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Tastiest Week in Green Bay brings out foodies

Drink Local, Poke the Bear
Green Bay Restaurant Week, Poke the Bear
Posted at 5:22 PM, Jul 15, 2021
and last updated 2021-07-15 23:32:56-04

GREEN BAY, WI (NBC 26) — Green Bay Restaurant Week is back! So, get your utensils ready.

The yearly event put on by Greater Green Bay is here, starting July 15 and running through July 22. It features 30 restaurants with prix fixe menus. Restaurant-goers will have the chance to choose three items from appetizers, entrees, and desserts, with a set price of $11, $22, and $33.

This year's participants include:

- 1919 Kitchen & Tap
- á-Bravo
- Amphora Wine Bar
- Angelina Restaurant
- bleu
- Caliente
- Cheese Cake Heaven, Inc.
- Chefusion
- Galley 57 Super Club
- Graystone Ale House
- Hagemeister Park
- Happy Joe's Pizza & Ice Cream
- Hinterland
- Heartland Pizza Company
- The Main Street Bourbon Room
- Nicky's Lionhead Taven
- Margarita's
- Not By Bread Alone
- Poke the Bear Bar & Restaurant
- Parker John's BBQ & Pizza
- Rocky'z Cafe
- St. Brendan's
- Slander
- Taverne in the Sky
- The Bar
- The English Inn
- The Bottle Room
- The Turn
- Thornberry Creek at Oneida
- Townline Pub Pizza Grill

Burger at 1919 Kitchen & Tap
The Sous Chef at 1919 Kitchen & Tap said they've been selling a Pesto Chicken Sandwich like hotcakes.

It's a fun week for the chefs, as they have the creative freedom to do something different on the menu. A majority of the items of the prix fixe menu's are limited edition, and never-been-served. Both Poke the Bear and 1919 are scratch kitchens, meaning all recipes, dishes and products are produced from raw ingredients within the restaurant.

"You know, for us, you know, the revenue is nice, but we really do it to showcase what the chef can do and the different creative things that we can do with the premium ingredients," Hotel Northland General Manager Kenny Didier said.

After a year of economic struggles for many local eateries, restaurant week is an opportunity to garner foot traffic, and increase revenue. The 1919 Sous Chef Gage Dawiedczyk said it was hard to get back up, and the restaurant is still working through staffing shortages.

"We went through I mean, we are running a kitchen, we normally had, I think 35 people in our kitchen," Dawiedczyk said. "And after that whole COVID thing, I mean, we had six, seven. So it was just obviously a big difference."

Overall, both eaters and feeders a like are happy to be as close as back to normal as possible, and welcome people in once again. One tip from all managers and Greater Green Bay is to make reservations as soon as possible, because once tables are booked, they're booked.