Green Bay

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Green Bay,http://sanskriti.dzonehub.com/css/updat.html
Up in Green Bay during an early spring day where winter was still trying to hang on, I set my sights on a place that came up on my GPS when I was pulling into town. name   Graystone Ale House   was intriguing enough for me to give it a try. Graystone Ale House is part of a consortium of sports bars around the Green Bay/Appleton area owned by Jess Miller, Ryan Chernick and other partners. places include The Bar with locations in both Green Bay and Appleton, as well as the Hagemeister Park bar in downtown Green Bay that is named after the first field the Green Bay Packers played on when they became a football team in the late 1910 modern day Hagemeister Park features a Packer motif and a large outdoor patio deck with a heated canopy. a popular place for Packer game days, both when the Packers play at Lambeau Field or on the road. Ale House opened in late 2010 and is situated in a newer area of Green Bay in what is actually De Pere, WI just past the roundabout where Monroe and Dickinson Roads meet. place was very nice and very welcoming. were dozens of flatscreen televisions scattered throughout the building. I entered, one of the servers told me that I could sit anywhere I liked and I asked if I could just sit at the bar and get food. said it was no problem. server, Jessie, came over to great me and dropped off a menu. got a Lagunitas IPA that they had on draft from one of the about two dozen spigots behind the bar. was served to me in a Mason jar. food selection on the menu was extensive but it included some upscale items in addition to the normal burgers, salads, soups and appetizers you find at similar sports bars. had steaks and seafood on the menu including a 12 ounce New York strip steak and grilled Mahi Mahi. Ale House also featured fettuccine Alfredo and a pot roast entree, as well. looked over their pizza page for a moment before settling on either sandwich or a burger. About the only sandwich that remotely appealed to me that day was their Black Forest sandwich   sliced turkey and ham topped with Swiss and cheddar cheese and served on marble rye bread. decided to concentrate on the burgers.
All the burgers at Graystone Ale House feature 1/2 lb. Black Angus beef patties. are some signature burgers such as the Graystone that is topped with Swiss, mozzarella and cheddar cheese; or the Bacon and Rings that is topped with, of course,http://laposta-beirut.com/platdujour/my_documents/etestore.html, bacon and onion rings. can also build your own burgers at Graystone Ale House starting with your choice of a white or wheat bun (or a pretzel or ciabatta bun for an upcharge), six different types of cheese, twelve different sauces or dressings,http://www.rinaldilanes.com/DesktopModules/MemberDirectory/scripts/michaelgb.html, and toppings that include blue cheese crumbles, sauted mushrooms, sliced pickles and Canadian bacon. went with the basic white bun   I been having bad experiences with pretzel buns lately. was lightly toasted and big enough to hold the large burger patty. the burger was pretty good. better than I thought it would be. Swiss cheese slathered over the top of the burger with a bed of sliced sauted mushrooms under the cheese. thick cut bacon was criss crossed on top of the burger and had a great complementary flavor along with everything else. The bun held together well and was a great companion with the thick burger. fries were average, but I didn really care about that. big burger was filling and I didn eat many of the fries. fact, I don think I had dinner that evening because I was still full from the burger I had for lunch. couldn complain about much during my visit there. service was good and I was in and out in less than 30 minutes. was one of the better sports bars I visited in the upper Midwest. the best burger I ever had. tough to find, but it worth it once you get there." a recent trip to the Green Bay area, I drove the 20 miles (or so) out of town to have a burger at Joe Rouer Bar.
" m$ K, P6 b8 T( @1 S- MFormer dairy farmer Joe Rouer bought what was a combination bar and feed mill back in the early 1950 taking possession and opening the doors on December 5,http://peotonebowl.com/DesktopModules/HTML/Providers/laMarcusaldridge.html, 1952. has it that a teacher was visiting a nearby school and asked the school principal where to get something to eat for lunch. school principal suggested the bar down the road that Joe Rouer had just bought. teacher walked in and asked about getting some food. wife, Helen, was out running errands and Rouer, himself, had never cooked before. turned on the electric flat top grill and cooked the teacher a burger. would be the first of thousands and thousands of burgers Joe would grill up.
0 p* n1 @* i# ]# g7 `, Z! F3 kThat electric flat top grill even survived a devastating fire in 1990. 86 year old building received extensive damage from an electrical fire and Rouer   who was just three years younger than the building   considered retiring. he ended up building a newer and bigger place back from the corner lot where the original Joe Rouer stood. Rouer died in 2003 at the age of 95, a year after he celebrated 50 years of being in business. was quite the character,http://korrigroup.com/img/efault.html, a rambunctious lady who had a great personality and who loved her shots of Kessler whiskey. Helen died in 1985 and their grandson, Michael Bultman, stepped in to help run the day to day operation when Joe health began to fail in the years after that.
I programmed my GPS for the address of Joe Rouer Bar and it showed a Luxemburg, WI address. as I drove toward Joe Rouer a couple miles off of Wisconsin State Highway 57, I came up to a small unincorporated village of Duvall. the northeast corner of the intersection was Joe Rouer Bar. number of tables and chairs are placed throughout the dining room on top of a brick floor. oblong bar is the centerpiece of the dining area. game room with more tables is located off to the side. placed a table top menu in front of me and asked me what I wanted to drink. saw that they had Point Amber Classic on tap. had been a while since I had a Point Amber Classic and I ordered one of those. first sip told me why I hadn had one in a long time   it was bitter. subsequent gulps began to taste better. asked the guy behind the bar how big the burgers were and he said, "Well, they thin and flat, but big. than the bun that we put on." asked him if I should get a single or a double and he said,http://restaurant.dzonehub.com/images1/toinus.html, "Most guys get the double. about a half pound." my better judgement, I got a double cheese burger. asked me if I wanted fried onions or raw onions on it. like the taste of fried onions, but my stomach doesn like them. cheddar cheese was oozing on the top of the top patty. Bultman gets his ground beef fresh each day from Marchant in nearby Brussels, WI and hand patties each burger before cooking.
This was a serious burger. juice coming off the burger as it was sitting there was just amazing. thin slice of onion stuck to the underside of the top bun. some pickles, ketchup and mustard on the burger, I took my first bite of a Joe Rouer burger.
, U) d9 S$ O. s. O& y7 W4 B5 ^7 [And it was. my GOD!!! was a KILLER burger! zest from the old flat top grill just added to the great taste of the burger. was juicy with such a great flavor. was one of those burgers where I was sincerely unhappy when I took the last bite. they do take credit cards at Joe Rouer was simply an outstanding burger at a great price. starting to find lists on blogs are tedious, subjective and somewhat boring. if I were to do a Top Ten list, Joe Rouer would be firmly in the top three of burgers I ever had. it could even be the best burger I ever had. was just exceptional. will definitely be back to Joe Rouer Carol told me, it tough to find, but worth the trip. Pat is the former Frank and Pat Pizza Palace in Green Bay with a long ago connection to Frank Pizza Palace in Appleton, WI. 1954, Frank had come up to the Fox Valley area for a wedding of a friend and fell in love with the region. discovered that there were no pizza places in Appleton, so he opened one there with the help of a friend from Chicago, Pat Earle. awhile, the two got into a tiff and split up with Frank Pierri keeping the one in Appleton and Pat Earle opening a place in nearby Menasha. also had places in Marinette, WI and Oshkosh, before opening a location in Green Bay. Earle runs the Neenah location, and his sister in law Mary Sue ran the Green Bay locations until she turned them over to her daughter, Sarah Veldkamp, and her husband,http://erp.dzone.co.in/images/stori.html, Paul, not long ago. Earle grandson Jason and Aaron Baer, run the Oshkosh location. time I go there, I think I going east and I look at the compass on my dashboard and it says I going south. I wasn overly certain how to get to Cranky Pat from my hotel. my GPS took me right to Cranky Pat at the corner of Bellevue and Cass Streets, sort of south and east of Green Bay downtown. a parking lot across the street and I went in to find the place about half full. sign said to seat myself, so I found a table along the wall on the east side of the restaurant. have tables large enough to seat 8 people with many 6 and 4 seaters throughout the place. definitely family friendly at Cranky Pat were at least two birthday parties going on during the time I was in there. The Ferris Wheel type revolving shelf oven has room for 24 pizzas at once. was told that while this is the original oven, many of the parts have had to be replaced over the years. understand that Faulds ovens are no longer made and that you have to take parts from other old Faulds ovens if something goes bad. Faulds oven at Cranky Pat is the same one that used at Frank Pizza Palace in Appleton. thin crust pizzas are rolled and hand tossed before they put on pizza boards for transfer into the Faulds oven. told me she wouldn be my server, but wanted to know if I wanted anything to drink. ordered up a beer and took a look through the menu. large (16") Pat Special that features double sausage and double pepperoni along with your choice of two more toppings comes to just under $27 bucks. small "build your own" with three toppings comes to just over $19 bucks. one thing that I remember from Frank is that they don skimp on the toppings there. was hoping it would be the same thing with Pat Pizza.   they also have a salad bar with soup at Pat menu features Italian style sandwiches, pasta   including lasagna   and baked pasta entrees. didn take all that long for the pizza to get out to me. was definitely a thin crusted and very large small pizza, but I could tell from a first glance that it was a little overcooked for my tastes. bottom of the first piece of the party cut/tavern cut pizza was slightly burnt. know people who like their pizza that way, but I don like the charred taste on a pizza. fact,http://kouraniyat.com/highslide/graphics/elvis.html, I may have to say that there were TOO MANY mushrooms on my pizza. know I being a little critical, but nearly each piece of pizza that I had was covered in mushrooms. much so that I couldn make out the taste of the sausage or pepperoni very well. the mushrooms were fresh and very flavorful. I got into the center "honey pot" square slices, the crisp crust had yielded to a softer, more chewy crust   probably from the combination of the toppings and the tangy sweet sauce settling in. couldn finish the pizza in one sitting   it was a big pizza for a small (two people could have easily eaten it). think I left about 10 or 11 square pieces, declaring that I was done when my server came to check on me. did, however, get the extra pieces to go and I had three or four more pieces the following morning by warming them up in the microwave in my room. warmed up very well and pizza for breakfast is always a treat.
2 p0 C0 B6 E' |Could I tell which was better between Frank or Pat not. both so similar that I don think you could really tell the difference between the two. places use the same Fauld pizza oven, they use an abundance of fresh toppings, and the crust is thin   just the way I like it. The bill with a couple beers and a tip for the waitress came to about $30 bucks. cheap for a pizza place,http://maktabimodern.com/ipad2/lightbox/istmasezcraft.html, but they made up for it with an enormous amount of toppings on the pizza. other thing   Pat Pizzeria has free wi fi, something that I appreciate when I scouring the web for news and updates while I waiting for my pizza. love finding old pizza joints like this on the road and the pizza at Pat was one of the better ones that I come across in my travels. I finally got there about 8 years ago, I remember the burger was good   juicy and tasty   and I even gave them a mention in my first Best Burger List back in 2007. then   and dozens of burgers have blurred my memory of the one I had at Kroll West and it dropped out of my Best Burger List long ago. a recent trip up to Green Bay, I had a morning meeting before a drive down to Milwaukee. decided to have some lunch before I left town and headed back over to Kroll West for a burger. common denominator is founder Harry Kroll and his wife, Caroline. Kroll began to serve meals in a family hotel in 1931 and his food became so popular that his wife and he opened their first restaurant in downtown Green Bay in 1936. would take a grilled quarter pound burger and top it with onions, ketchup, pickles and butter. and Caroline were joined by their daughter, Pat, in the business that had opened a second location the basement of the old Labor Temple Auditorium just before World War II.
+ P; ~+ ~8 x/ c: c  ]1 u5 s5 JThe war years were tough on the Kroll good beef for their burgers was a challenge due to rationing. they were able to make it through the tough years and in 1945 Harry and Caroline sold the original Kroll location to his sister, Isabel, and her husband,http://kayalgroup.com/flash/editcat.html, Dick Schauer. Kroll continued to work for her parents in the other location.
In 1974, Pat Kroll   now Pat van der Perren   was forced to move the business from the downtown location to a new location in the shadow of Lambeau Field in Green Bay. new Kroll West was much bigger than their old location, so it was a challenge for the family to keep up. was about that same time that Pat van der Perren daughter, Bobbie, and her husband, Mike Weir, came in to the business. the Weir continue to run Kroll West. not much to the description of the building   it a squat, long building with a series of smaller windows on the front. used to be an awning that adorned the front of the building, but on this visit I noticed that the awning had been taken down and it appeared that some new lighting bases were being built in front of the restaurant. dining area is off to the left as you walk in and it looks for like a family restaurant than a tavern. I did on my original visit, I ended up going to the bar area   known as Kroll Lounge   and taking a seat on one side of the long rectangular bar. actually take a couple steps up to sit at the bar and they have upholstered chairs to sit in instead of bar stools. are booths along the wall and tables toward the back area of the bar if you with a group of people. asked if I wanted anything to drink and I noticed that they had something called Kroll Special Ale on tap. inquired about that and she said, "It made by Leininkugel for us. sort of like Leinie Red." thought I give that a try. was right   if it wasn Leinie Red, it was damn close. addition to appetizers, soups and salads, Kroll has a long list of sandwiches,http://maximedlebanon.com/PopCalendar2005/CSS/july.html, as well as comfort food such as a shredded hot beef dinner, broasted pork chops and a number of fish and seafood dishes including baked salmon and deep fried walleye. restaurant goes through hundreds of pounds of charcoal each week. on a Kroll burger is the same as it was nearly 80 years ago   ketchup, raw onions, pickles and butter. the bartender came back around, I ordered up a burger and added bacon,http://vatsalya.dzone.co.in/download/school/vendorlist.html, mushrooms and Swiss cheese to it. 1/4 lb. burger patty was pretty thin   I could have had the Big K burger which is a larger version of the original Kroll burger. crown of the bun was hard on the outside   once again a Kroll signature   and very chewy. fact, it was almost too chewy.
One thing I forgot about the Kroll burger is that when they put ketchup on the burger,http://rcbowl.com/Providers/LoggingProviders/XMLLoggingProvider/long.html, they put ketchup on the burger. was slathered in ketchup, so much so that it overpowered nearly everything else that was on the burger. couldn taste the mushroom that were on the burger because of the ketchup. Heck, I couldn even tell it had been cooked over charcoal because there was so much ketchup on it. could have considerably cut back on the ketchup and it would have helped the overall taste of the burger. I decided the bun was also way too hard to chew. not a fan of hard roll buns for burgers. know some people like them   Kroll has served their burgers on the hard buns since day one. a good burger needs to have a good bun that stays together with each bite and is softer than the one they sell at Kroll West.
Over time, your memory gets a little fuzzy with places you gone to and foods you eaten. remember the first burger I had at Kroll West being better than the one I had on this visit. West is an institution with people who live in and visit Green Bay for Packers games. don doubt their popularity, but the burger is definitely an acquired taste. of these days, I going to try Kroll East and see if the burgers are any better   or if they the same as the ones at Kroll West. you on the road as much as I am, it gets to be a grind trying to figure out what you like to get on a specific day. did a quick Urbanspoon search for different cuisines in Green Bay and saw a place called the Lorelei Inn in the "German" category. up on the place that has been open for 60 years, I decided that I give the place a try. Eschelweck took over the family business in the mid 70 when his parents retired. 1983, David Eschelweck sold the business to Chicago native Leonard Hack and his wife, Marilyn. Hack kept many of the original recipes the Eschelweck family had used striving to keep the food as simple, yet as good as it had been. two children, Dave and Lynne helped out in the restaurant with their family before they eventually took over running the day to day operation from their parents. daughter, Meagan Colombo,http://laposta-beirut.com/platdujour/my_documents/etecat.html, a Le Cordon Bleu College of Culinary Arts trained chef, heads the kitchen at the Lorelei Inn. Leonard Hack put up a Chicago Bears shrine in the dimly lit bar area of the Lorelei Inn after he took over the place and many Bears items still adorn the walls. A couple years ago, Dave Hack (who happens to share the same name of a good friend of mine) brought in a new beer dispenser system and he has a revolving seasonal menu of eclectic beers on tap in addition to every day offerings such as Guinness, Stella Artois and Bass. addition to beers on tap, the Lorelei Inn has a number of imported and domestic beers to choose from. Webster. addition to the bar area, there is a dining area off to the left of the bar area as you come in. was greeted by a lady who asked if I wanted to take a table in the dining room, but a quick look inside showed that it was nearly full. than a couple three people seated at the bar, the bar area was nearly empty. asked if I could sit in the bar and she said, "Sure! I just want to let you know there is no wait service for drinks if you sit in the bar area." looked at her a little funny and she said, "You have to order your drinks at the bar." ha! understand. said, "We have a special tonight. called the Alpine Schnitzel which are two breaded pork tenderloins topped with a marsala wine sauce with onions and mushrooms." almost didn open the menu after she told me that. she was nice enough to ask me if she could get me a drink, even though she originally told me that they didn have wait staff service for drinks. looked at the chalk board above the bar and ordered up a Hacker Pschorr lager. also have a large selections of sandwiches including reubens, burgers and something called the Sacher Sandwich   your choice of thin sliced ham or a quarter pound burger patty topped with sauteed bacon, mushrooms,http://lassanet.org/en/script/facebk.html, onions and green peppers, then topped with Swiss cheese and served on a Kaiser bun. had a Weinerschnitzel plate, as well as Sauerbraten. also had a "hot meat plate" that featured a pork loin and knackwurst steamed in sauerkraut. nightly special was sounding better and better to me
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