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Crazy Water Restaurant Review: It's the best of both worlds at Crazy Water: the historic charm of an early twentieth-century bar combined with the intriguing taste of creative contemporary cuisine. The establishment boasts linen-covered tables with fresh flowers, vintage hardwood floors and a classic tin ceiling. Paintings by local artists add to the warm atmosphere. Chef-owner Peggy Magister creates appetizers such as garlic chicken wontons and a goat cheese torta with mint pesto and fig preserves. Next up, we recommend the Ceylon-tea glazed organic salmon, sea scallops with Meyer lemon sauce, and grilled flatiron steak with blue cheese fritters. For a satisfying finale, opt for bread pudding made with Door County cherries, chocolate chips, butterscotch sauce and vanilla custard.