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Water House Foods

Water House FoodsIn a word: Bard to beat in Lake Mills.

The specs: #0734  
Address, hours & details via Isthmus; reviews at Yelp, CeliaOnline (video), Isthmus; Facebook, official web site, Water House Foods on Urbanspoon

Latest Water House Foods news and reviews

Anne ate the beef & blue with pickles and a Steaz raspberry tea.
JM ate the ham & swiss with pickles and a Point vanilla cream soda.
John ate the man's man with turkey salad, potato leek soup, and a Point root beer.
Nichole ate the BLsdT with melon and a raspberry Klarbrunn.
We also picked up a loaf of asiago bread ($6).
The bill was about $10/person (before bread) plus tip.
Anne, JM and Nichole gave Water House Foods an A-; John gave Water House Foods a B+ (see our grading rubric).

Water House Foods resides in a row of original downtown buildings across from the eerily-triangular Commons Park in Lake Mills (fun game: try to find bizarro symbolism in everything in the park to suggest a secret society). Water House bakes their breads, sources their stuff locally, and doubles as a community center and is third place of the first order. We found ourselves making a mental note of Thursday game nights, just in case we're ever in that neck of the woods again.

We went for a light lunch and covered about half the sandwich menu. Each 'wich has a Shakespearean nickname and a distinct personality. Clockwise from upper left:

Jacques and watermelonPetruchio, soup and turkey salad Desdemona & pickleOphelia & pickle

BLsdT (aka Jacques) is a BLT with loads of thin bacon and a sun-dried tomato/lemon pepper mayo in place of the fresh tomato, which, while tasty, did reduce the overall heft and satisfaction quotient. Compensating for that, the thin yet hearty slices of multi-grain bread were chock full of nuts.

The man's man (aka Petruchio) is a five-meat, two-cheese behemoth on buttered white bread. Ain't nothing wrong with that. The cup of potato leek soup was served in a cute coffee mug with toasted croutons, and just in case there wasn't enough meat inside the sandwich, one of the sides on offer was a finely-diced, nicely-mayoed turkey salad.

The ham & swiss (aka Ophelia and aka #65) was anything but melancholic. Rosemary mayo and gruyere with plenty of juicy slices of cool ham on a delicate rye sourdough would lure all but the saddest sacks back to the riverbank. Nicely balanced between meat, veg and bread.

The beef & blue (aka Desdemona) is the only sandwich with an obvious mate (the Othello: beef & onion, hummus and "surprise vegetable"). Pepper roast beef done deliciously rare came through after a strong hit of buttermilk blue cheese. The outstanding strawberry glaze added spice, sweetness and salt at once.

All these literary references had us asking ourselves what, after all, makes a sandwich "Shakespeare-style."

The answer is, of course, that mustard sonnet.


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Listen to The Corner Table podcast "Remembering Restaurants," aired December 24, 2020, where Chris and Lindsay talk with us "about the menus and memories left behind when restaurants go away."

Madison Food coverInfo about our book Madison Food: A History of Capital Cuisine is here, or read it for free thanks to the library - print & ebook.



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