Bartender Kelsey Zajichek pours a fresh cucumber
martini with celery salt and muddled cucumbers at
Fork in the Road.
MUKWONAGO - Yogi Berra once said, “If you come to a fork
in the road, take it.”
So when you come
to the fork at the intersection of Hwy 83 and County Road ES in
Mukwonago, take it to Fork in the Road restaurant located at
215 N. Rochester Street.
With its casual,
friendly atmosphere and menu where home-cooking gets a foodie twist,
Fork in the Road creates a space that’s as fitting for a spontaneous
Saturday night meal with friends as it is for celebrating a special
The diverse menu
offers plenty of choices for every palate, and offers customers
plenty of opportunities to try something new with each visit. Still,
some items become customer favorites, bringing them back for second,
third or even fourth helpings.
in the Road’s Margherita Flatbread.
Mac & Cheese, other homestyle favorites
Mac & Cheese is one of them. It sounds like a simple enough dish,
but this variation on a classic continues to be the restaurant’s
top-seller, said the restaurant’s owner, Dennis Stevens.
(also available gluten free) is bathed in a rich, creamy cheese
sauce and tossed with the customer’s choice of three ingredients:
Applewood smoked bacon, andouille sausage, pulled ham, breast of
chicken, roasted bell peppers, sweet sun-dried tomatoes, broccoli
florets, baby leaf spinach, white mushrooms or jalapeno peppers.
favorites include the House Recipe Fried Chicken, slow roasted ribs
slathered in a tangy honey-root beer barbecue sauce, and a
made-from-scratch meatloaf that rivals Mom’s best.
in the Road’s Pepper Burger.
Fork in the Road's Pepper Burger,
foreground, Snickers Martini and the
restaurant's famous Macaroni and Cheese.
Lighter options as well
options, Stevens suggested the menu’s five different chicken
sandwiches or meal-worthy salads. The Pretzel Chicken Sandwich - a
juicy chicken breast covered in a crispy pretzel coating and topped
with dijonnaise sauce - and the Toasted Goat Cheese Salad - spinach,
walnuts, brandied cranberries, diced apples and pears, and fried
goat cheese tossed in the restaurant’s zesty lemon-mayonnaise house
dressing - are the top choices of many customers.
something even lighter? The starters menu features classic and
eclectic choices, ranging from spinach artichoke dip and Margherita
Flatbread to fried pickles and Black & Bleu Tips (tips of blackened
tenderloin and rib-eye with grilled bleu cheese and stuffed sweet
beverages, myriad martinis
“We’re also one of
ten top hamburger operations in this region,” Stevens added.
Choose from the
Pepper Burger featuring cracked pepper, provolone, bleu cheese
sauce, Applewood bacon and onion strings; the Fork Cheeseburger
topped with Wisconsin sharp white cheddar; or the Rochester Burger
with two kinds of Wisconsin sharp cheddar, Swiss cheese, spicy
jalapenos and chipotle sauce. Creative wraps, steak sandwiches,
pulled pork, grilled Reubens, fish tacos and more round out this
selection of handheld fare.
Wash it all down
with an assortment of bottled Sprecher soda, various Wisconsin
beers, eight different Belgian draft beers, an impressive yet
palatably priced wine list, or one of 146 - yes, 146 - different
Dennis Stevens stands in Fork in the Road with the
restaurant’s Macaroni and Cheese, Margherita
Flatbread, Snickers Martini and Pepper Burger.
keep things fresh, Stevens and his team make a point to
change the menu occasionally.
“We change up the
full menu at least twice a year and we always have a flyer inside
the menu with specials that we change about once a month,” he said.
“We try to keep current with what’s going on in the food trends and
change what we can by taking the bottom sellers off and adding new
Stevens is the
first to admit his restaurant is only as strong as the community it
creates, which is why he and his team of 53 employees work hard to
keep community at the center of everything they do, right down to
the ingredient list.
“All of our
cheeses and meats come from Wisconsin. We’re very proud of that,”
Stevens said. “In the summer, we buy all the local produce we can.
Farmers will come to our back door with their products - you just
don’t get any fresher than that.”
“I just think
people feel happy and a part of the community when they’re here,”
added Stevens, who can often be seen interacting with the customers
in the dining room.
Fork in the Road,
which celebrates its 11th anniversary this year, may reside in a
120-year-old building, but its vision - and menu - are anything but