There’s really not much beyond housing surrounding Hawks Landing Golf Club, so you have to make a special trip if you’re going to eat at Dahmen’s at Hawks Landing. In fact, the vast majority of diners appear to be either nearby residents or members of the club.
But now, with the recent closing of Dahmen’s Pizza Place, it’s worth a trip to get that delicious thin-crust pizza.
One you may want to try is the gyro pizza ($13 small, $15 medium, $18 large) because it truly resembles a gyro. It comes with a generous portion of lamb and just the right amounts of onion, cucumber and tomatoes, plus there’s a nice, slight char to the bottom of the pizza.
Other pizzas on my hit list include the volcano pizza (includes jalapenos and crushed red peppers) and the chicken bacon ranch pizza. You may also build your own pizza, and Dahmen’s offers an extensive list of toppings.
Dahmen’s Famous Breadsticks ($4) are warm and fluffy, with a very mild garlic flavor. The marinara sauce needed to be thawed more–it was served as a solid block. Still, they’re a nice way to start the meal. The other apps, such as wings and nachos–are what you expect at a clubhouse restaurant.
Speaking of garlic, there’s SO much of it on the Bunker burger ($10) that I couldn’t discern the grilled patty, sauteed onions, aioli or cream cheese on the toasted bun. Consider this your warning if you can’t handle garlic.
Next time I’ll get the Eggstraordinary burger ($9), which has a safe combination of eggs, bacon and cheese. Either that or I’ll go for the fried lake perch ($14) during a Friday fish fry.
Dahmen’s at Hawks Landing is open every day for lunch and dinner.
If you’re driving from Lake Delton toward Wisconsin Dells, following Hwy 12 as it curves to the right, you’ll likely miss 
Meanwhile, the Nashville hot chicken ($12 for two, $17 for five) was not at all spicy, but it was still delicious fried chicken. Very crispy skin + moist chicken = satisfying (except for the missing heat). You also will find chicken and waffles ($9) and various fried fish on this portion of the menu.
I’ve gotten to know and respect former Isthmus food writer Andre Darlington through the Madison food event circuit, and thus I was rooting for him when he announced the opening of 
Wait, there’s a lot more. I’ve made some of the drinks from Darlington’s cocktail recipe book, and my high expectations for the bar at Field Table were met. On the other end of the day, you must stop by for breakfast, too.
