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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.



Southwestern Flavors

Urban Diner - Monday, January 23, 2017

Taste a sense of the American southwest in one bite of Kavarna's Southwestern Wrap without even having to leave downtown Green Bay.  Evoking the warm flavors of Mexican, Native American and Spanish cultures, this toasty wrap will entice even meat eaters to this vegetarian offering.

Center stage in the Southwestern Wrap is crumbled black bean burger, red onion, tomato bits and Wisconsin's owner Carr Valley pepper jack cheese, adding a creamy hit of piquant on the tongue.  Folded and neatly packaged in a tortilla, Kavarna's Southwestern Wrap is perfectly toasted allowing the flavors of the ingredients to meld together.  Served with a side of sour cream, the wrap also comes with a choice of either chips or fruit.

To Gobble Up

Urban Diner - Monday, December 26, 2016

S.I.L. (Such Is Life) is a newcomer eatery to the downtown area on Broadway. 

Menu items at S.I.L. hint of international and Latin American fair and flavors.

An elegant hearty selection available on the lunch and dinner menu is 

Pappardelle Smoked Salmon Pasta.  Pappardelle is a broad flat ribbon pasta

who's name derives from the Italian verb pappare - to gobble up!


 Lightly tossed in a creamy cajun sauce, the pappardelle,

entwines with slices of mushroom, onion, and chunks of smoked salmon.

The fresh spinach, green beans, and baby peas add a pop of gorgeous color.

Pappardelle Smoked Salmon Pasta, plated with a light dusting

of grated cheese and to scrape up every last drip of sauce, slices of rustic

bread.  Full or half order portions are available on all S.I.L.'s pasta dishes.

Carnivorous Delight

Urban Diner - Monday, December 05, 2016

From Republic Chophouse's comprehensive selection of meat cuts, including a reserve cut steak selection, is this mouthwatering fourteen ounce Bone-in Berkshire Pork Chop.

Republic Chophouse offers a selction of six seasonings and nine sauces to compliment your meat selection.  Centerpiece on the plate, this Bone-in Berkshire Pork Chop was ordered with blackened seasoning and garnished with home made potato chips.

Steaks and chops are served with choice of a Chop Salad or Tomato Basil Bisque made from fresh tomatoes, basil and parmesan in heavy cream and accented with a swirl of balsamic reduction.  Get ready to man that steak knife!

Off The Cob

Urban Diner - Monday, November 28, 2016

Putting a twist on the classic corn-in-a-cup street food of
Mexico, Vintage Cantina brings the highly addictive
Mexican fare to downtown Green Bay.

 Presented in a glass footed cup and eaten with a spoon,
Vintage Corn is made with petite kernels of sweet crunchy corn,
which Vintage Cantina cuts fresh off the cob.

 Vintage Corn is served warm allowing the morsels of queso
to melt and blend the creamy chili-spiked flavors.
Now grab that spoon and "Buen Provecho!"


All Hail Kale

Urban Diner - Thursday, November 17, 2016

The Baby Kale Salad at Hinterland makes eating the healthy
 "Queen of Greens" a delight and it's so pretty on the plate.

Jeweled veggies of thinly sliced pickled red beets and roasted squash

slices peek out from under leaves of tender mild baby kale.

The baby kale is dressed in a poached pear vinaigrette and studded with

a creamy-crunch combination of goat cheese and hazelnuts.

Baby Kale Salad is available on  Hinterland's Saturday

lunch menu and the weekly dinner menu.  

Coddle Comfort

Urban Diner - Monday, October 31, 2016

Dublin Coddle, the name of this entree on St. Brendan's menu, piqued
 curiosity of the name.  It is a traditonal Irish supper dish generally associated
with Dublin Ireland and dates back to at least the early eighteenth century.  

The ingredients are slow cooked, hence "coddle", derived from a French word
meaning "to boil gently, parboil, or stew".  Apparently, the Dublin Coddle was
a particular favorite of the dean of Christ Church Cathedral in
Dublin and author of Gulliver's Travel, Jonathan Swift.

St. Brendan's assembles this hearty nourishing dish with Irish sausage,
bacon, onion, carrots, potatoes and Guinness beer.  The Dublin Coddle 
 is then slow roasted for several hours creating a savory chunky stew
St. Brendan's bowl of cozy comfort food.  Slainte!

Seasoned Sear

Urban Diner - Monday, October 24, 2016

Tataki is a fantastic way to enjoy ahi tuna.  KOKO Sushi Bar & Lounge
    uses this Japanese method of flash searing to prepare Seared Ahi Tataki.

Maguro Ahi, a deep cherry red, firm texture and mild flavored tuna,
often eaten raw or rare, stands up to the spicy seasoning of the togarshi
pepper blend KOKO uses on the surface of the tuna before searing.
 The searing creates a slight crust that accentuates the meaty interior.

Seared Ahi Tataki is simply enjoyed dipping in to
soy sauce that accompanies the dish.

Between The Cheese

Urban Diner - Monday, October 17, 2016

This is the one you've been hearing about!

The Hungry Cat is a "grilled cheese" burger. 

White Dog Black Cat Cafe stuffs a juicy
 half pound burger between two classic grilled cheese sandwiches.
 White bread and American cheese and meat! Add lettuce, tomato, and onion.
 For an addtional charge mushroom and/or bacon is the cat's meow.
Crunch home made potato chips rounds out the plate.

Taste of Tapas

Urban Diner - Monday, October 10, 2016

Madrid Tapas Restaurant & Wine Bar is the formerly named Cafe Madrid
now settled in a new downtown location.  Along with the move is a revamped
simplified menu version of tapas, salads, "bocadillos", a Spanish style sandwich.

Avocado Shrimp is one of the tapas selection on the
Perfectly cooked shrimp is anchored in a smear of avocado spread on
a toasted crostini.  A creamy cheese topping and dusting of Spanish paprika finishes the dish.

As is done in Spain, order a few different tapas from the menu to
share or combine to make a full meal!

Thai Fried

Urban Diner - Tuesday, September 27, 2016

While waiting for the entree to be served, the kitchen at Bangkok Garden sends out this simply plated delectible Crab Rangoon to enjoy.  The appetizer is included with an entree and arrives hot and crispy outside with distinctly sweet bits of crab and cream cheese inside.

The Fried Rice entree is comprised of a delicate Jasmine white rice along with
a choice of beef, pork, chicken, tofu, vegetable, shrimp or seafood stir fried and seasoned with Bangkok Garden's special Thai seasoning and a cilantro garnish.

Since each dish at Bangkok Garden is cooked fresh to order the Thai
seasoning heat can be adjusted according to your taste.
Just let your server know if you preference: mild, medium, hot or extra hot.  
 Want more spice? Additional spice and peppers can be served on the side.

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August 14, 1854

Downtown!, Green Bay
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