"For years after they opened in 2012, snagging a reservation at this farm-to-table restaurant was like striking gold. But since they’ve moved to a larger spot in 2022, it’s a bit easier. The menu at Odd Duck changes every day based on whatever tiny quantity of locally sourced produce is available. You might eat something like cassoulet with duck prepared three ways, or jerk cauliflower with a bit of heat, thanks to scotch-bonnet jam. But a steady staple is the DIY cheese plate—if you want to taste the best of the best when it comes to Wisconsin cheese, choose Hook’s five-year cheddar and Roelli Cheese Haus’ Dunbarton blue. Weekends get slammed, so try for a table on a weeknight if you don’t want to deal with the chaos of Resy. " - kristine hansen