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 Viking Grill & Lounge  Ellison Bay, WI

The Viking Grill & Lounge

12029 Hwy 42

Ellison Bay, WI 54210
Phone (920) 854-2998

Casual dining, inexpensive to moderately priced, full bar

American cuisine & traditional Door County Fish Boil

 the menu: http://www.thevikinggrill.com/images/vikingmenu.pdf

Located in downtown Ellison Bay on Highway 42, this historic restaurant has something for everyone.   

Breakfast is the typical American menu: eggs, pancakes, hash browns, and the like.  If you want to get fancy, their eggs benedict will run you $7.25.  Traditional Swedish pancakes or buttermilk pancakes are available all day.

The lunch menu has a great variety of sandwiches and wraps, and the soup is always outstanding, especially the whitefish chowder, made with Lake Michigan Whitefish.  On the lighter side, there are many delicious salads to choose from, including tomatoes stuffed with chicken or tuna salad. 

For dinner, the most expensive entrees you will find are the rib-eye steak and BBQ ribs, both at $16.95. They have a wide selection of fish dishes, and Friday nights are fish-fry nights. If you have room for dessert, you can cut the price of it in half if you ordered a dinner entrée.

If you are going boating, picnicking, or just don't feel like cooking, grab an order of broasted chicken to go, along with some mashed potatoes, coleslaw, or potato salad-and presto!  One more meal you won't have to worry about.

Want to experience being the full-on Door County Tourist?  This is the right place, because it's where the Door County Fish Boil was first offered to the public.  Trout boils were common for local fund-raisers and family gatherings, but the Viking owners made it a part of their menu, and used plentiful whitefish instead.  Today the tradition continues, with the usual accompaniments of new potatoes, onions, coleslaw, pumpernickel bread, and lemon wedges.

Fish-boils are very exciting to see, for young and old alike.  Diners mingle outside as if at a picnic, while a big kettle cooks over an open fire.  When the boilmaster decides it is time, he pours kerosene on the fire in order to cause the kettle to boil over, in order to remove any of the oils and impurities in the water from the fish skin.  You are then served a plateful of flaky and tender whitefish, deliciously salty new potatoes and the rest of the "fixins."  Home-made cherry pie is the traditional dessert, made with locally grown Door County Montmorency cherries.  The famous fish boil is served starting at 4:30 daily mid May thru October, with several boil-overs per night.