Carol Deptolla’s Top 30 Restaurants of 2016

On a bluff overlooking Lake Michigan, the Bartolotta group’s Lake Park Bistro can transport a diner to France, whether it’s by way of rich charcuterie or a simple Bibb lettuce salad with herbs, hard-cooked egg and white wine-shallot vinaigrette. Plates by executive chef Adam Siegel and chef de cuisine John Raymond are purely delicious, like the filet mignon au poivre with green peppercorn brandy cream sauce. Classics like that one have an eternal place on the menu, but take note of newer dishes, including the Monday special — excellent house-made boudin blanc sausage — and the Fraisier dessert, olive oil cake layered with vanilla mousse and strawberries and topped with strawberry gelee. - Carol Deptolla, Milwaukee Journal Sentinel Food Critic

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