Located on the rolling greens of Brown County Golf Course, Safari Steak House offers diners a scenic destination for steakhouse cuisine and drinks. Chefs smother baby back ribs in barbecue sauce and sear USDA Choice cuts of juicy rib eye, porterhouse, or New York strip steak to order. Patrons can also opt for surf and turf entrees that pear tenderloin with haddock or broiled scallops.
Cuisine Type: Irish-American fare
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Guinness pot roast
Alcohol: Full bar
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
"Irish food is like Irish song," says St. Brendan's Inn general manager Ashley Oates, "It is simple and tasty on the tongue, while filling and wholesome for the body and spirit." And as with Irish song, it doesn't matter if the dish is traditional or contemporary. Oates says the pub's most popular plate is the Guinness pot roast?tender, slow-cooked beef served with fresh saut?ed vegetables and mashed potatoes, all slathered in Guinness gravy. The dining room further extends the Old World warmth with Axminster wool carpets, stained-glass windows, and a bog snug?Irish for sitting area?replete with a fireplace. After all, as Oates says, "pub food is comfort food."
When New Jersey transplant Bill Specht arrived in Milwaukee in the 1960s, he had trouble finding two of life's greatest necessities: a steady job and a tasty East Coast–style sub that harked back to his childhood. In 1972, Specht mustered up the entrepreneurial spirit to solve his predicaments by opening Cousins Subs with the help of his cousin and both of their wives. An original, house-crafted bread recipe and walls slathered in yeast allowed Cousins Subs to expand to more than 100 locations across six states. The shop's signature italian subs—complemented by salads, chips, and fresh-baked cookies—showcase its hallmark bread and an unwavering mission to handcraft warm, meaty bites comprising fresh ingredients.
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.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
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.