Tim "Shoe" Sullivan. (Contributed)

Shoe Column: Fine dining, back in the day

By Tim “Shoe” Sullivan

So my nephew Bobby Sullivan recently asked me: “Were there any good places to eat in Stevens Point back in the day?”

I told Bobby to grab a chair and sit down because my answer was gonna be a long one.

Let’s put it this way:

Stevens Point and the surrounding areas were loaded with great restaurants and places to eat. You could almost say the people were spoiled because many of the restaurants were so awesome.

In no particular order and no certain time frames, the places that come to mind include:

  • Mickey’s. The restaurant was on the north side of Point just across from where the Final Score is now. People might contend that Bill’s Pizza Shop or Aldo’s had the best pizza, but I think the nod should go to Mickey’s, and many locals would agree.
  • For deep-fried beer-battered wings, Archie’s on the Southside was the place to go. Sue and Craig Hansen (Archie) had it down to a science. Their chicken wings were mouth-watering.
  • Aldo’s Restaurant next to Skipp’s Bowling was well-known for their outstanding pizza and cheese curds. Ron, Terry, and Corey Kluck and Bobby “Nipper” Nitka were amazing chefs.
  • Speaking of chefs, the Cottage in Plover had a great one. He taught me how to steam-bake lobster tails.
  • Many people in the area flocked to the Antlers on the shores of Lake DuBay. The place always looked special, almost elegant. As a kid, I thought the Antler’s biggest drawing card was its treasure chest kids could find toys in. The Antlers was known for its terrific steaks, and an added bonus was the great bartender Eddie Meshak playing spoons on water glasses and making kiddie cocktails. And Clarence was a wonderful owner.
  • If you enjoyed seafood, you couldn’t go wrong with the Hot Fish Shop downtown across from the Hotel Whiting.
  • The Hotel Whiting also had fine dining and great bartenders in Carol and Mr. Hafner.
  • Emerich’s Blue Top had those huge buckets of broasted chicken and cod. Lots of pieces! And they gave you hundreds of french fries with each bucket.
  • Pete’s Silver Coach in Park Ridge (Pete Redfield) was known for its great ribs and egg rolls. I think the Silver Coach is still going strong.
  • The best ribs ever could be found at the Water Street Grille just south of the root beer stand.
  • Back in my youthful days, I remember a restaurant out in the sticks called Country Spa. They would give you a half-cooked pizza that you took home and baked the other half. And they were delicious.
  • I know my parents liked to go to “Karl & Kelly’s” too.
  • The best charburgers in the world were served at the Office downtown. Joe Burns’ place.
  • The A&W root beer stand downtown across from Top Hat was a special treat. It was Reber’s and later Tess’s Twist. I loved their 1/2 chicken dinners, and their barbecues were fantastic.
  • Speaking of barbecues, the best of all time was made from the Repinski recipe at the Unique Bar & Liquor Store. And Mae Nachman, Charlie Spaar, and Blaine “Goose” Reichelt were all top-shelf bartenders.
  • S&J’s Palace downtown (featuring Stevie and Johnnie Dimakis) served their outstanding gyros and spaghetti.
  • Stevens Point had MANY great places for fish fries. Ranking up at #1 was probably the American Legion and their incredible tartar sauce. Gen Giese was your all-world waitress. I’m told Point Bowl also put out a dandy fry.
  • Bernard’s north of town was a great place for dinners and parties.
  • For a sensational hot beef sandwich, one could go to Wanta’s Bowling Lanes across from Cozy Kitchen for one of “Big Ern’s” famous hot beef.
  • Someone recently on Facebook posted Big Ern’s hot beef sandwich recipe! If you want it, message Shoe at [email protected].
  • The Main Street Café had wonderful hash browns and fried doughnuts. “Eat with the Elite at Main Street!”
  • The Pal Restaurant downtown had excellent bacon sandwiches.
  • As a kid, I’d stand downtown and look into the big bay window of the Loop Bar. In the window, you could see their mouth-watering rotisserie chicken rotating. Drool!
  • Shamrock Pizza over by Point Bowl on Dixon put out a nice pizza.
  • Country Kitchen in Park Ridge had awesome fried chicken. They also had “All you can eat” on Saturday nights. My buddies and I went nuts in that place back in the 70s.
  • The River City Diner downtown put out a nice spread. I saw Kathy Kinney of “The Drew Carey Show” eating a cheeseburger there.
  • Sadie & Jerry’s outside of town was well-known for its steaks that were bursting with flavor. Sadie’s presented many a fine dish.
  • For a quick snack, one could go to Woolworth’s downtown for a tasty ham sandwich. And you could get waited on by the wonderful Eleanor, a local legend.

Like I said, Stevens Point had so many places for eating delight. Juicy steaks. Tender steaks. Great tasting. Plate pleasing. Succulent cuisine.

  • And some great prices!! Hot ‘n Now on the east side. A drive-thru. Get a burger for 39 cents!
  • Or Robby’s Restaurant a few blocks from the old Pacelli. 17 cents for a burger!!
  • And we can’t forget Richard’s on the Southside. Loved their fish filet sandwiches.
  • Enjoyed the fried chicken at Steak, Brat, & Brew.
  • And did I mention Judd’s Drive-In in Park Ridge? Many people say Judd’s had the BEST french fries of all time. Served by Scottie Prince.

So there you have it, nephew Bobby. Stevens Point was the place to be for succulent steaks, awesome fish fries, juicy burgers, wonderful fries, ham & bacon, hash browns, pizza, gyros, barbecues, and great-tasting cuisine in general.

  • And we didn’t even have to mention Jim the Blind Man’s Popcorn Stand downtown by the Fox Theatre. Wonderful popcorn!

And, of course, Jim’s the Blind Man’s Popcorn Stand was run by a wonderful man named Clarence Hansen.

Sadly, almost all of those places mentioned are long gone.

But they will never be forgotten.

HOT BEEF SANDWICHES

boneless beef roast (chuck)
1 pound lard
onions
salt & pepper

Melt lard in pan (Nesco slow cooker), and put roast in cooker. Cook for 3 to 4 hours on low heat.

Remove meat. Cool both meat and juice. Lard will harden on top of juice. When cooled, remove chunks of lard (save lard for future cooking).

Put juice back into cooker. Slice onions, put into juice and let cook until onions are tender.

When meat has cooled, slice and remove all fat. Put meat into cooker with juice and onions. Add salt and pepper.

Slow cook about 4 hours. It’s ready.

Note: If beef doesn’t have enough juice, mix 1 cup of water with beef bouillion cube. Heat until cube has melted. Add to juice.

Aunt Betty Wanta