Steenbock’s on Orchard has been a mystery to me since it opened. It’s a Food Fight restaurant located inside the Wisconsin Institutes for Discovery research building right in the middle of campus. The building is beautiful and open and feels very academic with a ton of UW pride dotted throughout the main floor. The website describes the menu as “designed to highlight local and seasonal ingredients at their best.” They serve “local meats, cheeses and vegetables while making our own jams and curing our own meats in our preservation kitchen.” The mix between academic research labs and this restaurant has always seemed odd, but intriguing.
I’m torn about the location. The building was beautiful and I love being on campus, but getting there was painful. All three lots somewhat near the WID building were full and we were extremely lucky to get a parking spot on the street by the business school. If I’m ever back on campus regularly or for a special occasion I would totally go to Steenbock’s, but I won’t go back just for the food…it’s just too hard to get to!
My restaurant week meal started with a spinach salad that came with warm bacon dressing. The hearty spinach was the perfect base for the bacon dressing and the roasted tomatoes added a much-needed tangy flavor. I didn’t love the blue cheese on top, but I’m not a fan of blue cheese to begin with.
My friend Nicole got the Korean BBQ ribs with french fries for her entree. The ribs were a little tough, but the sauce was tangy and had a good spice. I didn’t necessarily think it tasted like Korean BBQ, but they were good. The french fries were my favorite part of her dish! They were crispy, hot and perfectly salted.
I decided to go with the chicken, which is odd because I usually don’t get chicken at restaurants because I make it so much at home. The best part of the chicken dish I got was the plentiful amount of bacon that came with it. The brussel sprouts and potatoes came in a light olive oil sauce with crispy pancetta…I usually like brussel sprouts, but adding pancetta makes them so much better! The chicken was moist and the skin was crispy, but the bacon crumbles between the meat and the skin was what made it special. I’m not sure what was in the crumble other than bacon, but it was super savory and good enough to make me want to order the chicken dish again. Bacon makes everything better!
They only had one dessert option, but it was so good I wasn’t upset with the lack of choices. The marble croissant bread pudding was something so unique I’m not sure how to start explaining it, but I’ll try — it was bread pudding made with flaky, buttery chunks of plain and chocolate croissants. There was some sort of sweet sauce on top, some powdered sugar and two raspberries. The bread pudding itself was so good, it didn’t need the toppings. The plain croissant was sweet and buttery, while the chocolate croissant was rich and slightly bitter — the combination made for a substantial, but not too sweet dessert!
FOOD NOTES: The difficulty level of getting to Steenbock’s if you’re not already on campus really overshadows the tasty food. My Restaurant Week appetizer was an unimpressive salad, but my chicken entree was stellar and my dessert was probably one of the top 3 Restaurant Week desserts I’ve had over the last 6 years. If you’re on campus and looking for a great lunch…check out Steenbock’s, if you’re not already on campus look somewhere else.