Unearth The Voyage
If you have ever pulled into Waldo just before 4 PM, you know the buzz that builds around Chissy’s Pub & Grill. Plates start flying, and the favorites have a habit of vanishing before the evening rush truly kicks in.
With a supper club spirit, a lively bar, and small town charm, it is the kind of place where you pick a lane early and hold on to it. Come hungry, decide fast, and you might just beat the clock.
1. Friday Night Fish Fry Perch
Roll in early on Friday if perch is your plan, because this classic fish fry sells out fast. You get crisp golden fillets with a delicate snap, balanced by lemon and a slab of rye bread.
The coleslaw is cool and creamy, and the buttered potatoes boast that comforting, starchy bite you crave.
Ask for tartar on the side and do not be shy about a second wedge of lemon. The kitchen hits a sweet spot where the breading stays light while the fish stays tender.
You will want a frosty beer or a sweet brandy old fashioned to round it out.
People rave about the consistency when the fryers are humming and the line starts to form. The portion feels generous without tipping into excess.
If you want leftovers, order early and box a few fillets before your table starts eyeing them.
2. Prime Rib Saturday Special
Saturday nights at Chissy’s mean prime rib, and it is a race against the clock. Get there early because the thick, rosy slices can disappear by 7 if the dining room is hopping.
The au jus is savory and clean, and a dab of horseradish wakes up every bite.
Pair it with a baked potato for the classic treatment, or go with broasted potatoes if you want crunch. Order your preferred doneness and confirm it when you place the ticket.
The staff knows this cut draws a crowd, and they move fast when the trays start thinning.
The vibe feels celebratory, like a small town tradition that still matters. You will spot regulars who planned their week around it.
When that last prime rib goes, the room lets out a collective sigh, so plan ahead and stake your claim.
3. House Old Fashioned at the Bar
You hear it often at Chissy’s: start with an old fashioned. Their bartenders build it the Wisconsin way, easy sipping and a touch of cherry sweetness.
It is the kind of drink that smooths the edges and sets the tone for supper club comfort.
Order sweet or sour, and let the bubbles lift the citrus oils through the glass. The garnish is not just decoration, it adds aroma and bite to the finish.
Some regulars swear by a Maker’s Mark riff, which trades sweetness for a deeper caramel note.
Grab your stool early because the bar fills before the dining room opens. Chat with locals, watch the ice clink, and keep an eye on the board for specials.
If you are pairing with fish fry or steak, this is the easy, reliable handshake that welcomes your night.
4. Signature Salad Bar Add On
Chissy’s salad bar is a ritual, whether you go light before a steak or turn it into a full plate. Expect homemade ranch, pasta salads, hard boiled eggs, peas, sunflower seeds, cottage cheese, and those pickled beets people beg them to keep.
Build it your way, slow and generous.
The textures stack up: crisp lettuce, creamy dressings, briny herring for the adventurous. You can dial in a balanced plate without overshadowing your main.
Locals treat that first pass like an appetizer and the second as insurance.
Some nights the lineup is tighter, so keep your expectations flexible and your timing sharp. It pairs beautifully with a brandy old fashioned or a light lager.
If you are saving room for prime rib or walleye, keep your scoops modest and enjoy the nostalgia.
5. Pan Fried Walleye Plate
There is a loyal crowd that chases the pan fried walleye here, and for good reason. The crust is delicate with a buttery shimmer, letting the sweet fish take the lead.
A squeeze of lemon and a pinch of parsley lift the whole plate.
Ask for German potato salad if it is available, warm and tangy with bacon notes. The combination of crisp fish and vinegary potatoes hits that Midwest comfort lane perfectly.
If you lean lighter, pair it with a side of seasonal veg.
Hit the bar first, place your order early, then settle into the glow of the dining room. Walleye nights can be competitive when the word gets out.
When it lands, you will understand why plates vanish as quickly as they appear.
6. Broasted Chicken Dinner
When steak indecision hits, the broasted chicken is a reliable pivot. You get shattering skin and juicy meat, the kind of crunch that keeps a table quiet.
Add a side of potatoes for a complete plate that sticks with you.
Some nights run saltier than others, so ask for extra slaw or lemon to balance. The kitchen moves a lot of chicken, especially during brunch style service.
If you want leftovers, box a thigh before you share your platter.
Pair it with a beer or a light old fashioned to keep things easy. The crowd for chicken skews family friendly and hungry.
When steaks run thin or specials sell out, this is the anchor that still hits the table fast and hot.
7. Ribeye with Mushroom Add On
If a ribeye sounds right, order it early and confirm doneness. When the grill is dialed in, you get rich marbling, deep char, and buttery edges.
The mushroom and onion add on brings a savory hit that turns a good steak into a memory.
Ask for a baked potato or broasted wedges to match the mood. A dab of butter, a sprinkle of salt, and a slow sip of your cocktail tie it all together.
If the kitchen is in the weeds, patience pays off and so does a friendly check in.
Steak nights can be crowded, so call ahead and arrive with a plan. The ribeye delivers that supper club satisfaction people come here to find.
Finish with a stroll past the bar and a nod to your cook if you catch their eye.
8. Tenderloin Filet with Shrimp
When you want a surf and turf moment without fuss, the tenderloin with shrimp hits a balanced note. The filet is lean and tender, best around medium rare for buttery texture.
The shrimp add snap and sweetness, especially with garlic butter.
Order a side salad or a trip to the salad bar to start clean. The plate feels special without getting heavy, making it a favorite for birthdays and date nights.
A glass of red or a classic old fashioned plays well with both elements.
Timing matters, particularly on busy weekends when steak options run low. If tenderloin sells out, consider sirloin tips as a backup.
When you land it, the combination delivers that classic Wisconsin supper club comfort you drove out for.
9. Sirloin Tips with Gravy
Sirloin tips are the quiet hero when big steaks are scarce. Tender pieces simmered in gravy over mashed potatoes scratch the exact comfort itch you had in mind.
It is a fork friendly plate that invites a slow pace and good conversation.
Ask for buttery rolls to mop up every streak of sauce. If you want a fresher angle, add green beans or a simple side salad.
The portion lands right in the satisfying zone without needing a to go box.
On nights when brunch style items sneak onto the board, tips can outshine heavier mains. They pair well with a beer or a whiskey forward old fashioned.
If the dining room is buzzing, this is the dish that steadies the mood and tames the hunger.
10. Crab Rangoon Style Appetizer
For the table, crab rangoon style bites bring crisp edges and creamy centers. They arrive hot, so give them a minute before you dive in.
A sweep through sweet chili or house sauce adds contrast and keeps everyone reaching.
This is a social starter that pairs with old fashioneds and easy bar chat. Order a second round if your group is larger than four.
The platter disappears quickly once the drinks and stories start flowing.
If your main runs heavier like ribs or steak, these appetizers set the tone without filling you up. Keep an eye on availability since menus shift.
When they are on, they are a fun way to open the night and get the table smiling.
11. Cheese Nuggets with House Ranch
Start with cheese nuggets and you instantly understand Wisconsin priorities. The crunch gives way to a creamy pull, especially fresh from the fryer.
Dip into house ranch, which tastes garlicky and herb forward in the best way.
They vanish the second the basket hits the table, so consider doubling up for groups. Pair them with a crisp beer, or go all in with a sweet brandy old fashioned.
It is the ultimate warm up before fish or steak.
Some nights lean busier, and these fly out fast, so order as you sit down. The smell alone draws glances from neighboring tables.
When the last nugget goes, you will be planning round two or promising a repeat visit next week.
