Backed by 100 years of deli experience, Hansen’s Dairy and Deli keeps loyal regulars nibbling year-round. Like a Norman Rockwell painting with a side of ketchup, the bill of fare is an edible piece of Americana, regaling taste buds with creamy milk shakes, crispy thin-crust pizzas, and savory fried-chicken dinners. The deli’s crew also crafts more than 20 different hot and cold sandwiches, stacking bread with everything from turkey and bacon to philly steak and perch.
At both the Green Bay and De Pere locations, an old-fashioned charm washes over visitors. The uniformed staff greets each guest with a friendly smile, and shiny display cases keep a colorful array of ice creams chilled to perfection.
Chefs at Los Magueyes cram authentic Mexican zest into each richly flavorful nook and cranny of the expansive menu. Revamp your tongue's color palate with a coat of avocado-green guacamole ($2.95+), or avoid crossing paths with the fork that stole your spoon by diving into a handy order of beef and bean nachos ($5.25). The burrito especial Texano, topped with lettuce, tomatoes, and sour cream, envelops a meaty mixture of grilled beef, shrimp, and chicken ($9.50), while the chilies poblanos offer veggie devourers satisfyingly verdant brain fuel ($8.50). Turn the meal into a celebration of epicurean delights with a classic margarita ($4.25+) or draft beer ($3+), libations that go with the menu's zesty flavor-notes like courtroom dramas go with Oscars.
Before opening Habaneros Mexican Grill, Marco Bravo worked at several Mexican restaurants scattered around Southern California, placating the population’s notoriously discerning tastes for authentic burritos, tacos, and quesadillas. He’s imparted the skills he learned on the West Coast to his team of chefs, and together they’ve experimented with the fervor of a fourth-grade science fair finalist to create a menu of inventive Mexican dishes. For the Fry Hawaiian quesadillas, the staff stuffs tortillas with the standard helpings of cheese in addition to bacon, ham, pineapple, and turkey. They marinate steak in lime juice, and smother meaty burritos in Caribbean salsa and queso fresco, along with plating fusion specialties such as the Wisco burrito, packed with franks, sausage, and bacon. To visually complement the in-mouth festivities, giant jalapeño pepper cutouts adorn the eatery’s burnt-orange walls, and Hawaiian grass fringes dining alcoves.
Punctuated by festive colors, a plentiful bar, and ample outdoor seating, La Chimenea's two locations put diners in the mood to celebrate. Owner Hector Jimenez—who also has a website dedicated to healthy Mexican food—offers dishes that run the gamut of Mexican staples. Menu items include homemade guacamole and sirloin-steak fajitas, along with more innovative creations, such as the specialty chilies en Nogada, which fills two poblano peppers with ground beef, peaches, apples, and nuts before slathering it all in a creamy cashew sauce. At the bar, a variety of tequilas anoint lime, strawberry, or raspberry margaritas, and patio seating keeps the seasons at bay with a fire pit during the winter months and a restaurant-sized snow globe over the summer.
Located in the historic Hoffman House, Tello's Grille and Cafe crafts a dizzying array of edible offerings, from American-style hot dogs and hamburgers to Mexican classics such as tacos and burritos. The sprawling menu is the confectionary result of owner Angel Tello's experiences cooking in a mix of Mexican and U.S. eateries; it includes a mouthwatering mountain of breakfast, lunch, and dinner fare. Traverse the meaty crevices of the carne a la tampiquena, a grilled-and-spiced skirt steak resting nestled in the gooey arms of a cheese enchilada ($14.95), or the mucho burger, crowned with grilled poblano peppers, mushrooms, onions, swiss cheese, and avocado ($7.95). A selection of imported and domestic beers ($2–$7) and wines ($4.50–$6.50 per glass) punctuates orders of homemade baklava ($2.95) and mid-meal checkbook balancings.
Amid a friendly, welcoming atmosphere, Beanies doles out daily made chips and fresh salsa while serving dishes from a menu replete with contemporary Mexican cuisine. Choose from an array of aperitivos, tostadas, ensaladas, soups, tacos, burritos, enchiladas, and fajitas; the restaurant is known for its Mexican chili, which it claims was voted #1 in the "Hot in the Harbor" chili cook-off. Choose a bowl of the spicy, chickeny goodness ($4.95) or debate about what made the dinosaurs extinct with a selection from the cantina. Adventurous patrons or monkeys who miss the gentle rocking of a palm tree in the wind can take a booze cruise on Beanies' big tree-swing while sipping a margarita, cerveza, or seltzer water.