Nothing is more satisfying in Northeast Wisconsin and in the Fox River Valley than to be able to head out to lunch or dinner and know you are getting fresh, quality, house-made food with many organic choices. That is exactly what we got when we went to eat at Stone Cellar Brewpub for dinner this evening. (I must admit that one of my favorite lunch stops is at Stone Cellar for one of their house-made sodas and the Valley’s only organic salad bar!)
It is important to note that Stone Cellar supports many local businesses in the food that they offer at their restaurant.
From Milo’s organic eggs to a bison burger that comes from Navarino Valley Elk & Buffalo Ranch, they appreciate the value of keeping it local. Meyer’s Natural Angus is used for the burgers, sirloin and filet mignon, along with many choices for vegetarians, all made with natural ingredients as well.
Although the four of us have been to Stone Cellar many times before, this time was especially enjoyable because we got to really appreciate all the flavors that come out with real (nothing artificial), fresh and organic food. The guys at our table could not help but start out the meal with their famous Scotch Egg appetizer. Although it may not be the healthiest option on the menu, its core is a Milo organic egg that is then covered with sausage, battered and deep fried, and then served with homemade dark beer mustard. One diner commented that it was a “nearly sinful delicacy,” while the other was speechless with pleasure and at the end stated that he could “make an entire meal out of that appetizer alone.”
The ladies enjoyed a healthier and vegetarian option with the fresh bruschetta, which is made with tomato, onion, cilantro, garlic and parmesan, and then infused with olive oil and served on French bread. In my opinion, “It tastes like your summer garden on a plate!”
One of their main course meals was the Wild Game Wednesday special of the night, the Yak Burger — a first for this diner. Comforted in knowing it comes from a good source with no hormones or fillers, and it is 1/6th the fat of beef, he fully enjoyed it. The burger was served on his favorite bun, a pretzel roll, and topped with Wisconsin Colby cheese, a perfect complement to the salty, crisp bacon it was topped with.
Another diner chose not to venture from his favorite meal at Stone Cellar and chose the Big Sky Angus Burger, made with Meyer’s certified humane beef, topped with bacon, BBQ, cheddar-jack cheese and onion rings, and served with homemade sweet potato fries. “Delicious as always!” he commented.
Again, us ladies took the lighter route and tried two fish options. I personally was more than thrilled with my Baja Fish Tacos served with rice and salsa. I tend to be very picky about the fish I consume and managed to polish off both haddock tacos without picking any of it apart. The fish was pure white and flaky and the tangy spice sauce topped the flavor profiles off perfectly. Our other female diner ordered the Grilled Atlantic Salmon with fresh asparagus that she said could have been served at any gourmet restaurant.
When you eat at Stone Cellar, be sure to save room for their homemade desserts! In our case, we very much enjoyed the crisp and sweet-tasting house-made raspberry sorbet that ended the meal perfectly as a pallet cleanser.
You know there is passion behind the menu and it is put together with love from Head Chef, Brady Ahrens. He and the entire staff are committed to continuing these efforts by sourcing in the best that Wisconsin’s producers have to offer.
In addition to sourcing locally, Stone Cellar ensures that kitchen waste is composted and the carryout containers are compostable. In the brewery, the spent grain from brewing is given to local farms for feed.
Stone Cellar Brewpub is located in the “Between the Locks” building in Appleton, a beautiful stone building built in 1858. Originally built as a brewery, the building has now returned to its origins as the Stone Cellar Brewpub. The pub’s interior décor, with its thick stone walls offers an atmosphere found nowhere else in the Fox Cities. Add to that the fresh and natural, hand-crafted beer made by national award-winning Master Brewer, Steve Lonsway, and you have the complete package.
The Stone Cellar Brewpub is the oldest operating brewpub in Wisconsin, having started in 1989 as the Appleton Brewery. In 2004, father and son team, Tom and Steve Lonsway, took it over and developed a reputation for excellent food and beer using local sources.
Steve, an avid home brewer went on to the Siebel Institute in Chicago to learn brewing on the commercial level. After six years in the business, he brought his talents to the Stone Cellar Brewpub and since has won more than 10 national awards for his outstanding beer. The pub features seven full-time beers, two specialty beers that change regularly and a guest tap featuring beer from other craft breweries. The pub also offers a line of gourmet sodas made on site. Ask about a brewery tour the next time you plan to stop.
Stone Cellar Brewpub has an outdoor beer garden that features live music on Tuesday nights as well as an open-air, open mic on Monday nights.
If that is not enough every month the brewpub features a beer school, a gourmet beer dinner or a beer vs. wine five-course gourmet dinner. Each event is well attended and the customers continue to rave about these entertaining evenings.
A private meeting or party room is available for groups of up to 50. Numerous menu options and table layouts are available to make your event affordable, trouble-free and enjoyable.
All in all, Stone Cellar Brewpub is a place that appeals to all ages; a place where you can enjoy a romantic evening with dinner, a place to relax and enjoy with friends, or a place to bring the family for an affordable evening meal. Also, be sure to visit the new Tap Room on Thursday, Friday or Saturday evenings and play a game of pool or shuffle board while you enjoy the best beer or glass of wine around!
Stone Cellar Brewpub 1004 South Olde Oneida St., Appleton
Hours: Sun and Mon 11-9, Tue-Thu 11-10, Fri and Sat 11-11