Wisconsin is best known nationally for cheese quality, but meat matters here too. At least 240 licensed meat establishments do business in Wisconsin.

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.

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.

In Wisconsin, there are several of these unusual “art environments” as they’re called, made by people with no training in sculpture, art or design. Most of these remote installations involve castoff materials.

Two-time nominee Lisa Carlson and partner Carrie Summer, (who are both Kansas City Barbeque Society Certified judges; Summer’s also a pastry chef), co-own the cozy Chef Shack in Bay City, within a block of the Mississippi River. Their weathered clapboard building, a former tavern, is open—at most—three days and 14 hours per week.