Description: At the end of our USYSA Workshop weekend, the Wisconsin group typically enjoys a nice "thank you" dinner event hosted by our president. This year we went to the Maker's Mark Bourbon House & Lounge, which was very good.
We enjoyed a leisurely dining experience, sampling all courses from appetizers (shrimp cocktail, rock shrimp popcorn, warm goat cheese skillet and fried green tomatoes); salads (caesars, cobb or wedge); entrees (steaks, ribs, and crab cakes); and yummy desserts (bread pudding, apple ginger crumble and bourbon balls). All side dishes were additional ala carte and served family style . . . so our group of 10 added yukon mashed potatoes, corn fritters, braised greens and seasonal veggies. There was more than enough food for everyone in the group.
For dinner I had the 5 oz petite fillet mignon ($28) with the bourbon demi glaze. My steak was prepared perfectly and was melt-in-your-mouth tender. With some of the shared table items, plus the apple ginger crumble dessert; it was a wonderful dining experience.
I did hear from others that their meals were also very good . . . including the ribs. The portions were generous as was the amount of booze in their adult beverages. I had three "captains & diets" and felt the effects enough that I probably should have stopped at two.
I would highly recommend reservations, especially for any group larger than four. They have the ability to move tables around in their small dining area so be sure to give them enough notice and opportunity to do so for your group.
More information including their menu options may be found on their website: www.makerslounge.com.
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