Restaurants in Little Chute

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.

Owners Brian Glassel and Tim Nicholson eventually teamed up to bring Glass Nickel Pizza Co. to fruition in 1997 after spending their teenage years working around the nostalgic aromas of baking pizzas in Wisconsin eateries. They met while working in the same pizzeria and shared a passion for gourmet pies, so they spent a year planning and dreaming. Then they gathered a small but dedicated team to flip the saucy dough and accommodate patrons with first-class customer service, including the provision of tall glasses brimming with cold beer. Their dedication to this modus operandi helped the restaurant to bloom into a statewide fixture with several locations throughout Wisconsin.

While keeping pizza the star of the menu, Brian and Tim augmented it by adding battered-fish baskets, meaty lasagnas, stacked sandwiches, and crispy chicken. Committed to quality, the duo uses house-made sauce and dough, as well as Boar’s Head deli meats. With an equal commitment to their community, they help to support various nonprofit organizations and keep all their restaurants green through the use of ovens that shut off when not in use, energy-efficient appliances, LED lighting, and cars that run on used vegetable oil and time-travel only when absolutely necessary.

Savory scents beckon diners to the 14 hibachi tables inside Osaka Japanese Steakhouse & Sushi. Like gymnasts tired of the same old floor routine, morsels of steak, chicken, or seafood tumble atop sizzling tappan grills as personal chefs prepare each meal. Alternatively, tables in the traditional dining room fill with fine pan-Asian fare, from pad thai and General Tso’s chicken to a wide selection of sushi. Osaka also boasts a full bar, a carryout menu, a private party room, and caters to families by offering kids their own exclusive bill of fare.

The tableside chefs sear meats, seafood, and vegetables near open flame to create a delectable amalgam of Japanese and American cuisine. Sushi and sashimi make use of high-grade tuna and salmon, and hibachi dinners send scallops, swordfish, and filet mignon skating across grills before depositing them on plates. Separate courses of soup, salad, a shrimp and zucchini appetizer, and ice cream help diners remember the exact timeline of meals to make future alibis impeccably believable. Bartenders pour and mix choice libations for patrons behind a turquoise-colored bar facing a pastel mural of Mount Fuji. Timsan's Japanese Steak House also bottles their house ginger dressing and mustard so that customers can replicate the hibachi experience at home using an overheated laptop.

Elegant chandeliers and wall sconces cast buttery light on homemade soups, garden-fresh salads, and seasonal risottos. Red and blue high-backed chairs and crisp white tablecloths congregate in the dining room, paying homage to the stars and stripes draped down the back wall. The restaurant is America––both in name, and in concept.

Here, Chef Eddie highlights heartland staples of steak, white fish, and ribs accentuated with produce procured from local suppliers such as Fraser farms, with its bounty of organically raised fruits, veggies, and vine-ripened measuring cups. His farm-fresh delicacies unite with suggested wine pairings from the drink menu, which also spotlights specialty cocktails blended with fresh herbs, fruit, and even ice cream. What's more, diners can sip these potables on a spacious outdoor patio peppered with blue umbrellas.