Eating here was an accident. Enroute to Rawley's Bay for the Monday AUCE fish boil on the buffet, the wife needed to stop at the hat shop next to TCRWB for a last souvenir. While parking, I noticed an open table on the lower porch, we made a quick decision and in we went.
Located at the north end of the main business area of "downtown" Fish Creek, this restaurant down, wine bar up building was opened in June, 2009 after a fire totalled the place in May of 2008. Owned by Dick and Carol Skare(with help from the family) since it opened in 1977, it ranks high among T/A reviews of Door County restaurants - one of the reasons I even considered going there - the nature of the few negative reviews appears in virtually every restaurant review in T/A - translated, that means you cann't please everybody, somebody's always going to find fault.
Seated promptly, although there was some confusion at the door when I was included in another group, the waitress responded promptly, got our wine order, and set us up for ordering.
Returning with french roll and our wine, I selected the perch and my wife a salad. Now, stardard price on perch is $19.95, yet the Friday perch fish fry is $17.95. Go figure! Must not sell much perch on Friday. Had I caught the disparity then, I'd have questioned it and sought some redress, but this pricing isn't an unusual situation in these resort areas when they have to make a year's income in 5 months. This is also the reason they were knocked down on value - you can get the same thing as well done elsewhere in the area for the same money, or less.
The perch arrived within a reasonable time and was well done, although deep fried, not overly breaded or over cooked. The dill potato salad alongside was excellant considering that it was eggless, a concession to the mindset of many who frequent Door County. The California white zin I had with dinner was good - I'm not a wine snob, I just know what I like, which generally is Ohio wine with its fuller flavor profile.
My wife found her salad quite pleasing. Being picky about dressings, she put the waitress throught the mill over "dressings on the side", all of which the waitress handled with skill and grace.
Finally, we split a cherry pie a la mode. Even though this year's Door County crop(one of the largest cherry producing area's in the U.S.) was considered a dud due to the weird Spring, if you're going to eat cherry pie, this is the place to do it. This is also the place to drink cherry wine, if you're into that.
Unfortunately, we never were able to get upstairs to the wine bar and what must be a magnificent view of Green Bay from the porch. Seems like every time I passed this place, the porch was full. Although most of the wine on their list I'd pass on, the turnout upstairs says something about what they're doing right.
Although squeezing a buck or two more a meal, their marketing to the "avante garde" mindset apparently serves and pleases a certain customer base coming to Door County, somewhere between the truely high end places and the rank and file. Considering the surroundings, the service, and the food quality overall - I'll consider going back.
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