Captain Bill’s: 15 Years of Fish & Family Fun
by nate on 05/24/10 at 5:16 pm
As featured in the August 2008 issue of Madison Originals Magazine.
With a location on Lake Mendota, there isn’t a better place to enjoy a seafood dinner than at Captain Bill’s in Middleton. The rustic Key West nautical charm and expansive windows on the lakeside of the restaurant provide views of the lake from each table and create an ambiance for a relaxing meal. Or, enjoy nature even more by sitting outside on the deck.
Captain Bill’s is owned by the von Rutenberg family, and named after patriarch Bill von Rutenberg. The family history of Captain Bill’s begins back in the early 1950s. Who knew that when Bill met Betty Neesvig at the University of Wisconsin-Madison that the end result would be three sons, three restaurants, and a cruise line named the Betty Lou?
The story could have turned out differently as it wasn’t love at first sight for Betty. She caught Bill looking at her answers during a test, and later when Bill climbed up to Betty’s third floor sorority window during a panty raid, Betty pushed him out of the window and shouted “YOU!” Bill fell three stories into the bushes below. She also tried to have him expelled from school, but since Bill was Alan Ameche’s back-up for the 1953 Rose Bowl, the university wouldn’t consider the expulsion.
Bill eventually won Betty’s heart, and they were married on December 4, 1954. They started their restaurant career in 1961 when they purchased the Nibble Nook, a downtown hamburger spot on East Washington Avenue. In 1966, they sold the Nibble Nook, and bought Jack Burke’s Supper Club on Lake Mendota. They renamed the club The Mariner’s Inn, and became known for serving great steaks. While running the restaurants, they were also raising three sons, Bill, Jack, and Robert.
In 1982, they opened the Nau-Ti-Gal, a restaurant featuring casual dining in the former Hanson’s Tavern located just down the road from The Mariner’s Inn on Lake Mendota. The family had started to develop the concept of a moderately priced seafood restaurant when the Hatch Cover restaurant property became available. Around this time, Bill and Betty were thinking about retiring and handing off the business to their sons. “Our parents were in the twilight of their careers,” explains Jack. “My wife, Tammy, was pregnant with our first child, Jordan, and we were already running two restaurants. But, we decided that this was an opportunity we couldn’t pass up. It’s on the water and close to our other two locations.”
Captain Bill’s opened November 22, 1993, and this year is celebrating its fifteen-year anniversary. “We’re introducing a new menu and a new logo to celebrate our anniversary,” Jack explains. “We’re also making some minor enhancements to the inside of the restaurant such as painting, and adding new marine-themed antiques and nautical décor.” Head chef Jeff Bach helped create the new menu.
Known for their fresh seafood, crab cakes, and clam chowder, they’ve even received national recognition from the Food Network. “I was driving on the Beltline one day when I got a call on my cell phone. The person on the other end of the line said they were from the Food Network, and they wanted to come to Captain Bill’s to film a segment. At first I thought it was a friend calling to pull a joke on me so I asked to person to repeat what they had said. When I realized it was actually the Food Network, I was thrilled,” Jack recalls. It was five years ago when a crew from the Food Network spent eight hours at the restaurant to film a five-minute segment as part of the “Best of Casual Restaurants in America” episode. Jack took the crew out on Lake Mendota in his boat so that they could film Captain Bill’s while approaching from the lake. The segment featured the Captain’s coconut shrimp, Alaskan king crab cakes, and their award-winning clam chowder. “People have seen the show, and come in to try the items featured,” enthuses Jack. The items are designated on the menu with an “As featured on the Food Network” banner.
The very popular Go Fish section of the menu has been expanded to include chicken, along with tuna, mahi mahi, shrimp, salmon, and swordfish. Guests can customize their culinary experience by choosing their preparation method: grilled, blackened, or broiled, then choosing from one of eight toppings. “We’ve added two new toppings,” says Jack, “the Caribbean with Jerk seasoning and mango salsa, and a Mediterranean Kalamata olive tapenade with garlic and caper relish.” The Captain Bill’s menu also features steaks, pasta, chicken, and salads.
Nightly specials include the F.F.F.F. (Famous Friday Fish Fry) which on Wednesday is at a special price. Saturday look for the Turf and Tini for deals on martinis and steaks. Sunday is Wine Night where you can purchase four entrées and receive a free bottle of wine from the Captain Bill’s promotional wine list.
Since Captain Bill’s is open only for dinners, the restaurant is available during daytime hours for indoor parties or on the deck during the summer. Adds Jack, “We’ve hosted holiday parties for over 700 people.”
“We have a nightly Happy Hour from 4:30-6:00 p.m.,” offers bartender Eric Hawk, “where we feature half-price beers, rail drinks, and appetizers. On Thursdays, we have an all-night Happy Hour with half-price appetizers until 6:00 p.m., and half-price beers and rail drinks all evening.” Captain Bill’s is also the place to have a “Crabby Birthday.” When the birthday celebrant brings in three or more of their closest friends to help celebrate, they receive a one-pound crab dinner or an order of crab cakes on the house.
