 |
 |
 |
 |
 |
 |
 |
 |
|
GARY:
One of the best supper clubs in the area is the Del-Bar;
named for its location between the Dells and Baraboo... If anything, Jeff and Jane Wimmer reach even higher and up-hold the no-compromise tradition established by Jimmy and Alice Wimmer in 1943. MAE: It's hard to believe sitting in this beautiful Wright-influenced Prairie-style dining room that the restaurant began as a roadhouse with only six tables. GARY: James Dresser, a protégé of Frank Lloyd Wright, has designed the expansions and updates since 1951. Michelle, out attentive and friendly waitress, said more expansion is planned. MAE: Del-Bar's reputation was built on char-broiled steaks, but seafood, chicken and other wisconsin favorites like Wiener schnitzel make choosing a challenge. I couldn't resist the evening's special, broiled salmon with a side of garlic mashed potatoes. The salad came topped with huge, savory blue cheese crumbles on a plate of mixed greens. What a treat! |
| GARY:
Ask your wait staff for food or wine suggestions. the Wimmers make
a point of training staff with wine tastings and menu sampling, and
Del-Bar consistently wins Wine Spectator's
Award of Excellence. Michelle recommended
a delicious Miner (Napa, '00) Chardonnay and a lip-smacking red, Blockhedia
Petite Syrah (Napa, '01). The white was a nice match for the salad,
and the big red could have devoured the juicy bone in the Swiss-style
angus steak by itself. MAE: I saved room for dessert and wasn't disappointed. I love chocolate, and Del-Bar's chocolate torte was wonderfully enhanced with fudge sauce. GARY: That Blockhedia enjoyed pairing with the chocolate, too! |
|
