Kettle Black Fish Boil

This place is amazing! I work in hospitality and have had the pleasure to dine at some great top of the line restaurants and I place this in my top 5 experiences. The building is updated with an elegant modern feel. The experience was great from start to finish. We were greeted and told about the dining experience, then we had the pleasure of experiencing a “traditional fish boil” but with a Cajun twist, with shrimp replacing the traditional white fish. The food was seasoned and cooked to perfection. The service and attention was nicely balanced. All this being said the thing that makes the experience is that the chef and owner Paul walks around the dining room and speaks to each table. This shows that he truly cares about each person’s dining experience and wants to be apart of the exper

This is a family business-and it shows. Great service. The shrimp boil was fantastic. We added the lobster, but not necessary. So much food and the seasoning was amazing. I have eaten the traditional whitefish boil & while this is more historical, the cajun shrimp boil tastes far better. Most of the seating has a water (marina harbor) view. Highly recommend.

They describe the history of it beforehand, but was overrated honestly. Food was decent but having to pick fish bones out of my mouth for half the meal while dealing with a fly buzzing around was kind of annoying. It was more of an experience, but that was it. Will not come back.

The fish boil is quintessential Door County. The Kettle Black did not disappoint! We did the Cajun boil which was shrimp instead of whitefish. It was incredible. The broth was spicy, flavorful, and fantastic. Very tasty cornbread side and don’t miss the cherry pie for dessert. The best meal we had on our week long family vacation. This was a slightly more elegant fish boil than ones I have been to in the past but that made it even better!

It seems all the fish boils in Door County have their own sense of personality and flair that makes them distinct, and Kettle Black is no exception. The hominess of the restaurant is carried with a more chic modernity, while still embracing the salt-of-the-earth essence of the fish boil. The owner is friendly and charismatic, and the staff accommodating and attentive. And the food - OH THE FOOD. Fish was perfect, ribs exquisite, and who would have thought the best cornbread I've had since high school would be in Wisconsin. I'm still longing to try all the fish boils in the region, but I'd love to return for the Kettle Black Cajun boil, and imagine it will be hard to beat.