Dozens of local eateries offer deals and dishes for Restaurant Week

Jul. 5, 2013
Ogan's Norwegian salmon with bearnaise sauce
Ogan's Norwegian salmon with bearnaise sauce: Restaurant Week preview: Ogan Restaurant Chef Bryan Maves shows how to make Norwegian salmon with bearnaise sauce. (posted July 1, 2013)
Tomato Pizza from Cheesecake Heaven / Submitted

Tweet (or email) us your eats

Try some dishes around town during Restaurant Week, tweet photos and mini reviews of your dish to @pgdanhiggins or @EricChCh and/or use the hashtag #gbrestaurants (Here’s an example tweet: “Just tried Black & Tan’s bleu cheese-encrusted sirloin and it was top-notch! 4.5/5 stars. #gbrestaurants”). We’ll be trying some dishes and tweeting all week.
We have a special section of dedicated to Restaurant Week, with videos, a widget collecting the tweet reviews, and other coverage of the week. Come and eat (and tweet) with us.


This might be a bit of shock, but Green Bay actually has a myriad of culinary options that aren’t just specialty beer and deep-fried cheese curds. As impeccable a meal as that is, in the last few years, Titletown has seen more and more fine dining options and regional flavors spring up, indicative of a growing demand for fine food.

To celebrate and draw attention to what’s become a dining destination in Northeast Wisconsin, the Greater Green Bay Convention and Visitor’s Bureau laid down tracks this year for the very first Greater Green Bay Restaurant Week, running July 11 through 18, involving 60 locally-owned restaurants.

“Culinary tourism is really big for us,” said Brenda Krainik, marketing director for the Green Bay CVB and one of the organizers of Restaurant Week. “People, more than ever, are enjoying regional cuisine. (For example) what you’re going to find in Racine with the Kringle is different than what you’re going to find at one of our bakeries. That holds true for wineries, that holds true for breweries, and it certainly holds true for restaurants.”

Special section: Restaurant Week

So here’s how it works: Restaurants all over Brown County (with a couple outliers) comprise a prix fixe (fixed price) menu, offering complete meals for $10, $20 or $30. When a customer visits a participating restaurant, they have the option to order from the regular menu or the Restaurant Week menu.

There’s plenty of value imbued in the Restaurant Week menu, as it is generally a three-course meal with appetizers and desserts for the price of the entrée alone. Customers can check out each restaurants complete prix fixe menu on the Restaurant Week website,, before going.

“It takes the guesswork out of it,” Krainik said. “They know how much it’s going to be when they get there, they know exactly what they can order.”

Then finally, after the meal, patrons will get a survey, which enters them in a chance for a $500 complete Green Bay getaway, which includes $100 in dining gift certificates, two Packers tickets and a one-night hotel stay here in town.

There’s the more upscale places (S.A.L.T., Hinterland, Three Three Five), more café-style spaces (Alpha Delights, Mustard Seed Café), steakhouses, sports bars, supper clubs: Restaurants of all kinds are churning out their fixed menus and preparing dishes for the week — some directly from their regular menus, some completely new creations.

For Gary Keeler, owner of the Ten O One Club, 1001 Main St., Green Bay, the prix fixe menu style allows his customers a better dining experience all around.

“A lot of people are afraid to walk into a higher-end restaurant because they don’t know what the bill’s going to be on the other end,” he said. “They’re worried while they’re eating and they don’t get to enjoy the experience. (With the fixed price,) you know what the damages are.”

Keeler said as an owner, that the only thing he can hope for by participating in Restaurant Week, is getting people — especially new people — in his doors.

And he’s seen success with other food events like June’s Savour Green Bay, where Keeler had people try his food, then visit the restaurant the very same night.

“It’s about exposure, exposure, exposure. I just want a customer to come in here and give us an opportunity,” he said. “If we get an opportunity, I think the odds are very good in our favor that they’ll come back again. I’d be disappointed if we don’t get (an uptick in business).”

Here is an opportunity for restaurants to show off their creativity, shell out some of their finest dishes and make it accessible and affordable — but it even goes further. There’s also a chance for some places to showcase their space as well as their food. After all, the dining experience isn’t just on the plate.

For a place like Captain’s Walk Winery, 345 S. Adams St., Green Bay, it’s an important chance to put the focus on their dinner menu and food items — not just their signature wines.

“We actually just started our commercial kitchen recently within the last year and we wanted to help promote the fact that we do serve food here,” said Jocelyn Ehlert, the event coordinator and assistant manager at Captain’s Walk. “We thought it was a great involvement. We’re definitely hoping to get new customers; we’re looking forward to seeing some new faces and even some old faces that haven’t seen our menu yet.”

But obviously for this to work, patrons have to show up and Krainik said there’s no guarantees. For the first year, the CVB has done almost all of its advertising and marketing outside of the Green Bay area and little internally — the idea being to try to grab interest outside, and bring it in.

“They did their homework,” Keeler said. “This is about bringing business in. Word of mouth will spread around town within a year or two and you’ll get locals that’ll take advantage of it.”

And that’s exactly what Krainik said the week’s goals are.

“It’s really a community effort. The CVB gains nothing from this, but our partners are each of these restaurants; we’re promoting them to visitors,” she said. “They’re all in. It’s all theirs to gain.” or follow him on Twitter at @EricChCh

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