Jamie Sherman

Google review

We used to love this place prior to me having to eat gluten free, and we love it so much more even more since I now eat gluten free. Staff is very knowledgeable about specials that have gluten in it, and could even rattle off which salad dressings are gluten free. They have a separate gluten free menu, and have some of everything. They also have complimentary gluten free bread available upon request, so you don't feel left out when your entire table is snacking on bread. We'll always recommend making a reservation though. Sometimes it's very needed, and other times it isn't. So it's best to make one just in case. Overall, Tuscan Tavern is a must go place for us when we visit Lake Geneva!

Media Financing

Google review

Consistency lacking, and knowledge of wood-fired ovens nonexistent. Their first $40K+ kiln got pulled for not standing up to summer pie orders. Yet, nobody’s mentioned it’s all an aesthetic attempt and not a culinary effort. Bigger turnover shouldn’t continue to come with undercooked pizza, crusts, and the inability to know how to throw down or properly bake these Napoli disks: 1) Less moisture in dough prep (try super-thinned cracker-esque crusts as options), in summer with high turnover of guests, 2) more olive oil to stabilize and leavening or yeast for some rise in the pie’s center, 3) tiniest of the most flavorful paste-based sauce (not a crushed canned tomato base), 4) butter-garlic-clam/shrimp-white-sauces cook quicker than red, and a few cooled caper sprinkles and fresh basil leaves at the table, 5) for meats, dried herb red sauce and well-drained or low moisture pork-beef and motz (full fat cheese but again low-moisture), and guess what? Put most of the cheese ON THE CRUST’S RIM!!! Stops it burning or getting too chewy or bland, and keeps the center from getting soggy because of too much center cheese weight. Finally, get A cauliflower or almond and cassava crust maker. Or buy Walmart's frozen gluten-free dough and be amazed😀. Thanks to owner’s response, but traditional napolpizza isn’t “defined” by soggy-fork-necessary-fixes, nor requires a napkin to blot wetnesses or excessive oils. It has bottom crusting and not just edges. Nor did anyone attempt to respond to better ingredient placement on the pie, letting alone leavening enhancements (as flour/water crusts) don’t rise to the occasion of good pies. Many Napoleon style pizzas have baked crust consistency throughout. Yours lacks, due to a purveyors false pride. Do better please!

Kathleen Konesko

Google review

Had lunch with my sister, watress checked to make things that I wanted were gluten-free.

Ana Carmona

Google review

This is a special little place that my family talked about the whole trip. We visited on our first day in Lake Geneva and loved it. The staff are friendly and the food is so good. We really liked the omelets, French toast, and steak and eggs. They even offered us gluten free toast as a toast option! Delicious. Worth the stop.

Cheryl Frager

Google review

I went in for a gluten free pie and they had one! We were going to our cousins for Thanksgiving in Illinois and stumbled across Lake Geneva Pie Company. We were too late to order a pie, so the kind last behind the counter helped us find one! Thank you! We have a lot of gluten free people in the family! The pie was a hit and I’m sure they will be driving up from Illinois to get them from now on! Thanks you!