Frank & Larry’s Buckatabon Tavern & Supper Club opened to the public at 7700 Harwood Ave. in April, offering a menu of supper club dishes consistent with those served at simlar venues across Northern Wisconsin.
But Buckatabon isn’t just any supper club. In fact, they’re bucking tradition by extending their offerings to include brunch and lunch.
"People don’t generally think supper clubs open before five o’clock," notes Eric Wagner, Lowlands Group CEO. "Buckatabon is different. Both our lunch and brunch menus provide unexpected surprises, and the whole space just feels great during these times of day. These eclectic menus and the unique blend of nostalgia with fun and unexpected twists on tradition are what make Buckatabon Buckatabon."
The menu at Buckatabon draws inspiration from the family-run taverns and supper clubs of Northern Wisconsin, offering from scratch favorites and twists on traditional dishes.
Weekend brunch offerings include options like blackened perch and eggs, a ring bologna benedict, hunter hash, saffron rice lamb bowl, carrot cake pancakes and Bloody Mary deviled eggs. Drink offerings include the "Smug Clam" Bloody Mary, Teddy Bear Picnic Mule and Flowering Gimlet.
Meanwhile lunch, served on weekdays beginning at 11 a.m., includes options like a BBQ fried oyster mushroom sandwich, the Buckatano sandwich, the urban cowboy burger and supper club wedge salad for one. View the full menu at thebuckatabon.com
"In the short time we’ve been open, guests have really enjoyed Buckatabon’s unexpected menu and all-day dining experience," says Tyler Nation, Buckatabon General Manager. "Perch with eggs, lamb shank and rice for brunch, decadent dessert-style pancakes stuffed with carrot cake…who can wait ‘til dinner?"
Buckatabon offers brunch Saturday and Sunday from 9 a.m. to 3 p.m. and lunch Monday through Friday from 11 a.m. to 4 p.m. Dinner is served Monday through Friday from 4 p.m. to close and Saturday and Sunday from 3 p.m. to close. Both indoor and outdoor seating options are available, along with curbside pick-up and carryout.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
