It's almost like going to a big picnic. Owner and masterbroiler Dan Peterson broils the fish outside in a broiler. Most of the seating is outside for up to 200 and inside seats 100. The tradition started back when Scandinavian immigrants settled here in 1800s. It was an easy way to serve a lot of fish and potatoes to a lot of hungry fishermen and lumberjacks.

Their menu is huge and everything is good. I really enjoy the breakfast... my family used to stop there on the early morning drive back home, when we vacationed in Door County.

Here's an overview of the menu:

Breakfast: Swedish pancakes, French toast, potato pancakes, eggs, omelettes toast... various combinations like the egg vik-muffin (muffin with ham/eggs and cheese), corned beef hash (eggs, hash and toast), cereal and oatmeal

Lunch: salads, soups, chowder, tuna/chicken/or egg salad, broasted chicken, sandwiches (roast beef, grilled cheese, turkey, corned beef), burgers and melts

Dinner: (all include soup or salad, potatoes - mashed, hashed, fries or potato salad, roll, ice cream and drink) broasted chicken, ribeye steak, pork chops, bbq ribs... and the FISH - walleye pike, shrimp, Atlantic perch, whitefish...

And the most popular: FRIDAY NIGHT FISH FRY with either whitefish, perch, walleye or smelt

The "Friday Night Fish Fry" is one of the strongest traditions in Wisconsin and The Viking Grill does it best.

open year round from 6am until late

Visit their website: Viking Grill