We regularly donate part of an entire day's sales to a local school: It's cool to be smart!
Welcome to Green Bay Distillery, Northeast Wisconsin’s premiere dining destination! Located in the heart of Green Bay, directly across from Ray Nitschke Field and within walking distance of Lambeau. Green Bay Distillery is a family-friendly, sports-focused restaurant, featuring sixty-six menu items – all with genuine Wisconsin flavor. But aside from the great food and friendly atmosphere, Green Bay Distillery has much more to offer. Our indoor/outdoor patio room is truly one of a kind. The large glass garage doors makes the patio room is a favorite for Packer tailgating. This room also features a full bar and huge projection screen. By far our largest offering (literally) is an 8,000 square foot banquet room featuring high ceilings, antique wooden wall art, a private bar, and a large stage with a 20ft. drop down projection screen. It’s a perfect location for weddings, meetings, fundraisers, or private events.
We are located at 787 Potts avenue. We are a newly founded restaurant, that is very unique. Packers themed everything, from the walls, to the cups, and to the food, we love the packers! We have a great family environment and a great staff, that is caring, and helpful. We love our pizza, and we think you'll love it to.
http://legacy.ybsitecenter.com/images/kop/var/ax/46765/547294-Menu.pdf
Brett Favre’s Steakhouse, a Restaurant & Banquet Facility located in Green Bay, WI, is filled with Packers memorabilia, including Brett Favre’s trophies. For more than a decade Brett Favre’s Steakhouse has been filled with Packer fans and Packer memorabilia, including Brett Favre’s trophies and personal items. Brett Favre’s Steakhouse is the one place on earth that captures the spirit of #4. Retaining his spirit and style, we reflect Brett’s southern upbringing in our menu and warm, welcoming atmosphere.
In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit in Dallas, Texas. Space on the restaurant’s sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas. Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father’s legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D., Dickey’s Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture. Franchising began in 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the family tradition. Dickey’s believes that the success of a franchise depends on quality food, recruiting the right owner-operators and providing an in-depth support system. The initial stage of franchise support begins at Barbecue U, an intense, three-week training session where owner-operators learn how to run the restaurant from open to close. The loyal patrons are what keeps Dickey’s thriving in every community. Barbecue is a regional cuisine in mostly southern states, but Dickey’s Barbecue Pit is changing that one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere. Recently Dickey’s introduced the first menu change in 50 years with Spicy Cheddar Sausage. Originally created as a limited-time option, Spicy Cheddar Sausage debuted nationwide in February 2011 to rave reviews and recently became a permanent fixture. Today, Dickey’s serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles. Every location still smokes all of their meats in the restaurant—the same way it was done in 1941, without any shortcuts. The Texas-based franchise is committed to exceptional barbecue at a great price.
Philosophy. Regatta 220 is a part of the WVG Enterprise group and is focused on providing quality food and first-class service to the members of our community. Located South of the Bay of Green Bay, Regatta 220 furnishes views of the Fox River and celebrates the waterways that are a centerpiece of life in Green Bay. Location. The Ashwaubenon Boardwalk is home to Regatta 220. The Ashwaubenon Riverfront Development is one of the forward-looking enterprises building on our past, for a vital future along the Fox. The interior of Regatta 220 features a large bar, open kitchen with a Woodstone Pizza Oven, multi-tier dining rooms overlooking a large seasonal patio, tiki bar, and marina. Unique historical decor add to the ambiance, including a 1957 wooden Carver boat, a 1984 Wings & Thing Avid Flyer on loan courtesy of the EAA AirVenture Museum in Oshkosh, and a 1961 Train Caboose from the National Railroad Museum. Ingredients. Regatta 220 believes in using the freshest ingredients possible throughout our menu, including several locally harvested and produced products. Vegetarian items continue to be offered in addition to several new healthy alternatives.
MEXICAN DISHES DON'T HAVE TO BE SPICY. Take advantage of our generous portions of Home Made Authentic Mexican food, from sizzling fajitas to amazing enchiladas. Experience a taste of Mexican tradition and enjoy a taste of our culture.
Real Texas BBQ: brisket, pulled pork, ribs, rib tips and hot links smoked in a smoker.