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'Really good time'

Fall drive to Clubhouse worth every bite

Oct. 1, 2013
 
Chef Clint Jozwiak, of Wausau, deep fries to make a chimichanga Friday, Sept. 27, 2013, the Clubhouse Bar & Grill in Ringle.
Chef Clint Jozwiak, of Wausau, deep fries to make a chimichanga Friday, Sept. 27, 2013, the Clubhouse Bar & Grill in Ringle. / T'xer Zhon Kha/Daily Herald Media
Chef Clint Jozwiak, of Wausau, prepares a chimichanga Friday, Sept. 27, 2013, the Clubhouse Bar & Grill in Ringle. / T'xer Zhon Kha/Daily Herald Media

Clubhouse Bar and Grill

Food: ★★★★ for the genre, out of 5
Atmosphere: ★★★
Service: ★★★★
Open: 11:30 a.m. to bar close Tuesdays through Sundays
Sandwiches and Salads: $4 to $8
Location: R13085 Highway N, Ringle
Contact: 715-842-1913
Personal chef Ann Liebmann of Wausau operates Time Savor, an in-home meal preparation service.

A chimichanga prepared Friday, Sept. 27, 2013, at the Clubhouse Bar & Grill in Ringle. / T'xer Zhon Kha/Daily Herald Media

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Ha! I love it when I come across a little out-of-the-way jewel that I can spread the word about.

A few miles east of Highway X on Highway N is just such a place. Neat as a pin, friendly and offering an interesting selection of beer along with a full bar and yummy homemade food, I was tickled pink to find the Clubhouse Bar and Grill.

Entering the pine-paneled bar, youíll most likely find owner Emily Ohlrich dispensing drinks and serving food while conversing with her customers. The building holds a room with a pool table and a smallish dining area along with seating in the bar. During the nicer weather there is an outdoor beer garden to enjoy.

The menu here sounds much like any other set of bar offerings. The difference is in the taste. Appetizers range from fried pickles to bacon cheese fries(!), nachos and, my choice, the beer-battered jumbo mushrooms.

My dining companion and I were pleased to see three large, plump mushrooms with nicely browned batter served alongside a cup of homemade ranch dipping sauce. They were juicy, tasty and not overly battered, which we both appreciated.

The main menu consists of eight different burgers, seven chicken sandwiches along with a BLT and a build-your-own grilled cheese. There is a selection of salads and pizza as well as a nice fish fry menu offered on Fridays.

We happened to choose a Wednesday for this review, which is Mexican day at the Clubhouse. Along with the regular menu were choices of fish and traditional tacos, burritos, chimichangas and tostadas. I love a good chimi and after hearing how Emily marinates the chicken in beer and then seasons it up, I couldnít resist. My dining companion chose the chicken melt.

My chimi ended up being a huge tortilla lightly deep fried and absolutely stuffed with the delicious tender chicken chunks and refried beans and smothered with cheese sauce, sour cream, crumbled Mexican cheese and served with a container of salsa on the side. Needless to say, as good as it tasted, I carried quite a bit home for dinner that evening.

The big surprise was the chicken melt sandwich: Grilled tender, juicy chicken breast on Texas toast and topped with Swiss cheese, grilled onions and mushrooms and an absolutely scrumptious stone-ground mustard sauce. The flavors just explode in your mouth, and I can almost guarantee you will make little groaning sounds of delight as you enjoy this winning meal.

I will also tell you here that I tried the fish fry and fish tacos on a separate occasion and the fish tacos are the best I have ever had, bar none. The fish fry is also a big winner.

Emily runs a special feature every day. Tuesdays are boneless wings for 50 cents each, Wednesday is Mexican, and Thursday is a revolving surprise special, Friday is fish fry, Saturday is a pitcher of beer and a pizza for $10, and Sunday is a Bloody Mary bar with free snacks.

Take a drive out to the Clubhouse Bar and Grill for a good time, really good food and pretty scenery. Youíll be glad you did!

Personal chef Ann Liebmann of Wausau operates Time Savor, an in-home meal preparation service.

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