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    Culver's

    2.9 (10 reviews)
    Open 10:00 am - 11:00 pm
    Updated 1 month ago

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    CULVER'S ATMOSPHERE

    What's the vibe?
    Outdoor seating
    Good for groups
    Good for kids

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    9 years ago

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    5 months ago

    Waited 25 minutes just for my food to be wrong and cold then had to wait 20 more for new food

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    5 years ago

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    3 years ago

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    4 years ago

    Anytime I've gone through the drive through or even dined in, and asked for a dipping sauce, I don't get one. Every. Single. Time....

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    8 years ago

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    13 years ago

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    Pete's Hamburgers - Hamburger with cooked onions, ketchup, and mustard.

    Pete's Hamburgers

    3.9(67 reviews)
    1.8 mi
    $

    We read that Pete's Hamburger is the oldest burger stand n Wisconsin, so we had to give it a try…read more When we arrived, there was already a long line with 15 people, and we waited about 35-40 minutes. It's just one gentleman boiling the burgers, and with some people ordering half a dozen at a time, things move slowly. There was no shade while waiting under the hot sun, it might be a good idea to wear a cap. The menu is as simple as it gets: burgers with or without onions, about $6 each and roughly slider-sized. Condiments are limited to mustard and ketchup, and they also sell canned drinks. There are a few small tables and chairs nearby if you want to eat right away. Overall, it was worth trying once for its history and classic Wisconsin charm.

    We were hiking at Wyalusing State Park and learned that Pete's hamburger stand was only a 20-minute…read moredrive away, so we decided to stop by for lunch. We arrived around noon on a Saturday and waited in line for about 20 minutes. There's no shade while you wait, so plan accordingly especially in summer! Parking is free and fairly easy to find on the street. It was a bit confusing when we arrived, as there are two windows on opposite sides of the stand and no clear signage indicating where to order. Turns out, you can order from either window. The operation is run out of a small shed with four people working inside. One person was boiling the burger patties, another was taking orders at the window near candy company, a third was at the opposite window, and a fourth was handling payments. The menu is simple: burgers with or without onions, and three condiments--ketchup, mustard, and spicy mustard. Each burger is $6.50, and they do accept credit cards. As for the burger itself, it was okay. The meat didn't seem seasoned, but it wasn't dry thanks to the boiling method. The bun was basic, and the burger size was slightly larger than a slider. Personally, I think it's a bit pricey for what you get, but considering the stand has been around since 1909, they clearly have a loyal following. Overall, I'm glad we gave it a try--it's always fun to experience a bit of local food history.

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    Pete's Hamburgers
    Pete's Hamburgers - Great "boiled" burger! Surely worth trying!! Very unique. Patty tasted "clean" but surprisingly retained so much flavor.

    Great "boiled" burger! Surely worth trying!! Very unique. Patty tasted "clean" but surprisingly retained so much flavor.

    Pete's Hamburgers

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    Spring Lake Inn

    Spring Lake Inn

    4.2(47 reviews)
    6.6 mi
    $$

    Our friends took us there after highly recommending it. We made the 2hr drive for what was to be to…read moredie for food. Sad to say I was disappointed. We ordered two appetizers- river rat balls & brushetta. Both were really good. All four of ordered the Saturday special of prime rib. Came with two sides. The side salad was the bombdotcom with homemade croutons. The American fries were decent but a bit soggy. The prime rib had ZERO seasoning and I paid an upcharge of $1.00 to make it Cajun. Nope... no flavor. Nada. Just a hunk of meat. I did scope out all other food coming from the small kitchen where you could hear the staff having a great time. It looked good so maybe we ordered wrong... but the menu is limited on prime rib days and what I normally would order wasn't available. Side note- I've worked in the restaurant business... not one person in the kitchen had hair nets on. Food was handles with barehands and I saw repeated cross contamination. The prime rib they cut our hunks off of laid on a counter dripping blood onto the floor that then had a towel thrown over it. I didn't feel great about eating our meal after noting all this.

    I've been coming to Spring Lake Inn for around 25 years. Over the past 5 or 6 years it really went…read moredown in quality. Everything use to be perfect. I stopped going to Spring Lake for a few years and just recently went back when I heard they had new owners. I was pleasantly surprised! I had the peel and eat shrimp which were cooked perfectly. My dad had the prime rib, while it did not have the herb crust it used to have back in the day, it was wonderfully seasoned. My husband got the smash burger- which was not smashed at all and was pretty thick. But it was juicy and he loved it. My mom shared the prime rib with my dad but got a plate of American fries that were just like how they used to be and she loved them. The cheese curds were cooked just right. The portion was smaller than in the past, but they are around the same size or a bit larger than the other restaurants around town. Our favorite servers, Nicole, was there! Overall, we're were very happy with our meal and will be back soon!

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    Spring Lake Inn
    Spring Lake Inn - Brushetta on French bread. Delish.

    Brushetta on French bread. Delish.

    Spring Lake Inn

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    Jones' Black Angus - Cheesecake

    Jones' Black Angus

    4.5(144 reviews)
    0.6 mi
    $$

    The Supper Club Standard: A Night of Steaks and Levity at Jones' Black Angus…read moreOn the sprawling Highway 18 in Prairie du Chien, Jones' Black Angus stands as a stalwart of the Wisconsin supper club tradition--a place where the atmosphere is as thick as the cuts of beef and the hospitality feels like an invitation into a neighbor's dining room. The experience is anchored by a service staff that possesses that rare blend of professional precision and genuine personality. Our waitress, Grace, was the heartbeat of the evening. She navigated the floor with a warmth that felt entirely unscripted, providing a level of care that culminated in a particularly touching gesture: when one member of our party stepped away during the presentation of the dessert tray, Grace made a point of returning later to ensure he received the full, choreographed "view" of the nightly sweets. The culinary journey begins at the salad bar, which is--to put it simply--impeccable. In an era where many establishments have retired this particular ritual, Jones' maintains it with a freshness and variety that honors the tradition. However, the evening's primary entertainment came in the form of a recurring linguistic gag. When the soup of the day arrived--a dish that was, by all sensory accounts, a classic gumbo--Grace insisted with a wink that it was "jambalaya." The ensuing debate became the running joke of the night, a bit of shared levity that only a truly great server can cultivate. But the kitchen is not just about the sides and the stories. The filet was impeccable--perfectly seasoned, expertly seared, and possessing that melt-in-the-mouth quality that justifies the Black Angus name. My sincere compliments to the chef for a masterclass in steakhouse fundamentals. "A great steakhouse is about more than just the meat; it's about the memory of the meal." -- Unknown Jones' Black Angus is a reminder of why the supper club remains a beloved institution. Between the "jambalaya" jests, the meticulously curated salad bar, and a filet that commands respect, it is a destination that delivers both a full heart and a full plate. If this dispatch from the Wisconsin Great River Road was useful to you, please leave a like or comment below so I can keep writing these reviews for your education, preparation, and enjoyment.

    We stopped after a recommendation from friends. It was one of the best dining experiences we have…read morehad in the Midwest. The service was top notch- friendly and exceeding every expectation. The food was absolute perfection! Our entrees were fresh, cooked perfectly and the taste would rival any competitor. The steaks melted in your mouth like butter! We can't wait to go back!

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    Jones' Black Angus - Supper Club

    Supper Club

    Jones' Black Angus - Lobster Ravioli

    Lobster Ravioli

    Jones' Black Angus

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    Culver's - icecream - Updated May 2026

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