The Upper Deck… For Quick Turnarounds or Leisurely Dining!

SUPERIOR, WIS. – Wisconsin is known for its airport restaurants, but most are located in southern Wisconsin. One restaurant in northwestern Wisconsin is the “Upper Deck Restaurant & Lounge” at Richard I. Bong Airport in Superior, Wisconsin (SUW).

Owner Ron Goble purchased the restaurant in 1998 after operating a number of highly successful restaurants in the area. Goble has been in the restaurant business since he was 17. Three members of his current staff have been with him for more than 30 years.

The restaurant was originally an aircraft hangar with a small restaurant on the second floor. Over the years, the entire hangar was converted to the restaurant that is operated today, which is all on the main level. The Upper Deck has a banquet room, ample parking for cars and planes, and is handicap accessible. Up to 65 people can be seated for banquets, parties and business functions. Catering is also available.

The restaurant has a daily buffet, and a full menu for breakfast, lunch and dinner. There’s a Sunday breakfast buffet and monthly specials. For those not flying, cocktails are available.

“We are not a trendy restaurant, but we offer good food, friendly service, reasonable prices and pride ourselves in having a casual, hometown-type of atmosphere,” says Goble.

Breakfast is always a favorite of pilots, especially on the weekends. Get a short or tall stack of buttermilk pancakes, golden crisp Belgian waffles or French toast made with Texas bread. Eggs, hash browns, sausage links, ham and bacon, toast, English muffins, cinnamon rolls, and oatmeal with cinnamon and brown sugar, all come ala carte. A children’s menu is priced for the proportions served. There are breakfast combinations, chef’s features, and omelets.

Sandwiches and platters include the “Upper Deck Clubhouse;” grilled Reuben; the Monte Cristo with ham, turkey and American cheese; the French dip; barbecue chicken sandwich; pork tenderloin sandwich; the jumbo burger; and popcorn shrimp and chicken strip platters.

There are classic hot sandwiches of tender ham, roast beef, turkey and pork served on fresh bakery bread, then topped with real mashed potatoes.

For dinner, try the Upper Deck’s ginger cream or barbecue chicken, roast beef or pork, a ham dinner, old fashion liver and onions, fresh fruit or cream pie, pie alamode, filet mignon, t-bone steak, steak and shrimp or steak and lobster, barbecue spare ribs, steak and ribs, or prime rib, bacon ranch chicken, Chicken Kiev, fried chicken, Atlantic cod, or large walleye.

Or how about some pickled herring appetizers, or the Upper Deck’s fabulous salad bar, the grilled chicken Caesar or chicken oriental salad.

Daily specials will ensure quick turnarounds, including beef stroganoff and chicken kabobs for lunch, and meatloaf, cabbage rolls, popcorn shrimp, tuna casserole, and barbecue kielbasa for dinner.

I know what you are thinking. How can an airport restaurant have such a large and diverse menu? Don’t think about it. Just make the flight to Richard I. Bong Airport in Superior, Wisconsin and enjoy! And while you are there, take time to tour the new William Amorde Terminal Building, then call ahead and ask Bill himself to arrange for ground transportation to the “Richard I. Bong Veterans Historical Center,” featuring a P-38 Lightning like the one flown by Medal of Honor recipient, Major Richard I. Bong during World War II.

For additional information on the Upper Deck Restaurant & Lounge, call 715-395-8376. Open for breakfast, lunch and dinner, Tuesday thru Saturday, 8 am to 9 pm; and Sundays, 8 am to 8 pm.

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This entry was posted in Airports, Aug/Sept 2011, Destinations, Fly & Dine, Sections and tagged , , , , , , . Bookmark the permalink.

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