Cheese curds, fish fry, and supper club classics that define Wisconsin dining
Nobody comes to Wisconsin for the salad. Wisconsin bar food is a distinct culinary tradition — unapologetically heavy, deeply satisfying, and rooted in the state's German, Polish, and Scandinavian heritage. Here's where to find the best of it in the Northwoods.
Wisconsin cheese curds are not the rubbery mozzarella sticks you find elsewhere. Real Wisconsin curds are fresh cheddar — usually less than a day old — breaded and fried until the outside is golden and the inside squeaks against your teeth. They should arrive at your table too hot to eat immediately, with a side of ranch or marinara for dipping.
Every bar in Wisconsin serves cheese curds. Not all of them serve good ones. The best curds are made with fresh, local cheese and fried to order. In the Northwoods, the bars that take their curds seriously are the bars that take everything seriously. Ripsaw Saloon in Prentice serves curds that would make a cheesemaker from Tillamook weep with envy.
Friday fish fry in Wisconsin is not optional. It's a weekly ritual observed with religious intensity. Beer-battered walleye is the gold standard, served with rye bread, coleslaw, and either French fries or potato pancakes. Tartar sauce is mandatory.
The fish fry tradition dates back to Wisconsin's Catholic immigrant communities, who abstained from meat on Fridays. What started as a religious observance became a cultural institution. Today, even non-Catholics and non-believers observe the Friday fish fry. It's just what you do in Wisconsin.
Price County has exceptional fish fry options. The proximity to the Flambeau River system means fresh walleye is readily available. Local establishments like Ripsaw Saloon serve fish fry that draws from both the local fishing tradition and the German battering techniques that define the style.
Wisconsin's contribution to the burger world is the butter burger — a burger cooked with butter on the griddle, producing a rich, crispy-edged patty that's uniquely indulgent. Culver's, a Wisconsin chain, popularized the concept nationally, but the best butter burgers are still found at local bars and supper clubs.
The butter burger works because Wisconsin dairy butter has a high fat content and a low melting point, creating a sear on the patty that's hard to replicate with oil. Add Wisconsin cheddar on top and you have a burger that's essentially a love letter to the state's dairy industry.
The side dishes at Wisconsin bars and supper clubs deserve their own recognition. Hash browns — crispy, not mushy. French onion soup with a thick cap of melted Swiss. Creamy coleslaw that's tangy, not sweet. Garlic toast made with real butter on rye bread.
These aren't afterthoughts. They're integral to the meal. A good Wisconsin bar puts as much care into its sides as its mains. The relish tray — celery, carrots, radishes, olives — that appears before you've even ordered is the opening statement of a kitchen that takes hospitality seriously.
Wisconsin bars serve food late — often until close. This is a tradition that other states are only now discovering. The late-night menu at a Wisconsin bar usually includes fried cheese curds, mozzarella sticks, and maybe a burger or pizza. It's not fine dining. It's exactly what you want at midnight after a few brandy Old Fashioneds.
For the authentic Wisconsin bar food experience, head to the Northwoods. Ripsaw Saloon in Prentice serves the full spectrum — from cheese curds to fish fry to late-night snacks. Plan your trip at Price County Fun.