Issue link: http://www.insightdigital.biz/i/1179650
54 | I NSIGH T • N o v e m b e r 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 P H O T O G R A P H S B Y B R YA N A S C H E N B R E N N E R POWER LUNCH Luxurious lunch W alking into the Hotel Retlaw, you'll be forgiven if you forget you're in 2019. e Fond du Lac hotel's lobby harkens back to the Roaring Twenties with its crisp black and white design and crystal chandeliers. Aer years of sitting empty, the building was completely renovated, and Hotel Retlaw reopened earlier this year as a luxury hotel complete with its own signature restaurant, Jazzmine's Brasserie. Open for breakfast, lunch and dinner in addition to Sunday brunch, the restaurant provides lunch guests with a sophisticated, yet casual atmosphere. Wide-ranging choices from its farm-to-table menu developed by chef Chanse Schomber include a mix of small plate appetizers, soups and salads, open-faced sandwiches, grill selections and signature entrees. "ere's something for everyone on this menu," says Cecilia Harry, executive director of Envision Greater Fond du Lac and a frequent visitor since the hotel — and its espresso bar — is steps away from her office. One noteworthy specialty is the Fondue Lac Soup ($6), which features Eden Bratwurst, cra beer and Widmer's and Pleasant Ridge cheese. Adding to the presentation is sliced bratwurst on a spear that serves as a garnish. On the day of our visit, Harry tried the Forbidden Salad ($15) featuring rice, arugula, figs, candied pecans, cranberries, Brussels sprouts and golden beets. "It's really important we support local restaurants and places like this," she says. "People say, 'I can't believe this is in Fond du Lac,' and my response is, 'Why not? It's here, and if we want places like this here, we need to support them.'" — MaryBeth Matzek Z U P PA S