Known as Wisconsin’s Cheese Curd Capital, Ellsworth produces 180,000 pounds per day and goes through 2.5 tons of cheese curds during their two-day festival.

Prohibition didn’t shutter Washington Island’s Nelsen’s Hall—in fact, it just made the place more legendary, thanks to Tom Nelsen and Angostura bitters.

Wisconsin has a plethora of farm-to-table dining options—all you have to do is book a seat at one of these farms for a delicious, property-raised and prepared meal.

Running the kitchen at Black Forest Pub & Grille in Three Lakes is Marcel Biró, whose career began as one of Germany’s youngest master chefs. By age 24, he already had worked for then-Chancellor Helmut Kohl.

Few Midwest hotels are older, and the Pfister’s bygone opulence remains a show-stopper. Its dedication to art remains unmatched as well, as no hotel in the world has a larger collection from this era.

Wisconsin embraces the fish fry as an expected and much-loved dining option on Fridays. Find a fish fry in casual to stylish settings throughout the state.

When FSR (a trade magazine for the fullservice restaurant industry) came up with a list of 40 rising-star chefs in 2017, almost all of them were working in the nation’s largest cities. Tyler Sailsbery was an exception.

In 2019, the Packers will mark their 100th birthday—and they’re inviting fans and visitors to celebrate with them in Green Bay.

Brandy-loving Wisconsin is the top market for California-based Korbel, buying more than one-third of their annual production, but small-batch brandy from Badger State distilleries are gaining attention too.