Fox Point​のわざわざ行く価値のあるベストレストラン

We haven’t been to this location since it was Pieces of Eight back in the 80!s. Harbor House is such a great reimagining of the space. The decore and layout is elegant and energetic with the open kitchen concept well executed. Service was above and beyond, with the kitchen and staff offering to make a perfectly executed off-menu item (shrimp alfredo) for my daughter on a busy Saturday night. I asked for a menu change as well, and they happily agreed. The food was all A+, with all 6 people greatly enjoying their meals and wine selections.

Jack Pandl’s is a classic and I’m so happy it’s still around! The atmosphere is quite lovely and the place is super charming. The wait staff was very attentive, was well-versed in the menu and could make recommendations, and very pleasant. Food was good and portions were large enough that three out of four diners had leftovers. We treated ourselves to dessert, including the strawberry schaum torte, chocolate mousse pie, and apple strudel. The chocolate mousse was the best and I highly recommend. The others were good, but the mousse stood out. I thought the prices were reasonable for what we ordered and look forward to going back soon. 

Everyone and everything was great! When we first came in and were greeted then to our server! $.10 martinis were amazing. First time I ever had chicken and waffles won’t be the last!

Our group had a wonderful experience at the neck. Irving was awesome, the food delicious, the atmosphere festive. We had a relaxed luncheon, never seemed rushed. Thank you, thank you thank you we will be back many many times!

We visit Zarletti Mequon every 6 weeks or so, and the food is always terrific. The shrimp scampi and pasta dishes rock, as does the chopped salad. Our only challenge revolves around timing. Often times (last three visits), our drinks don't come out slow... after the salad has been served. Likewise, glasses of wine (even when ordered right when initial drinks are served) don't arrive until well after the entree is served. To me management might be well advised to adopt a policy of "it's on time, or it's on us."