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A Bite of the North: Mainstreet Ed's Submitted: 11/29/2012
Rhinelander - You've probably ordered pork chops or tenderloin in a restaurant before.

But if you haven't been to Mainstreet Ed's in Argonne, you probably haven't had pork chops or tenderloin done right.

Owner Ed Hill makes a burned maple syrup sauce for his whiskey river pork chops.

It's unique, and that's how Ed tries to keep it at his restaurant.

"I like creating food and I like to be a little different from the guy next door or down the road. We change our menu constantly," he said. The tenderloin gets a bourbon bath, some time on the grill, and then a topping of portabello mushrooms and deep-fried green beans.

It also gets rave reviews.

"If people come in and they're not familiar with Ed's place, I tell them to try the bourbon tenderloin," said Ed Schultz, a regular at Ed's. "If they don't like it, I'll buy it. I've probably told 500 or 600 people that, and I've never had to buy it once."

Written By: Lex Gray & Ryan Michaels

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