Restaurants in Appleton

Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.

Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.

Only after slow-roasting leaves them piping hot and full of their natural juices do the prime ribs at Marty’s Place earn their titles of Queen and King. The respectively 16- and 26-ounce steaks headline a rich menu that unites surf, turf, and Italian food. The lengthy selection includes lobster tail, Alaskan king crab legs, baked lasagna, barbecue ribs, and Italian stuffed tenderloin, filled with mozzarella cheese that melts before you can read the fortune written on it.

At Mario’s place, owners Mario and Cindy infuse home-cooked meals with traditional Mexican flavors and a generous helping of hospitality. To kick off dinner, guests can toast the day’s triumphs with one of 30 margarita options or a plate of nachos brimming with meat, tomatoes, and sour cream. Cooks pair steamed cornhusks with shredded meat to form tamales as tender as a teardrop’s first love poem. Tacos may be customized with hard or soft shells and hearty fillings such as beef, chicken, or beans. Vegetarian entrees teem with potatoes and onions, and desserts such as churros and fried ice cream swathe sweet flavors in crisp textures.