Princeton, Wisconsin: Mimi's

Most people will probably never go to Princeton, Wisconsin. It's a small town, about 30 miles north (I think) of Fond du Lac. I went to Ripon College, in the general vicinity, in the late 80s, and the only reason I ever had to even go through Princeton was to get to a state hunting ground just beyond it.

This past weekend, however, I was at my 15 year reunion, and heard that Princeton--boring little Princeton--had undergone quite the rennaissance. Wanting to see this for myself, we went there for lunch.

And it was a great lunch. Really. A great lunch. The restaurant is called Mimi's. The atmosphere is urban (the decor and lighting put me in mind of the old Earth, on Wells--lots of natural light, blonde wood--but the food, as I will elaborate on, was much better.)

I had a steak sandwich, with mozarella, roasted red and yellow peppers, with a balsamic reduction, on a french-type roll. The steak--probably flank or skirt--was outstanding: medium rare, pleasantly charred, with flavorful peppers and a creamy mozarella which after ofering a sligh resistance to the tooth, melted in the mouth. The seasoned fries were good--not great--but this sandwich was just so damn good, the fries were superflous anyway. It may have been the best sandwich of my life--certainly the best steak sandwich.

My wife had a steak salad--the same perfectly cooked meat, fresh greens--no iceberg or anything of that ilk--and blue cheese with just enough dressing to bring it all together. Just great.

The total bill, including two Heniekens and two glasses of pinot grigio: $35. A great meal, a great deal.

Princeton is quite close to the resort community of Green Lake--a destination popular with many Chicagogoans, which has a number of good restaurants. Still, the next time I'm in Green Lake, I'll be eating in Princeton.

The new revived Princeton also features many boutiques and shops selling what I like to refer to as "stuff that women like." Still, although I rapidly tire of trailing behind my wife as she goes through the stores, even I could tell that the merchandise in most of these shops is unique, and of quite high quality. OK, I admit it, I did buy some cool stone coasters with pictures of salmon and trout on them. And I almost bought a stone pig for my backyard. Actually, I kinda like the shops--just don't want my wife to find out.

THere are a few other restaurants in Princeton as well--including a nice looking coffee shop. And, in case you are worried that the upscaling is gone too far, there are still five or six taverns, most of them sporting Hamms signs--interespersed with the boutiques and restaurants along the two block strech of the main street (FYI, the main drag is called Water Street--there is nothing too interesting on Main Street.)

john m wrote:I had a steak sandwich, with mozarella, roasted red and yellow peppers, with a balsamic reduction, on a french-type roll. The steak--probably flank or skirt--was outstanding: medium rare, pleasantly charred, with flavorful peppers and a creamy mozarella which after ofering a sligh resistance to the tooth, melted in the mouth. The seasoned fries were good--not great--but this sandwich was just so damn good, the fries were superflous anyway. It may have been the best sandwich of my life--certainly the best steak sandwich.

Am I missing something here, or are you describing a Philly Cheese Steak (albeit with slightly thicker meat)?

No. Not to be glib, but if I was describing a Philly Cheese Steak, I would have called it a Philly Cheese Steak. I suppose this shared some of the same ingredients, but it was nothing like a Philly cheese steak, unless there is some law which I am unaware of that any combination of meat, cheese, peppers, and bread must be identified as a Philly Cheese Steak.

john m wrote:No. Not to be glib, but if I was describing a Philly Cheese Steak, I would have called it a Philly Cheese Steak. I suppose this shared some of the same ingredients, but it was nothing like a Philly cheese steak, unless there is some law which I am unaware of that any combination of meat, cheese, peppers, and bread must be identified as a Philly Cheese Steak.

No No. I was just wondering what set it apart since it wasn't real clear from the description. BTW, I have nothing against a good Philly Cheese steak. After re-reading your post, I noticed the balsamic vinegar, was that the difference?

More than just the balsamic reduction. The steak was high quality, and much thicker; the roasted peppers were diced finely--almost like a spread-- and soft, not crisp; the bread was fresh and crusty; and the mozarella was fresh--so fresh, in fact, that I was reminded of it when reading Mike G's post about the mozzarella at Follia.

I like a good Philly cheese steak as well, so I guess the best way to differentiate this sandwich from one is so simply say that the comparison never crossed my mind

john m wrote:More than just the balsamic reduction. The steak was high quality, and much thicker; the roasted peppers were diced finely--almost like a spread-- and soft, not crisp; the bread was fresh and crusty; and the mozarella was fresh--so fresh, in fact, that I was reminded of it when reading Mike G's post about the mozzarella at Follia.

I like a good Philly cheese steak as well, so I guess the best way to differentiate this sandwich from one is so simply say that the comparison never crossed my mind

Sounds real good. Almost makes me want ot make the trek to cheeseland....but not this weekend.