Three Three Five

I can’t review the food, I’ve never been here. The reason being, three reservations were cancelled by this establishment over the last year. I may have enjoyed the food, if I ever had gotten the chance to try it. But now I’m moving out of the area and will never make an attempt to eat here.

Chef Christopher catered a private event for my wife and I. He worked meticulously with us to design a menu that conformed to our health and dietary preferences, even developing new, no sugar dessert recipes for the occasion.
On the day, service was excellent and unintrusive. The only interruptions we experienced were caused by our guests coming up to us in droves to compliment the food and inquire after it’s creator.
Though we have rarely had the opportunity to visit Green Bay, when we do a stop at the Three Three Five is ALWAYS on the itinerary.

My emotions tell me to give this place one star, but the food really deserves two. The whole one-​day-​a-​week (maybe) except for high rollers thing had me prepped to be a little critical, but when the first words spoken to me after coming in the door were «last name?» I felt the food should at least equal the pretentiousness. I wonder what it feels like as a walk-​in to be greeted like that, and there were plenty of empty tables. If they had placed a drink in my hand promptly all would have been forgiven. Three drops of water were added to my full glass, but of a server there was no sign.
We started with cocktails and oysters. No problem getting a replacement when one of my six oysters was spoiled. And the cocktails were tasty, if a little to the watery side (local edition of SF, I pledge eternal loyalty).
Restaurant week menu was somewhat limited and very uneven in quality. Reading the menu was disappointing since every dish was something 99% prepared ahead of time (cold salad, hummus, duck confit, soft serve ice cream). I want to see some fire in that open kitchen! My mussels were overly salty, with a side of salty bacon and salty bread to open with salt. (asked the server if it was nueske’s but she didn’t know). And I don’t want to be that guy who complains about portions, but to me a $ 16 entrée should have more than 1 oz of duck or 10 mussels. I mean, if you can’t feed someone on a $ 30 menu then don’t offer a $ 30 menu. I would have been happy to spend more, as long as it wasn’t for that BR31-​style rocky road ice cream…
Maybe chef Chris has a passion for connecting with the GB glitterati (such as they are), but the passion for food is a bit lacking. Lovely to be invited to spend $ 30 hearing some crap band in their little shoe box after a meal that had me feeling like sucker for coming through the door on their high-​value restaurant week day…

Review for restaurant week. For a $ 30 dinner I did not full or impressed enough to come back. It’s not bad for Green Bay, I guess but money is money and I’ve had much better meals for around $ 70 per person for food and drink.
Front of house was somewhat unwelcoming. They do not greet they just ask what your name is, ok kinda mean.
To start off the restaurant week menu seemed to have cheap ingredients not made to order like cold apps and confit and cold desserts. Cocktails were tasty but a little watered down. I’m not one to complain about portions since I’m pretty petite and like to keep a trim figure but the entrée of duck was like two bites for $ 16 is ridiculous.
I thought promos like these were supposed to encourage local business but it seems like a scam for peoples monies.

Most memorable, fresh and high quality dinner in Green Bay. The entire experience is top notch. They are only open for «fresh market» dining on most Wednesday nights. They also request you make a reservation, up to a week in advance, but I’ve seen walk-​ins as well.
We shared affordable small plates that lead to a pretty big bill, but we were celebrating. You could go and spend $ 50 – 60 for a dinner for two if it was just a regular night, and no drinks. You might want to get a drink though, since they are also extremely fresh and creative mixed drinks.
We had: fish tacos (omg. Fav.,) blue crab cakes, fried goat cheese curds, a seasonal salad, fried green tomatoes and the most amazing donut-​espresso-​salted-​carmel-​ice-​cream dessert.
The chef and owner (I believe), Chris, walks the dining space during dinner and checks in how everyone is enjoying the meal. Must be an easy task because it is truly a great experience on top of the wonderful food.

I don’t write many reviews, but this restaurant, or better said, experience, was amazing! I can’t wait until my next visit. Unbelievably tasty food, and wonderful service.

Unbelievable experience at Three Three Five tonight. Chef Mangless is a class act. The ever changing menu tonight was outstanding, from the duck confit with sour cherry preserve to the pork belly hash to the blue lump crab on a friend green tomato! I just cant stop thinking about it. The pei mussels in coconut curry was so delicious that I had to ask for extra grilled sourdough to soak up the curry sauce. And, when you go, make sure you save room for dessert.
On top of all of this great food, they have created their own take on craft cocktails that are fantastic, as well as having an outstanding wine and craft beer selection.
I live in Chicago and will definitely make the drive back on a Wednesday to experience another meal like that. Hats off to you good sir, and thank you for a delicious meal.
And a shout out to Jaci for the amazing Caramels!!! WOW!

Three Three Five is only open for dinner service on Wednesday evenings; the rest of the time, they conduct private dining events as The Traveling Chef. Three Three Five serves small, shareable plates, with a heavy emphasis on seasonal and local ingredients.
The restaurant does not have a bar, but offers a selection of creative, artisan cocktails each week, as well as a respectable wine list and selection of bottled beers. If the option is available, I would recommend reserving seats at the counter in front of the wide-​open kitchen, as it is quite entertaining to see Chef Chris Mangless’s compositions take shape on the plate.
The menu changes weekly, so you may get an opportunity to order a dish on consecutive weeks, or you may not. It generally includes tapas-​style appetizers like olives and spiced almonds, as well as dishes that features seasonal vegetables and proteins. Some of the dishes may appear simple when viewing the menu, but it shows that restraint in cooking pays off when using great ingredients and flawless technique. There are no gimmicks in Three Three Five’s food. I usually don’t get dessert, but I can’t resist Three Three Five’s oat tart, which is regularly on the menu. They make various ice creams, panna cotta, and pastries in house, which causes me to break my «No Dessert» rule when I visit.
I wish that Three Three Five offered dinner service every night. Nonetheless, it makes Wednesday a special night in Green Bay. This is an experience you can’t get anywhere else in the Fox Valley. If you get off on food, you will like this.

I have dined here three times thus far. The food is excellent. The menu changes each week and is seasonal. My only wish is that they were open more days of the week.

This meal was phenomenal. We had a large group, all of us from out of town, and Chris pretty much just cooked the whole menu for us. We had the most amazing hummus and duck confit to start. Beautifully hand picked artisan cheeses and meats, and the liver pâté was the best I’d ever had. The tomato bruschetta was spectacular, as was the chicken meatballs, pork belly and sablefish dishes. Each bite was divine, the presentation was creative and thoughtful, and the atmosphere was perfection. And if I could have taken jars of that butterscotch budino to go, I would make a fortune selling it in Dallas. Way to go Green Bay. I can’t wait to come back.

Easily one of the best meals of my life. Chris (chef/​owner) took excellent care of our group and was very gracious. Every dish was presented impeccably and the flavors were incredibly unique. Professional staff made sure every detail was executed perfectly. Our entire table had their minds blown by the experience. GO HERE NOW. (Only open to public once a week though.)

Incredibly good food by a very progressive Green Bay native who has come back home. Chris’s creativity and skill are matched by his affability and approachability. He is only open to the public on Wednesday evenings, when the small plate choices change weekly. The rest of the time, he has private events and caters.
The most recent Wednesday three of us dined, we sampled
Olives + sweet &spicy almonds
Malpeque oysters on the half shell with ponzu sauce
Twin elm garden petite carrots/​white balsamic/​honey/​pecorino
Brussel sprouts/​golden raisin/​aged sherry vinegar/​cashew
BLACK TRUFFLE RISOTTO/​carnaroli rice/​baby leek. INCREDIBLY GOOD. HAD SHAVED BLACK TRUFFLES ON IT MMMMM
Oatmeal cream tart/​pecan praline/​kumquat jam/​salty maple ice cream. This was absolutely one of the best desserts ever.
As you can see, Chris is very selective with ingredients. But, likely none of the above will be on the menu next week, which makes it even more appealing. The real beauty of all of this is very reasonable prices in a very warm atmosphere.

Best sushi class! My husband and I have taken a sushi class before and this was by far above and beyond! Chef Chris and Mike did a phenomenal job. I highly recommend Three Three Five for classes… dinner or private catering event. I have been fortunate enough to have eaten at Three Three Five before and the food, ambiance, service are always exceptional. Chef Chris does an amazing job! All around one of the best restaurants in Green Bay/​Fox Valley!