On its second generation of ownership, The Packing House is a pillar of Milwaukee’s restaurant community. “My mom and dad opened the restaurant in 1974, when I was 4 years old, and I’ve pretty much been here ever since,” says General Manager Chris Wiken. “We try to keep that 1970s feel but with an updated look.”

Wiken has done little to change the classic supper club – by design. Many customers have remained regulars for decades. That goes for the wait- and kitchen staff, too. “Bob St. Louis, our chef, has been here for 42 years, since he was 15,” says Wiken. “People see the same faces every time they come here.”

As for the food, the menu is a hit parade of classics. Prime rib, Friday fish fry and specialty steaks are Packing House staples, with vegetarian options available as well. The recipe for slow-cooked, bone-tender BBQ ribs has never been altered, because it’s just that good. “We’ve always been a scratch kitchen – everything is made in-house,” Wiken says. “There’s a lot of history here. That really speaks to our quality.”