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Field to Fork, Sheboygan

Field to Fork, Sheboygan
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  • Field to Fork, Sheboygan

    Post #1 - June 4th, 2008, 10:34 am
    Post #1 - June 4th, 2008, 10:34 am Post #1 - June 4th, 2008, 10:34 am
    On our way to the mosquito-laden country of Crivitz, Wisconsin to meet friends last weekend, Mr. X and I needed to find lunch along the way. I lobbied for Kopp's in Milwaukee, but it was a little too early in the journey for lunch. Plus, we enjoy their custard much more than their food. Not having done any research ahead of time, we put ourselves at the mercy of the dining gods. We decided that Sheboygan was going to be our lunch destination. We got ourselves to the downtown (Harbor Centre) part of town hoping that something would jump out at us. We looked at the menu of Il Ritrovo but decided to go next door the the grocery/cafe Field to Fork (same owner.) I found this explanation on a Sheboygan dining page:

    Field to Fork, immediately next door to IL Ritrovo, is a regionally-based natural foods restaurant and specialty grocery store featuring artisan cheese and bread as well as in-house roasted coffee. Stefano [Viglietti] has been inspired by the quality products in Wisconsin and, as the Italians do in Italy, is determined to use the food produced by his region.

    I had a cup of chili with a side of roasted beets. Mr. X tried the coney dog, fries and a cup of tomato basil soup. I liked the meatiness of the chili. It had a mild spice level, but with a head cold just beginning, I wasn't terribly discerning. I'm a sucker for roasted beets and these did not disappoint. The coney dog (topped with the same chili) was an all-natural dog that was more of sausage-like. It had good flavor, but wasn't a traditional hot dog that you might expect. The tomato-basil soup was quite flavorful.

    We picked up a selection of assorted cookies to share with our friends at our final destination, along with a half-pound of house-roasted Rwanda Estate coffee. I was tempted by the locally produced cheeses, but others were already bringing cheese to our final destination. All in all, I was pleased with our lunch find and it seems to be a fine addition to the small dining empire Stefano Viglietti is developing in Sheboygan.