Like Father, Like Son

Mark Boughton/styling: Teresa Blackburn

At the age of 5, Britton Unkefer mastered cheese cracklins from The Charlie Brown Cookbook. When he grew up and became a chef and father, he taught his son, Levi, 8, to make them. So when Britt and wife Sara, both chefs, opened their restaurant, Wild Tomato in Fish Creek, Wis., Levi insisted that the cracklins be on the menu. That’s why nestled in the basket of Italian breads you’ll find the American biscuit-like cracklins.

The Unkefers believe food should be fun and accessible to everyone, particularly families and kids. In addition to the wood-burning oven that cranks out some of the best pizza we’ve ever had, the restaurant features Levi’s artwork on the walls. And what kid isn’t drawn to pizza dough being tossed in the air. If you’re in Door County, stop by the Wild Tomato (, or try these recipes at home. Good grief, they’re good.

Found in: Family
%d bloggers like this: