Travel Reference
In-Depth Information
golf media), though family-oriented media still gush about the mix of rustic with contem-
porary comfy.
Then again, Hayward's not
all
lolling at a lazy resort. Those aficionados of historic inns
have an outstanding choice right in Hayward. The
M
McCormick House Inn
(15844 E.
4thSt.,715/934-3339,
www.mccormickhouseinn.com
,$135-195)waswellknownbeforeit
was even finished. A regional newspaper back in 1887 said this: “When completed, it will
be the finest house in town and one of the best on the line.” Well, after a complete renov-
ation using period photos in the 1990s, it was later purchased by a transplanted Londoner,
who's done another extraordinary job of design—in short, a fabulous mix of modern chic
with history, all with an English flair. At the time of writing, the owners have decided to
sell it. Hopefully, the new owners will be as good.
Resorts
Some resort dining rooms could be mistaken for standard family-fare eateries, a couple of-
fer “lumberjack”-style dining, and there is of course the classic Wisconsin from-way-back-
when supper club, still allowing resort guests to pour their own brandy Manhattans on the
honor system.
All accommodations listed (save for the first) have well-regarded restaurants.
Supper Clubs
A fave stop is
Karibalis
(S. Main St., 715/634-2462), for fish of any sort (especially wal-
leye), a longtime local standby.
The
Fireside
(Hwy. K, 715/634-2710, dinner daily)—locals may still refer to “Tony's
Fireside” in honor of the longtime owner—is, gasp, approaching fine dining levels. Yes,
in the Great North Woods. You need fried avocado appetizers or herb risotto, this is your
place. Go eight miles south on WIS 27, then east on Highway K.
Since 1934, folks have streamed to
Turk's Inn
(N. U.S. 63, 715/634-2597, dinner
nightly,$11-22)forthehand-cutandagedsteaks,andsublimeknick-knacky,many-photo'd
walls. True, the ambiance may draw more people than the food. Turk's also makes shish
kebob and cheese
burek.
