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 32nd year in this issue.
We’re always proud to celebrate our local restaurants, bakeries and food trucks, 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 Seafood: Mondo! on the River, Appleton
Described as offering an “upscale dining experience that is refreshingly affordable,” by husband and wife co-owners David and Jane Oliver, Mondo! on the River wins Best Overall Restaurant and Best Seafood this year.
The name may not be new, but the eatery offering a little bit of something for everyone is relatively young, having opened in the summer of 2024.
“Mondo started as a wine bar and retail wine shop in downtown Appleton, in the 222 Building,” the Olivers share. “The space had been Pitz & Treiber Jewelry Store, where David’s grandparents and parents purchased their wedding rings.”
Today, the waterfront restaurant leans on the pair’s decades of being in the restaurant industry and Chef Colton Roberts’ experience in cities like Charleston and Chicago.
“Creating memorable experiences requires more than just great food and wine,” the Olivers say.
“Making a connection with the guest is critical. Making them comfortable, making them laugh and feel as though we could be friends, allows for the best possible experience.
“Chef Colton Roberts creates seasonal menus using the finest ingredients while our expertly curated wine list and full bar provide the perfect complement to every meal.
“With beautiful waterfront views, exceptional cuisine and warm hospitality, we deliver a refined yet welcoming atmosphere for any occasion.”
While we all know the Fox Cities are known for their Friday Fish Fry, Mondo! on the River offers something different if you’re craving seafood.
“Finding the right seafood that works well in the middle of the country far from any ocean, can be challenging,” the Olivers admit. “Mussels are a great choice because they are alive until you cook them. They’re served in a sauce of wine, cream, basil purée and a dash of Sambuca… we’ve become known for our P.E.I. mussels.”
Smoked Trout Cakes—crunchy and Panko crusted on the outside and tender on the inside—served with a horseradish cream and picked red onion—and Shrimp Risotto, featuring jumbo Gulf shrimp with sweet cherry tomatoes, spicy peppers and zesty lemon are two other favorites.
“Our sandwiches are on housemade, sourdough focaccia and built so high, it can be challenging to take a bite!” the Olivers add.
A favorite is The Vegetable Situation, pan charred broccoli and cauliflower tossed in a miso vinaigrette and Calabrian chilies.
The Olivers say it’s more than just the food that got them the win this year. And while they take what they’re doing at Mondo! on the River seriously, they’re sure to say it doesn’t mean that they are serious.
“Our service is friendly and professional without being stuffy,” they say. “We’re not overly serious and like to joke around and have fun with each other as well as our guests. Wine-focused businesses are often thought of as stuffy. We are not stuffy. We strive to provide a welcoming space where everyone feels cared for and leaves happier and more relaxed than when they arrived.”
Best New Restaurant + Most Vegetarian Friendly: That Healthy Place, Appleton
Fox Cities foodies who enjoy all things healthy can rejoice in That Healthy Place being crowned Best New Restaurant.
Opened in January 2026 and owned and founded by Ashley Alsbach, it serves entirely plant-based, gluten-free, dairy-free and seed-oil-free options focused on “functional, uncompromised nourishment.”
“We built this space for anyone who wants to eat clean, vibrant food that leaves them feeling incredible, whether you manage strict dietary boundaries or are simply craving wholesome, scratch-made meals, fresh food and handcrafted functional shakes,” Alsbach explains. “Our philosophy is centered on the belief that food should act as medicine without sacrificing flavor. We believe in total transparency and zero compromises: no refined sugars, no seed oils, no ultra-processed corporate substitutes and no shortcuts.”
That Healthy Place serves breakfast and lunch, and was a shoe-in for Most Vegetarian Friendly.
“Our whole menu is vegetarian and vegan!” Alsbach exclaims. “Our vegetarian and plant-based options shine because we refuse to rely on pre-packaged, highly processed commercial ‘fake meats’ or imitation cheeses.
Instead, we elevate whole, real food. We harness the natural power of nuts, vegetables, legumes and organic herbs to create textures and flavors so satisfying that even dedicated meat- and cheese-eaters love them!”
Popular menu items include their Taco Salad, featuring housemade taco “meat” and “nacho cheese.” The Mediterranean Quinoa Bowl with housemade “feta cheese” is also a favorite amongst guests.
“We stand out because of our relentless commitment to ingredient integrity,” Alsbach says. “In a place where standard commercial kitchens rely on cheap inflammatory oils, bulk delivery trucks and mass-produced additives to save time, we do everything the hard way because it’s the right way.
“After working in the restaurant industry for over 15 years and running a natural health coaching business in the Fox Valley for five, I kept seeing the same gap in our food system: people wanted to eat out without having to compromise their health… I opened That Healthy Place to bridge that gap… my goal has always been simple: to harness the power of real food that truly nourishes and heals, making clean eating effortless, vibrant and delicious for the Fox Cities.”
Best Appetizers: IVR Restaurant & Bar, Kaukauna
Serving “globally inspired fusion” food bringing together Indian, Mexican, Italian, American and Asian flavors, IVR Restaurant & Bar clinches the Best Appetizers category and has something for everyone, no matter what you’re craving.
“We offer an upscale dining experience without the upscale price tag, with a welcoming atmosphere where everyone can find something they enjoy,” Alexia Meyer, General Manager, says. “The food should be fresh, flavorful, beautifully presented and memorable. The service should feel warm, attentive, and genuine. From the moment guests walk through our doors until the moment they leave, we want them to feel welcomed, cared for and excited to return.”
As for appetizers, their Honey Garlic Cauliflower is one of the most popular. Crispy, sweet, savory, and full of flavor, Meyer says she sees it as a favorite even for those who don’t typically order cauliflower.
Butter Chicken Samosas also top the list, and combine the comforting flavors of butter chicken with the crispy shell of a traditional samosa. Mozzarella Bruschetta is another guest favorite, bringing together fresh, bright Italian flavors with creamy mozzarella.
“Our appetizers truly represent what IVR is all about. They are creative, globally inspired and designed for sharing,” Meyer explains. “Many of them take familiar dishes and introduce an unexpected twist, allowing guests to try something new without feeling intimidated. They are also a great way for the entire table to experience several different flavors and cuisines during one visit.”
Fun fact: “One of the most enjoyable things about IVR is watching guests arrive with completely different cravings and still find something they love,” Meyer says. “One person may want Indian food, another may want pasta, tacos, pizza or an American favorite—and everyone can enjoy dinner together at the same table.
“We often hear guests say they came in planning to order something familiar but ended up discovering a completely new favorite. That sense of discovery is a big part of our story and the meaning behind our invitation to ‘Taste the World at IVR.’”
Best Asian Food: Basil Café, Appleton
No stranger to the Best Asian Food category is Basil Café, entering its 15th season in the Fox Cities.
Offering traditional Lao, Thai and Vietnamese food, General Manager Larry Chomsisengphet sees the restaurant as a way for guests to not only enjoy authentic Southeast Asian food, but to also experience the culture without having to leave Appleton.
“As we’ve grown and evolved over the years some dishes or features may be recreations or may be inspired by things we’ve tasted and tried while traveling, but still always made with love and attention to detail,” he says. “And the service has to complement what comes out of our kitchen and has to have the same amount of love and attention to detail. Combining all of that and maintaining consistency in our delivery is the philosophy we try to put forth and lead our team with on a daily basis, and we hope that the guests can truly taste, feel and experience all of that when they dine with us or even when they do takeout.”
While classics are classics for a reason at Basil Café, a recent special, the Seua Hong Hai (Lao Style Crying Tiger), was a “big hit” and featured a 10-ounce ribeye marinated and wok cooked/charred to about a medium doneness, sliced and served with Jeow Som, a dipping sauce made of fish sauce, lime juice, garlic, fresh chilies, sugar and cilantro.
“The ribeye was full of flavor and juiciness, and when paired with the sweet-savory-spicy dipping sauce it makes the steak sing. One of our all-time favorite features for sure,” Chomsisengphet shares. “We also introduced our Bang Bang Broccoli a few years ago, and that’s been a definite crowd pleaser. We take our cut broccoli and toss it in our light tempura style batter, give it a quick fry and then toss it in our house ginger peanut sauce. Really simple but absolutely delicious.”
Fun fact: “When my sister first opened the restaurant, I was working for the federal government and living in Washington D.C… I flew back for the grand opening to help my sister out for just that weekend… The moment we opened for service we had a line out the door and around the block that we were not prepared for. My sister thought, ‘No one knows who I am, who’s going to come eat my food?’” Chomsisengphet says. I ended up leaving my job in D.C., and I moved back to the Fox Cities to help my sister run the restaurant, a divide and conquer mentality… I haven’t looked back; it was the best and most rewarding decision I made. I’m so grateful for the opportunity and the trust that my sister has given me to run her restaurant so that she can solely focus on the food and her passion of cooking for others.”
Best Breakfast/Brunch: SAP Brunch, Appleton
SAP Brunch prides itself on its smiling, familiar faces, excellent hospitality and “great vibe,” something that has undoubtedly helped it win Best Breakfast/Brunch again this year.
“I think the best way to describe SAP is a retro-modern breakfast and lunch restaurant. Excellent hospitality sits at the core of our ethos,” Moypa Khan, owner with Kara Khan, says. “The people who work at SAP continue that same hospitality toward each other and it makes it such a great vibe for everyone who is at SAP day in and day out.”
The menu changes seasonally and focuses on scratch made dishes that are sourced locally from Wisconsin farms and producers.
“We have such a diverse menu, where every person can find their ‘go to,’ perfect breakfast,” Khan says. “Our Nola’s Hash has been a staple on the menu. It offers a range of options because by itself is a vegan dish, but you can add a poached egg and even corned beef to it. That dish really speaks a lot about the menu itself because we are able to make a lot of our other breakfast and lunch dishes to accommodate tastes of a wide variety.
“Our features have become essential for some of our guests, depending on what day of the week it is. Right now, there are two that have garnered a repeat order. Our Chorizo Eggs Benedict, as well as the Alan Wrap.
“(The Chorizo Benny) is often offered on Sundays (and) comes on top of an English Muffin, with a pairing of the pico de gallo and the cilantro lime hollandaise. It creates a remarkable balance of flavors.
“The Alan Wrap, usually featured on Thursdays, was created by one of our servers and has repeat guests who routinely come in to either ‘grab and go’ or order at the table. Wrapped inside is crispy chicken, Jalapeño corn-slaw, avocado, honey sriracha, and gorgonzola; an easy light wrap with a kick!”
New to SAP Brunch: “We attained a full liquor license in February of this year and are now able to offer an array of cocktails and other brunch staples,” Khan shares. “Our Bar Manager, Bryce and GM, Alejandro worked together to create an elevated drink menu, creating an Espresso Martini, Mimosa Flights and N/A options like our wellness shots. We are very excited to now have the full freedom to create!”
Fun fact: “Our pastry chef and creative head, Kara and the owner Kara have a unique love for the Bakery department,” Khan says. “While they share the same name, one loves to make the pastries, while the other loves to eat them!”
Best Cup of Coffee + Best Soup: Shellattés, Neenah
If cozy and quaint with a side of heartwarming is what you’re after, Best Cup of Coffee and Best Soup winner Shellatés is just the ticket.
“We want our customers’ visit to be relaxing, comfortable and enjoyable. We want to make you feel like you are coming home when you walk in our shop,” Shelly Baeten, owner, says. “As one of our customers recently said in a review, ‘If you feel like you need a food hug and a place to belong, then Shellattés is your place.’ We are very proud of our reviews and comments over the past 15 years. If I need a pick me up and a virtual hug, I read our reviews.”
Outside of a popular seasonal menu, the Caramelatte or Chocolate and Toasted Marshmallow Lattes reign supreme amongst guests favorites, as well as the Fresh Brew House Coffee (Flatlander).
After coffee, the cafe’s soups tend to bring in a crowd, not to mention local accolades. Favorites include White Chicken Chili (a local chili contest award winner); Parmesan Kale with Italian Sausage; Tomato Basil Bisque; Chicken Dumpling; and Cheeseburger Soup.
“We list our ‘Soups of the Moment’ daily on Facebook,” Baeten says. “(I) recommend following us to see our weekly specials as well as our daily specials.”
For Baeten, it’s about more than just serving great coffee and soup.
“We are a community-oriented coffee shop,” she says. “We take care of our customers and I don’t mean by serving them coffee and a cookie. We are involved in fundraisers, community events, donations to charities, participating in local festivities, etc. We are a fantastic neighbor for the Fox Valley area.”
Fun fact: I recently submitted an entry for the Hallmark Channel Merriest Christmas Town in America. I shared my video with a friend at Future Neenah,” Baeten shares. “She commented, ‘The video we shared of you yesterday had 24,000 views! The community loves you!’ Those stories are what keeps us going in small business.
“Quirky (is a) great word describing our coffee shop. We have a used book section. We love to find a book a home. Our home decorations/knick knacks decorate our coffee shop all year round and especially during the holidays. These trinkets are available for our customers to purchase.”
Best Fish Fry: Prime Time Bar & Grill, Menasha
With a tagline descriptor like “A friendly neighborhood Bar and Grill with Good drinks, Good food and Good times,” Prime Time Bar & Grill winning for Best Fish Fry just makes sense.
“Freshness is at the heart of our menu,” Josh and Stacy Berman, owners (with a combined 70+ years in the restaurant industry!) say. “Our fish is handbreaded to order using a variety of homemade breading recipes tailored to each selection.
“Guests can also enjoy steamed haddock seasoned with either lemon pepper or Cajun spices. Pair that with our homemade Old Fashioned mix—recognized as one of the best in the Valley—you have a winning combination.”
It’s the fish, yes, but the Bermans pride themselves on the overall atmosphere and service to elevate guests’ experience at Prime Time Bar & Grill.
“(Our) experience helped shape our vision from both the front and back of the house, ensuring quality food, freshness, training of employees, the staff we hire, efficient service and a welcoming atmosphere,” they say.
“Our customers are guests, guests like in our own home. Put a smile on, set proper expectations and just give guests a place to relax and unwind while eating fresh and tasty food and delicious drinks. We are so proud of our employees and consider us the lucky ones.”
Fun fact: “The original building for Prime Time was an optical center so we could ‘See You Going to Prime Time,’” the Bermans say.
Best Food Truck: Hot Biddys
A seasoned pro in the category, Hot Biddys wins Best Food Truck again for 2026.
Known for its Hot Nashville chicken, co-owner Essa Cole credits their focus on fresh, made-to-order menu items as the reason for the subsequent awards, not to mention the relationships built along the way.
“We are the only food truck in our area that makes Nashville style fried chicken, and our customer service is our top priority,” she says. “We truly care about being a part of the Fox Valley community and what that entails… it’s more than just food, it’s family to us.”
A new item, the Hot Honey Peach Cheesecake wowed guests this summer, as do classics like the Biddy Bowl, a layer of crispy french fries topped with homemade slaw, chopped pickles, hand breaded, chopped chicken tenders in your choice of heat, topped with two homemade sauces.
The extended family will have a new place to sit and stay a while, with Hot Biddys brick and mortar location having opened this fall. But have no fear, the food truck is here to stay too.
“Our hours are going to be Tuesday through Saturday 11 a.m. to 9 p.m.,” Cole shares. “We will have online ordering for to-go (orders) through our website. Our restaurant has an expanded menu, beer and THC drinks, a full patio with a large game area! Food truck season comes to an end around mid November. We still plan to have that out full-time every year!”
Best Fried/Broasted Chicken: The Old Grog, Menasha
Sometimes it’s not about the bells and whistles that catapults a restaurant into a category of its own, but a down-to-earth approach that anyone can appreciate. Enter The Old Grog, this year’s Best Fried/Broasted Chicken winner.
“Our philosophy is pretty simple: serve good food, treat people right and make sure they leave wanting to come back,” Rosita Eisenach, owner, says. “We believe hospitality is about more than what comes out of the kitchen. It’s how you’re greeted, how you’re treated and how you feel while you’re here. We want our guests to feel comfortable, welcomed and like they’re part of the Old Grog family—not just another table or ticket number.
“Our chicken is one of those things people come back for—and they’ll tell you about it too… It’s crispy on the outside, juicy on the inside, and packed with flavor. We’re not interested in serving chicken that’s just ‘good enough.’ We want the kind where you take that first bite and immediately understand why people rave about it.”
Eisenach credits not cutting any corners that allows their chicken to stand out in the Fox Cities.
“We put a lot of attention into the preparation, seasoning, cooking process and consistency,” she says. “Anybody can put fried chicken on a menu, but getting that perfect combination of crispy, flavorful, and juicy—and doing it consistently—is the difference. Our customers have made our chicken a signature item, and honestly, some of them are very passionate about it! We have people who specifically come to The Old Grog for the chicken.”
Fun fact: “One of the most interesting things about The Old Grog is that the story of the building goes back much further than the restaurant itself,” Eisenach shares. “The building sits on what was once Broad Street, formerly known as Main Street, and has been an important part of Menasha’s history for well over a century.
“The original hotel on the site was built by Adler and St. John and was purchased by Mr. Burroughs, who operated it until October 20, 1889, when a fire destroyed the building. He rebuilt it in 1890, creating the structure that stands today as The Old Grog.
“Over the years, the building has been home to a number of different businesses and families, including a grocery store, a blacksmith shop next door, and eventually the tavern that became part of its history. The building itself still contains pieces of that past. Some of the huge beams throughout the restaurant are original supports from the Menasha Wooden Ware Corporation, and they have survived multiple devastating fires in Menasha.
“The Old Grog name itself dates back to 1974. Since then, several different owners have carried the business forward, each leaving their own mark while keeping the traditions of the place alive. In 2018, Bill and I took over The Old Grog, and we feel very fortunate to be the ones entrusted with continuing that tradition.
“I think that’s one of the coolest things about The Old Grog. When people walk through our doors, they’re not just walking into another restaurant or bar—they’re walking into a piece of Menasha history. We’re proud to be part of that history and hope we’re simply adding another chapter to a story that has been going on for generations.”
Best Greek Food: Apollon, Appleton
For the second year in a row, the 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.”
Best Italian Food: Carmella’s an Italian Bistro, Appleton
Opened in 2009 and described as Italian-American food, Carmella’s an Italian Bistro updates traditional Italian flavors.
“When our ancestors arrived from Italy, it was very important to them to assimilate themselves into their new American society and way of living,” Nicole DeFranza, Co-Owner and Co-Founder of Carmella’s, an Italian bistro and Via Pizza Napoletana with sister Kristen Walzer, says. “Some dishes were transformed to please the tastes of the people here. We have remained true to the way of cooking that Carmella (our grandmother) and our father cooked at our family restaurant growing up.”
The winner of Best Italian Food focuses on quality and consistency, working to source the best ingredients while doing so locally when it’s possible.
It shines in one of its star dishes: the Pappardelle, hand-cut pasta ribbons sauteed with an asiago cream, wild mushroom, plum tomato, spinach and chicken and finished with shaved parmigiano reggiano.
“One of our most popular entrees is the Chicken Marsala, a sauteed chicken breast with a wild mushroom Marsala sauce,” DeFranza says. “Our most popular dessert, our Tiramisu, is a play on the traditional form. Ours is layered in a glass with espresso soaked lady finger, sweetened mascarpone and shaved dark chocolate.
“Being mindful of every decision and every detail helps us to ensure that our guests are well taken care of. By surrounding ourselves with people who recognize, appreciate and reciprocate this passion, we can translate this philosophy to our guests.
“Carmella’s is deeply rooted in our family history, so much of which is attached to a feeling that both my sister and I get when thinking about our family’s restaurant that we grew up in. A place where we felt safe and where we felt at home. The noise, the laughter, the banter, the love all contributed to this feeling. This is what Kristen and I have tried our best to recreate here at Carmella’s. We imagined that the food would be the thing to bring our guests here and the feeling would be the thing that keeps bringing them back.”
It’s a Tie for Best Mexican Food!
Sangria’s Mexican Grill, Appleton
Known for its variety and large selection, Sangria’s Mexican Grill offers something for every appetite.
“Sangria’s is a family-style Mexican restaurant that’s really built around great food, unique combinations and menu choices, and making people feel at home,” Owner/Operator, Sarah Gregory, says. “One thing we’ve become known for is the variety we offer, especially when it comes to sides and customizing your meal.
“We’ve never wanted guests to feel like they have to choose between the same two sides just because that’s traditionally what comes with a dish… whether someone wants the classics or to change things up, they can build a meal they’re genuinely excited about. We are known for customizing dishes based on dietary restrictions, from gluten free to vegetarian, we tailor meals for everyone’s taste.”
Gregory says they have experimented with new ingredients and new flavors in the past, but they’ve found guest favorites are hard to beat.
“We’ve learned that sometimes the best thing you can do is leave a great thing alone,” she says. “Our regulars have dishes they’ve ordered for years, and there’s something really special about being able to come back and know your favorite meal is going to taste the way you remember it.”
Popular menu items include their Molcajetes, offered in three different versions, served sizzling in a traditional stone molcajete. Cancun Shrimp is another longtime favorite: bacon wrapped shrimp, grilled with pineapple and smothered in queso.
“It hits every flavor profile, while also turning heads as it comes through the dining room,” Gregory says. “Al Pastor continues to be incredibly popular as well, with its bold, traditional flavors and that hint of sweetness from pineapple.
“On the lighter side, our Fresca Bowl has become a guest favorite and gives people a fresh option while still having all of the flavor and generous portions they expect from Sangria’s.
“Being voted Best Mexican Food once is an incredible honor. Being chosen multiple years in a row honestly leaves me a little speechless. To me, that kind of consistency says our community isn’t just enjoying what we’re doing, they’re continuing to believe in us. That’s something I don’t ever want to take for granted.”
Fun fact: “We started Sangria’s when our son was born,” Gregory reflects. “This summer he turned 18! We joke that we raised a man and a restaurant at the same time. Looking back, it’s pretty incredible to realize that Sangria’s has grown up right alongside our family.”
Antojitos Mexicanos, Appleton
Known for its chill atmosphere and upbeat music, it’s all about mixing things up at Antojitos Mexicanos, but that doesn’t mean when it comes to high quality, friendly and attentive service. That’s a constant.
“The phrase we use a lot in house is, “We eat because of our guests,” Fernando Almanza and Veronica Banda, owners and siblings, say. “If we don’t treat them well they won’t be coming back… Our philosophy in the kitchen is mixing original ingredients with new ideas from places we travel or follow on social media… same with the bar, we try to use the freshest ingredients from lime juice or grapefruit juice, etc. We have some creative drinks (not just) a margarita.
“I think our food stands out in the area because we don’t have the same combo number that most Mexican restaurants have on their menu. We also use fresh ingredients and nothing is out of a can. Our menu is always fun and there is always something for everyone at the table.”
Fun fact: “We will be opening a tiki bar in the back of the building where our old bar used to be,” Almanza and Banda tease.
Best Pizza: Stuc’s Pizza, Appleton
Staying true to what has made Stuc’s Pizza successful is what Owner/Operator Erik Anderson attributes to their consistent win in Best Pizza.
“We make our dough fresh, use quality ingredients and have recipes that give our pizzas a flavor that is distinctly Stuc’s,” he says. “We also offer several different styles of pizza, so we’re not defined by just one type.”
Speciality pizzas like the Chicken Bacon Ranch, Kohler’s Concoction and the Bacon Cheeseburger have taken off. In fact, it’s doubled the pizzeria’s bacon inventory, going up to 60 pounds from 30!
Stuc’s Special is a longtime favorite, balancing sausage, pepperoni, mushroom, onion and green pepper.
“The scent of this pizza is nostalgic to almost every pizza place and the flavor is fantastic,” Anderson explains. “Along with the Stuc’s Special, our Margherita Pizza has become one of our best sellers. It’s surprisingly simple: sliced Roma tomatoes and fresh basil over our classic red sauce and mozzarella cheese… the flavors just work incredibly well together and it’s vegetarian!”
Built on consistency and a genuine love of connection, Anderson says it’s a combination of both that allows Stuc’s Pizza to shine.
“At our core, we’re about great pizza, quality ingredients, and making people feel comfortable and welcome when they walk through the door,” he says. “We offer a variety of pizza styles, so whether someone loves thin crust, hand-tossed, or deep dish, there’s something for everyone.
“What really defines Stuc’s, though, is the relationship we’ve built with our customers and the community. We have customers who have been coming to us for years, and now we’re seeing their kids and even the next generation of their families coming in.”
Fun fact: “It isn’t a new customer’s first thought when they visit us, but our bakery gets rave reviews all the time,” Anderson shares. “Specifically our cakes and Carmelita bars. For cakes we offer Carrot, German Chocolate, Red Velvet and Chocolate Mocha. All of our bakery is made from scratch in house. It really is amazing how many cakes we go through in a week, one slice at a time!”
Best Sandwich: Emery & Pearl Provisions, Appleton
Emery & Pearl Provisions, “an independent urban market and deli offering a warm, casual, community-oriented environment serving sandwiches, salads, homemade soups, and sides in addition to its grocery offerings,” is 
steered by Owners Carl and Nikki Sanderfoot’s own appetite and experience as paying guests on the food scene.
“Everything we do is guided by asking ourselves the questions, ‘Would I be happy with this experience?’ and ‘Would I feel good about paying for this meal?,” they explain. “Now more than ever value is part of the overall guest experience, it is just as important as the aesthetic or vibe.”
Winner of Best Sandwich in the Golden Fork Awards this year, Emery & Pearl Provisions uses high quality meats, cheeses, and breads in ample portions, vegetables cut fresh daily and flavorful sauces and spreads.
“(We) want our team to be proud of the food they serve,” the Sanderfoots say.
The #4 California stands out as the most popular: Boar’s Head turkey breast, pepper jack cheese, bacon, guacamole, shredded romaine lettuce, tomato, onion and chipotle mayonnaise on choice of bread.
The second most popular sandwich is the #8 Union Club, a classic combination of turkey breast, smoked ham, provolone cheese, bacon, shredded romaine, tomato and mayonnaise.
Fun fact: “The name Emery & Pearl comes from our two kids Jacob Emery and Elizabeth Pearl, who you will sometimes see helping out in the store,” the Sanderfoots share.
Best Steak: George’s Steak House, Appleton
Holding the honor of being the oldest restaurant on this year’s winners list goes to George’s Steak House, a consistent Best Steak winner in the Golden Fork Awards.
“George’s has been around since 1939,” General Manager Brad Quimby shares. “My family is the fourth owner with my parents having purchased it in 1976. My mother worked here beginning in 1967.”
With that history comes a solid customer base that knows what it wants. In this case, they’re in luck with high quality, consistent steaks.
“(It’s) definitely the quality of the cuts we start with and then keeping it simple to let the meat stand out,” Quimby says. “I also give credit to our kitchen staff for their skill in preparing the food. Further, the upright broiler we use that cooks the steaks from both sides adds to the flavor and quality.”
The majority of the menu includes soup, salad and potato courses, with the most popular steak options being from the steer tenderloin: the 9 to 10-ounce Filet Mignon and the 6-ounce Petite Tenderloin, topped with what Quimby describes as their famous shredded onion rings.
“These are by far the biggest sellers on our menu,” he adds. “Next would probably be the Ribeye and of course weekend Prime Rib.
“I consider George’s to be ‘mid-scale’—not too fancy—definitely not white linen. It is overall a relaxed atmosphere. We encourage reservations in order to give the best possible experience. Dining at George’s should be fun, not stuffy.”