Union House
S42 W31320 WI-83, Genesee Depot, (262) 968-4281
theunionhouse.com
New American
$$$$
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There’s much to love at Union House from its historical digs to its supper club-esque environs, which provides the perfect setting for both gatherings or intimate date nights.
On the menu you’ll find well-prepared classics like wedge salad, French onion soup and steak. But the magic happens when you branch out to try seasonal offerings like Pin Oak Farms lamb chops with parsnip puree, beets and earthy beet root bordelaise; wild boar ragu served with housemade pappardelle and ricotta; and crispy North Road salmon served on a bed of deeply savory beluga lentil ragout with a pop of bright herbal persillade. Innovative specials incorporate both seafood and wild game, including rare finds like ostrich, camel and red deer.
Pair your meal with a glass of wine from their Wine Spectator-awarded list or try one of their popular barrel-aged Old Fashioneds or a Manhattan, both enhanced by the bar’s collection of house-made bitters.
Speaking of beverages, Union House also hosts at least one special dinner featuring beverages from a winery or distillery each month. Coming up on Wednesday, April 2, you can experience the wines of Laird Estate expertly paired with unique seasonal dishes from Chef Dan Harrell. Get more information and view the full list of upcoming events on their website.
Here's a peek at one of their recent wine dinners with Far Niente Winery:
Recommended: Seasonal seafood dishes, lamb chops, specialty dinners
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
