05/15/2026
Update: Chef Dan decided to keep his well-loved Walleye Dinner on our Menu. Same potato choices.
Our Potato Pancakes will be available all day on Fridays beginning June 5th.
We’re constantly working to maintain a sense of balance. Thank you for being part of our journey and helping us to continue serving the food you love.
Notice ~ Changes to Our Friday Fish Fry
We'd like to begin by expressing our heartfelt thanks.
Our Friday fish fry has been a tradition we’ve truly loved sharing with you, and we are deeply grateful for your loyalty over the past two decades. After a lot of careful thought, we’ve made the difficult decision to discontinue our Fish Fry service.
We want to be transparent about why:
Quality and consistency: The quality of fish available to us has been declining, and we’re no longer able to serve the standard we believe you deserve.
Rising costs: Seafood prices have increased significantly. Raising the price enough to keep pace would mean charging more than we feel is fair for the experience.
Limited bar revenue: Traditional Friday Fish Frys lean on bar revenue. Although we offer beer and wine, our sales are minimal which brings in little bar revenue, which makes it hard to cover the true cost of Fish Fry service.
Taking care of our team: We’re committed to paying living wages for every staff member and offering great benefits. To keep that commitment sustainable, we have to focus on services that support our costs.
This decision isn’t about wanting to do less—it’s about doing what we do well, consistently, and in a way that supports our staff and keeps our business healthy for the long term.
**Effective date ~ Our last fish fry will be May 29th **
After that, we’ll continue offering your other favorites and watch for rotating weekly specials that let us maintain quality without compromising our values. Our Friday hours will remain the same.
We’re grateful for your understanding and for supporting a locally owned business that prioritizes quality and fair pay. If you have questions, please ask—we’re happy to talk through it.
With gratitude, Chef Dan and Laura