About Crain's Kitchen
I started Crain's Kitchen at age 60. The restaurant allows me to do what I love: cook the best food you have ever tasted.
I am originally from Green Bay, but my wife and I lived in Denver for 25 years. At Crain's Kitchen, we bring the flavors of the Southwest to Door County, with soups like pozole and green chili. The pozole is made with dried heirloom corn from Mexico, and the green chili is made with chilis from the Hatch Valley in New Mexico. And all our soup is based on stock made in house.
We also make some great biscuits, both butternilk and gluten-free sweet potato. We roast chicken, pork, and beef and pile it on the biscuits for sandwiches.