A Historic Landmark
ABOUT THE HOTEL
Built in 1892, this Queen Anne style hotel stands as one of Wisconsin’s longest continually operating hotel.
A PIECE OF HISTORY
In its earliest years, formerly known as the Hotel Laack, the hotel was the go-to choice for travelers. It was built across from the Plymouth Cheese Exchange on a route leading to the Chicago and North Western depot. The hotel quickly became a favorite among the traveling cheese salesmen, and still serves as such today.
A WISCONSIN FAVORITE
Hotel Mitchell & 52 Stafford
After a fire nearly destroyed the hotel, it was rebuilt in 1921 and eventually sold to Edward Mitchell in 1943, where it operated as Hotel Mitchell until 1979.
In 1985, 52 Stafford made its name as Wisconsin’s Historic Irish hotel.
A NEW ERA
The Fig and the Pheasant
The business was purchased on October 7th, 2019 by Mr. and Mrs. Patrick and Ronna O’Toole. Their hospitality-driven vision focuses on the guests and the experience at the hotel.
Ronna and Patrick met in 1998, in Northern California, when they competed against each other for the same position in a hotel kitchen. Fortunately for them they were both hired and as they say the rest is an amazing history of love, food, travel, love of food & travel, and adventure. Together they have worked alongside each other in renowned hotels & restaurants in breathtaking parts of the world. Their careers have brought them and their young daughter Quintessa to the Island of Nevis in The Caribbean, to above the Arctic Circle in Norway where their son Liam was born, to Oslo where they worked in The 5 star Grand hotel, to Dubai, to Hong Kong, and back again. It’s worth it to stop in the bar for a drink and maybe an app to listen to these two as they recount with jests and laughter tales from these kitchens. It should then come as no surprise that they should desire to take over a historic boutique hotel, rename it The Fig and The Pheasant, focus on their guests and offer them flavorful seasonal cocktails, fine wines, approachable seasonal cuisine interspersed with herbs and edible flowers for breakfast, cocktail hour, & dinner.