Isn't it time to kick it up a notch?

There's a hot chili craze going on in America, and restaurants need to get in on it.

When Columbus brought the chili pepper back from the New World, it was planted and cultivated in Africa, imported into Europe and England, and quickly adopted as a staple in diets across the Western hemisphere. Though originating in the New World, chilies did not land on the shores of North America until 1621, when they were introduced by English traders who brought them from Bermuda. Chilies have featured in North American cuisine since then, yet North America has always viewed the hot chili as being something esoteric and on the culinary fringe.

Fools. Your cousins south of the border are light years ahead in understanding the true power of chilies and it's time that North American restaurants got in on the game. The evidence for the power and attraction of 'heat' in cooking is quite profound, yet still our mainstream restaurants treat it as something taboo. If you look at a raw chicken wing, covered in unsightly skin, white/yellow fat globules hanging from every square inch, sinewy tendons holding together the small amount of edible substance, it is surely one of the most revolting sights that could be presented on the meal table. Yet cover it in paprika and chili powder, deep fry it for a few minutes, then roll it around in a bowl of Frank's Hot Sauce, and it becomes the most desirable menu item in taverns and restaurants around the world. Why? - because when you go out to eat, you go out to enjoy yourself. When you eat hot and spicy foods, your body releases natural endorphins to help alleviate the physical pain caused by the capsaicin in the hot peppers. The release of these endorphins is a stimulant causing a pleasurable feeling, or 'high'. So we eat spicy foods, we feel pain and we get high!
So if you can dredge a chicken wing in hot sauce and sell it by the millions, what if you added hot sauce to food items which are not so darn revolting to begin with? - So come on bars / restaurants, you really could cash-in by adding a couple of spicy items to your menu, beyond the venerable chicken wing.
So far in Door County, there really isn't much action. Most bars and taverns have hot wings and a Chili (Con Carne), but they tend to play safe on heat levels. Noticeable exceptions are Husby's in Sister Bay and Peninsula Pub in Bailey's Harbor, both of whom have the capacity to kick things up to a higher level, you just need to ask.
So it's about time other restaurants got with the program - if you need some menu ideas, just ask!