Cedar Lodge Steakhouse and Grille, Barnes, 9/14/18 and 10/14/18

building
building

Cedar Lodge Steakhouse and Grille started in 2009 in the location that used to be called “Downtown Barnes”  Owners Collen and Scott Ruhman spent a good bit of time updating and remodeling and adding to the original location.   It is a good sized building that houses a large u-shaped bar in a room that also has room for a couple tables, games and lounge furniture in front of a fireplace.  It opens into the main dining room that is fairly bright with soft background music.  The only televisions are in the bar area.  Bare wood tables are polished to a high shine and fitted with comfortable chairs.  Flat-paint plum walls work well with the copper metallic shiny ceiling.  Walls are decorated with paintings and other objects.  The full bar is available for order in the dining room and they provided a better than average wine list.  The large menu was supplemented by a daily special offering.  All dinner plates come with a trip to the salad bar that also offers a housemade soup, as well as seasonal vegetable and a choice of side dish.  Our friendly server, Denise, turned out to be the owner’s sister and helped steer our order.  

interior
interior
interior
interior
games for waiting
games for the bar
Frankie explored
Frankie explored
bar
bar
dining room
dining room
ceiling
copper paint ceiling
to bar
to bar
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
wine list
wine list
Friendly server and franie
Fun server Denise and Frankie

 

We ordered a couple of their appetizers and while we waited made a trip to the soup/salad counter.  Soup of the day was sausage corn chowder.  It was full of sausage and corn with a good consistency.   It also had a lot of flavor.

soup of the day
soup of the day
soup of the day
soup of the day
soup
soup
wine
wine
Frankie likes all kinds of flowers
Frankie likes all kinds of flowers

 

The salad bar had a mix of lettuces and then ingredients to mix with it in addition to the traditional creamed herring, cottage cheese, bean salad and bread and butter pickles.  The mix-in’s were constantly being replenished so they stayed nicely fresh.  There was an assortment of dressings and I sampled the blue cheese which was mildly flavored but nice.   Also on the bar are croutons and seeds.

salad bar
salad bar
salad bar
salad bar
dressings
dressings
salad bar
salad bar
salad
salad

 

Bread was served and it was cut pieces that had been lightly toasted.  They were served with a cream cheese spread.  The bread was soft and dense with a nice touch of crisp on the exterior.

bread and butter
bread and butter
Frankie found a basket of pine cones
Frankie found a basket of pine cones

 

Duck Bacon Wontons were made of wonton wraps filled with cream cheese, duck bacon and charred sweetcorn.  They were filled with good flavors and the wrapper nicely crisp but the inside had a bit too much cream cheese in the mix for my taste.  The shells had been fried to a wonderful crisp and were a bit heavier than the shrimp.

pierogy
Duck bacon wontons – wonton wraps with cream cheese, duck bacon and charred sweetcorn
anothr view
another view
0ther side
other side
closer
closer
inside
inside
0ther side
other side
Frankie looked around
Frankie looked around

 

Shrimp Vannamei were pastry wrapped shrimp accented with ginger and fresh herbs served with a sweet chili sauce.  The thin wrapper was really crisp around the perfectly cooked shrimp.  The spicy, sweet sauce was a perfect dip to mix with the little treats.  It was fun to eat and the shrimp pulled away from the shells easily. They were good.

shrimp
Shrimp Vannamei – Pastry wrapped shrimp accented with ginger and fresh herbs, served with sweet chili sauce
closer
closer
sauce
sauce
inside
inside
Frankie liked them boht
Frankie liked them both

 

Regali’s Filet Mignon was the biggest 9 ounce steak you’ve seen.  The menu refers to it as “the Cadillac of steaks” and indeed it was.  Incredibly tender and well marbled it was cooked perfectly.  The husband of the couple that owns the place (Scott and Colleen Ruhman) cuts and ages all the steaks himself.  Some cuts he will age 3-4 weeks and others up to 60 days.  Sometimes he will actually have prime grade beef.  We chose hash browns as a side and they were a bit too crisp for me but not greasy and tasted of potato.  The seasonal vegetable was a wedge of acorn squash that was nicely cooked.  The moist, tender and beefy steak was a real treat and by that point I was glad to not want to eat every bit of the potatoes.

steak
Regali’s Filet Mignon – The Cadillac of steaks, 9 oz.
another serving
another serving
owner
Owner Scott Ruhman
Frankie stood guard on the leftovers
Frankie stood guard on the leftovers

 

We finished with homemade salted caramel brownie sundae.  It was a modest piece of gooey, intensely chocolate brownie surrounded by a generous supply of ice cream decorated with caramel sauce.  it was fudgey and cakey at the same time and was a total yum of a finish.  I forgot how full I was after I tasted it.  Yum!

brownie a la mode
Homemade Salted Caramel Brownie Sundae
closer
closer
DFrankie didn't want to leave
Frankie didn’t want to leave

 

We visited the place again and this time the service was not as polished.  The young man seemed to be in too much of a hurry and demonstrated how important service is to your impression of a restaurant.  We started with a couple Brandy Old Fashioned (a Wisconsin staple) served sour.  They were good.

IMG_4338
Frankie and some Brandy Old Fashioned

 

We then tried the Stuffed Mushroom appetizer that was Portabella mushrooms stuffed with wild rice, garlic sausage and cheddar cheese and drizzled with sweet chili sauce.  They were listed as spicy, which I did not detect.  They came 4 to an order and were quite tasty with the top portion of the wild rice getting a little crisp.  Tasty.

stuffed mushrooms
Stuffed mushrooms – Portabella mushrooms stuffed with wild rice, garlic sausage and cheddar cheese and drizzled with sweet chili sauce
closer
closer
closer
closer
closer
closer
closer
closer
inside
inside

 

After a trip to the salad bar we had the New York Strip  which was listed as “the most indulgent steak in the Northwoods” and 15 oz.  It was cooked nicely rare but the beef flavor did not come through like last time.  It was fine but I’d go for the   Filet if I visit again.   We tried the baked potato as a side with sour cream.  The potato was nicely cooked and came buttered with sour cream on the side.  It was fine.  We also had a side of Caramelized onions which were red onions and too hot and not well cooked enough to really enhance the steak.

strip
New York Strip, 15 oz. – “The most indulgent steak in the Northwoods” 
inside
inside
caramelized onions
Caramelized onions

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