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A sneak peek into life in downtown GB.

The Urban Diner is a blog dedicated to exposing the many culinary assets in downtown Green Bay, specifically in the Downtown, Broadway and Olde Main Street districts.



Meatball Tapas

Urban Diner - Wednesday, August 12, 2015

Need an alternative to a one entree meal? 
 At Cafe Madrid, the menu, based on the Spanish cuisine "tapas", has a variety of offerings that make up a cluster of little snacks, appetizers and small dishes similar to that which is served in tapas bars in Madrid.
  One such tapas item is Cafe Madrid's take on Spanish Meatballs.  
Ample and meaty, the Spanish Meatballs at Cafe Madrid are handmade. Each meatball, presented atop a large orange wheel slice that is soaked in a light orange glaze, is also drizzled with that orange glaze.
A scattering of freshly chopped parsley and thin slivers of orange peel are garnish to this tasty tapas plate.
Cafe Madrid offers the Spanish Meatballs at lunch and dinner.

Salmon and Beer

Urban Diner - Monday, July 27, 2015

 The Titletown Brewing Company menu usually features a salmon dish.  The kitchen keeps this staple menu item fresh and "New!" by changing up the ingredients in the composition of this entree throughout the year.  The current "New!" Titletown Brewing Company salmon entree is prepared uniting a simple medley of ingredients. 

A rice pilaf with sautéed slices of wild mushrooms and cubed roasted butternut squash are lightly combined together with leaves of spinach.  The star of the entree, a filet of Atlantic salmon, encrusted with a touch of blended spices and pan seared to perfect temperature, is perched on top.  As the spinach leaves wilt from the warmth of the salmon, the final touch that brings these ingredients to one accord is a generous drizzle of a silky maple Dijon aioli.  

Which of Titletown Brewing Company's beers goes well with this dish?  Order the Titletown Sample Pack and enjoy 4oz. of each of Titletown Brewing Company's beers. One will sure to be found!


Oriental Greens

Urban Diner - Monday, July 06, 2015

Some classic ingredients that show up in Asian cooking are showcased in the 
Oriental Ginger Salad at  Hagemeister Park.  

Fresh salad greens are loaded with matchstick carrots, cucumbers wheels, water chestnuts, dry roasted peanuts, mandarin oranges slices, and fresh pea pods.   Lastly, grilled marinated chicken slices take center stage atop the Oriental Ginger Salad.  To incorporate the Oriental ingredients of this abundant salad is the Peanut Ginger dressing, which is served on the side.

Hagemeister Park serves freshly baked Sister Schuberts' roll 
along side of the Oriental Ginger Salad.

Chef's Compositions

Urban Diner - Sunday, June 14, 2015

Republic Chophouse has redefined the urban steakhouse by also offering an eclectic mix of seafood, poultry and vegetable dishes to please most all appetites and palates.  Republic Chophouse's Chef's Compositions offers some unexpected options on a steakhouse menu.  Chicken Saltimbocca, which is one of the most classic of Roman dishes in Italy, literally translates as "to hop or jump in the mouth".  The flavors in this dish do just that!

A chicken breast is stuffed with Prosciutto, sage and fresh mozzarella is baked moist and tender.  It is perched on top of a garlic-herb risotto that is spooned atop a velvet veloute sauce.  As with all of the Chef's Composition's at Republic Chophouse, the Chicken Saltimbocca is served with a choice of Chop Salad, Republic's own Tomato Basil Bisque or Soup du Jour.




Seasonal Changes

Urban Diner - Sunday, May 31, 2015

Inspired by the changes of the seasons, the chef created entrees at 
Black and Tan Grille also change.  Using the fresh offerings that the seasons bring to market, duck, pork, beef, fish, lamb or scallops entrees also evolve with new flavors of each season. 

One of the current fish selection coming from Black and Tan's kitchen is Salmon.  This filet has a milder salmon flavor and the moist texture remains under the marks of the grill.

Crowning the Salmon are complementary elements of thinly sliced red chili, grapefruit, mint, diced avocado, and radicchio which are tossed in a champagne vinegar reduction creating a savory slaw-like topping.
Black and Tan'Salmon is cleverly served alongside
 a bright sweet pea mash, which is a delicious reminder of Spring.  

Japanese Street Food

Urban Diner - Monday, May 18, 2015

One of Japan's best known street foods is Yakisoba, which literally means "grilled noodle".  Yakisoba is a kind of Japanese fried noodle dish using long noodles.  A common type of Yakisoba is stir-fried with meat and vegetables. No need to travel any further than downtown to find this Japanese style of street food.  

It's on the menu at Little Tokyo.
A good part of Japan's street food versions of Yakisoba are mostly noodles with bits of cabbage, Little Tokyo serves it'sYakisoba loaded with bite-sized pieces of meat, Chinese cabbage, thin bias-cut carrot, onion slivers, and stalks of broccoli flavored with a yakisoba sauce tangled in a bed of noodles.  

Little Tokyo's Yakisoba can be prepare with a choice of beef, chicken or shrimp.   


Pizza Crudaiola

Urban Diner - Sunday, May 03, 2015

If it's Tuesday, it's pizza at Angelina's!

Seven selections of pizza, made from scratch with fresh simple ingredients, grace the pizza menu at Angelina's on Tuesdays and may include one or two chef created Pizza Speciali of the day.  The dinner plate size pizzas, which can be shared or devoured singly, are baked in Angelina's special built outdoor wood-burning pizza oven.

One of the seven pizza choices, Pizza Crudaiola.  It's dough is lightly spooned with a smear of fresh tomato sauce and topped with slices of mozzarella then slipped into the oven.  Out of the oven, Pizza Crudaiola's charred edge, thin crispy puffed crust and brown bubbled melted mozzarella is topped with fresh peppery arugula leaves, Prosciutto crudo, thin shavings of Parmesan and a drizzle of olive oil that provides a contrast of temperature to the piping hot deliciousness of the Pizza Crudaiola.

As they say at Angelina'sBuon Appetito!


Soups, Etc.

Urban Diner - Friday, April 10, 2015

The Liberty Cafe, home of Hot Broth and Coffee, offers nine "Hot Broth" varieties of bowl and spoon eating under Soups, Etc. on their menu. dining.  This hearty Jambalaya is thick and chunky.  Flakes of Tilapia, slices of Andouille sausage give this Jambalaya some kick, veggies, and rice are suspended in a creamy chicken and tomato stock.  Generous bowl sizes come in regular or large.  Large is definitely for the hungriest or leftovers can be expected.

Diners Note:  As of this posting date, the Liberty Cafe website menu hasn't been updated to reflect the Jambalaya selection that is on the menu at the cafe. 

Hot Off The Grill

Urban Diner - Saturday, March 14, 2015

The retro neon EAT sign lit on the outside
 of this little white restaurant building named Al's
beckons you in to a diner of times past.

On the menu list of burgers, Al's California Burger.
Fresh ground meat, rolled into a ball and flatten on the hot grill.
Spatula flipped alongside of the bun toasting on the grill beside it.
A slice of Wisconsin cheddar melts against the hot grilled pressed patty.

The wax paper lined red plastic basket beholds the finished California Burger.
 Simple and fresh, adorned with head lettuce, onion and sliced tomato.  
Quarter-sized dill pickles by it's side.

For a change of pace, EAT it for breakfast.


Small Plate Piccata

Urban Diner - Sunday, March 01, 2015

Chefusion Eclectic Cuisine and Lounge offers a varied menu selection of small plate dishes. From this menu, a chicken dish, prepared in a traditional Italian style - Piccata

Putting their spin on the dish, Chefusion's kitchen prepares the chicken breast with a Parmesan coating that encrusts the chicken keeping it moist while forming a tender crusty outside.  A sprinkling of toasted briny capers provides the finishing touch that brightens the Italian flavors of this piccata dish.
A lemony beurre blanc and basil olive oil further elevates Chefusion's Chicken Piccata dish which is served is along with a side of mini greens that are drizzled with an aged balsamic vinegar.


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August 14, 1854

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