Curly fries seasoned with our New Orleans Cajun seasoning, topped with house queso, chopped bacon and scallions.

Cajun Fries & Queso

Fried cheese curds, cotija cheese, and brown gravy resting on a bed of golden curly fries. Yep.

POUTINE

Crispy tots topped with seasoned ground beef, black beans, white queso, shredded cheddar, guacamole, scallions, tomatoes, sour cream, and salsa verde.

SUPER TOTS

Our house breaded pork served with buttery mashed potatoes, sauerkraut and mushroom sauce. Das ist gut!

Pork Schnitzel

Slow cooked, tender house roasted turkey, buttery mashed potatoes, all smothered in our made from scratch turkey gravy!

Hot Turkey

Our classic slow cooked tender roast beef, buttery mashed potatoes, all smothered in our amazing pot roast gravy!

Hot Beef

Made from scratch and here to satisfy! Comfort food at its finest, this generous dish is all about growing up in the Midwest. Served with buttery mashed potatoes and corn.

Meatloaf

Our favorite cheeseburger, 6 oz of never frozen griddled beef, smashed for deliciousness, topped with classic American cheese and served on a brioche bun with lettuce, pickle, and onion. Served with crinkle-cut fries.

Cheeseburger & Fries - Lunch Only

Fried up tender and paired with mashed potatoes, buttered corn, and peppered country gravy. A greasy spoon classic that won’t disappoint! Served up HOT and FAST!

Chicken Fried Chicken

Chicken Fried Steak

Straight off the Sunday dinner table comes two perfectly seasoned, tender, bone-in pork chops smothered in mushroom gravy with buttery mashed potatoes and savory green beans.

Smothered Double Pork Chops

Scratch made Meatloaf served up hot and fast! Comfort food at its finest, this generous dish is all about growing up in the Midwest.

Win's Famous Meatloaf

Classic Hot Beef

Cheeseburger & Fries

We build our savory creamy chicken from a special roux, mixed vegetables and finish it off with our delicious mashed potatoes.

Creamed Chicken

A classic delicious dish with mushroom sauce, mashed potatoes, and savory green beans.

Salisbury Steak

If frying: pour oil into a deep heavy pot or deep fryer and heat to 350°F (175°C). If baking: preheat oven to package-recommended temperature and line a baking sheet with parchment.

Prepare oil

Cook the frozen curly fries according to your chosen method. Fry in small batches for 3–5 minutes until golden and crisp, or bake per package instructions until crispy. Drain on paper towels if fried.

While fries are hot, place them in a large bowl. Sprinkle the prepared Cajun seasoning evenly over the fries and toss gently to coat. Taste and add kosher salt (about 1/2 tsp) if needed. Keep warm in a low oven (200°F / 95°C) while you prepare queso and toppings.

Combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, and black pepper in a small bowl and whisk to blend. This yields about 3 tsp — use all for the fries.

In a medium saucepan over medium heat, melt the butter. Add the diced onion and jalapeño and sauté 3–4 minutes until softened and translucent but not browned.

Sprinkle the flour over the softened vegetables and cook, stirring, 1 minute to eliminate the raw flour taste.

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly (2–3 minutes).

Reduce heat to low and whisk in the cream cheese until fully melted and incorporated. Add the grated cheddar and monterey jack in small handfuls, stirring until each addition melts and the sauce is smooth.

Stir in Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning. Keep the queso warm over the lowest heat or in a small insulated container; stir occasionally to maintain a smooth texture. If queso seems too thick, thin with 1–2 tablespoons of milk.

Cook the bacon: place bacon slices in a cold skillet, then turn heat to medium. Cook 6–8 minutes, turning occasionally, until crisp. Transfer to paper towels to drain and cool slightly, then chop into small pieces.

Plate: transfer seasoned curly fries to a large serving platter or individual plates. Spoon the hot house queso generously over the center of the fries so it cascades over them.

Scatter chopped bacon evenly over the queso-topped fries. Sprinkle the thinly sliced scallions and optional chopped cilantro on top for brightness.

Serve immediately while fries are crisp and queso is warm. Provide extra napkins and a small bowl for any leftover queso.

frozen curly fries

neutral oil (canola or vegetable) for frying

kosher salt

paprika (smoked or regular)

garlic powder

onion powder

dried oregano

dried thyme

cayenne pepper

black pepper

unsalted butter

yellow onion, finely diced

jalapeño, seeded and finely diced

all-purpose flour

whole milk

cream cheese, softened

sharp cheddar cheese, grated

monterey jack cheese, grated

Worcestershire sauce

salt

bacon, thick-cut

scallions (green onions), thinly sliced

fresh cilantro, chopped (optional)

If deep-frying: pour vegetable oil into a deep pot or fryer to reach about 2–3 inches deep (about 1 cup) and heat to 375°F (190°C). If oven-baking: preheat oven to temperature recommended on frozen fries package (typically 425°F/220°C).

Preheat oil

For deep-fry method: working in small batches, fry the frozen curly fries for 3–4 minutes or until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. For oven method: arrange fries in a single layer on a baking sheet, bake per package directions until golden and crisp, then toss with 1 tsp salt.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter until foamy but not browned.

Add 2 tbsp all-purpose flour and whisk constantly to make a roux. Cook for about 2–3 minutes, until the roux is medium-brown and has a nutty aroma (this builds flavor for the gravy).

Slowly whisk in 1.5 cups beef stock, starting with a few tablespoons to smooth the roux, then add the rest. Continue whisking until smooth and beginning to thicken, about 3–5 minutes.

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Reduce heat to low and simmer gently 4–6 minutes, whisking occasionally, until the gravy reaches a pourable but slightly thick consistency. Taste and adjust seasoning as needed.

Keep gravy warm over very low heat; stir occasionally to prevent a skin forming.

If cheese curds are refrigerated and cold, let them sit 5–10 minutes at room temperature so they’re slightly less firm (this helps them warm but still squeak).

Place a large shallow serving dish or individual plates on which to build the poutine. Make a bed of the hot curly fries on the plate.

Scatter 1.5 cups fresh cheese curds evenly over the fries so curds are distributed across the hot fries.

Ladle hot brown gravy over the fries and curds, covering enough to warm and partially melt the curds but not so much that the fries go soggy — aim for full coverage but immediate serving.

Sprinkle 1/4 cup crumbled cotija cheese over the top for a salty, crumbly contrast.

Garnish with 1 tbsp chopped fresh chives or parsley and a light dusting of cracked black pepper (about 1/4 tsp). Serve immediately while hot and the curds are melty.

vegetable oil (for frying)

beef stock

soy sauce (low-sodium preferred)

freshly ground black pepper

fresh cheese curds (white or mild)

cotija cheese (crumbled)

chopped fresh chives or parsley

cracked black pepper

Preheat oven to 425°F (220°C) or preheat air fryer per manufacturer instructions. Toss frozen tater tots with 2 tbs vegetable oil and 1/2 tsp kosher salt in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet (or air fryer basket) leaving space between pieces. Bake 18–22 minutes, turning once halfway through, until deep golden and crispy. If air-frying, cook 12–16 minutes shaking basket halfway. Keep hot in a low oven (200°F/95°C) while preparing toppings.

Cook tots

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add finely chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and break apart with a spatula; cook until browned and no pink remains, about 5–7 minutes. Drain excess fat if desired.

Cook beef

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt and pepper. Add 1/4 cup broth and stir, scraping up browned bits. Reduce heat to medium-low and simmer 3–4 minutes until sauce is slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm.

Place rinsed black beans in a small saucepan over low heat. Add lime juice, 1/4 tsp ground cumin and 1/4 tsp salt. Warm gently for 3–4 minutes until heated through, stirring occasionally. Remove from heat and set aside. You can lightly mash half of the beans with the back of a spoon for a creamier texture if desired.

In a small saucepan over low heat, combine 1/2 cup milk and 1 oz cream cheese. Whisk until cream cheese melts and the mixture is smooth. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the milk mixture. Gradually add 1 cup shredded white cheese, stirring constantly over low heat until melted into a smooth sauce. If too thick, add up to 2 tbs more milk to reach pourable consistency. Season with 1/8 tsp salt and optional hot sauce. Keep warm on lowest heat, stirring occasionally.

Make queso

Arrange hot tater tots on a large serving platter or divide among 4 appetizer plates (about 6 tots per serving).

Spoon warmed black beans evenly over the tots, using about 3–4 tbs beans per serving (roughly 0.75 cup total).

Top beans with 1/4 to 1/3 cup seasoned ground beef, distributing evenly.

Ladle warm white queso over each pile of tots and beef, using about 2 tbs queso per serving (adjust to preference).

Sprinkle shredded cheddar over the queso so it melts into the warm sauce.

Dot or scoop guacamole on top in small spoonfuls (about 2 tbs per serving).

Finish with diced tomatoes, sliced scallions, a drizzle or dollop of sour cream, and 1 tbs salsa verde per serving distributed across the platter. Scatter chopped cilantro if using and serve lime wedges on the side.

Serve immediately so tots remain crispy. For best results, keep queso and beef warm and assemble just before serving.

frozen tater tots

vegetable oil (for baking or air-frying)

ground beef (80/20)

yellow onion, finely chopped

minced garlic

chili powder

ground cumin

smoked paprika

tomato paste

beef or chicken broth

neutral oil (for frying beef)

canned black beans, rinsed and drained

lime juice

monterey jack or white American cheese, shredded

milk

cream cheese

cornstarch (slurry)

hot sauce (optional)

shredded sharp cheddar

prepared guacamole

scallions, thinly sliced

Roma or vine tomatoes, seeded and diced

sour cream

salsa verde

fresh lime wedges (for serving)

If pork chops are thicker than 1/2 inch, place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about 1/4-inch thickness. Trim any large fat pieces. Pat dry with paper towels.

Prepare pork

In a shallow bowl mix flour with 1 tsp salt, 1/2 tsp pepper and paprika. In a second bowl whisk eggs with 2 tbs milk. In a third shallow dish combine breadcrumbs and Parmesan (if using). Season both sides of each pounded chop lightly with remaining salt and pepper. Dredge each pork piece first in flour (shake off excess), then dip into egg mixture, then press into breadcrumbs to coat evenly. Set on a wire rack and let rest 10 minutes to help coating adhere.

Season and bread

Heat a large skillet over medium-high heat and add vegetable oil to reach about 1/8 inch depth (approximately 1 cup). When oil shimmers (about 350°F/175°C), add schnitzels in a single layer without crowding (work in batches if needed). Fry 3 to 4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain oil temperature — golden color without burning. Transfer to a paper towel-lined plate or wire rack. Add 2 tbs unsalted butter to the skillet for the last minute and spoon melted butter over schnitzels to finish.

Fry schnitzel

Place cooked schnitzels on a baking sheet and keep in a 200°F (95°C) oven while finishing remaining components so everything is hot at service.

Keep warm

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook 12–15 minutes until potatoes are tender when pierced with a fork.

Drain potatoes well and return to warm pot. Add 4 tbs butter and warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until plating.

In a small sauté pan melt 1 tbs butter over medium heat. If using apple, add diced apple and cook 2–3 minutes until slightly softened. Add drained sauerkraut, caraway seeds (if using) and 1/4 tsp pepper. Sauté 4–6 minutes until heated through and flavors meld. Adjust seasoning to taste. Keep warm.

In a medium skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add sliced mushrooms and spread into a single layer. Cook undisturbed 2–3 minutes to brown, then stir and cook another 2 minutes until nicely caramelized.

Add minced shallot and garlic and cook 30–45 seconds until fragrant. Sprinkle 1 tsp flour over mushrooms, stir to combine and cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken stock, scraping up browned bits. Bring to a simmer and reduce 3–4 minutes until slightly thickened. Stir in 1/2 cup heavy cream, 1/2 tsp Dijon mustard and thyme. Simmer 2–3 minutes until sauce coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste.

If sauce is too thin, simmer a minute longer; if too thick, thin with a splash of stock or cream. Keep warm until serving.

boneless pork loin chops (about 1/2 inch thick)

large eggs

plain breadcrumbs (or panko)

grated Parmesan cheese (optional, for breadcrumbs)

paprika

unsalted butter (for finishing)

lemon wedges (for serving)

Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

drained sauerkraut

butter

apple, peeled and finely diced (optional for sweetness)

caraway seeds (optional)

olive oil

white or cremini mushrooms, sliced

shallot or small onion, minced

garlic, minced

chicken or vegetable stock

heavy cream

Dijon mustard

fresh thyme (or 1/2 tsp dried)

Pat the turkey breast dry with paper towels. In a small bowl, mix 4 tbs softened butter, minced garlic, chopped thyme, chopped rosemary, kosher salt, and black pepper into a paste.

Prepare turkey

Rub the herb-butter mixture all over the turkey breast, getting some under the skin if possible. Optional: heat 1 tbs butter in a skillet on medium-high and sear the turkey on all sides until lightly browned (1-2 minutes per side) to deepen flavor.

Season and sear (optional)

Place the seasoned turkey in a 6-quart slow cooker. Pour 1 cup chicken or turkey broth into the slow cooker (this keeps the turkey moist and becomes part of the gravy). Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the internal temperature at the thickest part reaches 165°F (74°C) and the meat is tender.

Slow-cook

Carefully remove the turkey from the slow cooker to a cutting board and tent loosely with foil. Let rest 10–15 minutes. Reserve the cooking liquid by pouring it through a fine-mesh strainer into a heatproof bowl. Slice the turkey thinly against the grain for serving.

Rest and slice

Place peeled, cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.

Cook potatoes

While potatoes cook, warm 1 cup whole milk and 6 tbs butter together in a small saucepan over low heat until butter is melted and the liquid is hot but not boiling. If using sour cream or cream cheese, soften it slightly by stirring into the warm milk.

Warm dairy

Drain potatoes well and return to the still-warm pot. Mash using a potato masher or ricer until mostly smooth. Gradually add the warm butter-milk mixture, mashing until you reach desired creaminess. Stir in 2 tbs sour cream or cream cheese if using. Season with 1 tsp black pepper and additional kosher salt to taste (start with 1/2 tsp). Keep warm until assembly.

Mash potatoes

Skim any excess fat from the reserved slow-cooker cooking liquid (you should have about 1 cup of strained liquid). If you reserved drippings with fat, spoon off 2 tbs of fat; if not, use 2 tbs unsalted butter in the next step.

Separate fat

In a medium saucepan over medium heat, melt 2 tbs butter (or heat the 2 tbs reserved fat). Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the roux is golden and smells slightly nutty (this removes raw flour taste).

Make roux

Slowly whisk in the 1 cup strained cooking liquid and then 2 cups cold turkey or chicken broth, a little at a time, whisking constantly to avoid lumps. Bring to a gentle simmer; the gravy will thicken as it heats. Simmer 4–6 minutes, whisking occasionally, until the gravy reaches desired thickness.

Add liquid

Stir in 1 tsp fresh thyme (optional), 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt (adjust to taste). If gravy becomes too thick, whisk in additional warm broth 1–2 tbs at a time to loosen. Keep warm until serving.

Season and finish

Divide the mashed potatoes among plates (about 1 cup mashed potatoes per serving). Top each portion with 4–6 oz sliced slow-roasted turkey (adjust to taste).

Plate

Ladle 1/4 to 1/3 cup hot turkey gravy over the turkey and potatoes, allowing some to soak into the mashed potatoes for a 'smothered' finish. Taste and add extra salt/pepper if needed.

Smother with gravy

Brush a little melted butter over the turkey slices for shine (optional) and sprinkle chopped fresh parsley over the dish. Serve immediately while hot.