Restaurant of the Week: Trixie’s

An intimate vibe describes Trixie’s inside and out. On weekdays, the bustling pedestrian area surrounding the town hall is one of the liveliest hubs in Ephraim. But come sunset, once most businesses have shuttered until well past dawn, is when the restaurant comes alive—largely in part due to repeat visits from a loyal customer base which stretches across the Door County Peninsula.

Owner Mike Holmes first decided to offer elevated farm-to-table dining at Wickman House, located in Ellison Bay. The same intentionality about maintaining scratch kitchens and sourcing from as many local vendors as possible have been equally infused into the modus operandi of Trixie’s. One effective way to do this is by crafting rotating micro menus that heavily incorporate seasonal ingredients, while also giving the culinary team creative license to explore regional renditions of traditional fare from other countries such as a whitefish Taktouka on a nutty bed of Wisconsin wild rice or confit chicken with a ras el hanout honey glaze.

Similarly, the wine list is a hodgepodge of varietals from around the globe—an impressive array of by-the-glass options expertly curated to attract vino connoisseurs who reside in the area as well as those only in town for a few days of respite. Choosing between a sparkling Cabernet Franc, a Pinot Gris from New Zealand and a Spanish Garnacha is a decision that can be impacted by astute pairing recommendations from the bar staff as much as how long one may want to linger in such a relaxed environment that feels more like a close friend’s home than a public establishment.

The majority of these sips are also from vineyards which are certified organic, female-owned and/or committed to sustainable practices. So come prepared to drink, plus eat, your fill then leave—knowing it is only a matter of time before you venture back to Trixie’s for more.

Trixie’s is open Mondays as well as Thursdays through Saturdays, 5 to 9 p.m. For more information, visit

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