Gourmet Dining at The Top of Wisconsin
Readers have often asked for recommendations for restaurants “Up North,” so I’m finally sharing some of my favorite Northwoods dining spots. When I’m visiting the Western Upper Peninsula of Michigan — right over the northern Wisconsin border — I try to sample as many local restaurants and bars as possible. One of the places I return to again and again is Chef Rene’s at The Inn in Eagle River.
My mother keeps a second home in the Western U.P., which gives us easy access to the area’s best food and hospitality. I’m lucky to spend time there and to discover spots that blend local charm with thoughtful, elevated cuisine.
Chef Rene’s At The Inn
Chef Rene’s is inside the Eagle River Inn and Resort on Highway 70. The dining room has a classic Northwoods atmosphere: a welcoming bar, warm wood accents and a cozy fireplace in the center of the space. The setting feels intimate yet lively — perfect for a special night out or a relaxed meal after a day outdoors.
Chef Rene is a professionally trained chef with ties to the region who has traveled and cooked widely. He brings refined techniques and thoughtful flavor combinations to the local table, creating dishes that feel both adventurous and comforting.
A memorable, personal touch is Chef Rene’s father, who circulates around the dining room greeting guests and handing out small knitted finger puppets. That kind of warm, local hospitality makes the restaurant feel like a true community gem.
The Menu
I’ve eaten at Chef Rene’s twice so far — once at the end of summer with my mom and again for a special Valentine’s Day menu. On both visits we found the menu creative, well executed and full of appealing choices for seafood and meat lovers alike. Below I share highlights from both meals to give you a sense of the restaurant’s range and quality.
The Brandy Old Fashioned
We began both visits at the bar with a well-made Brandy Old Fashioned. The bartender is old-school and highly skilled — watching cocktails being prepared felt like part of the evening’s entertainment. Classic cocktails, carefully mixed martinis and attentive service add to the restaurant’s refined yet friendly atmosphere.
The Appetizers
The appetizer selection is varied and inventive, so choosing was a pleasure. Here’s what we sampled and enjoyed:
Bacon Wrapped Dates
Six jumbo dates wrapped in maple-smoked bacon, cooked until golden and served on a red pepper coulis.
Seafood Crepe
Lobster, scallops and shrimp rolled in a crepe with a sherry cream sauce — rich and savory.
Wild Mushroom Medley
An assortment of wild mushrooms in a delicate cream sauce, served atop puff pastry.
My favorites were the seafood crepe and the mushroom medley — the crepe’s sauce was so good I could have eaten it by the bowl, and the seafood filling was generous and flavorful. The bacon-wrapped dates were tasty, but next time I’d likely go for more of the crepe or the mushroom dish.
On our second visit we tried the Lobster Tortellini in a white wine cream sauce. The pasta was stuffed with flavorful lobster and the sauce was creamy without overpowering the seafood — an elegant, comforting dish.
The Soup
Soup featured on both menus we tried. The first time I had a creamy potato-leek soup that struck the perfect balance between richness and brightness; the leek added a pleasant bite and the house-made croutons were a thoughtful touch. On Valentine’s Day I enjoyed a beef bouillabaisse — simple in presentation but deeply flavorful. That bouillabaisse was part of a special menu, so it may not always be available, but it’s worth trying if it appears.
The Main Courses
The mains show Chef Rene’s skill with both seafood and classic meat dishes. My mother, a seafood lover, ordered Scallops Pernod on our first visit and raved about it.
Scallops Pernod
Scallop medallions sautéed with Pernod, spinach and shiitake mushrooms, finished with cream and served over linguine — tender, flavorful and generous in portion.
I ordered Steak Diane on that first night — a classic preparation that the kitchen executed beautifully. It arrived with two generous portions of filet in a rich, wine-based sauce with mushrooms and fresh tomatoes. The sauce was excellent and the beef cooked exactly to my liking.
We also shared crisp green beans finished with butter and walnuts — a bright, textural side that paired well with the richer entrées.
On our second visit we both chose the Beef Wellington: a 6 oz fillet topped with chopped mushrooms, wrapped in pastry and served on a Burgundy sauce. The pastry was flaky, the beef perfectly cooked, and the vegetables were sliced with a delicate touch. It felt like a classic, special-occasion dish done right.
Dessert
Even when we were full, dessert was irresistible. We brought home a decadent “death by chocolate” cake with raspberry sauce, and also enjoyed a creamy grasshopper ice cream drink. For Valentine’s Day the restaurant presented roses, homemade truffles and champagne — a thoughtful, romantic finale to the meal.
Overall, both visits to Chef Rene’s were delightful. The food quality and presentation matched the price point, and the restaurant feels tailor-made for special occasions or memorable evenings out. I recommend making a reservation, arriving early to enjoy a drink at the bar, and asking about daily specials — the menu often includes tempting, limited-time offerings.
If you’re in the Eagle River area and looking for refined Northwoods dining with attentive service and a welcoming atmosphere, Chef Rene’s is well worth a visit. I’ll share more Northwoods restaurant recommendations soon.