Altona

gave birth to the couple’s third child. But the partnership of Braun and Hunsader remains strong, and that is reflected in the quality of the Altona Supper Club.

Taking pride in what they do

“Good workers like to do what they do and they take pride in doing it,” Hunsader said in describing everyone at the Altona. They employ family members such as Braun’s mother Judy and Hunsader’s mother Karen Kornetzke, his wife Kelly and his brother Andy Kirby, but it does not seem to matter whether it is family or non-family—everyone at the Altona provides the same level of prompt, friendly service.

Braun credits his father with helping to set the tone that dining out should be a fun experience. Customers who know both Dave and Glenn see similarities in they way they banter with customers.

And those customers come from all over to meet and dine at the Altona Supper Club. “We appreciate the support from all the businesses in town,” Braun said, pointing out that their lunchtime service continues to grow thanks in large part to the support of New Holstein area businesses and industries. The Altona is open Mondays through Fridays for dining from 11 a. m. to 9 p. m.

But stop in the Altona almost anytime and there will be a lot of non-local faces in the crowd. Hunsader said they attract customers from Appleton to Fond du Lac to Sheboygan to Manitowoc, and all points in between—not to mention the occasional visitors from even further away.

The crowds are always big for the

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Altona’s famous Friday night seafood buffets, but especially now during the Lenten season. As many as 10 types of fish dishes will be found on that buffet, but also the Altona’s fall-off-the-bone barbecue ribs, tenderloin tips, breaded chicken and more.

While Friday nights are the busiest at the Altona, Sundays’ after-church brunch buffet from 9:30 a. m. to 2 p. m. has continued to grow—and why not, given the fact it has breakfast favorites such as scrambled eggs, French toast, waffles and hash browns, along with dinner favorites including ribs, breaded chicken, ham, breaded shrimp and much more.

Serving continues until 9 p. m. Sunday night with the meat lovers buffet starting at 4 p. m. (and also from 4 to 9 p. m. on Thursday nights). Chicken, ribs, shrimp, pork chops and another selected meat entrée are on that buffet. Saturdays from 4 to 9:30 p. m. features the prime rib buffet which, in addition to the buffet’s namesake, also includes sauteed scallops, ribs, liver and onions, pork chops, stir fry, fettuccine alfredo, baked haddock, breaded shrimp, and more.

Consistently excellent food

Consistency has been a strength of the Altona Supper Club under the watch of Braun and Hunsader, including the fact that the supper club is closed only one day out of the year—Christmas Eve. It remains open for all other major holidays, including the upcoming Easter buffet on April 20. Make reservations now for the buffet which will feature ribs, breaded shrimp, tenderloin tips, broasted and baked chicken, baked ham and more.

Always set up and ready to go at the Altona is its soup and salad bar, which alone can make for a tasty, healthy and quick lunch or dinner. Senior citizen early bird specials are available Mondays through Thursdays from 4 to 5 p. m., and Friday and Saturday early bird specials from 4 to 5 p. m. also are offered.

Hunsader, Kirby and Janet Conrad handle the majority of the cooking duties at the Altona. From preparing a meal for a single diner to handling a wedding or class reunion of up to 300 people, the Altona Supper Club staff can and has done it all.

Doing much of the work themselves, Hunsader and Braun remodeled the East Room of the Altona several years ago and that has greatly enhanced the look and efficiency of the supper club. In the past year they purchased new chairs for the dining room, just the latest in a long list of improvements they have made since becoming the owners.

One of their next projects is scheduled to be additional landscaping with the addition of a digital sign along Calumet Drive (STH 32/57). “We’re lucky to be on a busy road,” Hunsader said. “The more cars you get, the busier it gets.”

“I think we’ve come far,” Hunsader added. “It doesn’t seem like it has been seven years... We always try to upgrade everything.”