Chef Kastman gives her cooking a Mediterranean flair, seen on lunch menu items like the crisp-tender Istanbul fried walleye sandwich with pickled red onions, mint salad and sumac vinaigrette. As such, you will see a very different menu in August.
The dinner menu is printed fresh each day, its selections dependent on what farmers are bringing to their door. And I found it to be charming and sincere, a place where they let the food do the talking. I’ve had Driftless on my list of gotta-get-to’s for such a long time. Because of the demands of Luke’s other job – host of the PBS show “Wisconsin Foodie” – the kitchen is overseen now by executive chef Mary Kastman and sous chef Trevor Davis. “We use ingredients from our neighbors and friends.
He also hoped to help the farmers and food artisans thrive. Owners Luke and Ruthie Zahm moved to rural Wisconsin from Madison, where Luke was a chef, because here he had access to the best, freshest ingredients. Driftless Café quickly became the darling of Wisco cuisine. Nine years ago, this unassuming much-more-than-a-café in downtown Viroqua opened its doors with an ambitious mission: to showcase the farms in surrounding Vernon County, an area known for organic agriculture but not for a booming restaurant scene. Some of the state’s most stunning topography surrounds these western Wisconsin hotspots, but that’s just a side dish to the entrée of seasonal, farm-focused cuisine.
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