Here is an update and a qualified rumor ? A new gourmet burger dining experience is coming to Oshkosh!
Scott and Brad Lind are the new owners of Electric Lounge/old Eagles Club and plan on restoring it to its original 1930s splendor. Brad mentioned they are open during the restoration.
Dan Schetter, the general manager of the newly renovated Oshkosh Premier Waterfront Hotel, has invited me to sample The Ground Round Restaurant in The Hotel; I'll update readers so keep your eyes open to further developments.
Updates on past restaurants that were visited:
? Dockside introduced a new menu beginning April 1. Besides daily drink and menu specials a host of tasty items is on the menu, pomegranate salmon, Caribbean chicken kebabs, Bloody Mary shrimp pasta, sausage and shrimp jambalaya, ahi tuna and Cajun catfish. Brian says text Dockside to 57711 for more goodies and bar treats.
? Gardina's is making quite a name for themselves with their tap beer selection featuring beers that are highly acclaimed and difficult to find elsewhere. Two current favorites on tap are Central Waters Peruvian Morning, an Imperial coffee stout aged in bourbon barrels, and Three Floyds Pride & Joy mild ale. At the same time you're sipping an interesting beer, or swirling a glassful of your favorite Cabernet, dine on one of their signature, fresh seafood entrees on weekends and listen to an eclectic line up of live music every Friday and Saturday.
? Fratello's Chef Stephanie has adapted some old favorites and added a whole new dimension with exciting ingredients.
Monk fish, barramundi and hand-cut ribeye steaks accompanied by brussel sprouts, Spanish quinoa and roasted cauliflower puree are examples of this drift from normal. Fratello's is focused on genuine, healthier and authentic offerings, such as ChiliQuilles nachos and hummus with homemade fresh guacamole.
Unique salads with ahi tuna and a berry chutney burger are just a few of the 28 changes to the menu.
Not to forget, Fratello's has revamped and energized the feel and look for the future. New light and vibrant colors on walls, all new light fixtures, along with décor upgrades and new music gives a completely new feel.
? Robbins' version of broasted chicken and ribeye steak with a Jack Daniels sauce are outstanding. Wally is serving Sunday brunch featuring made-to-order omelets and waffles, chef-carved prime rib and bone-in ham, shrimp, herb-baked chicken, lemon pepper baked grouper, baked mostacolli and glazed baby carrots.
Don't forget the prime rib or Cajun scallops on the specials list.
? Vintage Chef Brett is serving a pan seared 14 ounce New York strip steak with a goat cheese, soy and coriander glacage and black cherry planked lobster tail with a citrus compound butter.
Enjoy the Canadian walleye fillet poached in savory court bouillon topped with a honey tarragon crème fraiche favorite. All their fresh fish is flown in daily and they have a plentiful selection. Service is top shelf and combined with high quality cuisine, Vintage is a world class experience.
? Lara's Tortilla Flats is one of the finest Mexican restaurants north of the border. The extensive menu expands from salsa and chips, to enchiladas and burritos, and an array of margaritas. Stop in for two-for-one margarita specials on Monday and Thursdays. A classic at Lara's is the cheese crisp, a baked shell topped with melted cheddar cheese, lettuce, tomatoes and black olives.
The shell is delicate and light, yet crisped to perfection. Chimichangas have a choice of meats and are amazingly crisp and tender. Ada Thimke and her staff at Lara's have been quenching the taste for south of the border specialties for more than 30 years.
? The Oshkosh Bistro means you don't have to travel to Germany for Schnitzel and Schinken instead, head over to The Bistro located in Schultz's Pharmacy.
Choose from tenderloin chicken cutlets, pan seared in a fresh clarified butter, and deglazed with Zinfandel as a base for a mushroom cream sauce. For hardier appetites, order up the Jaeger Schnitzel pan seared in butter with a caramelized paprika sauce and sour cream. Then onto the Schinken which is imported German ham that is dry cured and smoked, presented in natural pan gravy or Huhner Schitzel breast of chicken cutlet with seasoned bread crumbs sautéed in butter to a golden brown. The German recipes are hearty and authentic.
? Vitale's gives Oshkosh a taste of Sicily. Southern Italian food is not just spaghetti and meatballs with big hunks of garlic bread served by someone named Mama. No, not at Vitale's. Try the calamari or pasta primavera.
For dessert, tiramisu, with a sweet and creamy mascarpone, layered with ladyfingers soaked in espresso, topped with Kahlua and cocoa or the cannoli, with creamy cheese filling in a crisp shell.
? TJ's Harbor Restaurant specializes in Rotisserie style cooking. The Rotisserie tequila lime chicken is a house favorite. Fresh fish is flown in daily. Try the beer battered cheese curds served with a house made ranch, the crab cakes, served with a horseradish aioli, or a cup of shrimp gumbo. Check out TJ's Friday night fish fry and order the blackened catfish for a delectable change from deep fried.
If you see me out and about this weekend, please stop and tell me your favorite restaurant and entrée so I can feature new items in future articles. I can't try 'em all!