Club Chalet Green Bay, WI

Restaurant Review of Club Chalet in Green Bay, WI

By Patricia Summerfield
February 23, 2011
I went to the Club Chalet for dinner; the restaurant is situated close to the Bay of Green Bay on the far east side going towards Dyckesville. It is an old supper club that was designed to look like a chalet. As you walk in the dining area is to the left and the bar lounge area is to the right. The bar area has very high vaulted ceilings and all the walls are paneled with pine. There is a large bar with windows directly behind it and some tables running along the side. There is not much standing room especially on a very busy evening like tonight was. Above the bar on wooden ledges are various small hand painted model stock cars and a few Packer pictures hanging on the walls. There were two bartenders working that evening who were efficient in getting everyone's drink orders, giving out menus, and directing the servers to who was next to get their food order taken. The bartenders were nice but not very outgoing or sociable in their interactions with the customers. After about 30 minutes a server came to take my food order, I ordered their 16oz Lobster tail which is what they are known for. The $29.50 entree included a cup of soup or a small glass of tomato juice, a lettuce salad, and a choice of potato: hash browns, baked, french fries, or baby reds. I chose a cup of their chicken dumpling soup and the baby reds. The atmosphere in Club Chalet is very casual with an open concept dining room and tables set closely next to one another. After another good 40 minutes my server came to tell me that my table was ready and what my table number was.

I was not brought to my table but was left on my own to find it myself, and as it was my first time dining there it took a little while to find the correct table number. All the tables were covered with vinyl tablecloths, large plastic table numbers inserted in metal holders, salt and pepper shakers, a large slice of butter on a small plate, and pre-rolled silverware in paper napkins. Also on top of my table was a lazy susan. It was a clear glass plate with of a handful of green onions, baby carrots, cut celery pieces, radishes, and four small plastic cups filled with liverwurst spread, whipped cheddar cheese, whipped white herbal cheese, and sour cream. To go along with the lazy susan was a large basket filled with an assortment of packaged bread sticks and a variety of crackers. The dining room also had a vaulted ceiling with ceiling fans hanging from it, a small wood burning fireplace at one end which was not lit that evening, and a few picture windows on one side of the room. The servers all were all hurriedly rushing around the room and there was one employee whose job was just to keep setting up the cleared tables. This person was on a mission for every time she would rush back and forth across the dining room her footsteps were so heavy it would echo very loudly even above the din of the diners, after a while it seemed comical. The server brought out my cup of homemade soup containing small dumplings with carrot pieces. Although it had a good flavor, it was heavily salted. Next my lettuce salad came out on a plate and contained torn pieces of iceberg lettuce, two cucumber slices and just the barest hint of shredded pieces of shredded carrot and red cabbage mixed in. It was fresh, but uninteresting. My server then brought to the table a basket of two white dinner rolls and the butter warmer stand with a lit candle but no melted butter. Next I was served the lobster tail. It was served on a plate with a side of melted butter and a dish containing the baby red potatoes which was placed next to the plate. The server then offered to remove the lobster meat which was still partially attached to the shell. The lobster tail looked to be more like 14 ounces and was served lukewarm. Although it had a nice sweet flavor, it was a tad overcooked. The baby reds consisted of one large and one small potato both cut in half. They were soft in texture with melted butter brushed over them. The dinner rolls were soft and fresh with a light sweet flavor. The service throughout dinner was efficient but lacked any personal interaction or dialogue. Club Chalet offers reasonable supper club prices in an informal dinner setting on the outer edges of the city.

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