plae bistro

Restaurant of the Week: Plae Bistro

No one would have guessed back in January that by the end of 2020, dining at a restaurant would be more of a novelty than the norm for many of us. And food is meant to be enjoyed with good company in a festive atmosphere, which is why Plae Bistro has become a culinary oasis for its customer base in Green Bay during these challenging times.

“With everything going on in the world right now, our main goal is to create an atmosphere where once you walk through our doors, you forget about all your stresses and any negativity while you are dining with us,” says Plae Bistro owner Jill Bassett. “From our upscale décor making you feel like you are in a big city to our twist on comfort foods to our unique beverages, we want you to come, relax and let us take care of you.”

Bassett, along with Executive Chef Zach Zeihen and the rest of their crew, are proud of the restaurant’s capacity to continue to provide the “same high-end dining experience” the establishment is known for—in addition to helping to sustain other local businesses like Voyageurs Sourdough (by continuing to still use them as suppliers).

“Back in March when everything originally shut down and we were forced to go to curbside, we had to become extremely creative. Our concern was ‘Will people order fine dining for curbside?’” So they tested different menu options, plus to-go drink kit options. The most popular being the cheese and wine packages; create-your-own-burger kits; and a “Pick 3 for $35″—a menu that allowed customers to create their own three-course dinner by picking an appetizer, entrée plus dessert for a very affordable price.

Zeihen is also back to spoiling guests in person now that on-site dining has resumed. Notable faves often requested are the pecan-encrusted scallops; the lobster mac and cheese; and the brussels sprout bruschetta—hearty dishes meant to satisfy a Midwest appetite as well as a Michelin palate.

The bar service is equally as impressive thanks to inventive cocktails incorporating CBD oil, coupled with an extensive wine and draft beer list. “With fall here, the heavier red wines (bold Cabs; Sangiovese; Zinfandels) along with seasonal beers such as pumpkin ales and hard ciders are all the rage,” says Bassett.

Though their meals and drinks are exquisite, safety remains Plae Bistro’s top priority. Social distancing protocols and cleaning procedures are strictly being adhered to ensure all visitors can savor an afternoon or evening away from home—then return well-fed.

Plae Bistro is open Monday through Thursday, 11 a.m. to 9 p.m., and Friday and Saturday, 11 a.m. to 10 p.m. For more information, visit

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