Local-Sourcing Lunch Spots
Roundup by Brett Kell
Photography by Joe Laedtke
Too frequently the domain of dry sandwiches, limp lettuce and vending machine staredowns, lunch is sorely overlooked as an important meal. However, an increasing number of local restaurants are turning their attention toward the lunch hour as a means of further expressing their commitment to inventive, high-quality and tasty dishes.
More than a few lunch menus reflect diversity of flavor, with a particular focus on locally-sourced ingredients. Below is a rundown of just some spots where the lunch game is strong.
Part butcher shop, part lunch counter, part modern gastro-bar, Bavette sources whole animals responsibly raised on small, local farms. Chef/owner Karen Bell, a global traveler with a keen interest in sustainability, said she gets beef from Schmidt Farm in Juneau, pork from Kirschbaum Family Farm in Kewaskum, and lamb from Pinn-Oak Ridge Farms, LLC in Delevan, and Farm 45, LLC in Jackson.
Meats sourced by Bavette star in an impressively diverse selection of snacks, soups, salads, and sandwiches; among them a corned beef tongue reuben, pork meatball bahn mi, pressed Cuban, and BBQ pork. Bell said other hits include pate, rillette, and raw preparations. The … Read More