The Fogcutter — Restaurant in Grandwood Park

Like many of the truly transcendent wonders of the world, The Fogcutter’s allure is characterized as much by its imperfections as its virtues. For those that are turned off by its dilapidated exterior or dark and foreboding breezeway that makes you question whether or not you will leave with food poisoning… or even the same number of holes in your body as when you arrived… please, don’t come in. We don’t want you. The seedy aesthetic actually acts as a sort of filter that helps to keep the atmosphere the truly special thing that it is. The truth about The Fogcutter is that, while the drinks are strong and the food is always excellent, the reason you go, and the reason you’ll come back, is the people. Of course it starts with the ownership. Dave, KC, Andy and Regina have assembled a truly remarkable staff of not only highly skilled industry folk, but remarkably high character individuals that have helped to create the culture that has long been known as The Fogcutter Family. As you sit on your barstool, take a look to your left and to your right. You will see only kind, compassionate, and genuine people. Well… except Frank. He’s an a*hle, but we love him anyway. No, i can’t explain that with words, but once you meet him you’ll understand and love him too. Promise. Just always remember that in this place, you choose your own destiny. Be kind and respectful to those around you and you will find your bartender as sweet as Pinapple; but be rude or entitled and you’ll get a mouthful of Spicy JalePiña. Don’t bother complaining to anyone, they’ll tell you that you earned your burn. There are no disingenuous smiles here. And from Robyn excitedly showing off the newest Relish merch, to the sound it makes when Collin pops the paper wrapper off of a straw, there is no shortage of things to smile about. Whether it’s the expertly crafted Sunday breakfast specials, Laurie’s relaxing back scratches after a hard day at work, or simply Mason’s impossibly gorgeous eyes, something will keep you coming back. Then one day, when you least expect it, you’ll walk in to find your drink of choice already waiting for you on the bar. With a sly grin and completely unsolicited, Beanie will have rang in your usual side of bacon, and when Dane drops off the plate he’ll say “Hey buddy! Instead of the seat number at the bar it just said your name on the ticket! It’s official, you’re one of us now.” With an inexorable swell of pride and gratitude, you’ll join the ranks of so many that have came before you, including those whose legacies are immortalized in the commemorations that adorn these walls. And so it is that this little hole-in-the-wall tavern with a gravel parking lot becomes something beyond a refuge, greater than an escape from reality, more wholesome than a respite from responsibility. The Fogcutter is a sanctuary and (dare i say it?) a Home. So, no, i don’t just recommend that you stop in and check it out. I invite you join us. Looking forward to raising a glass...

Horrible experience. Go somewhere else. The owner, Andy walked past our table of empty drinks all night shouting let’s goooo in my earlike a college bro and over the pitiful score of the packers game for 4 hours and my friend waited over an hour to place her food order. Funny how fast they came to collect the bill though. have been coming here since I was 19. I’m 36 now. I came here today to have my first drink and see my friends for the first time since the Fourth of July. It’s January 20th. I came straight from working a 15 hour work day on my family’s farm with a box full of fresh mushrooms and a couple cartons of farm eggs. It’s 7 degrees outside. I was hoping for a place to set them out of the way inside the bar so they don’t freeze in my car. I brought fresh farm eggs in exchange for this small favor. My server, Robyn looked at me like I was crazy. The owner, Andy said I couldn’t bring anything in because of the health department. Same owner that I’m friends with on Facebook lol. I offered free eggs and mushrooms for this simple favor. I had to practically beg for a spot on the bench in the foyer. I know from managing restaurants for almost 20 years that there was nothing wrong with bringing those mushrooms in. I could have been a vendor or offering samples. I still gave our server, Robyn the eggs before we even sat down cause they would freeze otherwise. I also left a 20% tip that she didn’t deserve for the un personable less than adequate service we received. She was smug and rude and didn’t even thank me for the free eggs or stop by more than once each hour we were there. She was too busy with her friends. When she asked for a togo box, Robyn was reluctant and even said “do you even have food?” To my friend after we just closed out our tab for an appetizer drinks and dinner. We’re gatekeeping Togo boxes Robyn? What a joke! Never going back to this place. Thanks for making me feel at home at a bar that I’ve patronized for the last 17 years! Sadly you’ve always been this way and Robyn has always been rude with a smug attitude. Not who I’d want serving my guests that’s...

We recently moved to the area, and I’ve seen their sign outside advertising trivia night, birthday wishes and other things. It definitely piqued my curiosity.

We visited the night before Thanksgiving around 7:30 for dinner and a couple drinks. This place does not disappoint. It was quite crowded and there was a good vibe. The two servers were so friendly and attentive.

We shared the beer battered mushrooms, fried pickles and the D&D burger. The mushrooms and pickles are made in-house as opposed to being some frozen stuff. The server had the kitchen split our burger and fries on 2 separate plates without us even asking! The burger was cooked to a very nice medium rare and the brioche bun was so soft and a perfect pillow of carbs. The burger was pink, juicy, and had the nice spring in the meat that indicates the burger wasn’t overcooked or undercooked. Hands down, those pickles were our favorite. They had the right ratio of pickle to batter. They use long, thin slices instead of coins or spears.

My only minor quibble that doesn’t require star removal and is here for others’ awareness: The mushroom batter could’ve used more salt. While I sprinkled salt at the table, it can be a bit overpowering. It’s better tasting when the batter is aggressively seasoned to combat the water that leaches out of the mushrooms as they cook in the hot oil.

We’ll definitely be back for bingo and karaoke nights! I’m hoping their karaoke night is meant for those of us who sing off key. They’re in for a treat when I get...