- Uncovering unique dining options for your group
- Italian cuisine from WI and Certified Angus Beef from ND
- Maine lobster in OH and wine from the prairie in SD
Whether your tastes lean towards delicacies from the sea or pastures, vineyard to brewery or distillery, the four unique restaurants featured will please any group and are rich with talent, awards and history. Warning, you will be ravenous after reading the delicious menus from these Midwest treasures.
If you’ve had a dining experience you just can’t stop thinking about, we want to know!
Email Christianne at firstname.lastname@example.org and tell us about your Midwest culinary discovery.
Prosciutto-wrapped branzino with spring vegetables and young onion vinaigrette paired with Librandi ‘Critone’ 2013 from Val de Neto, Calabria, Italy
Cento Ristorante, Madison, WI
Cento’s name, which translates to “100” in Italian, lies in its location - the bustling 100 block of downtown Madison. Located directly across the street from the Overture Center for the Arts and one block from the State Capitol, Chef Michael Pruett brings his farm-to-table philosophy to Cento, combining Old World Italian traditions with modern techniques. With space for small groups or restaurant rentals, Cento accommodates a variety of different size groups.
Not only is the Prosciutto-wrapped branzino impressive visually, it’s the most popular dish on Cento’s menu. The chef debones the fish, leaving the head and tail on for presentation, and then wraps it in prosciutto. This is perfectly paired with Librandi ‘Critone’ 2013. A white wine from southern Italy made with 90% Chardonnay and 10% Sauvignon Blanc, it has delicate aromas of green apples, peaches, wildflowers and a hint of freshly cut grass. It’s fruity and rich on the palate with elegant, layered flavors that complement the sweetness of the fish and contrast the saltiness of the prosciutto.
Peacock Alley American Grill & Bar, Bismarck, ND
Located in the heart of Bismarck, ND, the Peacock Alley American Grill & Bar offers guests a visit rich in history and food. The recently renovated private meeting room called The Langar Room, named after the famous former Governor Bill Langer, is equipped with a state-of-the-art multimedia system. In keeping with its namesake, the walls tell the story of Governor Langer with historic pictures and captions.
As the reigning National Beef Innovator of the year by the National Cattlemen’s Beef Association, Chef Dustin Swenningson’s signature item reflects this honor.
The Cowboy Ribeye is a French-cut, 26 oz. Certified Angus Beef steak. The steak is popular because of its taste (it’s seasoned with Peacock Alley’s special blend of seasonings) and plate presence. The beef pairs extremely well with wine, beer or a wide range of cocktails, including the Peacock Manhattan which is made using special bitters and vermouth, paired with a ten-year-old whiskey.
Cowboy Ribeye paired with the Peacock Manhattan
Maine Lobster Salad with wine pairing Jean-Claude Thevenet Blanc de Blancs
Orchids at Palm Court, Cincinnati, OH
Orchids at Palm Court is located within the historic Hilton Cincinnati Netherland Plaza. Behind the culinary magic is Executive Chef Todd Kelly.
Chef Kelly set out to create a simple, but elegant cold lobster. He came up with a mouthwatering recipe utilizing the entire lobster that’s tossed with crème fraîche, shallots and lemon vinaigrette. Next they poach local organic eggs and wrap them in thin shredded dough. The eggs are then fried. Using caviar, they create the sauce by folding it together with cream and red wine vinegar. As a final touch, puréed parsley is used to bring out its fantastic herbal qualities.
Charles Redmond, Sommelier at Orchids at Palm Court, pairs this dish with a beautiful sparkling wine from the Maconnais in Burgundy. It’s 100% Chardonnay with a natural creaminess that brings out the sweetness in the lobster as well as the richness of the egg yolk. It also has a racy minerality to highlight the salinity of the caviar.
Prairie Berry Winery, Hill City and Sioux Falls, SD
Prairie Berry Winery offers visitors two locations to enjoy. One near Hill City in the beautiful Black Hills and their newest location, Prairie Berry East Bank in Sioux Falls on the eastern edge of the state.
Now in its fifth generation, the winery’s family has been making wine from the fruit of the South Dakota prairie since 1876. Both locations offer space for corporate and private events.
Chef Maija Odle’s potato bacon pizza starts with a focaccia bread crust and is topped with creamy mascarpone cheese, red-skinned smashed rosemary potatoes, crisp bacon, roasted garlic and shaved Parmesan. It’s then oven-toasted to perfection. The potato bacon pizza pairs well with full-bodied wines such as Prairie Berry Winery’s 3Rednecks or Anna Pesä Cabernet Sauvignon.
Potato Bacon Pizza with Prairie Berry Winery’s 3Rednecks
or Anna Pesä Cabernet Sauvignon