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Maggie's

257 Manypenny Ave., Bayfield, WI - (715) 779-5641
Maggie's specialty is fresh, local fish: lake trout, whitefish, and whitefish livers.
83% Approval Rating (6 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Whitefish Livers
Sweet Potato Fries
Whitefish
Chili
Apple Cake
Crab Cakes
Pie
Mediterranean Salad
Cheese Plate

Highlighted Reviews

rating
Michael Stern - Photos (5)
Roadfood.com Editor
"A few days each year Maggie's does not serve whitefish because the kitchen cannot get it fresh from the boats that work within 30 miles of town. During October and November, when Wisconsin prohibits angling for whitefish, Maggie's reaches out all of 40 miles to ..."   [Read More]

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Map & Web Site

257 Manypenny Ave., Bayfield, WI
(715) 779-5641

http://www.maggies-bayfield.com/front/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
Milk-white, dense and juicy with a clean, freshwater taste, whitefish is the pride of Lake Superior. It is nowhere fresher than at Maggie's.
"Milk-white, dense and juicy with a clean, freshwater taste, whitefish is the pride of Lake Superior. It is nowhere fresher than at Maggie's."
Michael Stern





Although I prefer my chili to be warmer and spicier, it was still a real rib sticker.
"Although I prefer my chili to be warmer and spicier, it was still a real rib sticker."
Cliff Strutz


Sweet potato fries are a delicious yin-yang of yammy sweetness and sea-saltiness. They come with tarragon fry sauce for dipping.
"Sweet potato fries are a delicious yin-yang of yammy sweetness and sea-saltiness. They come with tarragon fry sauce for dipping."
Michael Stern


Apples thrive in the climate of the northern Midwest. Caramel-drizzled apple cake makes the most of them; and a scoop of made-here ice cream doesn't hurt.
"Apples thrive in the climate of the northern Midwest. Caramel-drizzled apple cake makes the most of them; and a scoop of made-here ice cream doesn't hurt."
Michael Stern


The menu lists this appetizer as 'Wisconsin Fromage a Trois.' It is three kinds of locally-made cheese surrounding a dollop of sweet apple chutney. In the far right corner of the photo is a plate of Bayfield-baked bread.
"The menu lists this appetizer as 'Wisconsin Fromage a Trois.' It is three kinds of locally-made cheese surrounding a dollop of sweet apple chutney. In the far right corner of the photo is a plate of Bayfield-baked bread."
Michael Stern


We did like the crunchy outside of the whitefish livers; within is an unmistakable organ meat flavor.  Still, we were happy to have tried this unusual Great Lakes dish.
"We did like the crunchy outside of the whitefish livers; within is an unmistakable organ meat flavor. Still, we were happy to have tried this unusual Great Lakes dish."
Cliff Strutz


The cherry pie features lots of tart cherries and a rugged, crumble top.  This is a good slice of pie!
"The cherry pie features lots of tart cherries and a rugged, crumble top. This is a good slice of pie!"
Cliff Strutz


The pink flamingo inside decor is eye catching, to say the least.
"The pink flamingo inside decor is eye catching, to say the least."
Cliff Strutz


The company that runs Maggie's is called Flamingos Up North, hence the eye-aching paint job.
"The company that runs Maggie's is called Flamingos Up North, hence the eye-aching paint job."
Michael Stern


September 2011: After reading the reviews of Maggie's on Roadfood.com we had to stop, and we were immediately befriended by Mary (the owner in the middle). What a great place, and the hospitality was terrific.  The stories just kept getting better, a great addition to the food.  Thanks Mary!
"September 2011: After reading the reviews of Maggie's on Roadfood.com we had to stop, and we were immediately befriended by Mary (the owner in the middle). What a great place, and the hospitality was terrific. The stories just kept getting better, a great addition to the food. Thanks Mary!"
Nancy Korber



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