Midwest Living Review
There’s brick, stone and old wood beams everywhere you look in this brewpub, which dates to 1859. The Appleton Brewing and Malting Company was the first of several brewing operations that have occupied the premises, but Stone Cellar Brewpub seems here to stay. With a focus on using sustainable, organic foods whenever possible, and a commitment to buying local, the owners have managed to create a brewpub with a conscience.
The menu looks terrific, beginning with appetizers like Scotch eggs and a local artisanal cheese flight. Eleven sandwiches and eight burgers (including elk, bison and grass-fed beef) mean there are lots of options, and entrees include Indian curry and Meyer New York strip steak. In addition, there are salads, pastas, kid choices and a wide selection of pizzas (including a tempting New Orleans version with Andouille, chicken, shrimp, red onions, peppers and Cajun spices). There’s a full gluten-free menu and a gluten-free beer called Estrella Damm Daura.
Speaking of beer … the Pie Eyed India Pale Ale is smooth, bitter and hoppy, but not much different than other IPAs. The Scottish Ale is a sweet amber, colorful and delicious, and the Vanishing Vanilla Stout is dark, heady with vanilla and satisfying. Stone Cellar also produces sodas, such as the blonde Stone Arch Root Beer. The wine list includes at least one Wisconsin label and several varietals made from organic grapes.
If you’re claustrophobic, visit when the Stone Cellar’s beer garden is open May through September; there are no windows in the basement bar or dining room.