Capturing local flavor

Posted on Jun 25, 2019 :: Power Lunch
Posted by , Insight on Business Staff Writer

When Jim Schuessler, executive director of the Door County Economic Development Corp., meets someone for lunch, one place jumps immediately to mind: Cedar Crossing Restaurant & Bar in downtown Sturgeon Bay.

Not only does the restaurant serve locally sourced food, Schuessler says the menu offers something for everyone.

“The menu is diverse. There are vegan options, organic options and specials that surprise you. Everything tastes great,” he says. “As a bonus, you always run into someone you know when you’re here.”

The restaurant and its accompanying boutique hotel are in a historic 1884 building, with the restaurant décor a mix of historic and modern charm. The kitchen staff makes everything from scratch, and the restaurant offers breakfast, lunch and dinner plus brunch on Sundays.

The varied lunch menu includes plenty of local fare whether it’s the Quiche of the Day ($10) made with eggs from Waseda Farms in Baileys Harbor or the Waseda Farms Organic Beef Burger ($10 to $14 depending on toppings), Cheese Curds ($7) from Renard’s that are lightly breaded and deep fried, and the Door County Cherry Salad ($10) made with dried cherries from nearby orchards. If you still have room for dessert, there’s also homemade cherry pie ($8 or $9.50 ala mode).

“Door County has such a vibrant food and beverage industry that’s reflected on the menu,” Schuessler says.    

—MaryBeth Matzek