Dine at Quit Qui Oc by Tamar Fleishman
Tamar Fleishman is a freelance travel journalist contributing to Washington Times (DC; 31, 838), The Herald-Dispatch (WV; 28,917), Examiner.com (7 million unique visitors per month) and others.
A collection of articles and photographs by Tamar Fleishman appear here:
Set aside any preconceptions you may have about eating at a golf club. At Elkhart Lake's Quit Qui Oc, there's no Caddyshack style pretention, no "ahoy, polloi!" nonsense. The public is welcome to eat at the restaurant for lunch and dinner year-round and really, the atmosphere feels more like a family-owned diner. There's good reason for that! Both the golf course and restaurant are family-owned and run. In fact, many of the recipes on the menu are family favorites. I'm glad I had the chance to experience it.
The restaurant carries a number of local microbrews, including Stone Cellar Tilted Kilt Scottish Ale. Quite refreshing after a few holes on the course or what-have-you. It's a red beer, but surprisingly smooth. It does have a slight smokiness.
I was there on a very important day: Friday. Friday has a place of culinary pride for Wisconsin Catholics: they invented the Friday Fish Fry! Quit Qui Oc offers locally sourced perch from Schwarz Fish Company, as well as bluegill, a local cheese (Sartori Bellavitano, similar to a Manchego) crusted walleye and cod. They can be pan-fried or deep-fried. These are always served with French fries and their personal recipe for German potato salad, always served warm.