25th Annual Golden Fork Awards
Posted on October 1, 2019 by Fox Cities Magazine
Q&A: Steve Lonsway
Owner of Stone Arch Brew Pub, Best Brew Pub
FCM: What’s your secret to providing a stellar brew pub experience?
SL: Quality of product, quality of service. We try to integrate between [brewery and restaurant]. We do cook with our beer often and recommend pairings with our menu often. In our main bar, we have nine full-time beers and five rotational beers. If you come in once a week, there’s probably going to be a new beer or two available. We’re always trying new things.
FCM: What’s a good example of what the brewery offers?
SL: One beer that grew a cult following is our hazy New England pale ale, HAZYrdous. It has a really juicy, mango-y, pineapple profile. Hops are added, but it doesn’t have the associated bitterness — this is more to accent the flavors. It’s a cool project for us.
FCM: On the restaurant end, what do you recommend to go with an ale like the HAZYrdous?
SL: Our cheese curds are to die for. The recipe uses our Scottish ale, and the emphasis is on the cheese, not the breading. And everybody that has the pizzas absolutely loves them.
FCM: What’s the atmosphere like at your restaurant on Olde Oneida?
SL: We are in a historical building. It was originally built as a brewery back in 1858. Different entities throughout, but spent most of its life as a brewery. The atmosphere here is second to none. –CW
Best Steak: George’s Steak House
With decades of experience as a mainstay in the Fox Cities and consistent Golden Fork Awards for Best Steak, George’s Steak House in Appleton has had plenty of time to develop and perfect their recipes. And, as it turns out, simplicity is key to a perfect steak.
“We start with good product and skilled staff to prepare them, and then we keep it simple,” says Brad Quimby, second-generation co-owner of the steakhouse. “The steak … stands for itself.”
George’s opts for a specialized menu, mainly focusing on steak but offering a comprehensive selection of every cut you could imagine from ribeye to New York Strip to sirloin and, uniquely, nightly prime rib. Since each steak is hand-cut and USDA choice-grade or higher, any order is a memorable experience, but Quimby recommends the filet mignon in particular.
“Since my parents first bought the business back in the ‘70s, I’ve always been a tenderloin eater, and overall, it’s been the most popular item on our menu,” Quimby says.
In addition to high-quality steaks, the restaurant owes its longevity to the community’s long-standing support. “George’s has been here a long time,” Quimby says. “[And] people really recognize the value and the care the supper club offers.” –CW
Food & Dining
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