Issue link: http://www.insightdigital.biz/i/1086494
46 | I NSIGH T • M a r c h 2 0 19 w w w . i n s i g h t o n b u s i n e s s . c o m POWER LUNCH Made to order B ecky Bartoszek, president and CEO of the Fox Cities Chamber of Commerce, freely admits she's a regular visitor at Rye Restaurant & Lounge, which is located next to the CopperLeaf Boutique Hotel in downtown Appleton. e restaurant is close to her office, has excellent food and is an ideal place to get business done, she says. "I'm amazed at how much business in this town happens while people are sitting here enjoying extraordinary food," she says. Chef J.R. Schoenfeld opened Rye in 2014. e restaurant serves its fresh, local and made- from-scratch food in a stylish, yet rustic setting complete with a large two-sided fireplace. Nick Morse, Schoenfeld's stepson, serves as Rye's head chef and changes the menu seasonally to showcase local products and what's in season. Rye offers a lunch and dinner menu, with lunch served from 11 a.m. to 3 p.m. Monday through Saturday. Favorite salads on its lunch menu include the Roasted Root Salad with carrots, beets, arugula, Boursin cheese, marinated super grains and an apple cider vinaigrette, and its Fried Brie and Poached Pear Salad is made with the titular ingredients plus local lettuces, microgreens, candied nuts and cranberry chutney covered with a rosemary pear vinaigrette. e Forest Mushroom Burger features Havarti cheese, sautéed mushrooms, truffle aioli and gastrique, and the local butternut squash ravioli is topped with toasted pecan sage brown butter sauce, parmesan, crispy kale and roasted tomato. In addition, Rye offers daily off-the-menu specials. — MaryBeth Matzek P H O T O S C O U R T E S Y H A R L E P H O T O G R A P H Y