W2W Magazine: Winter 2015

WC-Press-W2W-Winter2015“The WC menu straddles a few lines, and only a restaurant with confidence can get away with putting ‘Pig Pen Nachos’ made with pork rinds, chili, house cheese whiz, pickled chilies and green onion s on the same menu with Kale + Mustard Greens Salad with apples, pecans and Parmesan, tossed in a jalapeno-apple vinaigrette.  A dry aged rib eye for two is sourced from Saugatuck Craft Butchery and served steakhouse style with creamed kale, Lyonnaise ptatoes with bearnaise sauce.  Southern fried chicke, fresh fis, kiler burgers, and main dish worthy sides round out the offerings.”

Read more:  W2W Magazine