This Small Town Wisconsin Italian Spot Is Run By A Naples-Born Chef With Michelin-Worthy Buzz

The chef behind this Italian dinner spot grew up in Naples, and his family runs the program that certifies Neapolitan pizzerias in the United States. That’s a pizza pedigree most cooks can only dream about.

Now he makes pasta from scratch inside a farmhouse built in 1872, in a quiet corner of northern Wisconsin. Behind the building sits a 1.5-acre farm that grows herbs and vegetables for the kitchen.

I like how the garden basically doubles as the pantry. The bolognese uses veal, pork, and beef ground right in-house, which tells you how seriously this crew takes the small stuff.

The restaurant has even landed on a list of Wisconsin spots considered ready for the Michelin Guide. That’s quite an achievement for a little farmhouse restaurant where Italian traditions, fresh ingredients, and serious cooking come together.

Three Badgers Walk Into A Farmhouse

Osteria Tre Tassi translates to Three Badgers Tavern, and the name carries a double meaning. The three badgers stand for the restaurant’s three owners and for Wisconsin, the Badger State.

That’s a clever bit of wordplay for a place that takes its food very seriously. It also tells you right away that this Italian restaurant is proud of where it lives.

The owners are Chef Robin Brown, Joey Ouimet, and a partner named Gross, who bought the property in 2023. Each one brings something different to the table, from the kitchen to the front of the house.

Chef Brown runs the stove with a Naples-born point of view. Ouimet helps steer the dining room, where the goal is warm hospitality instead of a rushed meal.

The restaurant held its soft opening in May 2024, so it’s still fairly new. In that short time, it has built a following around Door County and beyond.

I love a restaurant name with a story baked right into it. Three Badgers Tavern sounds like a cozy pub, yet the menu leans toward refined Italian cooking. That little surprise sets the tone for everything that follows.

The Chef’s Pizza Pedigree Is Seriously Impressive

Naples is the birthplace of pizza, and that’s exactly where Chef Robin Brown comes from. His family manages the program that certifies Neapolitan pizzerias in the United States.

Talk about growing up with high standards. When your relatives decide what counts as real Neapolitan pizza, you learn the rules early.

His cooking résumé stretches across several countries. He worked in the kitchen of a four-star resort on the Amalfi Coast, run by his mother’s cousins.

In 2018, he traveled from London to Milwaukee to help his uncle open San Giorgio Pizzeria Napoletana. Later, he served as executive chef at Della Porta before starting his own place.

So how did Door County enter the picture? He discovered the peninsula during the COVID-19 pandemic and promised himself he’d open an Italian restaurant there.

He kept that promise, which I find pretty inspiring. Plenty of people fall for Door County on vacation, but few move a whole career there.

That background shows up in the menu’s focus on authentic Mediterranean cooking. It’s Italian food made by someone who learned it at home, not from a textbook.

You’re Eating Inside More Than 150 Years Of History

Long before anyone twirled pasta here, the building started life as a farmhouse in 1872. It has worn quite a few hats since then. In the early 1920s, it became the Ellison Bay Lodge. By the 1970s, it was known as The Griffin Inn, and later it became Wickman House.

Every era left a little something behind. That layered past gives the dining room a sense of age you simply can’t fake with new decor.

The current owners made a smart choice when they moved in. Outside of a fresh coat of paint, they largely kept the original interior to protect the building’s history.

I appreciate that kind of restraint. It would have been easy to gut everything and start over, but they let the old house keep its character. The result feels cozy, rustic, and elegant all at once. It’s the kind of room that suits a slow Italian dinner with good company.

Fun fact for history fans: the name Griffin Inn still lives on. Gross runs a separate business under that name for weddings and special events on the grounds.

Good Luck Finding Fresher Herbs Than These

A 1.5-acre farm and garden sits right on the property. It supplies the kitchen with fresh herbs and vegetables throughout the growing season. That’s not a couple of basil pots on a windowsill. It’s a working plot that shapes what lands on your plate.

A gracious man named Tom Horsley takes care of the farm. Every restaurant garden needs a steady hand, and he’s the one keeping things growing.

Growing food on-site cuts down on shipping and keeps ingredients bright and fresh. It also lets the kitchen create seasonal specials based on whatever is ready to harvest.

This farm-to-table approach even caught the attention of PBS Wisconsin. Chef Brown and the restaurant appeared on Wisconsin Foodie to talk about how the garden feeds the menu.

I’d make a point of asking about the specials on any visit. When the vegetables come from a few steps away, the daily dish is often where the garden shines brightest.

Arrive a little early if you can and enjoy the green surroundings. Seeing where dinner grows makes the meal feel even more personal.

That Three-Meat Ragu Deserves Its Own Fan Club

Veal, pork, and beef all go into Chef Brown’s signature bolognese. Even better, the kitchen grinds all three meats in-house. The recipe draws on Tuscan tradition, so it’s built for patience and deep flavor. This is not a sauce that comes out of a jar.

You’ll find that ragu in the pappardelle alla tasso, one of the restaurant’s most popular dishes. Tasso means badger, so the dish nods right back to the restaurant’s name. I can’t imagine skipping it on a first visit. Wide ribbons of pasta and a hearty meat sauce just belong together.

The pastas here are homemade, and the whole menu is made from scratch. That commitment covers far more than the noodles. Seafood and local protein get attention too. Whitefish piccata is a nice regional touch, since whitefish is a Door County favorite.

Menus shift with the seasons and the garden, so dishes can change. If you have your heart set on something, it’s worth asking when you book. Either way, scratch-made pasta is the safe bet worth building your night around.

Special Events Keep Things Interesting

Osteria Tre Tassi has more to offer than its regular Italian dinner menu. Special events and themed evenings have added another reason for visitors to keep an eye on the restaurant’s calendar.

Given Chef Brown’s Neapolitan background, pizza is an especially interesting part of the restaurant’s story. The kitchen’s Italian roots give guests plenty to be curious about. I love when a restaurant finds ways to switch things up. It gives repeat visitors another reason to return.

Special menus and entertainment can change throughout the year, so checking directly with the restaurant is the best way to find out what’s planned.

Schedules for music and events can change during the year. Checking ahead before you go will save you from showing up hungry for the wrong menu. Either way, these nights show off the playful side of the place. Fine dining doesn’t have to feel stiff, and this crew clearly knows it.

Plan A Scenic Drive To The Top Of The Peninsula

Ellison Bay sits near the northern tip of the Door County peninsula. It’s a small community, which makes a restaurant like this feel even more special.

You’ll find the restaurant at 11976 Mink River Rd, Ellison Bay, WI 54210. It sits right in the heart of the village, so it’s easy to fold into a day of exploring.

Many Door County spots close once the summer crowds head home. Osteria Tre Tassi stays open year-round, which is great news for fall and winter travelers.

Dinner is the focus here, with service starting at 5 p.m. most open nights. Hours have shifted between seasons, so confirm the current schedule before you set out.

I’d pair a visit with a slow drive up the peninsula. Northern Wisconsin views and a homemade pasta dinner make a pretty perfect evening.

The restaurant is welcoming guests for its 2026 season, with dinner service available on most evenings. Check the latest schedule before planning your visit. Just don’t expect a quick drive-thru stop. This is a sit-down, take-your-time kind of meal.

Call Ahead And Skip The Disappointment

Roughly 90 diners can fit inside Osteria Tre Tassi. That sounds roomy until you remember how popular Door County gets in peak season. Reservations are encouraged, and you’ve got options. You can book by phone, in person, or through the online reservation platform Tock.

The restaurant actually prefers phone calls. They like the personal touch, which fits the old-fashioned hospitality they aim for.

Planning a bigger celebration? Groups of 8 to 12 guests must book through Tock, while larger parties can contact the restaurant directly. Ask about any booking fees or special arrangements when making a group reservation so there are no surprises later.

The team wants dinner to feel like an experience, not a race. Meals here are meant to unfold at a relaxed pace with genuine hospitality.

I’d budget extra time and leave the evening open. Scratch cooking doesn’t hurry, and honestly, why would you want it to? Birthdays, anniversaries, and family trips all fit nicely here. Booking early just makes sure your table is waiting when you arrive.

Thoughtful Touches Make Everyone Feel Welcome

Accessible parking and an accessible trail entrance make arriving easier for more guests. Small details like that matter more than many people realize.

The restaurant also offers accommodations for guests who are blind or visually impaired. Deaf and hard-of-hearing diners have accommodations too. Food allergies? The kitchen offers allergen accommodations, which makes sense when everything is made from scratch.

Service animals are welcome as well. It’s a warm sign that the owners want the doors open to everyone. Gift cards are available, and they make a smart present for food lovers. Anyone planning a Door County trip would be thrilled to get one.

Here’s a bonus bit of bragging rights. The restaurant appeared on a list of 15 Wisconsin restaurants considered ready for the Michelin Guide.

No star has been awarded yet, but that kind of buzz says plenty. A Naples-born chef, a historic farmhouse, and a garden out back make a strong case.

I’d call that reason enough to start planning. Three badgers, one old house, and a plate of homemade pasta are waiting up north.