As Racine’s only tree fort restaurant, Georgie Porgie’s offers a
unique dining adventure that tends to bring out the kid in
everyone.
Whether you sit at one of the themed, diorama tables on the main
level or climb upstairs to the cozy tree fort (no password
required) , you can’t help but be immersed in visions of childhood
from Rin Tin Tin and Barbie to comics and coloring books, as you
eat your meal. Even little touches such as lamps made out of empty
Hershey’s Chocolate Syrup cans, add to the fun.
“It’s all about childhood memories,” said George Liapis,
originator of the first Georgie Porgie’s restaurant, which is still
operating in Oak Creek.
Racine’s Georgie Porgie’s, which opened about a year ago in the
shopping center at the corner of Washington Avenue and Highway 31,
is owned and operated by Liapis’ sons, Louie and Peter, also known
as Big Lou and Little Pete. The brothers, who grew up in their
parents’ restaurant business, are following in “Papa’s” footsteps
and bringing their own expertise to the Racine operation.
Peter’s professional training is in graphic design and Louie’s
is in business and marketing. Those experiences – combined with the
work ethic and knowledge of the restaurant business they learned
from their father – have given the Liapis brothers an enthusiasm
for their new venture that is hard to miss at Georgie Porgie’s.
It is not unusual to see the family members clearing tables or
visiting with customers, said Kay Salyards, a mother of three who
travels from Mundelein, Ill., with her family to eat at the
restaurant.
“They do a little bit of everything,” Salyards said of the
Liapis brothers, “The whole staff is really friendly and they all
seem to have a good working relationship.”
“We like having fun,” said Peter.
Certainly, the atmosphere is what draws some people to Georgie
Porgie’s. What seems to keep them coming back, though, is the
menu.
“It’s the burgers,” said Amanda Hebert, 17, of Racine.
“They’re good!” said her dining companion Alissa Schultz, also
17. “They seem home made.”
Both girls had just finished a “Porgie” – a burger topped with
American cheese, lettuce, pickles, onions and homemade Porgie sauce
– when we talked with them. “It is kind of like a Big Mac, only way
better,” said Schultz.
The secret to the homemade Porgie sauce is just that – a secret,
says Louie. Describing it as “like Thousand Island dressing with a
kick to it,” he and his brother would only reveal one ingredient –
capers.
“We work with the chef to get it just right,” Louie said.
Underneath that sauce is a fresh, angus beef burger made with
Georgie Porgie’s special spice. And customers not only have their
choice of one to three patties, but putting those patties on a
white or wheat bun. Other burger varieties offered are
“Shroomy”(mushrooms, Swiss cheese, mayo and onions); “Yee-Haw”
(cheddar cheese, hickory-smoked bacon, BBQ sauce, lettuce and
tomato); “Ma’s” (American cheese, mayo, shredded lettuce and
tomato); and the “Classic” ( American cheese, ketchup, mustard,
onions and pickles).
The wheat bun option is something that Salyards says her family
really appreciates. They also enjoy the “huge,” fresh salads, the
cheese fries (with paprika), and the frozen custard, although they
are often so full from dinner that they don’t have room for
dessert.
Even though her daughters are tweens and teens (ages 10 through
15,) they like the kid-friendly atmosphere too.
“Our favorite table is the Beanie Babies one,” Salyards said.
“We love Georgie Porgie’s. It is the only restaurant that all three
of my kids and my husband agree on.”
Georgie Porgie’s menu isn’t extensive, but it does offer a good
variety of chicken sandwiches, pitas (gyro and chicken), all-beef
hot dogs (including a Chicago style “Shy-Town Dog”), fried fish and
chicken dinners, several entrée salads and traditional kid’s menu
items. In addition to the usual side order suspects (fries, onion
rings, mozzarella sticks etc.) there are a couple surprises
including fresh apple slices with caramel dipping sauce and chili
topped with cheddar cheese.
Choosing favorites among those options is tough for the
Casterton family, who live in between Racine and Oak Creek and have
been Georgie Porgie’s fans for awhile. Mom Lori likes the Cowboy
Chicken Sandwich (cheddar cheese, bacon, barbecue sauce, lettuce
and tomato) while Drew, 6, is a fan of the corn dog and Will, 3,
chooses the cheeseburger. The whole family enjoys the custard –
especially the malts – and the boys are fond of dining in the tree
fort, Lori said.
“She’ll tell you we come here because the kids like the
atmosphere, but she really likes it too,” said her Lori’s husband,
Joel, with a twinkle in his eye.
Speaking of Georgie Porgie’s custard – vanilla, chocolate and
flavor of the day – fans say the sundaes of the month are not to be
missed. October’s sundae, Caramel Apple Crisp, for example,
features vanilla custard, hot caramel swirl, apples with cinnamon
and crisp pieces topped with whipped cream and a cherry.
“We make all of our crisps right here,” said Peter. “They are
delicious.”
While those watching their weight may feel a little guilty
indulging in such treats, they can feel good about the fact that 25
percent of the purchase price of every sundae of the month is
donated to non-profit organizations by the restaurant. October’s
sundae-of-the-month sales in Racine, for instance, will benefit the
United Way of Racine County.
The sundae donations are just one aspect of Georgie Porgie’s
commitment to its surrounding community. Both restaurant locations
also host fundraisers for area schools, churches and clubs, as well
as supporting local teams and other community-based
organizations.
“Giving back to the community is a big part of all of this for
us,” said Peter.
Custard fans can whet their appetite with the Georgie Porgie’s
flavor forecast on the Web site:
And, every Friday, customers can count on the flavor being
Butter Pecan – a tradition that has held since Georgie Porgie’s
early days in Oak Creek.
“That is one thing that has never changed,” said George. “People
come on Friday just for Butter Pecan.”
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