More than 5,000 Green Bay Packers collectables adorn the walls of Champion’s Sports Bar & Grill, where skilled grillmasters churn out a lengthy menu of flame-smacked steaks and burgers, including the 6-pound Gravedigger featured on the Travel Channel’s Man V. Food. Mouths warm-up for main events with ineffectual deep-knee bends and bites of the crispy Champion's Tots, drowned in creamy nacho cheese and bacon bits ($6.95), and fingers tightly clasp around spicy or barbecue wings ($7.99). A lineup of phalange fillers wear the jerseys of past and present Green Bay legends, including the #64 cowboy burger, which chefs bury beneath a mound of melted Swiss, bacon, and barbecue sauce ($8.50). A perfectly seared rib-eye steak ($10.95) weighs in at 14-ounces, and french fries guard golden pieces of beer-battered perch ($10.50) as intensely as offensive guards protect their quarterback from learning the truth about Santa Claus.
The seasoned chefs at Broadway Lounge and Grill dish up a palate-pleasing menu of savory sandwiches, juicy burgers, and fresh fish to complement the establishment's fully stocked bar. Lubricate stomach longing for libations with domestic pitchers ($6), pints ($2), and bottles ($2) before diving face first into the Broadway combo, a hearty platter of chicken strips, mushrooms, onion rings, mozzarella sticks, and freshly crisped fries ($8.95). The brat burger celebrates the marriage of meats with a quarter-pound brat patty and a quarter-pound hamburger nestled beside a mound of homemade, hand-cut fries and a pickle spear ($6.95). Lightly floured and fried until crispy crooners serenade a soft, tender inside, the pan-fried walleye filet comes with a side salad or cup of soup and a choice of potato, including baked, mashed, garlic mashed, fries, sweet potato fries, or wild rice ($13.95). Broadway Lounge and Grill boasts a Friday fish fry, live entertainment, free WiFi for writing electronic lovelorn sonnets, and ample parking for pickup trucks, segways, and sedans.
Taste of the South on Broadway transports the atmosphere of the French Quarter to Green Bay with Mardi Gras décor and a hearty menu whose seafood slips into frying pans and splashes into spicy gumbo. Gustatory gurus calibrate spice according to patrons’ requests, letting tongues fearlessly savor jambalaya and focus on a choice of five different cornbread flavors. Light yellow walls hung with paintings encircle diners as they nibble at meats such as barbecued ribs and fried chicken, sip the distilled essence of the South in sweet tea, and kiss frog legs in the hope of meeting a prince.
At Richard Craniums, the scent of no-frills tavern food mingling with the casual atmosphere encourages camaraderie with plenty of distractions to accompany the tavern food. Patrons cluster on couches in the upstairs lounge, noshing on jalapeño poppers or chicken wings in 12 flavors while they watch the big game or community-theater reenactment of the big game on projection televisions. Downstairs, sportsmen lit by the flicker of big-screen televisions test their mettle at pub games including darts and pool. The staff encourages commemoration above all else; patrons can grab a marker and leave their stamp on virtually any flat surface, and the bar will fill and cap beer bottles personalized with a photo of the customer’s grinning face.
Hosted by WBAY's chief meteorologist George Graphos and Frank Hermans of Let Me Be Frank Productions, Starstruck showcases talented local performers in “A Starry, Starry Night." Comprising horns, keyboards, and percussion, Bay City Swing accompanies performers, recalling that golden era of music before the Electric Slide squashed the jitterbug. Audiences can aim ears at St. Norbert College’s Knights on Broadway, an apple-cheeked band of student crooners that don fetching formalwear when oscillating between Broadway showstoppers and holiday ditties. The program features vocals from local talents such as Dino Biloti and Jennifer Stevens, a dulcet remedy for ears still ringing from that morning’s space-shuttle launch, as well as jazz clarinet from Kevin Van Ess of The Talk of the Town.