“As with most local businesses, this business is under staffed and the employees are overwhelmed/overworked by the extra workload they endure. I recommend that you call ahead and make a reservation so that they can plan accordingly. We had a reservation, but still had a wait in the bar area, but it was well worth it. The cheese curds and potato skins were some of the best appetizers we have ever had anywhere and made from scratch. Friday night fish fry and we had perch which was 3 pieces and cod which was 2 pieces. It came with your choice of potato along with salad or coleslaw. Everything tasted great including the before dinner drinks. The bloody mary was awesome. The environment brought back memories when I was little and every Friday night my parents would go to the numerous supper clubs around the area. There was no fancy fluff just good wholesome food, spirts and candle lit tables. These supper clubs are now dwindling. Please, don't be rude and have empathy to the workers because they are trying their best dealing with the understaffing.“
Recommended
“As with most local businesses, this business is under staffed and the employees are overwhelmed/overworked by the extra workload they endure. I recommend that you call ahead and make a reservation so that they can plan accordingly. We had a reservation, but still had a wait in the bar area, but it was well worth it. The cheese curds and potato skins were some of the best appetizers we have ever had anywhere and made from scratch. Friday night fish fry and we had perch which was 3 pieces and cod which was 2 pieces. It came with your choice of potato along with salad or coleslaw. Everything tasted great including the before dinner drinks. The bloody mary was awesome. The environment brought back memories when I was little and every Friday night my parents would go to the numerous supper clubs around the area. There was no fancy fluff just good wholesome food, spirts and candle lit tables. These supper clubs are now dwindling. Please, don't be rude and have empathy to the workers because they are trying their best dealing with the understaffing.“