Sadly, no. Al died in June 2010. But his wife Ingert still owns the business, which is run by Al’s three children, Lars, Annika and Rolf.
Wink Larson. Al and ‘Winky’ traded gag birthday gifts every year. One birthday, Wink gave Al a goat and managed to put him onto the roof himself by means of a ladder. That goat’s name was Oscar.
There’s a three-level ramp in the back.
No, they stay at our farm in the winter, and on summer days when it’s raining, too windy, or over 85° F.
No, they go up around 9 a.m. and come back down at 3 p.m.
The goats should generally be on the roof daily from approximately May through early October, but because it’s weather-dependent, we can’t absolutely guarantee they will be up. If it is too cold, hot, raining, or windy we do not put the goats up.
No, it grows back by itself, just like your own lawn.
Parts of it. The goats do a good job of keeping it down, but they don’t munch evenly.
It’s a berry with a taste between a cranberry and a currant.
They’re like a crepe, thin and flat. Unlike crepes, though, Al’s pancakes are square in shape.
It’s a light rye bread, but sweeter, and it contains anise and orange peel—and yes, we sell it.
Annika Johnson’s 13-year-old son Bo was sick last year, succumbing to leukemia in Sept. 2012. To show their support, Door County residents hung orange bows, streamers, ribbons and signs across the county: Go Bo! The community-wide love and support have since become the launching pad for the Go Bo! Foundation, which raises funds to support childhood cancer research. Visit for more information: www.gobofoundation.org
We do not take reservations, but can give you some insider info on the best times to visit. If you are looking for breakfast and want to beat the rush, we open at 7 a.m. — the restaurant doesn’t start to fill up until about 8:15 a.m. We serve breakfast all day, so you’ll be able to feed your Swedish pancake fix all day long, until 3 p.m., our closing time.
We do use nuts in our kitchen and our deep fryers use a canola/sunflower oil blend, but we are very mindful of any cross-contamination (our head chef has a severe nut allergy also). The main thing is to let your server know that you have an allergy and they will be able to guide you in the right direction, and also let our cooks know, so they can possibly prepare an item differently for you.
Thank you for thinking of ordering from us. If an item is backordered, we can also easily pick out another design that is similar or subtract it from your order. Let us know what would work best, or feel free to call us.
We do not have a gluten-free menu, but we have many items that are gluten-free or can be made gluten-free upon request. Please inform your server that you are gluten-free and they will be able to answer any questions or help you with the selection process.