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THE URBAN DINER
A FOOD-CENTRIC BLOG

THE URBAN DINER

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.

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Spring Scallops

Urban Diner - Monday, May 23, 2016



A new scallop dish from Black and Tan Grille's spring menu emphasizes 
simplicity of presentation that is beautifully created with tantalizing ingredients.


Delicate elements of perfectly seared sweet scallops resting on a bed of coconut bamboo rice trimmed with thinly julienned strips of ripe papaya, Frenso chili and a hint of ginger, provide unique flavors while showcasing the nouvelle cuisine cooking style of Black and Tan Grille's chef.

The Black and Tan Grille kitchen changes the menu seasonally, and with
the exception of a few signature dishes, availability for this dish and
others come to an end.  Diner's Tip: Make Haste.
   





Superior Pizza

Urban Diner - Monday, May 16, 2016



The same pizza recipe that made Jakes "Green Bay's Superior Pizza" for 40 years on Main Street awaits diners at the new downtown location on Broadway.  First, a little account about Jakes.  Aside from taste, fresh ingredients and a play on the word, Jakes' handle as "Green Bay's Superior Pizza" was derived when original owner, Jake, brought his pizza recipe to Green Bay over forty years ago from Superior, Wisconsin to Green Bay. The rest is history that continues today.

Serving up fresh baked pizza, with the knowledge more commonly known to locals, there's a longer bake time for a Jakes pizza and it's said is all worth the wait from oven to table.  Select from topping choices of sausage, pepperoni, ham, chicken, bacon, anchovies, shrimp, onions, jalapeño, broccoli, green olive, black olive, garlic, cheddar cheese, pineapple, fresh mushrooms, canned mushrooms, and banana peppers to concoct your own pizza or choose from one of Jakes' specialty pizzas on the menu.  Toppings are scattered in abundance above the crust corralled in by the pizza's crispy rimmed edge.  

Pizzas can be order from either a small 9-inch or large 14-inch size. Served on top of kitchen paper and cut into easy-to-pick-up square slices keeps the Jakes dining experience simple.  Pizzas can also be ordered to-go, baked or frozen.  







Quesadelish

Urban Diner - Monday, April 25, 2016



Quesadilla: noun, (key-suh-dee-uh)
 a tortilla that is folded over to form a half moon with a filling of cheese
 and sometimes other ingredients, then griddled or fried.

    The Quesadilla at Fox Habor can be an appetizer for a group 
 and makes for a nice lunch or dinner.
    And it's more then a tortilla filled with melted cheese.  
Beyond the cheese, Fox Habor adds savory fresh flavors with the addition 
 of tomatoes, onions, black olives and green peppers
    and then there is a choice of taco meat or chicken. 
 Fox Habor serves their Quesadilla with a side of salsa and sour cream.

 


Variety Is The Spice

Urban Diner - Sunday, April 10, 2016
Spicy Andouille Sausage Sami, Beefy Vegetable Soup and Caesar Salad


The usual lunch headliner on the white board at Red
 Salad - Soup - Sami
Each day a varying selection provides the casual, undecided
or hurried diner's luncheon decision.
 
The kitchen at Red devises a combination of half a sami (sandwich)
 and a cuppa homemade soup (served in an actual cup!)
that are perfectly sided by a differing small crispy cool salad.

 Most, if not all of the time, the soups are the loving home brew
of Red's owner, who prides in the always fresh ingredients of her soups,
especially during summer's Wednesday's Broadway Farmers market season.  


Bahn Mi (a classic Korean sandwich) Sami, Chicken Tortilla Soup and  a Mixed Greens Salad

Taco Tuesday Everyday

Urban Diner - Sunday, March 13, 2016





The North-East Side King taco is one of about fourteen tacos on the menu
 at Vintage Cantinanot counting the "WTF" (weekly taco feature)
 that changes up, well, weekly.
 
Asian flavors grace this taco with crispy pork belly and ginger hoisin sauce.
A delicate cucumber radish salad includes a pop of color with watermelon radishes and shredded carrots, balancing out the salty-sweet bites of the North-East Side King taco.
 
As with any of Vintage Cantina's tacos, the North-East Side King taco, 
is available 
to be served up in a flour or corn tortilla or butter lettuce.  



Ocean's Fruits

Urban Diner - Tuesday, February 09, 2016



It's not only steaks that grace the menu at Republic Chophouse.
The Ocean Platter starter hits the table in style. 

A snow bed of ice sparkles from the candle flame of the butter warmer.
Above the chilled mantle of snow are a trio of fruits from the sea in pairs, 
Alaskan King Crab Legs, Colossal Shrimp, and Raw Oysters.

Republic Chophouse adds hot drawn butter, horseradish, cocktail sauce,
lemon wedges, and a mignonette sauce that are 
 designed to compliment and add a splash of flavor to each bite.

 

Diner's Note: Mignonette is a sauce which is traditionally served with raw oysters made from different types of vinegar, pepper and shallots


Breakfast Belly Fill

Urban Diner - Sunday, January 10, 2016


Hearty breakfast selections await on the menu at White Dog Black Cat Cafe
Served on Saturday mornings or during their claimed Famous Sunday Brunch
Biscuits & Gravy ooze with flavor and fill the belly.
 
White Dog Black Cat Cafe's kitchen plates up the stars of this breakfast
selection, two homemade biscuits doused with a velvety luscious pepper speckled sausage gravy.

Two eggs, made the way you like them, and White Dog Black Cat Cafe's
toasty cafe potatoes hang out alongside the Biscuits & Gravy.

For added enjoyment, one can "Get Your Juices Going" with "Eye Openers
on "Sunday Bloody Sunday" from the adult beverage selection.  Please enjoy responsibly!
 



Midnight Munchies

Urban Diner - Thursday, December 31, 2015


Midnight munchies on a Saturday night?  Fix that with a visit to Kentro Gyros
Opened from 11am until 3am on Saturday nights, 
they can make midnight munchies vanish with a simple order of gyros.

Seasoned meat is roasted on a vertical rotating diner grill, also known as a spit.  Prepared in the traditional manner, the meat is sliced into delicious ribbons that are piled on top of soft warm pita bread and topped with a fresh unique combination of cilantro, fresh lime juice, onions, tomatoes, lettuce, and accompanied by a side of classic Tzatiki sauce.

Three sizes of gyros are available on the menu at Kentro Gyros
 The BIG, which holds a generous portion of gyro meat on a 7 inch pita, 
 the small, a 6 inch pita and accommodating even smaller appetites,
 the Slim sized gyro.

Not fond of the traditional gyro meat?
 Order a chicken gyro with all the same fixings.

At Kentro Gyros
you can dine in, carry out, cater, or get delivery.




Shellicious

Urban Diner - Friday, December 11, 2015



A bowl of fresh P.E.I (Prince Edward Island) mussels at Chefusion Eclectic Cuisine and Lounge is a tasty first course or shared small plate.  These P.E.I. mussels have a plump morsel of meat that is sweet and tender.   Made even better when Chefusion elevates this shellfish by sautéing them in butter along with fresh garlic, shallots, tomatoes bits, and pesto.  Finished with creme fraiche, a silky broth bath is created.  The mussels are then tossed with a sprinkling of sliced green onions.  Toasted bread slices help to sop up every last delicious drop of goodness. 



LOS Bontana and Bebida

Urban Diner - Friday, October 30, 2015

When in Green Bay, say LOS and CCQ
 
 Los Banditos East , which is the original of the two locations in Green Bay and is fondly referred to as LOS, has provided downtown with a Cal-Mex cuisine, friendly service and lively atmosphere (maybe it's their Margaritas?) since 1981 and is Green Bay's well known and oldest local Mexican restaurant.

Fondly known by most locals, is CCQ.  CCQ, aka Chile Con Queso, as it is named on the menu under Bontanas, is a homemade spicy cheese dip which is ladled into a flour tortilla lined bowl and served with tortilla chips. 

So, what goes great with CCQ?

Another well known item and a house Bebida specialty, the Margarita, a perfect blend of tequila, lime juice and triple sec.  Los Banditos's Margaritas are served in a sugar or salt rimmed glass, half liter or liter!  Other flavor choices include strawberry, mango, raspberry, cranberry, lime, pomegranate, or blue raspberry.  Margaritas can also be upgraded with an array of 20+ select and premium tequilas that Los Banditos has available.  Or, order as some of the locals do and ask for a half-n-half Margarita.

Diner's Note:  The Margarita, it needs to be imbibed on the premises, not so with the CCQ!  It is also part of the carry-out food menu, available in regular (12oz.) or large (16oz.) sizes and, of course, included with chips.





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Wisconsin 54301

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