Area Dining Scene Updates, Broken Down in one Digestible Review
NEW ON THE SCENE
Tomaso’s, Appleton
Opened in July 2025, Tomaso’s is known as a “modern Italian-American restaurant focused on comfort food done right.”
“Our philosophy is simple: high-quality ingredients, made-from-scratch recipes, generous portions and genuine hospitality,” Owners Janelle Curlee and Shawn Lukes say. “We want every guest to feel welcomed, cared for and excited to come back.”
They say delicious food is vital, but impeccable service and a welcoming atmosphere is just as important for the overall experience at Tomaso’s.
Menu favorites include their Bruschetta—featuring toasted baguette slices with olive oil, red onion, garlic, fresh tomato, parmesan, basil and balsamic glaze—along with the Mediterranean Salad, made with fresh mixed greens, Kalamata olives, feta, red onion, sun-dried tomatoes, balsamic glaze and balsamic dressing.
“Tomaso’s is especially known for its pizza, offering both thin crust and deep dish options,” Curlee and Lukes say. “Each pizza is built with house-made crust, fresh-sliced mozzarella, our signature sauce and carefully selected toppings. Our house sausage is a standout favorite: a proprietary recipe you’ll only find at our locations.”
The restaurant’s menu will continue to evolve.
“As a new location, we regularly add guest favorites from the original Cedarburg menu and introduce new items based on customer demand,” Curlee and Lukes explain. “Most recently, we expanded our offerings with the addition of new sandwiches and pastas, giving guests even more variety while staying true to our core menu.
Fun facts: “The original Tomaso’s has been a community staple since 1976. Shawn grew up in Cedarburg and has a long-standing connection with one of the owners, Scott Thomas,” Curlee says. “That location’s longevity is a testament to the quality, consistency and care behind the food, which is exactly the same standard and vision we bring to our Appleton location.”
The Pastry Lover, Appleton
Built with a “small-batch, from-scratch” approach, The Pastry Lover, woman-owned and family-operated, prides itself on crafting delectable treats, and also building relationships within the community.
“For me, it has always been about more than just selling pastries,” Owner and Founder Anne Marie Fernandez says. “I want each person who walks through the door to feel welcomed—whether they’re stopping in for a quiet coffee and a slice of cake or celebrating something special with a custom design. It’s about creating experiences that feel warm, memorable and meaningful.”
Known for their Alfajores (traditional Chilean sandwich cookies) and cakes, Fernandez says it’s a balance of her past that inspires menu items at the shop.
“These delicate, melt-in-your-mouth pastries are filled with dulce de leche and often dipped in chocolate—a reflection of my Chilean heritage that resonates beautifully with our community,” she says.
Carrot Cake, Poppy Seed and Chocolate Raspberry Cake Slices are amongst other popular offerings, along with Tejas, crispy and thin cookies made with almonds and oatmeal.
“Especially if they are paired with coffee for an afternoon treat,” Fernandez adds. “Recently, our mini cakes have gained attention for small celebrations and gifts, offering an elegant design and refined detail in a smaller, personal format.”
The Pastry Lover introduces special seasonal and holiday flavors throughout the year.
Fun facts: “Growing up alongside my Chilean grandmother, surrounded by the aromas of her homemade pastries, is where my love for baking truly began,” Fernandez reflects. “Those early memories shaped not only my skills, but my passion for creating desserts that feel deeply personal and comforting. That sense of warmth and intention is something I hope every guest experiences when they enjoy our pastries.”
The Nest, Greenville
While The Nest, known for its welcoming atmosphere, coffee, handcrafted drinks and scratch-made comfort food, opened in 2025, Owners Alyssa and Austin Durham aren’t new to the dining scene.
“Our brand has been around since 2022 (FKA Little Birdies Treats & Coffee),” they say. “We also own The Coop, a shared commissary kitchen downtown Appleton, as well as an espresso cart and coffee/bakery truck coming April 2026 after our initial trailer, Birdie, was totaled in an accident last year.
“(The Nest) has quickly become a neighborhood hub for both quick drive-thru stops and relaxed mornings spent in good company.”
Scratch-made Cinnamon Rolls—soft, fluffy and layered with a rich brown sugar cinnamon filling, then topped with house-made cream cheese frosting—and handmade Sourdough Biscuit Sandwiches like Zesty Cream Cheese, Bacon and Egg top the list for guest favorites.
“We’re also known for our rotating seasonal latte menus, which feature creative yet approachable flavor combinations throughout the year,” the Durhams say. “In the bakery case, specialty items like our Giant Salted Caramel Chocolate Chip Cookie (8 ounces!), Carrot Cake, Sourdough Scones, and much more can be found.
“Our philosophy centers on quality and care—from the ingredients we choose to the way we serve our guests. We believe good food takes time, thoughtful preparation matters, and genuine hospitality should make every guest feel at home, whether they’re staying awhile or simply passing through the drive-thru.”
Fun facts: “We use locally roasted coffee beans from New Morning Coffee Roasters in Darboy. You can find our bottled lattes at Haen Meat Packing in Kaukauna as well as The Meat Block in Greenville.”
Drake’s Place, Kaukauna
Aptly named after Owner Drake Decker, Drake’s Place in Kaukauna opened in November of 2025, and centers on the important stuff both in terms of food and service.
“Our focus is simple: fresh ingredients, generous portions and food that’s done right every single time,” Decker says. “We take pride in scratch-style cooking, quality breakfast and lunch options, and creating a place where people feel genuinely taken care of— whether they’re grabbing a quick coffee or sitting down for a full meal. Hospitality, consistency and integrity are at the core of everything we do.”
The neighborhood diner boasts classics like Hashbrowns, Housemade Pancakes and a Farmer’s Breakfast consisting of breakfast favorites, but also surprising options like their Honey Salmon Bowl, “a lighter but bold option that’s become a standout lunch item.”
“We regularly run specials and seasonal offerings throughout the year,” Decker says. “This allows us to keep things fresh and give customers something new to look forward to while still maintaining their favorite staples.”
Fun facts: “Drake’s Place was built with the goal of bringing back a true neighborhood diner feel—a spot where regulars are known by name, coffee refills are always flowing and quality never slips,” Decker says. “We’re proud to be locally owned and deeply rooted in the community, with a hands-on owner involved in daily operations.”
That Healthy Place, Appleton
When Ashley Alsbach noticed a particular niche missing within the Fox Cities food scene, she felt called to action to add it.
“That Healthy Place was born from a need to do better for our community,” she says. “We noticed a significant gap in the Fox Cities for truly clean dining, so we set out to create a space where ‘healthy’ isn’t just a marketing buzzword, but a standard. Our mission is to empower people to make better choices to fuel their body with real food.”
That “real food” ranges from nutrient-dense shakes to plant-based small plates, all crafted with a strict “Standard of Quality.” All offerings are free from gluten, dairy and seed oils.
The menu at The Healthy Place will change as the seasons do, and features functional shakes, breakfast and lunch.
Breakfast Burrito: scrambled eggs, cumin-roasted sweet potatoes, and a savory blend of garlic-roasted carrots, peppers, and onions. Finished with spinach, green onion, and melted dairy-free house-made mozzarella. Accompanied by smoky house-made hummus and roasted garlic-jalapeño sauce for dipping.
Okey Dokey Artichokey: creamy, house-made dairy-free spinach artichoke dip infused with a fragrant za’atar blend and packed with mushrooms, sweet onions, roasted red peppers, and carrots. All folded into a warm cozy gluten-free oat/rice tortilla. Served with That Healthy garlic chive sour cream for dipping and a side of creamy broccoli slaw.
Smokey Hummus Bowl: features a warm base of quinoa, topped with spicy maple brussels sprouts, garlic cumin roasted sweet potatoes, and finely sliced pearl onions. Finished with our bold, smoky hummus.
Grazing A Go Go, Mobile
Marina Lee, Owner and Operator of Grazing a Go Go, calls on her Eastern European roots and childhood for inspiration in creating positive experiences for northeast Wisconsin.
“Some of (my) earliest memories are centered around long tables filled with bountiful meals, laughter and people coming together to celebrate life’s moments—big and small,” she reflects. “Food was never just food; it was a way to show love, create memories and bring people closer.”
The food truck offers charcuterie boxes and light lunch while traveling throughout the area to serve the local community, and is also available for private events and celebrations.
“Each board is crafted with intention, balancing flavor, presentation and quality, so every customer feels like they’re receiving something special,” Lee says.
“The menu is thoughtfully curated to reflect the seasons and refreshed every month, it is difficult to name a single signature item. However, the Hot Honey and Bloody Mary–inspired charcuterie selections have become particular favorites—so much so that guests often request them even when they are not currently in rotation.”
Heritage 71, Sherwood
Described as a “wood fired dining experience,” Heritage 71 in Sherwood brings the heat in more ways than one.
“The experience doesn’t end at the table, it extends into the open air,” Manager Ann Cunningham, says. “Our outdoor patio was designed to feel like an extension of our fire-driven kitchen: warm, inviting, and alive with energy.
“Surrounded by the glow of ambient lighting and the comfort of thoughtfully arranged seating, the patio offers a relaxed yet refined setting where guests can gather, unwind, and savor the moment.”
The restaurant is committed to sourcing only USDA Prime beef, the highest quality available, and focuses on preparing it with intention and respect.
“We season simply, cook over open fire, and let the natural flavor, texture and integrity of the meat speak for itself,” Cunningham explains. “We don’t overcomplicate excellence; we honor it. Fire is honest. Quality is unmistakable. Simplicity is powerful.
“Our philosophy extends beyond the plate. Service, to us, is not just efficiency—it’s hospitality. It’s knowing our guests by name, anticipating needs before they’re spoken and creating an atmosphere where every person feels valued and welcome. We believe dining should be an experience—one built on warmth, attention to detail and genuine connection.”
The menu is constantly evolving, but the thought behind the food does not.
“At Heritage 71, patience is part of the recipe,” Cunningham says. “Our slow smoked meat combos are prepared low and slow over wood fire, allowing time, smoke, and craftsmanship to transform quality cuts into something unforgettable. Each combo brings together a selection of our house-smoked favorites. Every bite carries the depth of real wood smoke. Paired with classic sides and served in generous portions, our combos are built for sharing.”
Little Tomato Venue & Dining Hall, Little Chute
Opened in early 2026, Little Tomato Venue & Dining Hall is an extension of Heirloom Kitchen Catering and plans to open its doors to the public for select dining experiences, while describing itself as a “flexible event venue and dining hall designed to host a variety of gatherings, including corporate events, showers, celebrations of life, birthday parties, and community functions.”
“We plan to host special public dinners, brunches and themed events that allow the broader community to enjoy the space and our food in a more casual setting,” Owner and Chef Tracy Darling says. “This year, we hosted a New Year’s Day brunch and a Valentine’s Day dinner open to the public.
“The space was created to feel warm and inviting while remaining adaptable for a wide range of occasions. Our philosophy centers on quality ingredients, personalized service and creating an experience where guests feel genuinely cared for from start to finish.”
Menus are customizable and focus on local ingredients.
“Our most popular approach could be described as rustic and local—drawing on the strong agricultural and food traditions of this region while layering in modern, global and creative influences,” Darling explains. Guest favorites include our fresh basil, tomato and cheese torta with rosemary bread; red wine–braised beef dinner; and strawberry panna cotta. These represent just a few of the dishes we prepare each year for our clients across all locations.”
Fun facts: “‘Little Tomato’ is inspired by the larger tomato that has been Heirloom Kitchen’s logo for many years,” Darling explains. “The tomato reflects our appreciation for fresh, simple ingredients, scratch cooking and strong local food connections. Our tomatoes come from a local hydroponic farm and are exceptional. We roast them by the tubs in summer to preserve that wonderful flavor for the colder months.
“Every detail of the space was designed with celebration and community in mind, with subtle tomato-inspired touches throughout. We serve our signature tomato jam on site, offer ‘tomato on the vine’ soap in the bathrooms, incorporate tomato skewers into select drinks, and include other whimsical details that make the experience uniquely Little Tomato.”
Sufra Express, Appleton
A food outlet located within the Fox River Mall, Sufra Express allows guests to experience a blend of Mediterranean-Afghan flavors, and halal dishes, in a fast-casual setting.
“(It is) designed for shoppers and families looking for something both convenient and satisfying, Owner and Managing Director Najla Salehi says. “Most of our dishes are made daily, from our homemade sauces and marinades to our freshly seasoned meats and vibrant salads. At Sufra we focus on quality and balance while keeping our meals wholesome and healthy.”
Popular menu items include Chicken Shawarma, marinated in spices, slow-cooked for tenderness, and sliced thin for maximum flavor in every bite. Served warm and juicy, wrapped or plated, and paired with fresh toppings that balance savory and bright flavors.
“The Beef Shawarma is rich and deeply seasoned, cooked until perfectly tender and layered with bold spices that reflect traditional Mediterranean preparation,” Salehi details. “It’s a favorite among guests looking for something hearty and satisfying.
“One standout item that surprises many customers is our Loaded Fries: crispy fries topped generously with cheese, shawarma meat, fresh ingredients and our signature sauces. It’s a comfort-food twist with Mediterranean flavor.
“Sufra’s special sauces are a big part of what keeps customers coming back. Creamy, tangy, and perfectly balanced, they elevate every dish and add a distinctive touch that sets Sufra Express apart.”
The customer-driven menu also includes Falafel, Hummus, Samosa, Salads and Baklava for dessert.
Fun facts: “Sufra Express is currently the only Mediterranean-Afghan and halal-friendly food concept inside Fox River Mall—and one of the few of its kind in Appleton—bringing flavors to the community that previously weren’t available in this setting,” Salehi reflects. “It’s also the only spot in the mall where shoppers can grab ice cream, making it a popular stop for families looking to end their visit on a sweet note.
“Another interesting detail is that although we operate as a food outlet, many customers tell us the flavors feel like something they would find in a full-service restaurant. We’ve built a loyal following quickly, earning a 4.9-star rating with overwhelmingly five-star reviews, which has been incredibly rewarding. 64 five star reviews out of 66 reviews so far.”
Truffle Pig, Oshkosh
Truffle Pig celebrates authentic Italian cuisine, starting with its Executive Chef Cristiano Bassani’s family recipes.
“The menu was designed to allow people to enjoy the freshness of the ingredients and Italy,” he says. “I had the opportunity to bring dishes from my home town, Bergamo Italy (Lombardy Region/Northern Italy), and of my family. This tradition of cooking and passing down recipes generation after generation is at the heart of the philosophy of Truffle Pig: bringing people together through good food and warm hospitality.
“We hope everyone is able to experience this when they dine at Truffle Pig. From thoughtfully prepared dishes to attentive service, everything we do is to create an atmosphere where you can slow down, enjoy a meal, and reconnect with your friends and family.”
Cacio e Pepe reigns supreme when it comes to popular menu items. Made with freshly made thick spaghetti, Pecorino Romano, Parmigiano, black pepper and finished in a parmigiano cheese wheel imported from Italy, it being prepared tableside only adds to its charm. Chef Bassani recommends it be topped with truffles, an option for all dishes at Truffle Pig.
Other well-received dishes are Cansonacelli all Bergamasca, candy-wrapped shaped pasta, and Polpette Cristiano, a recipe from my Bassani’s grandmother: beef meatballs, tomato sauce, and topped with freshly grated Parmigiano.
The menu changes seasonally.
“We are currently offering our winter menu, with highlights such as Sacchettini di Burrata, our housemade pasta stuffed with fresh burrata served with pesto cream sauce, or the Tortelli di Vitello: ravioli pasta filled with braised veal, served with mushroom sauce,” Bassani says. “And of course, there are some Italian comfort classics like Minestrone soup and gnocchi served with a delicious four cheese sauce.”
Truffle Pig is now offering Saturday and Sunday brunch from 10 a.m.-2 p.m.
“Our menu offers a mix of Italian-inspired classics like omelets, frittatas, steak and eggs, and prosciutto eggs benedict,” Bassani explains. “For those craving something sweet, options include the Truffle Pig pancake, made with mascarpone, honey, toasted walnuts, blueberry compote and our Nutella pizza, pizza made with Nutella, fresh strawberries, and whipped cream. Lighter selections like yogurt parfaits and fresh seasonal fruit are also available.”
VIA Pizza Napoletana, Appleton
Already a favorite destination amongst hearty Italian food lovers, VIA Pizza Napoletana opened within Carmella’s Italian Bistro in early October of 2025. It specializes in an old tradition with a new twist, plus authentic Italian products perfectly balanced with local Wisconsin cheese.
“Our Neapolitan pizzas are the stars of the show,” Co-Founders and Co-Owners Nicole DeFranza and Kristen Walzer explain. “The crust is different than most might be used to, with a light, airy and slightly chewy texture that is delicious and true to that of the first pizzas ever made in Naples.
“Our dough is made in house and fermented for 24 hours in our special dough proofing room. The flour and many of our ingredients are imported from Italy, including our delicious San Marzano tomatoes that we hand grind to make our sauce. Many of our cheeses are made right here in Wisconsin by Grande and BelGioioso.”
Early last year, DeFranza and Walzer, along with Executive and Pastry Chef Kari Mueller, traveled to Los Angeles to train with master pizzaiola, Peppe Miele, born in Naples and now works with the VPN, the association from Naples tasked with carrying on the ancient art of Neapolitan pizza making.
“This was an incredible experience for all of us, and we feel extremely grateful to have the opportunity to help preserve this beautiful tradition,” they say. “With our family coming from this region of Italy, it is something we hold close to our hearts and continues to be a labor of love.
“We are currently working toward our full VPN certification and can’t wait to make it official! Our philosophy regarding food and service is much the same as it’s always been: simplicity and excellence. Our food shines because we use the best ingredients we can source and we treat them with care and respect. Similarly, we have always viewed service as an extension of ourselves. Kristen and I want our guests to feel as at home as possible, providing warmth, kindness and beautiful food in a place that feels familiar and safe.”
Dolce e Piccante—San Marzano tomato sauce, Calabrese salami and a house made Calabrian chili honey—and Funghi e Cipolla with shaved cremini mushroom, red onion, chimichurri and stracciatella are amongst the most popular pizzas.
VIA also offers gluten-free crust for any of their pizzas, as well as appetizers, salads, sandwiches and desserts like gelato.
Fun facts: “VIA is located within Carmella’s but does have its own entrance and dedicated area within,” DeFranza and Walzer say. “During the lunch hour we seat guests in Carmella’s dining room (think pizza and wine on our patio very soon!) and in the evening, we close the door between the two spaces, with each becoming its own special and unique dining experience.
“In a time that feels a bit crazy, we feel so honored to be able to provide our guests with a small respite from life where they can relax, be together and eat delicious food with the people they love. (We), along with our incredible team of passionate and caring staff, are thrilled to be on this journey with you. We so appreciate your support as we continue to dream, create and evolve.”
The Duchess Eatery & Spirits, Little Chute
With Little Chute being known for its Dutch heritage, naming The Duchess Eatery & Spirits was a no-brainer for Owners Ryan and Jamie Richeson say.
“We wanted to choose a name that tied into the community,” they say. “We will have a few Dutch food items like bitterballen, apple bread and short ribs sous vide with carrot, onion and potato mash.
“We will also be bringing our sought after burgers from our New London restaurant, Bean City Bar and Grill.”
The unique burgers fuse unexpected flavors that work.
“The Camp Fire Burger should not taste good but it’s amazing,” the Richesons say. “It has chocolate, marshmallow and graham cracker on the burger. The sweetness of the chocolate and marshmallow work really well with the salty savoriness of the burger.
“The Bitterballen (is) like a meatball with a breaded crusty exterior but it’s filled with juicy ground beef and succulent gravy. It makes for a great shareable appetizer. Our Old Fashioned Burger is also to die for! It tastes like the real beverage when you bite into it. It has cherries and a classified cream cheese made with bourbon, bitters and sugar. Shoot, I guess it’s not top secret anymore!”
The Duchess Eatery & Spirits will offer weekly specials and will add different items throughout the year.
Fun facts: Well, it’s always an adventure taking over a space that someone else previously used and worked on. The Heiting Place has a very long history. I believe the building is from the 1950s. There is just something therapeutic about ripping out a 30 year old carpet (Ohh if smells could tell stories…) or tearing off green padding from the bar face and installing a new look. We are excited to give this place a much needed facelift while still maintaining some history.
Rôkery: Rô’s Bakehouse, Appleton
Rôkery: Rô’s Bakehouse, an extension of Rô Càphê, opened in October of 2025, is new, but the passion and dedication has been around for years.
“While the bakehouse is new as its own identity, the passion for baking and pastry has been developing behind the scenes for years within our kitchen,” Founder and Owner Hieu Hoang Ngo says. “Rô Càphê started as a Vietnamese coffee and savory kitchen concept. Over time, I realized our guests were looking for something sweet and comforting to pair with their coffee, something handmade, intentional and rooted in both Vietnamese and French baking traditions—especially street food snacks back in Ho Chi Minh City.
“Rôkery was born from that vision. It allows us to focus deeply on craft baking, giving bread and pastry the same level of respect we give to our phin coffee and traditional dishes. It is not just an add-on; it is a natural evolution of our story.”
The bakery rotates items seasonally, and tests new specials to “keep creativity alive and give guests something new to look forward to.”
“Our philosophy is simple: respect the ingredient, respect the process, respect the customer,” Ngo says. “We bake fresh daily, prioritize texture and balance and avoid shortcuts. Service-wise, we believe warmth matters just as much as flavor. When someone walks into Rôkery, they should feel welcome, not just served.”
Fun facts: “Many of our recipes are developed in-house after multiple texture tests, sometimes 5-10 batches before finalizing,” Ngo explains. “Humidity in Wisconsin affects dough differently than in Vietnam, so we’ve adapted fermentation timing carefully. Some pastries are intentionally designed to pair specifically with certain coffee profiles at Rô Càphê. We believe baking is science, but also emotion, energy of the universe, we also pray for it.”
*Also opened in the last year:
In Appleton: Marvol; Commodore Club & Cafe; IVR Restaurant & Bar; Clubhouse Wine Bar; P&B Asian Cuisine and Boba; Grain & Grind Coffee and Deli; Blossom Cafe & Bar; Vault 202 Brewery & Taproom; Appleton Bundt House; Layne’s Chicken Fingers; and Wingstop.
*The Taqueria’s new location in Green Bay has also opened in the last year.
NEW RENOVATIONS
Sai Ram Indian Cuisine, Appleton
Sai Ram Indian Cuisine first opened its doors in 1999, with new owners in 2014, and has been feeding the Fox Cities authentic Indian food ever since. In 2025, the restaurant began its renovation process, being transformed into an “experience center.”
“For us, the remodel is not just about appearance—it is about storytelling, heritage, comfort and thoughtful refinement in every corner,” Executive Chef Jesu Lambert says. “(It is) not just a restaurant, but a destination where every detail is thoughtfully curated. Guests can expect a refined ambiance that blends modern elegance with Indian warmth, creating a space that feels both inviting and elevated.
“From carefully chosen lighting and textures to culturally inspired design elements, the atmosphere is crafted to be immersive yet comfortable. Hospitality will remain at the heart of everything we do. Our team is trained to deliver attentive, personalized service where every guest feels welcomed, valued and remembered.”
With the Indian value of “Atithi Devo Bhava” (The Guest is God) at heart, Sai Ram is dedicated to delivering vibrant, flavorful, beautifully presented dishes with consistent quality. Classic offerings guests have come to know and love will always remain on the menu, but with the renovation comes enhancements as well.
“As our most renowned and guest-favorite dishes remain at the heart of our menu, we have thoughtfully expanded our offerings by introducing select additions inspired by India’s diverse regional cuisines,” Chef Lambert says. “These new selections celebrate deeper flavors, broader traditions, and a richer culinary journey. Among the highlights are refreshing Kesar Thandai, delicately spiced and infused with saffron; bold and aromatic Pepper Chicken; the subtly sweet and tangy Mango Chicken; comforting Okra Masala prepared with fresh seasonal produce; fragrant Pulao layered with whole spices; rustic and soulful Eggplant Curry; and the classic indulgence of Falooda, a timeless dessert that completes the experience. With these additions, we aim to retain the dishes our guests love while offering new flavors that reflect the vibrant diversity of Indian regional cuisine.”
Fun facts: “One of the most special highlights of our remodel is the heritage pillar installed inside the restaurant,” Chef Lambert details. “This beautiful wooden pillar is over 100 years old, sourced from a traditional Nagarathaar (Chettinad) heritage home in Tamilnadu, India. It carries with it history, craftsmanship and the architectural elegance of South India—giving our space a story that spans generations.
“Another unique touch is our custom-imported carpeting, doors, lighting from China, carefully selected to elevate comfort and create a refined, global ambiance. It reflects our vision of bringing diverse elements together under one roof, blending cultures just as we blend flavors. And we are not done yet. We are continuously enhancing the guest experience, with upgraded cutlery, crockery and glassware arriving soon—adding another layer of sophistication and detail to every table setting.”
Batley’s Grill & Bar, Neenah
“Batley’s Grill & Bar has been owned and operated by our family for nearly 25 years,” Ryan Batley, General Manager, Best Western Premier Bridgewood Resort Hotel and Conference Center, says. “We recently rebranded, serving both the local community and guests of the resort.”
Locally owned and “proudly Neenah,” Batley’s Grill & Bar philosophy has never changed: serve quality, approachable food in a space where guests feel comfortable whether they’re stopping in for breakfast, meeting friends for lunch, enjoying dinner with family or catching a game,” Batley explains. “We strive to be consistent, inviting and community driven, with a menu and experience that appeals to both locals and resort guests.”
The renovation: “The enclosure was added to better serve guests dining in our private party space, the Joe Bowers Room. It was designed to provide a comfortable, weather protected area for both guests and team members to access the space year round,” Batley says. “Located between the Joe Bowers Room and the Pattie Shack Pavilion, the enclosure helps keep everyone warm and protected while entering and exiting the Sports Lounge and accessing our event spaces.
“Our private party space was formerly the Bridgewood Golf Pro Shop and is now named the Joe Bowers Room, in honor of our longtime golf professional, Joe Bowers, a great man who played an important role in the history of the property. The enclosure is complete and fully open for guests. The Joe Bowers Room and seasonal Pattie Shack Pavilion are available for private events, gatherings, and celebrations.”
PERMANENTLY CLOSED
We are sad to see that these establishments have permanently closed:
Stone Arch Tied House
Island Sushi
Casa Rivera
3 Brothers Family Restaurant
Hawk’s Nest Bar & Grill
Allchillakill & Ice Cream Cereal Bar By Frio
Meade Street Bistro
Tulum Mexican Restaurant
Jaripeo Mexican Grill, Appleton
Anduzzi’s Sports Bar & Grill
Casa Rivera, Kimberly
The Heiting Place
Tony Nguyễn (Kenson’s) Vietnamese Cuisine
TGI Fridays