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 31st 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 Burger: Prime Time Bar and Grill, Menasha
Winning Best Overall Restaurant in this year’s Golden Fork Awards isn’t something the restaurant in Menasha takes lightly, nor is it something they say happened overnight.
“It means everything to us,” owners Josh and Stacy Berman say. “As we both grew up in this business it has always been our dream to bring what we know to others. We are doing it, having a great time and loving every minute.”
They attribute their success to years of hard work within the bar and restaurant industry, with a combined 70+ between them.
“We have spent lots of working hours (mostly together) until we finally got to do this on our own. Support is another critical element. Between our kids, our families, friends and employees we couldn’t ask for better people to support us and do this with.
“(We’re) your #hometownhangout. It is truly a place with good food, good drinks and good times. The friendly and welcoming atmosphere at Prime Time comes through right when you open the doors. People care so much about others here and besides the good food we do a tremendous amount for the community as that’s what really matters in life.”
Also clinching Best Burger feels like a no-brainer for the bar and grill, known for its high quality and dedication to supporting local.
“We buy fresh ½-pound pattied burgers from Jacob’s Meat Market (Stacy’s relation) and fresh buttery brioche buns from Manderfield’s multiple times a week,” the Bermans say. “Our toppings are always fresh as well. We have different assortments of burgers including many fun creations on our weekly specials.”
Fun facts: “Prime Time has a wide array of fun events brought to you at different times of the week/year,” Josh and Stacy say. “From parties and benefits to weekly Trivia, DJ Bingo, Cornhole leagues to other fun times such as Dinner and a Movie, karaoke, cribbage, meat raffles and so much more. You can truly never get bored at Prime Time.”
Best New Restaurant: Marvol, Appleton
Having opened its doors on June 13 of this year, it didn’t take long for Fox Cities foodies to crown Marvol Best New Restaurant.
“It shows that what we are doing with Marvol is appreciated and noticed within the community,” chef and owner, Adam Marty, says. “We attribute our success to our team. We have a great staff that cares about what we are doing and it contributes to how we create our menu, guest experience and how we treat our guests.”
The menu (handwritten and charming in its own right) rotates weekly to semi-weekly, and has thus far been known for its crudo dishes, tartare and cocktails.
“Marvol is small, quaint, chef driven, hyper seasonal and fun,” Marty explains. “The menu consists of small plates that are meant to be shared along with cocktails created by Patrick Frawley of Commodore Club who is so talented and creative which fits the vibe of what we do. We also have unique beer and wine selections that rotate with the menu.”
Fun facts: “We decided on the name Marvol because it combines mine and Lindsay’s last name (Marty) with Lindsay’s maiden name Volinkaty. We later found out the space used to be a comic book store.
“We also handwrite the menus each day, or as often as the menu changes, in journals so guests can look back to see what was on the menu previously—it’s a fun touch!”
Best Asian Food + Most Vegetarian Friendly: Basil Café, Appleton
No stranger to the category, Basil Café once again wins Best Asian Food and tacks on Most Vegetarian Friendly in this year’s awards.
“To have won 12 consecutive Golden Forks for Best Asian Food is literally such an unfathomable achievement for us. For the community to continue to award us this great honor means so much to our team and our family,” Larry Chomsisengphet, General Manager, reflects. “It makes the sacrifices and hard work all truly worthwhile, knowing that this community loves us as much as we love serving you all. And to win Most Vegetarian Friendly this year, is a testament to our made to order/customizable menu that tries to meet the needs of all of our diners.”
Chomsisengphet credits their wins to hard work, consistency and a passion for food—authentic Lao, Thai, and Vietnamese—and hospitality.
“The old African Proverb of ‘If you want to go fast, go alone. If you want to go far, go together,’ could not be more true,” he says. “Without the hard work and commitment of every iteration of our Basil Team over the last 14 years we wouldn’t still be here.”
Vegan and vegetarian dishes abound at Basil Café, ensuring to stay culturally authentic.
“Our Mom has been a vegetarian for at least 20+ years now and so understanding the importance of having vegetarian dishes that aren’t necessarily an afterthought is important.
“Dishes like our Laab with Tofu maintain all the essential herbs and nuances like Thai Basil, Mint, Cilantro, Green Onions, Regular Onions, fresh squeezed Lime juice, and Ground Roasted rice for texture as well as aromatics, but don’t compromise the flavors and the freshness by ordering the Tofu Version. Laab is the National Dish of Lao made up typically with a ground or thinly sliced protein like Chicken or Beef, so to offer a tofu version so vegetarians can also get a taste of the refreshing flavors of Lao Laab Salad means a lot.”
Other favorites include their Vegan Papaya Salad, where traditional sauce made with a base of Fish Sauce and Fermented Fish Sauce (Padaek) is replaced with a base of soy sauce.
“Another fan favorite for vegans/vegetarians is our Vegan Phó, where our broth is completely vegan. I don’t know of any other restaurant that actually has a separate vegan broth for their phó for their vegan/vegetarian guests. And while vegan phó is not necessarily traditional (since traditional Vietnamese Phó is a beef based broth), you still get those notes of star anise, cinnamon bark, coriander seeds and clove all in the broth.
Fun facts: Too many… let’s just say that we’ve seen and experienced a lot, and have had a lot of fun and laughs, as well as tears in our 14 years.
Best Bakery, Best Dessert + Best Cup of Coffee: Whisk & Arrow, Appleton
What started off simply as a bakery eight years ago has “evolved into this vibrant hub for our community,” owner of Whisk & Arrow, Nea Hahn, says. Winning Best Bakery and Best Dessert for the third time, and adding Best Cup of Coffee this year comes down to high quality ingredients, fantastic flavor combinations and more than anything, the people.
“Our team is resilient, dedicated and the kindest bunch out there. I think a combination of high standards for product and service keeps us at the top. I am usually the last one to give myself credit, but I am very good at finding the best people to work together!”
Cakes and macarons remain at the top of guests’ favorites, with Carrot Cake, the Lemon Meringue Tart and Black & White Mousse Cake at the top of the list.
“We have an open kitchen and an open recipe book. No tricks, no secrets. That’s hard to find these days,” Hahn reflects. “We are now exploring more gluten-free items and also making an effort to use as much natural food coloring as possible. Many of our items are already naturally colored, and always naturally flavored.”
The most popular coffee concoctions contributing to their win in this category this year include The London Smog, is a coffee twist on a London Fog and combines housemade chocolate sauce, espresso, milk and Earl Grey tea (also blended at Whisk & Arrow).
“Our chai is also a standout!” Hahn adds. “We don’t buy in concentrate, or powder. We start with whole spices and organic grown tea from Gorreana Tea Factory to create chai that people buy half gallons at a time just to get themselves through the days we are closed. And of course, right now at the shop we are pumpkin crazy. Pumpkin Spice Lattes, Pumpkin Cheesecake Cold Brew, and Pumpkin Spice Chai Lattes! We’re just a little out of our gourds. When you start with great locally roasted coffee (Just Coffee Co-Op), syrups and sauces made in house, and a real love for coffee it’s hard to go wrong.
“We are always so grateful for the love we receive from our community through this award! It’s hard as a small business to stay in business, and it is even harder to maintain your product integrity and consistency amid so many price hikes. We stand strong, adapt and conquer.”
Fun facts: “We are the funniest bunch! Working in the service industry is hard, so we keep things lighthearted and like to have good laughs,” Hahn says. “Most of our teammates have been here for a while, so I am proud of the lasting friendships that have been created amongst the team. We are not perfect, the work is hard, sometimes it’s stressful, but at the end of the day we have each other’s back.
“We have too many fun stories to tell, but two that stand out are the day a client called the Appleton Police Department over a cake dispute, and another where a caterer flipped a box containing a wedding cake upside down while we set a wedding up. We could write a book but shouldn’t!”
Best Breakfast/Brunch: SAP Brunch, Appleton
An area favorite for many years, SAP Brunch has won Best Breakfast/Brunch in past years, and does so again in the 2025 awards, but there’s a twist: new ownership.
New owners Kara and Moypa Khan took over the beloved spot on January 1, and have kept the ball rolling in terms of delicious food and drinks, plus have fulfilled a dream for their family. 
“When we moved from New Jersey to Wisconsin, we carried with us a dream of being part of a brunch restaurant,” the Khans say. “Our story began at a New Jersey diner, where on our very first date we shared a stack of pancakes. Now, as parents to a toddler and a baby, brunch has become one of our favorite family traditions. We’re so grateful to bring that same tradition to the families who gather and share a meal with us at SAP.
“It is such a great honor to be named Best Breakfast/Brunch in our very first year as owners. We owe this recognition to our incredible staff, whose dedication and passion truly make SAP what it is. We’re also deeply grateful to the previous owners, Nicole and Kristen, who built such a strong foundation and made the transition smooth and seamless.”
The menu continues to boast favorites supporting local farms and producers.
“We’ve kept the menu largely the same because the staple dishes are so well executed and beloved by our guests. Instead of making big changes, we’ve focused on introducing new seasonal dishes and creating efficiencies behind the scenes.”
SAP standouts include the BYO Omelette, Huevos Rancheros, Benedicts and Chicken and Waffles.
“On the lunch side of the menu, our Power Bowl (which is a vegetarian option) has developed a loyal following among guests looking for something light yet satisfying. While the Crispy Chicken Sandwich is a crowd favorite for those craving a hearty classic with a SAP twist.”
Fun facts: “Our bakery team has been an absolute joy to work with,” the Khans say. “One of the best parts of collaborating with them is sampling their creations as they experiment with new pastries. It’s always exciting to see—and taste what they’ll come up with next!”
Best Craft Cocktail: Commodore Club, Appleton
Proud of Commodore Club’s no shortcut approach, owner and manager Patrick Frawley acknowledges the effort put into each cocktail as one of the catalysts for winning this year’s Best Craft Cocktail, but it’s more than that.
“It’s wonderful to know that people enjoy the cocktails we create and are supportive enough to take the time to vote for us. We put a lot of effort into creating unique drinks from fresh ingredients and quality spirits, but, beyond what is in the glass, I think our efforts to make an impact on our community outside of the bar resonates with people. From continued partnership with People of Progression to our recent efforts with The Monthlies Project, trying to give a little back where we can is part of who we are.”
Back by popular demand are guest favorites the Garden Martini and Blindfold & A Cigarette.
“We brought back the ‘Garden Martini’ this summer after an overwhelming number of people requested it or told us how much they missed it,” Frawley says. “Black garlic infused vodka is mixed with ‘garden water’ and finished with a little olive oil on the top.
“We also brought back another favorite for the summer called ‘Blindfold & A Cigarette’ that combines jalapeno infused tequila with mezcal, our house grenadine, lime, and angostura bitters. It’s spicy, a little smoky, and has just the right amount of sweet and tart.”
Fun facts: “This summer has been very exciting for Commodore Club. I created the cocktail menu and worked the first couple of months of service at Marvol, and I’ll continue to create their menus going forward,” Frawley says. “It was great getting to be a part of such a great new restaurant.
“Commodore Club is also expanding into our neighboring space and by the time this prints, will have opened the other half of our business, Commodore Café.”
Best Fish Fry, Best Seafood + Best Supper Club: Mark’s East Side, Appleton
A constant in these categories, Mark’s East Side has become a bit of a staple when it comes to Best Fish Fry, Best Seafood and Best Supper Club.
“It means so much to us over here at Mark’s to win these awards again,” Chef and Owner Alex Shea, says. “Consistency would be the main key factor we would contribute to winning these titles multiple times. 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.”
From Icelandic Haddock—“the best whitefish you can get,” broiled in a butter/wine mixture or batter fried golden brown, crispy and flaky and served with homemade tartar sauce—to handbreaded yellow Lake Perch from Lake Erie, you’re set to satiate your fish fry cravings at Mark’s.
When it comes to other seafood to clinch the win, Shea says they have some guests who only order the Faroe Island Salmon—sustainably farmed to ensure ocean safety for marine mammals—served with house blend vegetables and house Beurre Blanc.
“The supper club vibe at Mark’s is unique,” Shea adds. “You will still feel all of those comforting and warm feelings that a classic supper club has to offer, but with a twist as well. We are always changing and catering to the next generation all while staying true to our identity as the staple that we have been in the community for almost 60 years.
“Even though we have changed over the years, it 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 Food Truck + Best Fried/Broasted Chicken: Hot Biddy’s
For owners Aaron and Essa Cole, it’s humbling to be chosen as Best Food Truck year after year.
“There are so many awesome options out there!” they say. “We have some of the best followers in the Valley in our corner, and they mean the world to us. We work very hard to bring what we think is the best quality of food to our community, anything less is not OK.”
Hot Biddy’s entire menu is based on fried chicken, so to win the Best Fried/Broasted Chicken category feels natural.
“We have worked tirelessly to perfect everything about it,” they say. “Our top two most popular things on our menu are our Fried Chicken Sandwich—a juicy handbreaded chicken thigh, topped with your choice of Nashville spice, homemade slaw, thick sliced pickles and our Signature Biddy sauce, all on a toasted Brioche bun—and our Fried Chicken Biddy Bowl: handcut, handbreaded, never frozen chicken tenders sprinkled with your choice of Nashville spice, on top of crispy fries, homemade slaw, pickles and our homemade sauces!”
Fun Fact: “We are the only one in the Valley doing Nashville style correctly, and we were the first to bring it to the Valley.”
Just because it’s Nashville style doesn’t mean it has to be hot/spicy. Hot Biddy’s offers everything on the menu with a lot of flavor, but no spice.
New Category! Best Greek Food: Apollon, Appleton
A new category this year, our inaugural Best Greek Food award goes to Apollon, known for not only their authentic flavors and flair, but their atmosphere too.
“It’s a true honor to be recognized by the community in this way,” Modesto Santander, Chef and Owner of Apollon says. “Apollon has always been about more than food—it’s about creating an authentic Greek experience rooted in tradition and hospitality. Knowing that our guests feel this passion and voted for us is the greatest reward. I attribute our success to staying true to authentic flavors, working with a dedicated team, and being blessed with the support of our community.”
Menu favorites include Saganaki—flaming cheese flambéed at the table with brandy and lemon—and Grilled Halloumi, made with sheep and goat’s milk with a creamy texture infused with mint served over an artichoke salad with sun-dried tomatoes.
“Another standout dish is our Shrimp Farcis: shell-on shrimp stuffed with fresh spinach, leeks, dill, Greek spices, and feta,” Santander explains. “Both dishes highlight the authentic flavors of Greece while offering something memorable and unique for our guests. And of course, Baklava remains a classic, with its crisp layers of phyllo, walnuts, and sweet honey syrup.”
Fun facts: “Over the years, one of the quirkiest and most rewarding parts of my job has been hearing guests share their own stories,” Santander reflects. “People often tell me that a dish reminded them of their grandmother’s cooking, or that dining with us brought back memories of traveling in Greece. For me, those moments are just as special as the food itself—they remind me that Apollon is not just a restaurant, it’s a place where memories are made.”
New Category! Best Indian Food: Sai Ram, Appleton
Known for their Chicken Makhani, or Butter Chicken, owner Priya Sivakumar says their iteration on the dish has been called world famous.
“Many travelers have shared that they’ve never tasted a Chicken Makhani this good anywhere else,” she says. “We are one of the few restaurants in the USA that makes truly fresh Indian food every day. Our own family has been eating here daily for more than 10 years, which shows this is not just a business—it’s our way of life.
“We never use ready mixes or frozen foods—every dish is freshly made to order… it’s our passion.”
Fun facts: “We’re almost done with our remodel!” Sivakumar teases. “Our beautifully renovated place will be ready to welcome you by the end of October.”
New Category! Best Italian Food: Victoria’s Italian Cuisine, Appleton
In business for 40 years in downtown Appleton, Victoria’s Italian Cuisine has done the leg work for decades leading up to this inaugural win.
“We are extremely excited about winning Best Italian Food,” owner Chris Victoria says. “We really appreciate all the support the Fox Cities have given us.
“I attribute my success to my mother and my older brother Raymond. They are both the hardest working people that I know. I look up to them so much. They are the reason why I have never given up and the reason why I continue to work hard every day.”
Victoria’s most popular dishes are their, Chicken Blanco: chicken sautéed in an alfredo sauce with mushroom and prosciutto served over pasta and their Chicken Mechis: chicken sautéed in a creamy tomato sauce with peas and mushrooms topped with mozzarella cheese and served over pasta.
“We are a Mexican family from Michoacan Mexico. My brothers and I were taught to do Italian by an Italian family that we worked for,” Victoria says. “Italians and Mexicans share many cultural similarities. Both celebrate and cherish their families and often get together for meals and celebrations.
“Food plays a big part in both cultures. We use bold flavors, we focus on fresh ingredients and put lots of love in each dish. Food is our love language. Even though I’m not Italian I feel like we have found ourselves in this culture and are so grateful to share it with our community.”
Best Mexican Food: Sangria’s Mexican Grill, Appleton
With popular dishes like Molcajetes, sizzling volcanic rock bowls full of all of the meats or seafood; Tableside Guacamole served fresh at your table; Premium Craft Margaritas; and Cancun Pineapple Shrimp, a hollowed out pineapple with bacon wrapped shrimp, queso and fresh pico de Gallo, it’s no wonder Sangria’s Mexican Grill consistently wins Best Mexican Food.
“(It) is an incredible honor,” Owner Sarah Gregory says. “It means that our community continues to connect with what we do. From the kitchen to the front of the house, we all push each other to stay creative, consistent and committed to delivering the best experience possible to our guests.
“Catering has allowed us to step outside our four walls and extend our table to the celebrations, milestones and gatherings of our community.”
Fun fact: “Sangria’s is a landmark in itself, dating back over 120 years,” Gregory says. “Staff will tell you they’ve heard or seen things that will make you believe the place is haunted, which definitely adds to its character.”
Best Pizza: Stuc’s Pizza, Appleton
Stuc’s Pizza Winning Best Pizza year after year warms owner/operator Erik Anderson’s heart.
“We are a part of the community and not just another restaurant,” he reflects. “That takes dedication to quality and service as well as a supportive community of customers.
“We would like to thank everyone who voted for us this year whether they are new voters or repeat voters—we absolutely love all of the support. There are so many options for pizza in the Fox Valley and for us to stand out as the Golden Fork Best Pizza multiple years in a row really shows us how awesome this community is. Thank you.”
While Stuc’s has a vast variety of pizzas available, Stuc’s Special remains at the top of the list for guests. Sausage, pepperoni, mushroom, onion and green pepper creates a classic combination that never gets old.
“Aside from that our Mighty Meng pizza is always a hit,” Anderson explains. Hot sausage, pepperoni, chicken, bacon, mushroom, sausa blanca and bbq sauce. One of our newer specialties that has become more popular over the last year is our Chicken Bacon Ranch.”
Stuc’s Pizza finished a dining remodel last year, which added booth seating, new lighting and other various touches.
Fun fact: “A few years ago the board game Appletonopoly (a monopoly clone) had properties for sale and one is Stuc’s Pizza!” Anderson says. “Seeing us on that game board brought a smile to my face and really makes me proud to be part of what Appleton has going on!”
Best Sandwich + Best Soup (New Category!): Little Diner Xpress, Appleton
When you think of a diner, you often think of a quaint spot with fantastic soup and sandwiches, and that’s exactly what our voters considered in this year’s awards.
“I give credit to all my regulars and team for winning the Golden Fork Awards in both categories,” Owner Remy says. “I’d also like to give a special shout out to my sous chef Lushin. When I took over ownership of the diner, I told Lushin to be creative with his soups and obviously as you can see, he’s done an amazing job.”
Popular sandwiches are the Frisco and Steak and Salmon Sandwiches.
“These stand above the rest in the area… not just by being delicious but you get a lot of food for a very reasonable price,” Lushin Sanders says.
“Taking inspiration from the places I’ve traveled over the years, I put my love of the east coast and New Orleans into the different kinds of chowder that I make. I’ve been told that my Corn Chowder is easily the best. Another favorite is my Italian Wedding soup and of course our White Chicken Chili and Creamy Tomato Soups that people ask for week after week.”
Best Steak: George’s Steak House, Appleton
While there’s room for experimentation on the restaurant scene, George’s Steak House consistently winning Best Steak comes down to knowing what works and sticking with it.
“It truly is a great honor to be considered amongst the best restaurants in the area consistently over the years,” Brad Quimby, President and General Manager, says. “As for the steaks, I believe starting with a high quality product and keeping it simple has a great deal to do with our consistency—a key to our success.
“Also our fantastic staff—many of whom have been here for 20 years or longer. Tim and Rod in the kitchen have a combined almost 70 years with us. Brenda and Kathy have been serving for more than 25 years as well. The newer members of the staff have excellent leaders to learn from.”
Most famous for their steer tenderloins, Quimby counts their 9-10 ounce Filet Mignon and Petite Cut topped with shredded onion rings as a favorite.
“We also have excellent oven-roasted Prime Rib on weekends (and) we offer the finest South African Cold Water Lobster tails for your special occasion. Steak and seafood combinations are always popular when you can’t decide. Pair your steak with shrimp, scallops, lobster or king crab.”
Fun fact: “My mom started here as a server in 1967 and my parents purchased George’s in 1976 when I was a freshman in high school,” Quimby remembers. “During my high school years I worked in the kitchen and bussed tables. I learned to cook while in college. I joked to my friends that I didn’t have to mow the lawn—instead, I swept the parking lot.
“Although my mom passed away in 2018, my dad, (who still owns the restaurant at 89 years young!) and I continue the tradition. December of this year will be the beginning of our 50th year. From time to time you will see my wife Cheryl and children Hayden and Haley helping out.”
