be the best season in southeastern Wisconsin, and it’s hard to do
better than a sunny afternoon spent lakeside. Port Washington charms
with its lake views and farm-to-table restaurant Twisted Willow,
where executive chef James Flatley takes great care to design dishes
that look as good as they taste.
While several salads on the
menu are worth digging into, the crab cake salad is one of its most
popular. Fresh crab claw meat combines with Ritz crackers for crab
cakes that are light with a crispy exterior. Flatley uses seasonal
mixed greens, such as Boston bib lettuce, endive, escarole, frisée,
red leaf lettuce and arugula. Like the greens, bright, refreshing
heirloom tomatoes come straight from the farm in Grafton, but the
parsley, chives and dill in the green goddess dressing have a
shorter commute: They’re grown in containers on the third floor.
“It’s all fresh herbs,” Flatley says. “None of them are dry.
“In the summer,
we get fresh Meyer lemons — fruity, fragrant lemons,” he adds. Those
lemons are key players in the dressing and make their way onto the
plate as a garnish. It all adds up to a delightfully satisfying
summer dish. 308 N. Franklin St., Port Washington, (262) 268-7600,