Departments

Best Asian Cuisine: Basil Café

For the fifth year running, Appleton’s Basil Café has won the Golden Fork for Best Asian Cuisine. 

“There are so many great places to eat in the Valley and the friendly competition pushes us to keep on top of our game,” says manager Larry Chomsisengphet.

Basil Café’s loyal fan base has grown mostly through word of mouth recommendations. As word spread about the amazing Thai, Vietnamese and Lao food being pumped out of the unassuming building on Richmond Street, the business grew. 

Last year, Basil Café began introducing more authentic Lao dishes to the menu like Nam Khao (Lao-style crispy fried rice), Sai Oua (pork sausage) and Sien Savanh (sweet beef jerky). Chomsisengphet says when his sister, Sou Chomsisengphet, opened the restaurant nearly seven years ago, she never thought authentic dishes like these would sell.

“Never did she dream that in Wisconsin there was a market for these dishes, but the community has shown us there is,” Chomsisengphet says. “We are so thankful they have accepted these dishes, because that’s acceptance of our culture.”

The majority of Basil Cafe’s dishes can be made vegan or vegetarian, which helped the restaurant secure the Most Vegetarian Friendly Golden Fork as well. Chomsisengphet says new dishes will be added to the menu in the near future, as soon as the right staff members are in place.

“We always have our staples like Pad Thai, but the best parts of the menu are the really authentic Lao stuff that gets guests to push their boundaries,” Chomsisengphet says. –ACW

Best Pizza: Stuc’s Pizza

There’s a whole lot that makes Stuc’s Pizza different from other pizza places. With a focus on quality products and excellent customer service, Stuc’s took home the Golden Fork for Best Pizza in 2018.

Stuc’s offers pastas, salads and sandwiches in addition to their pizzas which feature a unique sauce whose recipe has never changed (and never will). Long time employee and owner since 2007, Erik Anderson recommends that newbies try classics such as the Chicago-style deep dish pizza or one of the calzones baked to perfection. Of course, the Stuc’s Special Deep Dish is always a favorite.

Anderson says Stuc’s, with locations in Appleton and Neenah, not only uses quality ingredients, but their staff pays attention to the small details as well.

“We focus on quality in both product and customer service,” he says. “Aside from that, we have withstood the test of time through road construction, a bad economy, ownership change and competing restaurants – after all of that we are still here and growing.” –EH

Best Craft Cocktail: Ambassador

Craft cocktail bars have a reputation for pretension, but they aren’t required to come with a side of snootiness. You certainly won’t find that at Ambassador, winner of Best Craft Cocktail, says bar manager Josiah Brown.

“Midwestern folk, we like things that are real, heartfelt and genuine. That’s something we offer,” Brown says.

Owner Jordan Hereford says he modeled the downtown Appleton bar after one he personally would want to spend time in and made sure to offer an eclectic variety of spirits, liqueurs and beer.

“When you get people excited about trying something new and give them some information about it, they can become their own expert,” he says. “We’ve found that this was something the area was looking for and let it evolve into what the community wanted it to be.”

Ambassador offers an innovative craft cocktail menu that changes several times a year. One of the mainstays is the G & T (gin and tonic) made with botanical gin and scratch-made tonic. Brown says the fall menu will include some warm drinks and infusions made in-house with flavors like bourbon barrel aged maple syrup, buttered rum and mulling spice.

New to the craft cocktail scene? Never fear. Brown says Ambassador’s bartenders actually enjoy spending time helping customers discover their new signature drink.

“I almost go through a flowchart – do you want something boozy or light? Refreshing or bitter? Once you get an idea of what they are into, you can make them something and give them access to something they could order and enjoy elsewhere,” he says. “It’s satisfying because we put a lot of work into all the drinks we make here, so it’s good to know people recognize that.” –ACW