The stately appearance of this Pines Lodge restaurant belies its friendly, welcoming attitude. The fresh, farm-raised, caged-free food philosophy makes for quality ingredients, and the chef here truly knows how to make the food sing. The pretzel-crusted pork chops have been a favorite for years, but also check out the Ritz-crusted walleye with duck-fat fries and an herb tartar sauce, or the baby beets with house-made ricotta beignets. There's live music most nights, with local musician Tony Gulizia a popular regular. If you get chilly on the patio, the waitstaff brings out blankets. Complimentary valet is offered.