The player is assigned a customer, and the screen goes black with only the eyes of the customers being lit up. The game begins with a backdrop of four customers each standing in front of their own door. 22.1 Papa's Mocharia To Go! Prize Gallery.21.1 Papa's Sushiria To Go! Prize Gallery.20.1 Papa's Bakeria To Go! Prize Gallery.19.1 Papa's Donuteria To Go! Prize Gallery.18.1 Papa's Wingeria To Go! Prize Gallery.17.1 Papa's Hot Doggeria HD Prize Gallery.15.1 Papa's Pancakeria HD Prize gallery.12.1 Papa's Cupcakeria HD Prize Gallery.On weekdays, closing time depends on busyness. The bar is open until bar close on weekends. A bar food menu is available from 10 p.m. PRICE RANGE: $4 for fries to $10.50 for a "Twin Peaks" skillet Papa Stache Pub and EateryĪDDRESS: W228 S9300 Big Bend Drive, Big Bend "I like having the satisfaction when a customer is happy and when people come back," he said. He will be finishing up a civil engineering degree this fall at the University of Wisconsin-Milwaukee, but plans on sticking around the 'stache. "It's always awesome to come to work and work with my family everyday," he said. He met the Llanas daughters in 4-H about 10 years ago.
While general manager John Zakrzewski isn't related to the Llanas family by blood, he said he feels like he's part of the family. Just like family is important to the Llanas family, creating a family environment for their employees is also important to them.
Almost everything on the menu can be made that way.
#PAPA STACHE SMALL BOX HOW TO#
When one of the Llanas daughters started having gluten issues as a teen, Ralph Llanas learned how to cook gluten-free. It's served on a toasted bun and comes with a side for $9. One of the most popular items is the "Big Sexy Burger," which is a grilled steak burger topped with bacon, cheese, jalapenos, jack straw onions and spicy big sexy sauce. Llanas said he wanted to serve a mix of comfort food and staples with flare. Llanas developed the menu with Chef Phil Bischoff. There wasn't a kitchen and part of it was a residence.īeing in real estate, he had rehabbed homes previously, so he was familiar with how to do it. They stripped everything down and started from scratch. The bar is the only thing that stayed, which they cleaned up and enlarged. When they first bought the property, Ralph Llanas said the building was in rough shape. "It was something he's always wanted to do," Mary Llanas said. She said her husband sacrificed a lot for her dreams, so it was her turn. "I couldn't find anything like it close by, so it seemed natural to try to make something of this." "There was a need for upscale pub food in the area," he said. When it went up for sale, they bought it. He had been eyeing up a 13-acre property with a spring fed mill pond at W228 S9300 Big Bend Drive, Big Bend. When his daughters went off to college, he said he wanted to find a way to keep himself busy.
"I find it to be fun, challenging and at the end, it's very rewarding," he said. He would make pasta, pizza, Mexican dishes, soups, shepherd's pie and wild game like Venison. He came up with his own recipes, tried ones from the web and watched the Food Channel, which is his favorite. "It was a necessity for me to use those skills I picked up at home and keep my children and everybody well fed," he said. Since Ralph's career had more flexibility than Mary's, he did most of the cooking at home. Mary Llanas went to dental school and took over Muskego Dental. After four years in the military, he went to the University of Wisconsin-Milwaukee for accounting and got his real estate brokers license. When he was 22, he went from working in the service industry to serving the country in the Marine Corps, which is when he met his wife, Mary Llanas, through a mutual friend. He worked at other area eateries before moving to Colorado, where he assisted in the kitchens of high-end restaurants, prepping food, cleaning and helping on the line. Llanas started working in restaurants when he was 15, making and delivering pizzas at Jimmy's Grotto in Waukesha. "I thought the mustache would be a fun, welcoming type of symbol," he said. Ralph Llanas thought the nickname was cute and remembered it when he was naming his pub and eatery in Big Bend in October 2014. When sisters Samantha and Georgi Llanas were growing up, friends would call their parents, Ralph and Mary Llanas, Papa and Mama Llanas. One friend had trouble pronouncing their last name and Ralph always sported a mustache, so she called him Papa Stache instead. View Gallery: Photos: The story behind the 'stache of Papa Stache Pub and Eatery
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