Departments

Best Mexican Cuisine: Antojitos Mexicanos 

Since Antojitos Mexicanos moved to its current College Avenue location in 2015, the restaurant has been voted runner-up for Best Mexican Cuisine each year. That all changed in 2018 as Antojitos secured the first place Fork in the elusive category. 

Fernando Almanza, who co-owns the restaurant with his sister Veronica Banda, says the move from Richmond Street to College Avenue prompted a physical and philosophical metamorphosis. 

“We had a lot of crazy ideas. We were holding onto ideas from the old location and once we moved, we blew those ideas away,” he says. “We always try to come up with different ideas that people don’t see in the Fox Valley.”

From the presentation of dishes to the decor, Antojitos forgoes the trappings of typical Mexican restaurants that offer plates oversaturated with sauce in an ambiance accented by cacti and sombreros. In addition to the regular and vegetarian menus, Antojitos offers a monthly rotating menu which includes specials like a flight of three tacos in experimental preparations. “That’s where we get crazy with the creations,” Almanza says. 

The restaurant’s attitude of experimentation extends to the bar as well. Customers love the craft margaritas, hand-muddled mojitos and the ever-popular margarita flight which features flavors such as cilantro, ginger and cinnamon. 

In the beginning of 2019, renovations will begin as the restaurant expands into the adjacent building space that previously belonged to Tina Marie’s Unique Boutique. The current bar area will become a private dining room for parties. The bar will be relocated to the new space as will the main dining room. The current dining room will become a lounge and waiting area with room for DJs and live music. Almanza says the front of the building will open to the streets with accordion windows for an al fresco feel. –ACW

Best Bar & Grill

“[Greene’s Pour House has] consistently great food, a large selection of beer on tap, friendly staff, a very cool historic space (including being able to open the front in nice weather) and live performances in a comfortable downtown atmosphere.” – Stewart Ellyson, Neenah

Best Breakfast/Brunch: SAP Brunch, Brown Bag & Bakery

When it comes to the most important meal of the day, voters made it clear their preference is Appleton’s SAP Brunch, Brown Bag & Bakery, voting it the winner for Best Breakfast/Brunch. The funky diner style cafe also secured wins for Best Dessert and Best Sandwich.

Co-owner Nicole DeFranza says SAP proudly supports local producers, and guests will taste the difference it makes. Many dishes begin with organic chicken or duck eggs from Kellner Back Acre Farms in Denmark. Cheese is sourced from Wisconsin producer Carr Valley Cheese and bread products come from Breadsmith, also headquartered in the state. Produce comes from Produce with Purpose in Fond du Lac and New Community Farm in Neenah.

“We want people to know where their food comes from,” DeFranza says. “It’s from our backyard, it’s from our friends.”

In breaking eggs Benedict news, SAP now offers theirs all day (previously they were only served until 2 p.m.) This is excellent news when you need a Benny fix for dinner. Try the classic eggs Benedict or opt for the pulled pork or chorizo versions for something different.

Take your meal to the next level by finishing with one of SAP’s award-winning bakery items, from French macarons to fresh fruit tarts, prepared by chef Kari Mueller. Whatever you order, you’ll probably want to snap a picture before scarfing it down.

“Not only do they taste good, but they look beautiful too,” DeFranza says. –ACW