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For over 40 years, Fox Cities Magazine has been bringing dining stories to our readers: about fanciful dishes, mouthwatering flavors, restaurant updates and everything in-between. Perhaps the most popular food installment, the Golden Fork Awards, reaches its 30th year in this issue.

We’re always proud to celebrate our local restaurants, but there’s something particularly special about honoring what our area foodies have to say to allow their voices to be heard.

Fox Cities foodies recognize both veteran and new-on-the-scene restaurants this year. Read on for the best of the best voted by you.

Best Overall, Best Breakfast, Best Diner/Cafe, Best Waitstaff Service: Little Diner Xpress

As a back-to-back Best Overall winner, Little Diner Xpress in Appleton sums up their reaction to the news in four words and a lot of gratitude:

“Such an amazing feeling!” owners Becky and Remy Anderson exclaim.

“We know we wouldn’t have been able to do it without the support of our wonderful regulars and customers. We are so honored and grateful to them for believing in us again this year!”

That appreciative nature and their prioritization of creating relationships amongst their team and guests is why they say Little Diner Xpress stands out in the Fox Cities.

“We really are a big family and you can see it in our everyday business. Not just with our employees, but with our regulars as well! We are friends/family in and out of the restaurant. This makes our diner a home away from home for a lot of people. It’s an inviting warm and cozy, yet fun and silly atmosphere, which is what makes it great for so many different types of people.

“In one corner, you may see a lady basking in sunlight catching up on some reading peacefully, while in another corner a few friends are catching up after a few weeks apart. Then at the counter is where we have the entertainment-goofy jokes and banter going on between the server, cook and customers. All of those aspects seem to blend together seamlessly under our roof and truly is what makes the diner a wholesome, special piece of the community.”

Little Diner Xpress has won gold in both Best Breakfast and Best Diner/Cafe as well, and the Andersons attribute that to classic favorites like Steak and Eggs (seasoned steak served with two eggs, golden hash browns and your choice of toast); their Meat Lovers Breakfast (Two eggs with hash browns, 2 crispy strips of bacon, 2 sausage links, and 1 slice of grilled ham) and Breakfast Burrito (served with your choice of meat and cheese, golden hash browns and toast).

“Now moving on to the sweeter side, our Stuffed French Toast definitely takes the cake!” Becky and Remy say. “This tasty dish is two slices of sourdough toast stuffed with our sweet cream cheese filling, topped with your choice of strawberry, cherry, blueberry or apple pie filling and finished off with whipped cream! Yum!”

Little Diner Xpress again clinched the award for Best Waitstaff/Service, and attributes it to the small touches that make a big difference.

“Our service goes above and beyond because we remember the little things about our customers. Remembering their order, something they said the last time they were in, knowing them, their families and their stories,” Becky and Remy say. “That’s what makes the difference and keeps our customers coming back time and time again. On top of that? Our diner family is a fun, quirky group of people who make you feel right at home; always extending a welcoming hand to all walks of life! That’s what really makes us special.”

The diner has recently added new menu items and has begun selling merchandise: hats and travel mugs. A mural is also in the works.

“Without each and every one of our fantastic patrons we wouldn’t be celebrating another Golden Fork win,” Becky and Remy say. “And a huge thank you to our staff because without them, this diner would be nothing! We appreciate you all more than you know! Here is to another golden year!”

Best New Restaurant: Ototo

Having opened in February of 2024, newest on the scene for Golden Fork Award winners is Best New Restaurant Ototo in Appleton.

Chef/Owner Lor Lee describes the spot as “an open kitchen ramen shop, much like how you would see in Japan and many in the larger cities in the States.

“We wanted to bring that feeling and ambiance to Appleton,” she says. “We do not have an extensive menu, but that allows us to give more care and attention to our food.”

Guests’ favorites include Pork Buns that consist of tender pork belly topped with a chili hoisin sauce, rice vinegar pickles and scallions tucked between a fluffy lotus leaf bun.

“A favorite ramen amongst our guests is the Spicy Miso Ramen,” Lee adds. “We use an in-house blend of misos and spices and it is mixed in with our tonkotsu broth. The broth is a mixture of various pork bones and is boiled rapidly for 24 hours to emulsify the released fat and gelatin into the broth, which creates a rich and creamy broth.

“What is important to me is that our style of ramen differs from much of the ramen that our diners may be accustomed to. That is the beauty of ramen. We will be taking a short few weeks hiatus to focus on our new restaurant, MYMY Thai Street Food (in Appleton), just to get things up and running over there.”

Best Salad Entree: Draft Gastropub

Another back-to-back winner in the mix, Draft Gastropub in Appleton earns Best Salad Entree again this year.
Serving upscale, chef-driven cuisine in a casual environment, gastropubs are popular in Europe.

“I think we encapsulate that really well at Draft. We offer high end food and cocktails, but without the pressure of having to act or dress a certain way,” Regina Hueckman, District Manager of both Draft Gastropub and Urban Modern Kitchen, says. “The Fox Cities food scene has really skyrocketed in the past few years, and I think the people in the area are really looking for new and out-of-the-box dishes and cocktails. We are constantly trying to bring new flavor and presentation trends to the valley. I think guests find it really cool that there is an easily accessible restaurant where they can find ‘instagrammable’ food and drinks.”

Those photo worthy dishes include their hearty salads that guests crave.

“Our Grilled Caesar Salad has been a huge hit! Generally, grilled salad sounds quite unappealing, however, when you are using a hearty green like Romaine, it doesn’t wilt or even heat the lettuce, instead you end up with a beautiful, lightly charred flavor profile that really adds to the dish,” Hueckman explains. “We also like to add a couple extra items in addition to your classic Caesar ingredients, such as pepitas, avocados, bacon and more, so it offers more flavor, texture and color that can make a dish really exciting to eat!

“Our Black & Blue Salad has also been very popular, the Moody Blue Cheese sauce is one of my favorites on the menu and I think it really adds an exciting element to the salad for all of the blue cheese lovers out there.”

Fun fact: “Our head chef, Raul, and I actually take a weeklong trip to different parts of the country every time we revise our seasonal menus! We love to see what other regions are focusing on with their menus in order to bring new and exciting ideas to the Valley! Fall/Winter menu coming soon! We have some really great changes and additions that I think guests will really love!”

Best Food Truck, Best Sandwich, Best Fried/Broasted Chicken: Hot Biddy’s

Aaron and Essa Cole, also known as “The Chicken Couple,” and owners of Hot Biddy’s, have three words to describe what they attribute to their back-to-back wins in the Best Food Truck and Best Sandwich categories: dedication, hard work and consistency!

This year, they’ve also tacked on the first place spot in Best Fried/Broasted Chicken.

The Biddy Sandwich, a crispy hand breaded juicy chicken thigh, homemade coleslaw, thick cut pickles, signature Biddy sauce, all on a toasted brioche bun stands as the most popular, followed by the Biddy Bow with  crispy crinkle cut fries, topped with our hand breaded crispy chicken with choice of heat level, chopped pickles and homemade slaw and sauces.

“It’s a little bit of everything in a bowl,” they say. “We use never frozen fresh chicken, hand cut to perfection, so that each bit is juicy and tender. Each meal is made to order to ensure maximum crispiness!

“Hot Biddy’s as a whole thrives on being a local, family owned business that loves to connect with the community,” the Coles say. “We don’t want to just sell chicken, we want to know each of our Biddy Followers like family.”

The chicken connoisseurs added on to their food truck by moving into a kitchen space this year, allowing to-go orders throughout the winter.

“We also added a few new items to our menu, including our Dirty Mac, Oreo Vanilla Pudding and more homemade sauces.”

Fun fact: “The story behind ‘Nashville style’ was meant to be payback. Thornton Prince, the originator, had a girlfriend who was fed up with his behavior and wanted to teach him a lesson by covering his fried chicken in cayenne pepper and other spices. Prince ended up loving it and started the first Nashville style restaurant called the BBQ Shack in the 1930s!”

Best Bakery, Best Dessert: Whisk & Arrow

Described by owner and pastry chef Nea Hahn as “one big dysfunctional family that works really well together,” the team at Whisk & Arrow in Appleton is passionate about putting out good pastry, good food and good vibes into the community.

“I think that we stand out not only because we strive very hard for consistency, but also because our guests become friends and know we are a safe place for them to visit when they are at their happiest or saddest,” Hahn reflects. “You will find comfort here in treats, and in the people who greet you.”

Combining consistency in product quality and providing excellence in customer service is integral in Whisk & Arrow winning both Best Bakery and Best Dessert again this year. With a lot of sweet and savory favorites, it’s hard to pinpoint guests’ favorites.
“The popularity of our food still amazes us,” Hahn says. “Every month that goes by we make more cake because our clients appreciate the quality and the simplicity of our ingredients. Macarons are always top sellers as gifts. Our drinks are inventive, tasty and syrups are from scratch.

“Our croissants have a consistent following, and so do our scones. Same goes to our cooler stocked with salads and wraps bursting with freshness and seasonal flavors. Our chicken salad is so popular we make two or three batches a week now.”

Fun fact: “There’s more chocolate than flour in our chocolate chip cookies! And there are four kinds of chocolate!”

Mark your calendars: “The shop is seven years old this year and we are celebrating with our last market of the season on October 16 in our parking lot,” Hahn says. “We are making a gigantic cake so everyone can get a piece. Cake will be served at 4 p.m. Come party with us!”

Best Worth the Drive: Fox and Crow Bistro

The Best Worth the Drive winning restaurant is no stranger to the category. Fox and Crow Bistro in Ripon credits their consistent awards to their bistro team and those supporting them.

“We credit our wins to staying true to our mission and our dedicated team–plus all the amazing support we’ve received near and far,” owner/chef Patrick Isajiw and owner/FOH Katie Isajiw, say.

“At Fox and Crow Bistro, we unite in our mission to deliver top-notch food and service with a relaxed, approachable attitude, Patrick and Katie say. “We’re serious about quality but keep things unpretentious—no white tablecloths, just great meals and stellar service in a funky atmosphere. We’re fortunate to have some of the best and most talented people in our industry working alongside us. It’s our dedication and commitment to the overall guest experience from beginning to end that we think makes us stand out above the rest.”

Fox and Crow Bistro combines their Wisconsin roots with international-inspired flavors. It also pays to visit often. The bistro changes their menu “at the very least 52 times a year,” bringing in a constant rotation of seasonal ingredients.

“We like to take the heartiness and comfort of local cuisine and infuse it with bold, global influences, creating a menu that’s both familiar and adventurous,” Patrick and Katie say. “This balance of local and international is what defines our approach to food as a whole. With that being said our small plates, pastas and steaks are our most popular offerings.”

Fun fact: “The theme of our restaurant is inspired by Aesop’s fable, The Fox and the Crow. It’s a nod to the idea of staying clever and creative, which we try to bring into everything we do.”

Best Burger: Home Burger Bar

Keeping things exciting by featuring new burgers each month is part of the reason Home Burger Bar in Appleton again wins Best Burger.

“Customers always seem to really love our creative burgers of the month…  Our Crab Goon is a customer favorite—think deconstructed crab rangoon on a burger. The French Onion is extremely popular. Envision French Onion Soup on a burger with au jus for dipping,” the Ferg Family says.

“We just launched a hot dog menu! This has been years in the making, and we are so excited to support two other family operated businesses with our new hot dogs (Simple Simon’s for the buns, and Salmon’s Meats for the hot dog).

Fun fact: “We have gone viral a few times. Once when we all dressed up as Bob’s Burgers for April Fool’s Day, and again when the boys dressed up as Mario Kart characters and raced adult size big wheels down College Ave.”

Most Vegetarian Friendly, Best Ethnic/Non-Asian: Sai Ram Indian Cuisine

While some restaurants thrive on changing their menus often, Most Vegetarian Friendly and Best Ethnic/Non-Asian winner Sai Ram Indian Cuisine in Appleton sticks to their classics.

“No changes to the menu as our customers love everything we do!” Owner Priya Sivakumar says. “Consistency in the food’s high quality and taste (is important).

Factories include Chicken Makhani, Tikka Masala and Curry, while top choices for vegetarian-friendly dishes are Shahi Paneer, Vegetable Masala, Navratan Koorma, Chana Masala and Dal Curry.

“All the items are made to order freshly and no frozen meats are used in our kitchen, which is our secret to success,” Sivakumar says.

Best Asian Food: Basil Café

Larry Chomsisengphet, General Manager of Basil Café in Appleton may say he sounds like a “broken record” in response to another Best Asian Food win, but if there’s one thing the area favorite knows it’s not to mess with a good thing.

“I will always say I think for us it’s been about consistency. We work really hard to provide not only a consistent meal, but an overall consistent dining experience,” he says. “When people come in we want them to feel like guests in our house, and when they order food, especially if they’re regulars or have dined with us before, those dishes should always come out the same and delicious… so, ultimately I think consistency in the products we put out and what we do overall, has allowed us to still be here and enter into our 13th year, and has been a major factor to our success and an 11th consecutive Golden Fork for Best Asian Food.”

With that being said, stay tuned as Basil Café is still switching things up.

“We’ve got some things up our sleeve! We’re going to introduce a Saturday Brunch Menu with some really delicious and culturally authentic Lao items, many of which aren’t on our current menu,” Chomsisengphet teases. “It’ll be a chance for us to play around with a menu that’s completely different from the standard Basil Café menu, and to see if we can push the culinary boundaries and palates of the Fox Cities a little bit.”

For now, guests’ favorites include Sai Oua (Lao Sausage). “We make it in house with a special blend of thicker cut and little fattier ground pork, mixed with shallots, lemongrass, fresh chillies, Makrut lime leaves, and seasonings to give it this delicious, herbaceous, slightly spicy flavor profile,” Chomsisengphet says.

“Pad Kee Mao (Drunken Noodles) has been a staple here ever since we opened in February 2012. Wider, thicker, and flat rice noodles are smoked and charred in a very hot wok, and then stir-fried with Thai Basil, bell peppers, onions, carrots, your choice of protein or just mixed veggies, and our house blended sauce and our homemade garlic chili oil.

“Our Tom Yum Soup is the perfect blend of tamarind, lemongrass, Makrut lime leaf, spice, and coconut milk to give you just a burst of flavors with the first and subsequent sips of the broth. Completely vegan based so a lot of our meat-less diners choose to add tofu or mixed veggies or both tofu and mixed veggies into the broth to give it the extra heartiness.”

Fun fact: “When my sister, Sou, wanted to open up this restaurant, never in a million years did she dream she’d be here getting a chance to share her talents and food with the community… She thought she was going to do it all herself and if she had five people who came in and ate at her restaurant she’d be happy. Little did she know what she started and how far she’d be able to go.”

Best Steak: The Red Ox Seafood and Steakhouse

A staple in the Fox Cities for more than 50 years, The Red Ox Seafood and Steakhouse’s most popular Best Steak is their hand cut 22-ounce, 2-inch thick New York Strip is what owner John Hayes says makes the local favorite stand above the rest.

“We also serve prime rib nightly and we are open for lunch Friday through Sunday. That and our Filet Mignon and 22-ounce Bone-in Ribeye. All of our steaks are finished with homemade au jus butter.

“Our Double cut bone-in Duroc pork chop is amazing and sells as well or better than any cut of beef,” Hayes adds. “We buy high quality products… and we never add service charges or credit card charges back to your bill!”

Best Fish Fry, Best Seafood, Best Supper Club: Mark’s East Side

Chef/Owner Alex Shea says it best of Mark’s East Side in Appleton consistently winning Best Fish Fry, Best Seafood and Best Supper Club: “Consistency would be the main key factor we would attribute to winning these titles again and again. If you come in for lunch on Wednesday or dinner on a busy Friday night, you will get the same product that you have come to expect at Mark’s.”

Menu favorites include their Icelandic Haddock, “the best whitefish you can get. Broiled in our own butter/wine mixture or batter fried golden brown, crispy and flaky. Always served with our homemade tartar sauce,” Shea explains.

“Lake perch… we use fresh yellow lake perch from Lake Erie. It is a little more expensive than the alternatives out there, but our customers know that it is worth it. Hand breaded every morning and always served with homemade tartar sauce.”

“Faroe Island Salmon… sustainably farmed to ensure ocean safety for marine mammals, we have customers that actually have never ordered anything else they love it so much. Served with house blend vegetables and house Beurre Blanc.”

The famous Fish Fry at Mark’s East Side is available anytime, but All You Can Eat Haddock is available solely on Fridays.

“Even though we have changed over the years, Mark’s East Side still fits the supper club criteria in that it is a place that people want to spend time,” Shea says. “When you are here you are not in a hurry. You are enjoying great food and drink with new and old friends alike.”

Best Bar & Grill: Prime Time Bar & Grill

Tagged as the area’s #hometownhangout, owners Josh and Stacy Berman can attest to the environment that makes it the Best Bar & Grill in the Fox Cities.

“It falls nothing short of that,” they say. “You can feel the fun and warmth when you walk in the building… People come from all over to enjoy good food, good drinks and good times. We have the right staff. So many comment to us on the fun and friendly atmosphere they bring. There are many various activities here including watching sports, corn hole, parties, games and various fundraisers for the community. We believe in small acts of kindness.”

While the atmosphere certainly helps Prime Time’s popularity, the food is mouth wateringly delicious too.

“Fish Tacos are a big one at Prime Time,” the Bermans say. “Our hand cut fresh breaded haddock topped with chopped cabbage, homemade pico de gallo and our homemade absolutely delicious Zesty Lime and Old Bay sauce.

“Burgers: our mouth watering 1/2 pound burger patty on a toasted homemade brioche bun made by Manderfields that was designed and customized by Prime Time topped with fresh tomatoes, onions, pickles and lettuce.

“Chicken Wings: There’s no skimping here. Large plump and juicy traditional or boneless wings available with many wet and dry seasonings. Get a side of ranch or our homemade blue cheese.  Wing Wednesday provides a night dedicated to our wings for only $0.80/wing.

“Homemade Hot Beef: Enjoy our juicy and delicious homemade hot beef made multiple times a week due to the popularity on our toasted homemade brioche bun.”

Available on Friday nights from 3-10 p.m., Prime Time’s Fish Fry doesn’t cut corners.

“Our breadings are homemade and seasoned with just the right amount of flavor that makes every bite delicious. Our steamed fish is so juicy and scrumptious that they make your mouth water. They are topped with just the right amount of either lemon pepper or Cajun. These are served with homemade tartar sauce.”

Best Pizza: Stuc’s Pizza

It’s not just the high quality ingredients that owner/operator Erik Anderson attributes to another win for Stuc’s Pizza in Appleton.

“Many of our reviews on Google highlight either specific staff or just general positive remarks about the employees,” he says. “They are friendly, energetic and helpful! Despite the many challenges over the years we have maintained the same high quality product and flavor for over 30 years. You get what you expect!

“Our Stuc’s Special is by far the most popular pizza,” Anderson says. “It is a classic flavor that always satisfies: Sausage, Pepperoni, Onion, Mushroom, Green Pepper. Our new specialties have also been quite popular, both the Jone’s Special and the Kohler’s Concoction. They are both unique flavors. Jone’s Special is a heavy meat and garlic flavor and the Kohler’s Concoction takes advantage of the excellent combination of Chicken and Pepperoni.”

Stuc’s Pizza has recently added highly requested ground beef as a topping, as well as menu of sauces to highlight they offer more than the classic red.

“(We have) BBQ sauce, Pesto Sauce and the Garlic and Oil sauce, “Sausa Blanca,” he says.

“We are remodeling our dining room in the next few months. We will be updating our lighting, adding booths that will include 6-person and 8-person booths. Along with that will be some cosmetic changes that will refresh and make the atmosphere much more comfortable.”

Fun fact: “Our oven has been running for over 25 years constantly. We have never turned it off.”

Best Mexican Food: Sangria’s Mexican Grill

“It’s truly an honor to receive such recognition repeatedly, as it reflects the trust and support of the very people that are putting food on our tables as well,” owner/operator of Best Mexican Food winner Sangria’s Mexican Grill in Appleton, says.

“We absolutely love this community and the relationships we have built over the years. Gaining another Golden Fork is a shared achievement for everyone, from the employees, to our families supporting our hectic work schedules, to the guests that we get to feed every day.”

Sangria’s launched their new menu this year, and with it has brought a variety of favorites like Molcajetes, Tableside Guacamole, Cancun Pineapple Shrimp & Fresca Bowl.

“Molcajetes are traditional Mexican stone mortars, used for grinding spices and preparing salsas,” Gregory explains.  “We serve a variety of Molcajetes with meat and seafood, fresh vegetables and flavorful salsas, making it a very hearty meal, while visually appealing, and a bonus that the stone retains the heat to keep it piping hot throughout your meal. Tableside guacamole is a great fan favorite as you have the ability to customize your dip with the freshest ingredients being prepared right in front of you. Our goal is to never leave guests reaching for the salt shaker, but rather incorporate the perfect amount of seasoning and flavor in every bite.”

Fun fact: “Sangria’s was built by the year 1900 and supposedly has a time capsule hidden in the walls. Stop in and hear firsthand some of the spooky things that have happened here in this historical location that we are proud to call Sangria’s home.”

Best Cup of Coffee: Copper Rock Coffee Company

Coffee shops are often known for their welcoming nature and ability to cater to a variety of ages and walks of life. Best Cup of Coffee winner Copper Rock Coffee Company in Appleton is no different.

“From families with small children, to high school and college students, to business patrons, etc. Copper Rock brings people together around amazing coffee, quality food and an inviting atmosphere! Everyone is welcome and warmly received through our doors,” owners Bill and Emily Heiges say.

In-house freshly-roasted single origin and coffee blends are among the most popular menu items, followed closely by specially coffees of all kinds: hot, iced or blended as a frappe, as well chais and teas.

“The Caramel Macchiato, Turtle Mocha and Matcha Chai are very well liked,” Bill and Emily add. “We do change our specialty coffee options seasonally. Our fall drinks are in full swing now—cue the Pumpkin Spiced Latte! We also do winter and Christmas specials, as well as fun spring and summer favorites. Check out our website and social media for those offerings, and for promotions and other happenings at our locations.”

Fun fact: “Copper Rock Coffee is a family run business that we started right out of college.  Many of our immediate and extended family members have worked alongside us throughout the years! Our four boys have also joined the ranks of family who work at Copper Rock! Also, there have been so many love connections here. Hundreds of first dates, many engagements, as well as multiple weddings have taken place within our walls!”

Best Craft Cocktail: Commodore Club

An always changing menu of unique cocktails, exceptional wine and great beer in a “thoughtful and comfortable” atmosphere is what Best Craft Cocktail winner Commodore Club in Appleton is known for.

“Some of my favorite cocktails from this year were: P.O.P. Off, which we used to fundraise for People of Progression and the trio of cocktails we created for an event in collaboration with Ukiyo Private kitchen and Ambassador,” owner Patrick Frawley says. “The P.O.P. Off was made with bison grass vodka, mezcal, amaro montenegro, lemon, orange, and turbinado sugar.

“The trio were: Paper Mache Plane with fresno chili infused bourbon, coconut fat washed amaro nonino, aperol and lemon. Bask In The Nightshade was a force carbonated cocktail featuring Jamaican pot still rum, white rum, madeira, fig syrup, tomato water, and lime. Eloping Buffalo was a force carbonated combination of  bison grass vodka, and a house cordial made with cucumber, cantaloupe, lemon, and mint.

“Besides our creativity in creating cocktails and getting our guests to try new things, the biggest thing that I think helps us stand out in the Fox Cities is the effort we put into connecting to our community through work with nonprofits like our friends at People of Progression, and our focus on being an inclusive space,” Frawley reflects.

Best Seasonal Menu: Ellinor

Best Seasonal Menu, in this case, isn’t divided by spring, summer, fall and winter.

“We change our menu five times a year but it’s more based on when we can get things,” Ellinor in Appleton owners Adam and Lindsay Marty say. “As an example, we always tell our staff and customers that we move into the fall menu as soon as I can’t get sweet corn! We work closely with the people in the community to produce a great product. It really starts with the ingredients.”
Favorites at Ellinor include Wood-Fired Cauliflower, with dates and bacon.

Halibut: “The fish itself is so good right now, the Alaskan season is coming to an end in the next month or so. The smoked corn broth with local summer squash and sweet corn really make it!”

Prosciutto and Peaches Pizza is a white sauce with Georgia peaches and goat cheese. “We finish the pizza with thinly sliced prosciutto from Italy, it gives it that salty sweet combo without being sweet,”Adam and Lindsay say.

Last but not least, dessert.

“We strive to spend a lot of our time and energy on creating unique desserts that people want to order,” Adam and Lindsay say. “Our Ice Cream Sandwich served with salted caramel and peanuts is a nostalgic idea from childhood, the strawberries with chamomile is a very simple one but allows the strawberries to be the center! We also make all of our ice cream!”

Fun fact: “We are a very small space, like very small. Every nook and cranny of our restaurant is built for efficiency.”

Best Outdoor Dining: Fratellos Riverfront Restaurant

Co-owner Jay Supple describes Fratellos Riverfront Restaurant as “a one of a kind, beautiful, and unique restaurant located in a historical water plant with spacious dining rooms perched along the Fox River. Multi-level with stunning views and a dam backdrop behind the full-length bar. Chef curated features include fresh seafood, steaks, pasta, pizzas, salads, and sandwiches.”

What’s not to love?

With incredible views and sounds of the dam along with eagles and other wildlife, the winner of Best Outdoor Dining is anything but a surprise.

Fratellos outdoor space opens daily at 11 a.m.

Fun fact: “Our outside artwork changes daily! :)”