Executive Chef, and three-time James Beard Award semi-finalist, Dan Van Rite was trained on the West coast, ended up back in his hometown of Green Bay via Colorado and Montana, and he’s exclusively a pale ale drinker — either Hinterland’s or Sierra Nevada’s. “At my age, if you start drinking other stuff you set yourself up for a hangover.”

Farm-to-table is a default approach for Van Rite as it is for so many in this region, and over the years he’s embraced many new sources from every corner of the state, finding it difficult to say “no" to any farmer who walks in the door. Van Rite’s openness to producers means that he procures amazing game, foraged mushrooms, and heirloom produce, much of which he butchers, cures, and pickles himself. Between the freshness of certain dishes, and the fermentation of others, the menu strikes a balance between seasonal and timeless, delicate and rustic.