didn’t have any in the actual restaurant, some did seep into the floor boards,” De Luisa said It is often during the worst of times that we see the best side of people. According to De Luisa, more than a thousand people offered to help.

“I am so grateful to those who helped.

We could not have achieved all that was needed to get us back together and opened without all our friends who offered help.

For that we thank all of you.”

The project began by removing all the furniture in the restaurant to allow the restoration company to come in and drain

See LUISA’S, Page 15

MENU GUIDE • SPRING 2018

Luisa’s offers a variety of pizzas to meet a wide assortment of tastes and preferences.

The restaurant offers a thin crust that is a favorite of many, the traditional hand-tossed and the pan style or the stuffed crust.

According to De Luisa, the traditional thin crust cheese and sausage or cheese and pepperoni remain the most popular, but there are many other different choices for pizza toppings available at Luisa’s.

In addition to the popular vegetable and meat combinations, some specialty pizzas definitely are made outside the box.

How about a bacon, lettuce and tomato pizza with mayonnaise? Or perhaps you would prefer a barbecue chicken pizza with shredded chicken spread over a barbecue sauce base.

Not every pizza has to have tomato sauce. The broccoli and cheddar pizza includes broccoli and cheddar cheese mixed with mozzarella, and again, there is no tomato sauce. It has an Alfredo sauce instead.

“The Carnivore’s Craving is a favorite as it is loaded with all the possible meats – sausage, pepperoni, Canadian bacon, ground beef and bacon complete the list,” De Luisa said. “While on the other side there is the Herbivore’s Hankering, a vegetarian pizza of mushrooms, onion, green pepper, tomato and black olives. (It’s) sure to please any taste.”

Or go for the Works and enjoy both meats and veggies covering the pizza.

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MENU GUIDE • SPRING 2018

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269020

COURTESY OF PAUL DE LUISA What’s on the Menu?

(CONTINUED FROM PAGE 13)

the basement. Everything then needed to be cleaned and disinfected both downstairs and upstairs.

Regular customers will notice a new look in the restaurant. The walls are all painted gray, the popular color of the day.

New decorative hangings adorn the walls in the various rooms.

“Everything has a new, cleaner and fresher look,” De Luisa said.

that first day as we would have normally expected on a weekday night,” De Luisa said. “The large crowds continued for the first three nights with the business doing three times the expected business on the third night.

“I am really thankful to our customers who I consider to be friends for sticking with us through this terrible time,” De Luisa added.

So why has Luisa’s been so successful and able to continue to attract new customers?

The restaurant closed on July 13 and “Combine the fine service provided by nothing could be done for the first two weeks the staff with great food put together with because the water level was just too high. love to make a great pizza and everyone is The restaurant was finally able to reopen happy,” De Luisa said. on Oct. 11 after months of hard work.

The bar has taken on a new, warm look.

De Luisa admitted that he was a little “The back of the chimney from the concerned that the business would lose fireplace was covered with dry wall. When some of its regular customers. After all, we were redoing the bar room, the drywall three months is a long time to go without a came down and the warm brick chimney pizza or Italian food. gave the bar a new look,” De Luisa said.

When the doors officially opened again, De Luisa was surprised to see many friendly faces arriving to again enjoy the Catering is another specialty of Luisa’s. restaurant’s pizza and other dishes.

“Actually we did twice as much business Whether you are holding a small event of

The restaurant reopens

Catering offered

15-20 guests or a larger group, Luisa’s is the place to order the food. Private party groups up to 75 can be held at Luisa’s.

A variety of menu items are available.

Packages that will serve groups of various sizes with a variety of different foods can be chosen. Customers also have the option to purchase a la carte items and set up their own package to suit the needs of your group.

Ordering food for a christening, family reunion, business event, graduation or anniversary event will take the pressure off those putting the event together. Food can be picked up at the restaurant or delivered.

Luisa’s also can provide on-site servers for the event. Catering can be ordered seven days a week.

If you haven’t been to Luisa’s now is the time to try their pizza. The restaurant is at 6806 317th Ave., on the corner of Highway 50 and 317th Avenue in Wheatland.

Check out Luisa’s at www.luisaspizza. com or visit them on Facebook. Order pizza for pick up at 262-537-4795. Luisa’s is open Tuesday, Wednesday, Thursday and Sunday from 4 p.m. to 9 p.m. and Friday and Saturday from 4 p.m. to 10 p.m.

15 MENU GUIDE • SPRING 2018

• Luisa’s

The after-work crowd gathers at the bar for a drink before ordering pizza.

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MENU GUIDE • SPRING 2018

DELAVAN PIGGLY WIGGLY

1414 E. Geneva Street Delavan, Wisconsin 53115 South of Hwy. 50 (Shopko Shopping Center) Phone: 262-728-2638 • Fax: 262-728-5930

Liquor Store (next door): 262-740-0541

260490

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