These Crab Cakes Are Giving Wisconsin Seafood Lovers A Reason To Return

Crab cakes sit on the same appetizer list as homemade sauerkraut balls and a Bavarian Scotch egg. That lineup alone tells you this kitchen enjoys a little friendly chaos.

The building dates back to 1948, and one family kept the lights on starting in 1967. I love it when a place carries that much history without acting stuffy about it.

In Wisconsin, supper clubs are practically a love language. This one blends old-school charm with schnitzel, walleye, and a fish aquarium that steals attention from kids and grown-ups alike.

I appreciate that the crab cakes don’t have to carry the whole show. They open the door to a menu packed with German comfort food and serious seafood. Who knew a crab cake craving could turn into a full-blown German comfort food adventure?

Start With The Crab Cakes And Let The Rest Of The Night Unfold

A good crab cake is a promise of what’s coming next. At Mark’s East Side in Appleton, Crab Cakes appear on the appetizer menu, ready to kick off a seafood-minded meal.

Crab cakes also show up often in conversations about this restaurant online. That’s no small feat at a place famous for fish fry and German cooking. I like ordering a crab cake first because it sets the tone. It says you came for something a little special, not just a quick bite.

Of course, the appetizer list doesn’t stop there. Deep-fried Wisconsin Cheese Curds and Battered-fried Mushrooms sit nearby, tempting you to build a whole starter spread.

Sharing makes the decision easier. Grab the crab cakes for the table, then add one more starter so nobody feels left out.

Lunch is a great time to try them. The restaurant opens at 11 a.m. Tuesday through Friday, which makes a midday crab cake break very possible. Saturday is dinner only, starting at 4 p.m. Plan around that, and you’ll avoid the sad moment of showing up hungry to a locked door.

Honestly, a crab cake this easy to love deserves a proper plan.

The Seafood Lineup Goes Way Beyond One Lucky Appetizer

Canadian waters supply the walleye here, and it arrives pan-fried. That one detail tells you the kitchen takes fish seriously. Shrimp lovers get a choice between deep-fried or scampi style. Scallops come deep-fried or broiled, so you can go crispy or keep it lighter.

Icelandic Haddock also gets the two-way treatment. Pick broiled if you want clean flavor, or batter-fried if you want that classic crunch. Salmon rounds out the list for anyone who wants something richer. It’s a smart pick when you’ve already had your fill of fried goodies.

Can’t choose? The Fisherman’s Platter brings perch, shrimp, scallops, and clam strips together on one plate. That platter feels made for indecisive eaters. You get a little bit of everything without having to bargain with your dinner partner.

Pairing the crab cakes with one of these entrees turns a regular dinner into a full seafood celebration. Wisconsin may be landlocked by oceans, but its love for fish runs deep.

My advice is simple. Start with crab, finish with walleye, and call it a perfect evening on the water, minus the boat.

Schnitzel, Sauerbraten, And A Gravy Made With Ginger Snaps

Ginger snaps in gravy sound like a dessert mix-up. At Mark’s East Side, they help create the rich gravy for Rheinischer Sauerbraten, a marinated beef classic. The German side of this menu is no afterthought. Schnitzels come in several styles, including Wiener, Black Forest, and A la Holstein.

Each one starts with pounded veal cutlets. That’s old-world cooking done the patient way.

Pork fans have plenty to explore too. Kasseler Rippchen brings smoked pork chops, while Eisbein features pork hocks simmered until tender and then baked.

Sausage lovers can find knackwurst, weisswurst, and mettwurst. Some arrive nestled in sauerkraut, and others show up as part of a sampler.

I can’t imagine visiting without at least tasting one German dish. Even if seafood brought you in, the schnitzel might be the reason you stay longer.

Here’s a fun way to order with friends. One person gets seafood, one goes German, and everyone trades bites like a tasty swap meet. That mix of crab cakes and sauerbraten makes this place feel wonderfully its own. Few menus can jump across an ocean and land this comfortably.

A 1948 Building With A Family Story Worth Knowing

Back in 1948, this building opened as a restaurant called The Normandie. It went through several owners and even some fires before its next chapter. In July 1967, Bill and Jan Dougherty bought the then-closed restaurant. They reopened it as Chef Bills, and a family tradition began.

Their son Mark started working there at age fifteen. By 1982, he had taken over management and business operations.

An extensive dining room remodel came in 1987. After that, the restaurant became Mark’s East Side, the name it still carries today. The story didn’t freeze there. Alex Shea joined as head chef in 2015, partnered with Mark in 2018, and became sole owner in 2021.

I appreciate that the handoff came from inside the kitchen. The person running things knew the place from the stove outward.

The restaurant’s family-run legacy began in 1967 and continues today under owner Alex Shea. That’s a long run in a world where restaurants come and go like summer storms.

Knowing this history makes every crab cake taste a little more meaningful. You’re eating in a spot that kept showing up for Wisconsin diners through decades of change.

Old-School Supper Club Charm That Feels Like A Warm Welcome

Supper clubs hold a special place in Wisconsin culture. Mark’s East Side carries that proper old-school supper club vibe in a cozy, casual space. The menu itself reads like a supper club greatest hits list. Hand-cut steaks, fried fish, and homemade appetizers all fit the tradition nicely.

Steak options include Top Sirloin, Ground Sirloin, and a Bone In New York Strip. That’s a solid choice for anyone who wants beef after a round of crab cakes.

The kitchen also emphasizes using the highest quality products and freshest ingredients available. It’s a simple goal, but one that matters every single night.

Gluten-free diners get attention here too. Many dishes can be made gluten-free, which is a real comfort for anyone with food sensitivities. I love it when a classic restaurant feels relaxed instead of fussy. You can dress up a little or just show up hungry, and both feel right.

The address is 1405 E Wisconsin Ave, Appleton, WI 54911, right on a main road. It’s easy to find, which matters when your stomach is doing the steering. Supper club spirit, delivered without any stuffiness at all.

Kids Will Probably Spend Half The Meal Watching The Fish

Fish on the plate and fish in the tank. Mark’s East Side features a captivating aquarium, and it’s a natural magnet for young diners.

That aquarium might be the best babysitter in Appleton. A few minutes of watching colorful swimmers can buy parents enough time to finish their crab cakes in peace.

The restaurant is family-run and considered kid-friendly. A children’s menu makes ordering easier when little ones aren’t ready for sauerbraten adventures.

Family dining works best when everyone feels comfortable. Here, grandparents can enjoy classic supper club fare while kids pick something simpler.

Planning a celebration? Bringing the whole crew for a birthday or family milestone feels easy in a place built around warm hospitality. One tip helps a lot with kids. Lunch on a weekday may feel calmer than the dinner hour, giving everyone more breathing room.

Splitting appetizers is also a smart move. Cheese curds tend to win over picky eaters, while adults sneak bites of the crab cakes. Just be ready for a question on the way out. Someone will almost certainly ask if you can come back to visit the fish again soon.

Friday Here Comes With Its Own Set Of Rules

Friday fish fry is practically sacred in Wisconsin. At Mark’s East Side, it brings a special rhythm to the whole week.

Reservations are accepted Tuesday through Saturday. Friday evenings after 4 p.m., though, run strictly on a first come, first served basis. That means timing matters. Arriving earlier gives you a better shot at a smoother evening.

There’s also a clever option for busy families. A Friday drive-up service runs from 3 p.m. to 8 p.m., so dinner can come to your car window. Drive-up fish fry feels like a small Wisconsin miracle. You get the classic Friday meal without even unbuckling your seatbelt.

Takeout and delivery are available too. Those options help on nights when the couch is calling louder than the dining room.

Friday hours run from 11 a.m. to 9:30 p.m. That longer window gives you room for a lunch fish fry or a later dinner. Want my honest strategy? Grab crab cakes to start, add a fish fry, and treat Friday like the holiday it secretly is around here.

Got A Group Of 40? There’s A Room For That

Forty guests, one projector, and a microphone. That’s the setup in the private dining room at Mark’s East Side. The space works for business lunches, family reunions, club meetings, and milestone parties. A screen and projector make slideshows or presentations simple.

Picture a retirement party with a photo slideshow. Now add a tray of crab cakes, and suddenly everyone is paying attention.

The microphone helps too. Speeches, toasts, and announcements don’t have to compete with clinking plates. There is one important catch. The private room can’t be reserved on Friday or Saturday nights.

That leaves weekdays and daytime hours as your best bet. A Tuesday or Wednesday gathering could feel relaxed and roomy. Ordering for a crowd gets easier with such a wide menu. Seafood fans, steak lovers, and German food fans can all find something they like.

I appreciate a restaurant that makes group planning less stressful. Booking ahead and asking about options early will keep your event running smoothly. Honestly, any meeting improves when sauerkraut balls show up. Few spreadsheets can compete with deep-fried comfort food.

Save Room, Because Dessert Gets Wonderfully Weird

Banana Schnitzel is a real dessert here. It’s lightly breaded, deep-fried banana slices, and it might be the most playful item on the menu. Then there’s the Old Fashioned Cake, a battered and deep-fried cherry cake. Wisconsin really does find creative ways to honor its favorite flavors.

Deep Fried Apple Pie arrives as apple strudel sticks. It’s like a German bakery treat dressed up for a supper club party. Cheesecake fans get several choices. German Chocolate, Turtle, White Chocolate Vanilla Bean, and a Featured Cheesecake all compete for attention.

Prefer something classic? Creme Brulee and Flourless Chocolate Cake offer a quieter, elegant finish. After crab cakes and a hearty entree, splitting dessert is a smart move. Two forks and one Banana Schnitzel feels like teamwork at its finest.

Mark’s East Side was named a Fox Cities Original experience, and the dessert list helps explain why. Few places would think to fry a banana and call it schnitzel.

Leaving without dessert seems like a missed chance. Good luck walking past that list without making at least one sweet decision.