Door County Fish Boils: A complete family guide

Door County's legendary fish boil is far more than dinner—it's a 130-year-old Scandinavian tradition featuring spectacular flames, fresh Lake Michigan whitefish, and cherry pie that has drawn families to Wisconsin's peninsula for generations.

What makes a Door County fish boil

The fish boil originated with Scandinavian immigrants who settled on the Door Peninsula in the late 1800s. Norwegian and Swedish fishermen and lumberjacks needed an efficient way to feed hungry crews—so they combined abundant Lake Michigan whitefish with potatoes, onions, and massive amounts of salt in large kettles over open fires.

The tradition transformed from practical meal to tourist attraction in summer 1961, when Lawrence and Annette Wickman launched the first commercial fish boil at The Viking Grill in Ellison Bay. At peak popularity, they served up to 700 guests in a single evening. Lawrence's tombstone reads "Founder of the Viking Fish Boil," and an original kettle now resides in the Wisconsin Historical Museum.

The star of every fish boil is Lake Michigan whitefish—a silvery member of the trout family with mild, delicate flavor and flaky texture. The fish is cut into 3-inch bone-in steaks and cooked for just 7-12 minutes alongside red potatoes and onions in water containing roughly one pound of salt per two gallons. This high salt concentration raises the water's specific gravity, causing fish oils to float to the surface.

Then comes the legendary boilover. The master boiler tosses kerosene onto the fire beneath the kettle, creating flames that shoot 10-15 feet into the air. This explosive heat causes the pot to violently overflow, pushing fish oils and foam over the sides and leaving behind perfectly clean, perfectly cooked fish. The kerosene touches only the fire—never the food—though first-timers often need reassurance on this point.

Currently operating fish boil venues

White Gull Inn, Fish Creek

The year-round classic

This historic inn has served fish boils since 1959 and remains the only venue offering them throughout winter. The candlelit dining room and educational master boiler presentations create an upscale-casual atmosphere.

Detail Information Address 4225 Main Street, Fish Creek, WI 54212 Phone (920) 868-3517 Website whitegullinn.com Adult price $27.75 (2025) Child price $17.00 Summer schedule Wednesday, Friday, Saturday, Sunday evenings Winter schedule Fridays at 6:30 PM, Sundays at 6:00 PM

The meal includes whitefish caught by local fishermen, red potatoes (no onions—they believe onions overpower the delicate fish), coleslaw, homemade breads including cherry bread, and Door County cherry pie. Baked chicken is available for non-fish eaters. Reservations are almost always necessary during summer months.

Pelletier's Restaurant & Fish Boil, Fish Creek

Most family-friendly with the most flexible scheduling

Pelletier's offers boilovers every hour from 5 PM to 8 PM, making it the easiest venue for families to find a time that works. The outdoor patio setting in historic Founders Square feels casual and welcoming, and kids can ring the dinner bell—a highlight for young visitors.

Detail Information Address 4199 Main Street, Founders Square, Fish Creek, WI 54212 Phone (920) 868-3313 Website doorcountyfishboil.com Adult price $26.00 (two 7oz whitefish steaks) Child price $20.00 (14 and under) Lite eaters $23.00 (single steak) Schedule Nightly, May through late October Boilovers 5 PM, 6 PM, 7 PM, 8 PM

The meal includes whitefish, boiled red potatoes and onions, coleslaw, honey white and Bavarian dark rye bread, beverages, and cherry pie. Kids' menu offers chicken tenders ($14), hot dogs ($12), and grilled cheese ($11). This family-run establishment has passed the fish boil technique through three generations since 1970.

Old Post Office Restaurant, Ephraim

Best waterfront views and table-side fish deboning

The stunning location overlooking Eagle Harbor and Peninsula State Park makes this venue special, particularly at sunset. It's the only fish boil where servers debone your whitefish at the table—particularly helpful for families with children nervous about bones.

Detail Information Address 10040 Water Street, Ephraim, WI 54211 Phone (920) 854-4034 Website oldpostoffice-doorcounty.com Adult price $27.00 Child price $17.00 (12 and under) Hot dog plate $14.00 (12 and under) Schedule Monday–Saturday, mid-May through late October

The historic building served as Ephraim's post office in the early 1900s. Fish is supplied by local fisherman Rick Johnson, often caught same-day. The boilmaster known as "Torch" provides entertaining history lessons during the cooking demonstration. Dog-friendly patio seating is available seasonally.

Kettle Black Fish Boil, Fish Creek

Harbor views with a unique Cajun twist

This waterfront venue in one of Fish Creek's oldest historic buildings offers something no other Door County fish boil does: a Cajun Shrimp Boil featuring shrimp, sausage, and corn, with optional lobster tail add-on. For traditional purists, classic whitefish boils run Monday and Wednesday evenings.

Detail Information Address 4158 Main Street, Fish Creek, WI 54212 Phone (920) 868-5215 Website kettleblackfishboil.com Traditional fish boil $25.95 Cajun shrimp boil Available Tuesday, Thursday, Friday, Saturday Schedule Two seatings nightly at 5:30 PM and 7:30 PM Season May through October

Boneless whitefish is available for those concerned about bones. The venue is currently closed for winter and reopening spring 2025.

Waterfront Mary's Bar & Grill, Sturgeon Bay

Best value and year-round availability

This local favorite offers the most affordable fish boil experience and operates year-round. One important distinction: Waterfront Mary's uses cod instead of whitefish, which means completely boneless fish—a major plus for families with young children.

Detail Information Address 3662 N Duluth Avenue, Sturgeon Bay, WI 54235 Phone (920) 743-3690 Website waterfrontmarysbarandgrill.com Adult price $21.95 Child price $11.95 (under 10) Schedule Tuesday 5:30 PM; Thursday–Sunday 5:30 PM and 7:30 PM Season Year-round

Located at Beach Harbor Resort adjacent to Potowatomi State Park, the venue offers both waterfront views and a festive local atmosphere. The meal includes cherry pie and ice cream. Accessible by boat for those exploring Door County's waters.

Venues that have permanently closed

The Viking Restaurant (Ellison Bay) closed permanently in February 2024 after owners Dan Peterson and Wendy Smith retired following 38 years of operation. This was the birthplace of the commercial Door County fish boil in 1961.

Rowleys Bay Resort closed after a devastating fire on September 5, 2023. The property, which featured Door County's only all-you-can-eat fish boil buffet and a storyteller character portraying Peter Rowley, is currently for sale. Owners Jewel and Bob Ouradnik decided to retire rather than rebuild.

Family planning essentials

Arrive 30-60 minutes early to experience the full show. Watching the master boiler build the fire, hearing Door County's history, and gathering around the crackling flames with drinks creates the communal atmosphere that makes fish boils special. Children particularly love watching the entire cooking process and the dramatic boilover finale—expect squeals of excitement when flames leap skyward.

Best venues for families with young children:

• Pelletier's ranks first for flexibility with hourly boilovers and extensive kids' menu

• Old Post Office offers table-side deboning and spectacular sunset views

• Waterfront Mary's provides the best value and uses boneless cod

Optimal timing for families: The 5 PM seatings work best for young children. Weekday evenings (Tuesday through Thursday) are significantly less crowded than weekends. Avoid Saturday evenings during peak season unless you've booked well in advance.

Reservations and booking strategy: During summer peak season (June through August), book 1-2 weeks in advance for White Gull Inn and Old Post Office. Pelletier's most readily accommodates walk-ins due to multiple nightly boilovers. During shoulder season (May, September, October), same-day reservations typically work fine at most venues.

Seasonal availability at a glance

Venue Peak Season Off-Season White Gull Inn Wed, Fri, Sat, Sun Fridays year-round Pelletier's Nightly through late October Closed November–April Old Post Office Mon–Sat through late October Closed November–April Kettle Black Mon–Sat through October Closed November–April Waterfront Mary's Tues, Thurs–Sun Year-round

What to do if fish boils are sold out

Fresh whitefish alternatives: Many Door County restaurants serve pan-fried, baked, or broiled whitefish year-round. AC Tap, Donny's Glidden Lodge, Chop, Lure, and Shoreline Restaurant all feature fresh local fish.

DIY whitefish: Henriksen Fisheries Fish House in Ellison Bay (corner of Old Stage Road and Highway 42) sells fresh boneless whitefish fillets directly from local commercial fishermen. They supply over 30 Door County restaurants and also offer whitefish cakes and whitefish spread.

Community fish boils: Local churches, historical societies, and community organizations host occasional fish boil fundraisers at lower prices than restaurants. Check Door County Tickets (doorcountytickets.com), community bulletin boards, or the Door County Pulse for upcoming events. Saints Peter and Paul Parish, Liberty Grove Historical Society, and Sister Bay Historical Society all host periodic fish boils.

The traditional fish boil meal decoded

Every authentic Door County fish boil includes the same core elements, though each venue adds its own touches:

Main course: Fresh Lake Michigan whitefish steaks (bone-in at most venues, boneless options at Kettle Black and cod at Waterfront Mary's), small red potatoes, and onions—all boiled together in heavily salted water and served with melted butter and lemon wedges.

Sides: Homemade coleslaw, fresh bread (typically pumpernickel, rye, and/or honey white), and often including Door County specialty breads like cherry bread or zucchini bread.

Dessert: Door County cherry pie is non-negotiable. Made with local Montmorency tart cherries grown on the peninsula—Door County is one of America's largest cherry-producing regions—the sweet-tart pie provides the perfect finish. Most venues offer à la mode for a small upcharge.

Non-fish options: Every venue offers alternatives, typically baked or fried chicken. Kids' menus commonly feature chicken tenders, hot dogs, and grilled cheese.

Conclusion

The Door County fish boil represents something increasingly rare in American dining: an authentic regional tradition with genuine historical roots, spectacular visual entertainment, and food that tastes as good as the story behind it. While the closure of The Viking (the tradition's birthplace) and Rowleys Bay marks the end of an era, the five remaining venues each offer something distinct—from White Gull Inn's year-round availability and historic atmosphere to Pelletier's family-friendly flexibility to Old Post Office's sunset views over Eagle Harbor.

For families, the fish boil delivers a complete experience: educational value about Scandinavian immigration and Great Lakes fishing, the unforgettable drama of the boilover, a simple but satisfying meal, and the communal magic of gathering around an open fire on a Wisconsin evening. Book ahead in summer, arrive early, and prepare your cameras for the flames.