This Wisconsin Restaurant’s Supper Favorites Disappear Before The Evening Rush Hits

I hit Waldo right before four, because Chissy’s opens then and the clock moves quicker than a hungry crowd.

I once made a mistake by arriving at 6:45 and watched the last prime rib leave the kitchen like it had a train to catch.

That taught me to plan, pace, and pounce. If you love a classic Wisconsin supper experience that sells out before the evening rush, follow me to the door and don’t dawdle.

Friday Fish Fry Walleye

First things first, the Friday walleye draws a line that forms like it’s a concert. I grab a seat early because once the fillets disappear, hearts sink across the room. The pan-fry gives a crisp, clean edge while the interior stays tender.

I pair it with a lemon wedge and a side of German potato salad that tastes like a family recipe. The price sits in that friendly $20–30 range, which helps me keep dessert in play.

Service moves briskly, yet the staff remembers faces, which I secretly love. Pro tip: arrive at opening on Friday. I learned that after a late visit ended in perch envy and a sheepish sandwich order.

Broasted Chicken Supper

Here’s the bird that ruffles feathers when it sells out early. The broasted chicken skin crackles lightly, and the meat stays juicy without grease fatigue. I like it with mashed potatoes and gravy, plus a quick stop at the salad bar for crunchy sides.

Some reviewers call it salty; I found the seasoning balanced on my last visit, though I requested extra napkins for crisp-finger management. Portions satisfy a hungry appetite without slowing the evening.

Prices remain steady for a hearty plate, and the kitchen hits stride right at opening. I’ve made a habit of ordering half a chicken to share, then regretting sharing. If you want leftovers, consider doubling down.

Tenderloin and Shrimp Combo

Surf meets turf in a combo that satisfies indecision with style. The tenderloin comes with a gentle sear and a tender interior, while the shrimp add a sweet snap.

I enjoy swapping bites between the two, testing how each plays with the potato option of the night. Add the salad bar for textures, and you’ll build a plate that feels custom.

Service keeps the timing on point so hot food stays hot. I once stashed a shrimp under a lemon wedge to save it for last and felt triumphant.

If your group splits entrees, this combo makes a shareable star with no hard choices, just clean forks.

Cheese Nuggets Starter

Golden cheese nuggets announce the table’s intentions immediately. These bites pull like a good mozzarella should, with a light crunch that avoids heavy batter. I hit them with a quick dip and pass the plate faster than planned.

They set the tone for supper club comfort without taking up entrée space. When I came with friends, we ordered two baskets and negotiated the last piece like diplomats.

The portion is just right for sharing, and it pairs well with a crisp salad bar plate.

Order them while scanning the menu to stay ahead of the clock. Once the room fills, you’ll be glad you started snacking.

Salad Bar Essentials

Salad bar strategy becomes a sport here, and I play to win. I stack peas, eggs, sunflower seeds, cottage cheese, and those beloved pickled beets. Dressings lean creamy or tangy, and I keep portions tidy to dodge plate slippage.

Some folks mention price and prep; I go early for peak freshness and crispness. The ranch tastes house-made, and the pasta salads add a cool counterpoint to hot mains.

I once built a double-decker layer that impressed my server and mildly alarmed my date. It’s a satisfying way to customize a starter or side.

Grab it with any entrée to round out textures and flavors without weighing down the meal.

German Potato Salad Side

Warm German potato salad brings tang, onion, and a gentle sweetness that hugs savory mains. I like it with the walleye or broasted chicken, where the vinegary pop cuts through the richness.

Texture sits between fork-tender and structured, which keeps each bite satisfying. On cool evenings, it’s the side that disappears first off my plate. I’ve tried swapping in fries and always wander back to this.

Ask for it early to avoid a late runout on busy nights. Pair it with a small salad for balance and call it a win. If you’re splitting sides at the table, order two and guard them like treasure.

Perch Sandwich With Fixings

When entrées vanish fast, the perch sandwich saves the day with crisp fillets on a toasted bun. I add lettuce, onion, and a swipe of tartar, then squeeze lemon for brightness. The texture holds up, even if you linger in conversation.

A side of coleslaw keeps crunch in the mix, while fries bring salt and comfort. I once grabbed this after prime rib sold out and didn’t miss a beat. It’s quick to arrive, friendly on the wallet, and easy to split.

If you time your visit late, this sandwich is a smart contingency plan. Order confidently and enjoy the steady rhythm of a classic kitchen.