Departments

Best Seasonal Menu: The Source Public House

The Source Public House in Menasha took home the Golden Fork for Best Seasonal Menu in 2018. The restaurant’s menu changes with the seasons and everything on it is completely made from scratch. From fresh vegetables and fruits to meat, fish and poultry, most ingredients are sourced from farmers right here in the Fox Cities and across the state. 

JD Gildemeister, general manager of The Source says, it’s hard to pick a favorite menu item with so many from which to choose. “We have many different items across the board with different food palettes and offer vegan options as well,” he says. 

This fall, The Source will launch their harvest-themed menu. Expect to see fall favorites such as oven roasted acorn squash filled with wild mushrooms, carrots, kale, cranberries and wild rice, topped with toasted pecans. 

In addition to its focus on local and sustainable food, the restaurant also features a full bar, dog-friendly patio, regular live music and local art. The Source prides itself on appreciating all forms of local creativity – from brewers and cheesemakers to musicians and painters. –EH

Best Worth the Drive: Black Otter Supper Club

If you’re looking for a dining experience that goes big, head to Bob & Geri’s Black Otter Supper Club in Hortonville, winner of the Golden Fork for Best Worth the Drive. The restaurant is home to one of the largest prime ribs in the country – the extreme cut prime rib weighs in at 160 ounces, or about 10 pounds. Finish it and receive a $20 gift certificate, your photo on the “Wall of Fame” and a congratulatory T-shirt. 

Even the salad bar, included with every meal, is huge. It features a selection of homemade soups, a dozen different vegetables, dinner rolls, spreadable cheeses and a variety of additional sides and salads.

Geri Guyette, who owns Black Otter with her husband Bob, says her staff plays a key role in the success of the supper club. “We couldn’t do it without them,” Guyette says. “They know how to treat customers and we get many compliments on our staff often.”

Guyette recommends the tenderloin, twisted mac and cheese or Cajun broiled haddock. Their famous slow-roasted prime rib can be ordered in several cuts besides the intimidatingly large extreme cut. Try the 32-ounce queen or 72-ounce king cut for something (slightly) more manageable. –EH

Best Supper Club: Mark’s East Side

Mark’s East Side has been gaining fans ever since owner Mark Dougherty’s parents first opened the supper club in 1967. The Appleton restaurant has plenty of Golden Forks under its belt, and this year it landed wins for Best Supper Club, Best Seafood and Best Fish Fry.

Going the extra mile and having the freshest ingredients makes Mark’s award winning, but attention to the little details really sets it apart – the battered haddock uses a special family recipe, the coleslaw is made with hand-shredded cabbage and the tartar sauce is a homemade house recipe as well.

“Doing everything in house  – trimming and cutting meat, peeled and deveined shrimp, fresh cabbage, and freshly made soup – is what really is the difference maker,” Dougherty says.

Fridays at Mark’s are practically a holiday. The restaurant serves upwards of 500 guests during their all day fish fry. Guests can find haddock, perch, frog legs and other options like walleye, salmon, mahi-mahi, shrimp and scallops on the menu.

The family-owned feel is important to Dougherty, who says his staff execute the restaurant’s mission daily.

“Another restaurant could buy the same, have attention to detail, but what they can’t do is have my staff,” he says. “They are the ones who make it all come together and make sure the details are paid attention to.” –EH