Blog : Crafted Americana

Crafted Americana Fish Fry Review

Crafted Americana Fish Fry Review

You’ll be forgiven if you have no idea what a Crafted Americana is.  It might be a beer or an ice cream sundae or an antique shop or a woodworking studio deep in the heart of Appalachia. It’s none of those. It’s just a restaurant in the Interlaken Hotel. Or The Ridge, as it’s being called these days. It might have been something else for a while, too.   Whatever the name, whatever the condition, it’s on Highway 50 and it’ll always be Interlaken to me. I went there with my family last Friday night at the beckoning of their outdoor signage. FISH FRY $14.

The interior space at this old hotel has been transformed into something new. Something different, at least for this market.  It’s very shiny and very modern and there’s a coffee shop that serves Wisconsin’s Collectivo Coffee, which is nice.  I’m glad to see this old hotel looking its best. But in spite of the glitz and the shimmer it feels very much like a hotel attached to an airport. The dining room, while rather impressive with large chandeliers and comfy leather backed banquet seating, still felt like I was whiling away an hour before my flight to Toledo.

The dining room was quite full on that Friday evening. Full with fish fry eaters, yes, but mostly with groups that looked like they were on some sort of business. A pharmaceutical sales retreat, perhaps. Dinner at Crafted Americana at 6:30, presentation by Astrozenica at 8, sharp. We were seated at a four top, with two chairs opposite a long leather bench. I sat on the bench, to better surveil the room, and found the seating to be quite comfortable. The table was nicely arranged, The chandeliers twinkly. The waiter quickly arrived table side, with a checked shirt with seems to be the new uniform for restaurant staff.

I asked if there was an appetizer worth my time. Cheese Curds, he replied with immediate enthusiasm. I asked about the fish fry, per usual. He said it was two pieces of fried or broiled Atlantic Cod, a distinguished regional fish apparently, and one potato pancake or fries. He assured me the pancake was large.  The dinner was single serve, which I always find disappointing after starving myself in anticipation of my weekly fish feast.  Four waters and an order of cheese curds it would be, followed by fish fry, one piece of each, with the singular pancake.

The curds arrived within seven or eight minutes. They were in a small modern style serving container, perhaps 12 curds in total. This is my typical complaint about the curd. Too much money for too little cheese. These curds were battered and served with an aioli, which is a fancy word for mayonnaise. The curds were good. Better than most, not as good as some.  Following the curds I was delighted when the water brought out a slab of slate with several slices of bread and a prodigious mound of whipped butter.  The bread was Pumpernickel, which I obviously hate, at least usually. This bread had nuts and raisins and barely the slightest sniff of rye. The bread was pretty good, but the butter was divine. Sent from the heavens, whipped by the angels, delivered to me on this Friday night. I liked the bread, and the butter was the absolute best butter I’ve had on this tasting tour.

The fish was brought next. A large plate with one pancake, and one piece broiled and fried cod. Both were a bit square in shape for my initial liking. A couple of lemon wedges dressed up the plate, and the sides of tartar sauce, applesauce, and coleslaw filled the table. At first glance, aside from the square filets and the singular pancake, the meal looked pretty terrific. First, the broiled cod. The second my fork touched the fish I knew it was tough. The texture wasn’t flaky and light like a delicately cooked fish should be. Instead it was a bit hard, sort of tough. Overcooked. Fail.

The fried piece was marginally better, with a beautiful dark brown batter concealing a reasonably well seasoned piece of cod. Still, while this fish was better than the broiled, it was a bit dry and a bit underwhelming.  A taste of the applesauce revealed a hot sauce, warmed like a bowl of soup on a cold day. It was heavy on the cinnamon, which is okay, but smooth and hot. I like my applesauce like I like my Blizzards. Cold and chunky.  The tartar sauce and coleslaw were apparently passable, but, like me, neither elicited high praise from my wife.

The potato pancake was already facing an uphill battle since it was on its own, without a companion to offer support.  It looked the part, and was made of properly shredded potato, but it lacked any depth of flavor and was a bit too dry. It was also salty, very salty, as if the chef over salted some soup earlier in the day and let the potatoes soak in the soup to absorb the excess salt. Then he made my potato pancake with those potatoes.  It wasn’t a very good cake, though it wasn’t as dry as the Pier 290 and Gordy’s DustCakes.

The good: A pretty restaurant with a higher level of finishes. A deliciously unexpected bread and butter tray. That butter, man. That butter. The bad: Dry fish. Salty, slightly dry pancake. My immediate thought was that this space would earn a seven out of ten. But after the weekend, I thought I cannot let the nicer surroundings offset the fact that the fish was dry. After all, this is a fish fry review, not a restaurant design review.  The Ridge Hotel and its Crafted Americana restaurant should be on your tour for Fish Fry. Perhaps they’ll take out the fish a minute earlier than mine, and the pancake won’t be so salty. Even so, on this night, those two mistakes cannot be forgiven.

Crafted Americana (At The Ridge Hotel) 5.5/10

W4240 State Highway 50, Lake Geneva

Fried or Broiled Cod, two pieces, $14