Historic “Greenovation”
We opened our doors on June 7, 2010, after an extensive inside & outside renovation of the Backstreet Cafe and its grounds. The renovation was “green”: reclaimed historic materials, at risk of being lost forever from leaking roofs and other natural acts, were located, refurbished, and finally integrated into the appropriate setting at the restaurant. One signifcant source of bird’s eye maple flooring, wainscot, doors, ceiling tin, & other hardware was the historic G. Martini Building on Fifth Street in Calumet (now Erkkila’s Garage). These materials date from the 1890′s, and the saloon mural above the bar acccurately depicts the Martini Building in its heyday (from a logo discovered beneath the ceiling tin on an original unsent envelope!). Natural stone (King Quarry, Eagle River Wisconsin) was used both inside and out; dining room flooring is snow white Lake Medora maple; all furniture was locally made from local white cedar by Kraig Mahrley of RockWood Concepts in Mohawk. Come in and see us, our employees know the history…..
Fresh Local Ingredients in “From Scratch” Recipes Whenever Possible
The European culinary tradition reflects the use of local, seasonally-changing ingredients whenever possible. Many small bistros use vegetables and herbs grown on the grounds of the restaurant…..we have adopted this tradition. Whether its seasonal vegetables and fruit from Hughes Farm (Hubbell) or Richter’s Farm and Garden (Sedar Bay), we complement this produce with herbs, peppers, & other produce from a 25 x 25 foot garden on our double lot. Look for a greenhouse on the grounds in the summer of 2011 (thanks in advance to the Village of Lake Linden for co-sponsoring!)
Every Dish Is Handcrafted
Fresh ingredients are used whenever possible to create “from scratch” appetizers, entrees, accompaniments, & desserts. This style of fresh preparation requires additional daily preparation time for each service; we believe the “proof is in the custard”; be sure and try our signature breads (focaccia arrives soon after seating), our dipping oils and compound butters, and our signature dessert, vanilla bean creme brulee. The menu changes according to season and availabililty of quality fresh ingredients. Saloon Menu : Lunch Menu : Dinner Menu.
Modular But Seamless Venue
Our more modern bistro dining area can accommodate up to 50 seated at one time; you pass through a converted oversized historic “pocket door” into the saloon area, with 12 bar stools and table seating for an additional 24 to 30 patrons. The saloon returns you to “turn-of-the-century” in the Copper Country, the high times of the late 1890′s, when more than 100,000 people inhabited the area. Make special note of the granite bar top and accompanying foot pedestal, reclaimed Calument & Hecla granite abandoned on the mine sites and now used as breakwall rubble (before we saved a bit, cut & polished especially for our saloon). Pass again through a historic pocket door outside to the patio/courtyard area, with seating for 40-50 and standing room for more than 100. Reserve the entire restaurant for your special event, or any of the 3 separate–but seamlessly integrated–areas of De la Terre Bistro, Bakery, & Saloon.
