Saturday, May 16, 2009

Al-Gen Dinner Club - Rhinelander, WI

You have to love a place that still has the same sign on top of the building since 1954.  The Al-Gen Dinner Club has been around longer than I have been alive; in fact I remember going there with my parents and having a Shirley Temple, oops, I mean a Roy Rogers (the same thing, just substitute an olive for a cherry).  Tom shakes up a good Martini and I can still have a cigar, at least until Governor Doyle crushes this simple pleasure under his hobnail boots.  The Little Marinara orders a Vodka and Cranberry (I have her convinced that enough of these will ward off kidney stones).  We enjoy some good conversation and friendly banter with the other patrons and take in all the really cool bar décor; I especially like the miniature ‘kybo’ next to the deer head.  Chick Sale would have had a great time with this one.  By the way, Tom the bartender drives a C3 style Vette that he shows at Iola.  I feel a bond, Martini, Vette and Cigars. 

 My cigar is finished and we make our way to the table, Marilyn orders the Poor Mans’ Lobster and I have the Fish Fry – it is all you can eat for $10.95.  Our waitress starts the parade of food:  Macaroni Salad, Potato Salad, Cole Slaw, French Fries, Marble Rye Bread, Hot Apple Sauce, Homemade Tartar Sauce Potato Pancakes and of course the lightly breaded deep fried Cod.  I can’t believe it, this is all for me, however, I share with the Little Marinara.  The one thing I really like is that the food is hot – you laugh – I can’t tell you how many times I have been served lukewarm fish.  Everything was very good with the exception of the Macaroni Salad, which was very salty, and the Potato Pancakes, which looked good but had an undone potato flavor.  Some day I am going to do an article on the best Potato Pancake in Wisconsin, which were served at Hesser’s Supper Club in Oshkosh, WI.

If you want a seat at the bar on a Friday evening come early, by 6:00 pm the place will be full.  Good food, good service and good price point.  Just as Friday is Fish Fry night in WI, Sunday is Chicken night and the Al-Gen has great Broasted chicken. 

The Big Ragu gives this a 4 outa 5 on the Bubbler Scale.


AL Gen Dinner Club on Urbanspoon

Saturday, May 9, 2009

Ten Point Bar and Grill - Harshaw, WI

With a name like Ten Point Bar ad Grill I expected to walk into a smoke filled room with a bunch of dead animals protruding from the walls. Surprise, the Ten Point is a gem, nice bar and plenty of table seating, in fact they removed the pool table to accommodate more dining.  The first thing I expect when entering a new place is to have the local patrons look at me like I am from Mars - but not here.  We were greeted by the owner Tyrone Smoker with a friendly smile and several rounds of hello from those already seated at the horseshoe shaped bar.  Marilyn had a beer and I had my usual Martini, and to my surprise I was asked if I wanted it up or on the rocks, things were looking good.  I was told there was not problem with my cigar and I was ecstatic.

The Ten Point is family run business with a sandwich menu, breakfast on the weekends and of course the mandatory Friday Fish Fry.  I ordered deep fried lake perch and Marilyn had baked cod.  This was some of the best perch I have had in years, very light breading and generous portions.  I also had the homemade German Potato Salad which was outstanding and only available on Fridays.  At $9.95 for the Perch and reasonable prices for drinks you cannot go wrong with the Ten Point.

The Ten Point Bar and Grill is located at 3983 Harshaw Rd, Harshaw, WI 54592 - 715-282-5302

On the Big Ragu's scale they get a solid 4.

Ten Point Bar on Urbanspoon

Wednesday, May 6, 2009

Russo's on the Bay - Howard Beach, NY

As many of you know I have been on the 'rubber chicken' circuit for many years and the one thing in general you can always count on is service by people who would rather be somewhere else and food that only my Mother-in-law would like. 

Then we have Russo’s on the Bay in Howard Beach, NY.  I have had an opportunity to dine here three times and at each occasion there has never been less than 600 people (an average size Polish Wedding in WI) in the group.  I always refer to the experience, and it is an experience, as an exercise in excess.  I am not sure how other groups do it but here is a typical banquet night with my Brothers and their wives or dates.  We arrive by bus – a lot of them and then make the mad rush to the cocktail/appetizer arena.  Since we have been here before and know the ‘lay-out’ we send the girls to appropriate some cocktail tables close to the food and one of the bars, while we do the obligatory backslapping and glad-handing.  There has to be over 80 different hot and cold appetizers spread throughout the various rooms; the choices range from a whole 

Roast Pig to California Rolls and Tripe.  Our cocktail waitress Daniela (who was also our dinner server) was completely on top of the situation and cocktails appeared immediately.  There are enough appetizers to feed Rhode Island with a little left over for New Hampshire.  First-timers have been known to leave after cocktails thinking this was to total event.  I have learned to be selective and not graze the entire field of food because the second event is about to start.

Dinner Chimes:  We are seated throughout the facility, for those who do not have a clear view of the head table there are flat screens and speakers all over, you will never miss a thing.  But back to the food, we are offered a menu with 11 entries to select from:  Chicken Ligure with Wild Mushrooms, Pork Osso Buco Milanese, NY Cut ‘Sterling Silver’ Shell Steak, Grilled Veal Chop, Atlantic Salmon, Lemon Sole St. Michelle, King Shrimp Oreganato, Duck A L’Orange, Eggplant Parmigiana Tower, Portobello Mushroom, and Stuffed Plum Tomato.  I have been in restaurants that cannot handle three of these items much less being prepared to serve any or all of them for a service of 600 plus.

We again started with an appetizer of Prosciutto and Honey Dew Mellon, followed by a Radicchio Salad with Vinegar & Oil dressing.  Now for the main course, which was for me Duck with Wild Rice and for the Little Marinara, King Shrimp Oreganato.  Whenever I had an empty cocktail glass another drink appeared, bottomless bottles of wine were everywhere and the evening was concluded with an Espresso and Pastry.

The food was outstanding and the service was impeccable.  Our server Daniela was 21 and handled herself like a well seasoned pro, a special thank you to her for making it a good evening.  I have always felt that a sign of great service is when everything happens as it should, but you are not aware that it is going on.  I am told that our service was the standard and not the exception.  Hats off to Frank Russo for some great training and wonderful food.

I need to decompress as I return to WI – there are still a lot of fish frys to find as my quest continues.  The Big Ragu gives this a 4 outa 5.

Sunday, May 3, 2009

The Big Ragu's Rating System


1 outa 5

  • I can't believe I paid money for this!
  • I would rather starve to death!
2 outa 5
  • Somewhere there is a trucker that will like this!
  • I only ate it to live!
3 outa 5
  • If you are close and cheap I may come back!
  • At least I didn't get sick!
4 outa 5
  • I will drive out of my way to eat here!
  • I will tell all my friends about this place!
5 outa 5
  • This is the last place or thing I want to eat before I die!
  • I would eat here every day!

The Bada Bing Rating:  This place is a dump but for some reason I like it and will come back.

What the heck is a fish fry?

One of the most distinctive traditions in Wisconsin is the Friday Fish Fry.  From local churches, American Legion Halls, local bars to established restaurants, the Friday night fish fry is a requirement for survival inside the Cheddar Curtain.

From as early as I can remember when Friday night came around my Dad would pack the car and it would be off to the American Legion for a fish fry and then ‘Up North’ to the cottage for the weekend. 

Go some place outside of Wisconsin and mention a Fish Fry and they will look at you like an idiot.  The origin of the Friday fish fry is a result of a strong Catholic community which admonished their parishioners not to eat meat on Friday, toss in lent and the fact that Cheeseheads are traditionally frugal and you have the Friday fish fry.  Top this off with our German Heritage and you have the perfect combo – beer and fried fish, a cardiologists dream patient.

Traditionally the fish fry is deep fried cod, haddock or perch, with French fries or potato pancakes and applesauce, coleslaw, and a slice of marble rye with butter.  My arteries start to clog with the mere thought of this tradition.

Saturday, May 2, 2009

Carnegie Delicatessen - NYC


I know this is supposed to be a blog about fish frys and food in Northern WI, but I happened to be in Manhattan today and stopped into the Carnegie Delicatessen to binge on hot pastrami and corned beef.  Marilyn and I were visiting some old friends Lynn Goodman and Bill Finegold and felt the urge for hot pastrami and a good knish.

So here is how it goes.  I'll have a corned beef and you have a pastrami then we will share, oh, lets get some onion rings and while we are at it how about a potato knish and a Heineken to wash it down.  Past experience has taught me to pass on the beer and get a pelligrino that way I can pack more away.  Bill and Lynn also order the same minus the onion rings.  Half an hour later we decide to take half the food back to the hotel, but then our waitress returns with the famous last words - how about cheesecake!  Since we are full we decide to just get a hot apple strudel and chocolate cheesecake; in most countries this slice could feed a village for a week - we bagged the balance for later in the evening.  With tip the total for lunch was $132, pricy yes - but it is NYC and it was good.  On the Big Ragu scale I give this a 4 outa 5.  Now it's time for a nap.

Carnegie Deli on Urbanspoon

Inside the Cheddar Curtain


They always say that when you retire you will have less time than when you were working.  It's true, over the last 6 years I have not learned to say no.  I find myself spending 40-60 per week on non-profit volunteer jobs.  So I guess it is no surprise that when my wife Marilyn suggested I start a food blog on fish frys and cocktails in Northern WI I jumped at it.  It pays the same as my other volunteer jobs and I can do it when ever I want, anyway, I have to eat - right?

Northern Wisconsin is home to a multitude of out of the way places and local watering holes with some great food.  In keeping with a true Wisconsin colloquialism we will rate each one on the Bubbler scale of one to five.  For those of you who are asking what the hell is a bubbler, just come to Wisconsin and ask a local where the bubbler is and they will point one out to you.  Once you venture inside the Cheddar Curtain all bets are off.