Maggies
Dining in the midst of a collection of pink fl amingos would be memorable in itself, but add an eclectic menu brimming with signature dishes, and Maggie’s in Bayfi eld is irresistible. Owner Mary Rice collects fl amingos and uses them to decorate her restaurant, which sports a Caribbean motif on the walls, ceiling and bar. Maggie’s menu features fresh fi sh from Lake Superior. Appetizers include Mary’s legendary black bean nachos, an avocado and blue fi n crab salad, and whitefi sh livers sautéed with green peppers, onions and mushrooms. The global infl uence shines through in such diverse dishes as warm Greek pasta with Kalamata olives and feta cheese, the Mexican tortilla soup or the spicy Thai noodles. Maggie’s charbroiled burgers use USDA Choice Angus beef, while Maggie’s Superior sandwich features fresh lake trout or whitefi sh. The fajitas are a Maggie’s tradition, and the hot sauce on the Flamingo chicken sandwich is a Maggie’s exclusive. If you are out for a late supper, try Maggie’s late night special pizza, made with pesto, chicken, tomato, fresh parmesan and feta cheese. The homemade California-style crust uses organic fl our. For 25 years, Maggie’s has been the pink landmark on Manypenny Avenue. Maggie’s invites you to dine among the fl amingos and join the many satisfi ed residents and tourists who return for more of Maggie’s combination of fresh food and fresh attitude.
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