Dining in Wisconsin means experiencing the intersection of timeless comfort and experimental flavor. As the state’s culinary landscape evolves, our beloved cheese curds become dearer to us while James Beard Award nominated chefs continue to put Wisconsin on the map.

With local restaurant weeks popping up across the state, Wisconsin food connoisseurs have reason to rejoice.

Alice Choi’s Hip Foodie Mom has a substantial following on Instagram, serving a curated feed of tasteful recipes and photographs of perfectly plated meals. Food blogging isn’t new, but it’s changing how people dine.

Culinary trends come and go. Some have more influence than others (e.g. kale), and some are Instagram-born trends (e.g. smoothie bowls).

Located in Milwaukee’s fifth ward is Snack Boys, a funky snack bar that lives up to its motto, “Pure Chaos with some food and booze.”

From football players to recording artists, plant-based diets are now the norm — and the dining industry has capitalized on the trend. Wisconsin restaurants have added vegan items to the menu and the state has observed an influx of plant-based eateries.

Supper clubs — the establishments that time forgot in many small-town Wisconsin communities — continue their resurgence among travelers, foodies and craft-cocktail enthusiasts. Quintessentially Wisconsin, the retro decor, relish trays, brandy old-fashioneds and oversized portions feed the belly and the soul.

Food trucks are revamping the way people interpret casual dining. These mobile eateries ingeniously deliver new food experiences straight to the hotspots, neighborhoods and festivals around Milwaukee. With a smorgasbord of local vendors, global food styles and creative themes and decor, food trucks can offer something for anyone from quick lunches to late night snacks.

Few eateries are as unique or versatile as steakhouses. From celebrations to business gatherings, old fashioned to cutting edge – here are a couple favorite Wisconsin steakhouses:

The Wisconsin 100 spoke with Orry Léon, owner and general manager of Amilinda, about what made Milwaukee the ideal location for his Spanish and Portuguese inspired restaurant.

How does a small farm town become a major Midwest food destination? Ask Luke Zahm, chef and owner of Drifltess Cafe in Viroqua. A La Farge native, Zahm was no stranger to the local food bounty that defines Wisconsin’s Driftless Region.

Trixie’s in Ephraim serves locally sourced meals with perfectly paired wines with the help of local farmers and growers. In addition to promoting organic and fresh produce, Trixie’s also prides itself on supporting women-owned businesses within the restaurant industry.