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Charcoal Grill
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 Keeping the wood fires burning. . .
Well, I guess if I had my druthers on where to partake of a summer repast, it would be sitting on the Charcoal Grill patio. For here, in the shade of an umbrella, tucked up against a curve in the quiet river, one could easily shirk the duties of the day and while away an hour or three deep in conversation or thought. Oh yes, Charcoal has its bustling moods, too. . . the TGIF-ers contributing to a convivial atmosphere talking work (or not) and expressing their relief at another week well done. . .
What creates the Charcoal’s unique flavor – both in menu and atmosphere -- is wood. Of course, you’re aware upon entering that in this kitchen there’s something quite different being cooked up, as well as cooked up differently. The aroma is unmistakable. Peering deep into the custom-built woodstone oven, you can see the familiar glow of a neatly-contained wood fire sharing space with a freshly-made pizza (It’s just reaching the bubbling cheese stage. Oooo!) Not your ceramic log-look-alike here. Indeed, tucked neatly into its own built-to-order alcove beneath the oven, there’s a stack of dried, split oak – each chunk awaiting its turn to turn out another delicious wood-baked creation. But, not to worry wooden spoons! Local suppliers provide the five-cord-a-month firewood requirement for Charcoal and it looks like they have plenty and to spare for today.
 Having started 11 years ago in Racine, Charcoal Grill owes its success –- there are now nine locations throughout Southeast Wisconsin –- to fresh ingredients, expert cooks and a friendly staff who hold customer service in the highest regard. It’s obvious that these individuals love their jobs. And, if you’ve ever attempted to prepare an edible meal over a campfire, without ending up with . . . well, charcoal for dinner, you’ll gain respect for cooks who can keep the Charcoal fires burning just right for the perfect pizza . . .or woodstone bread. (Brushed with garlic butter, topped with sun-dried tomatoes. . . black olives, feta, mozzarella. Mmmm.)
Burlington residents may remember that the Charcoal Grill was built on the spot once occupied by the Hi-Liter, publisher of the shopper. Charcoal’s building was designed, along with nearby structures, to complement the neat, winding Riverwalk that graces the banks of Burlington’s rivers as they converge in the heart of town.
But, its proximity to the tracks is what has inspired Charcoal’s interior motif. Wherever you turn, there are tasteful, framed sets of photos celebrating Burlington’s rich railroad history. Of course, these tracks are still in use, and it’s not long before you’re treated to the familiar whistle followed by the rumble of a locomotive performing its daily duties.
 Whether lunching on the patio enjoying the brief-but-beautiful Wisconsin summer or enjoying the view from a roomy inside table, Manager Jim Chapman and his lively Charcoal crew will make your dining dreams come true. One look at this large, colorful menu and it’s tempting to toss your most recent weight loss program over the railing into the river and indulge your every whim. But dieters delight! Somehow the Charcoal cooks manage to squish tons of flavor into their innovative creations, while fooling the calories and carbs into renting another plate. The Cobb Salad sets the pace and is followed by the Asian, the Caesar, Greek, and my personal favorite Strawberry Fields. . . field greens, spinach and fresh strawberries. . . poppy seed dressing. . . need I say more? At last count, Charcoal’s new menu boasted 13 salads, but who’s counting, calories or otherwise?
 That’s not to say that the hearty appetite should be checked at the door. . . with Special Recipe Ribs and Barbecue Beef Brisket looming deliciously on the horizon, you’ll most certainly never go hungry here. Then there’s Charcoal’s Burger Fixin’ Bar. Not only are there more than a dozen burger variations, but you can customize your choice further by adding an array of fresh, tasty ingredients yourself. . . try the Black & Bleu, the Black Jack, Greek, California, Aussie or Buffalo Bill (Yep. It’s made from buffalo. Hey, those cowboys know what they’re doing.)
Not a burger fan? Talk about creative! Who’s making up such Dagwood-envy creations as the Portobella Mushroom Brat, the sausage that made Wisconsin famous, stuffed with Portobellas and Swiss. . . The Mile High Melt, beef brisket with Jack cheese and sautéed onions on sourdough (yum). . . Or the Turkey Crunch, piled with onion strings. The Grilled Tuna Steak is marinated in wine, then cooked over the aforementioned wood flame. Clubs, wraps and fajitas. . . even the quintessential Wisconsin Friday Fish Fry is awaiting your perusal on the Charcoal menu.
From the Charcoal Butcher Shop -- Charcoal Grill has meat cutters on staff – you can enjoy a Filet, New York Strip or even Boneless Pork Chops.
And, the Baby Back Ribs with Sweet Baby Ray’s Barbecue Sauce are unforgettable. Or choose Grilled Atlantic Salmon, Rotisserie Chicken, Jumbo Shrimp or Texas Smoked Sausage.
 Even the side dishes are over-the-top. The Bourbon Yams taste as though they were just flown in from a kitchen in the deep South. . . a touch of sweetness and an undercurrent of whiskey in creamy mashed yams. Fresh roasted vegetables are a unique replacement for run-of-the-mill potatoes. Of course, if you’re in the mood you can have those potatoes French fried, baked, mashed. . . or, you guessed it, rotisserie’d. Who could resist trying something new?
You’ll find the Burlington Charcoal Grill tucked between the Riverwalk and the railroad tracks in downtown Burlington at 580 Milwaukee Ave. Stop in soon. You woodn’t want to pass up the chance for all-American, genuine fire-cooked food!
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