by Jenni Eickelberg
There’s a quiet shift happening in Wisconsin’s supper club scene: younger diners are coming back. At the Prime Steer in Kaukauna, Gary and Karen Natrop have been seeing a younger crowd choosing supper clubs again — often right alongside the longtime regulars who have been coming for decades. Karen believes it’s because many of them grew up visiting supper clubs like this with their families. And at the Prime Steer, you can feel that tradition coming back.
The Prime Steer has been part of the Kaukauna community since 1954, and its story is deeply rooted in family. Gary Natrop grew up in the restaurant business — bussing tables as a kid, cooking by age 16, and learning every corner of the business. His parents owned and operated the Prime Steer for 12 years after purchasing it in 1983. Gary took over ownership in 1995. The restaurant was under different management for a few years, but in 2023, he got it back and began restoring the style and standards people missed. “People are excited that Gary is back cooking,” Karen said. “The word is spreading.”
Gary brings nearly 40 years of cooking experience, and it shows in the food. The menu focuses on steaks and seafood — prime rib, pork, chicken, sandwiches, and a full children’s menu. Their bar is known for its delicious old fashioned cocktails and hand‑stirred ice cream drinks, a Wisconsin touch that never seems to go out of style. It’s the kind of place where you settle in, take your time, and enjoy the rhythm of a true supper‑club environment. Keeping it close to home, the menu features a signature dish from each family member.
During our visit, we ordered the 6‑ounce tenderloin, which arrived beautifully seared and melted in your mouth. The grilled chicken breast was the most tender I’ve ever had. The salmon was another standout — freshly grilled, flaky, and served over a warm bed of wild rice. All of their main entrees are homemade, and you can taste that extra care in the seasoning, the textures, and the way each dish feels thoughtfully prepared. It’s the kind of cooking that brings people back.
That homemade approach carries through the rest of the menu. The coleslaw, tartar sauce, soups, and some of the dressings are made in‑house. It’s a small detail, but it adds a sense of comfort and familiarity. All steaks are hand-cut.
Gary’s kids grew up helping at the restaurant. Both sons currently help with cooking, and his daughter is a waitress. Karen herself worked at a supper club when she was in high school. Today, she helps with managing, office work, working as hostess, and filling in as a bartender or waitress as needed.
What stands out most is the sense of community. Some customers come in two or three times a week. “You get to know them, and they get to be like family,” Gary said. The dining room has that classic supper‑club feel — dim lighting, a relaxed pace, and a comfort that encourages people to stay a little longer. It’s the kind of place where conversations stretch out, and familiar faces stop by to say hello. Gary and Karen said their employees have become close friends, and they’re devoted to providing great service with a smile.
With Gary back in the kitchen and younger diners rediscovering the supper club experience, this longtime favorite feels refreshed — rooted in history, but ready for a new generation.
This article was originally published in the August 2026 issue of Appleton Monthly Magazine.
