Schultz's Restaurant & Bar Hayward WI

Schultz’s Restaurant and Bar offers one of the largest menus and widest variety of choices available in the Great North Woods.

Italian Beef, Mushroom Swiss Burgers, Kurt’s Special, the Triple Bypass, The Chairman’s Special, Chicken Cordon Bleu and The Monster Fish are just some of our sandwiches. Appetizers now include Homemade Quesadilla’s and Pig Wings. For dinner we offer Chicken Diane, our unique Pig Wing Dinner, Greek Chicken Salad, Spaghetti and Meatballs, the best Barbequed Ribs in the area and more!..


Schultz’s Ribs aren’t famous,they’re just good!


Chippewa Flowage DiningDon’t Forget the nightly specials. Tueday, We serve all you can eat wings with Cole Slaw for only $7.50 with your choice of 13 different sauces including our very own, Scottie’s Hottie Sauce.  Wednesday buy a Full Rack, you get a Half Rack Dinner FREE. Thursday is BBQ Rib Double Header, buy a Full Rack, you get a Half Rack Dinner FREE. Friday is our famous TAX-FREE Friday Fish Fry. Schultz’s pays the sales tax on all meals on Friday!

Saturday we serve Slow Roasted Prime Rib and on Sunday it’s $5.00 off our baby Back BBQ Ribs. Check the MENU for more details. For any other needs just ask and we will do our best..



Schultz’s Restaurant and Bar is located on the West side of the Chippewa Flowage. This beautiful location on Chief Lake offers a gorgeous view from the bar area as well as the dinning room. Schultz’s is easy to reach by taking Highway B to NN South. Go 6.5 miles to Chief Lake Rd and follow the signs to Schultz’s… a good place to be.



Tuesday: All you can eat Wings + Cole Slaw for 7.50- 13 different dipping sauces!

Wednesday: Rib Night – Buy a Full Rack, Get a Half Rack Dinner FREE

Thursday: Rib Night Double Header – Buy a Full Rack, Get a Half Rack Dinner FREE

Friday: Fish Fry : All You Can Eat Fish Fry – Homemade Cole Slaw,
Baked Beans, Pasta Salad and Warm Bread

Saturday: Slow Roasted Prime Rib

Sunday: $5.00 OFF A Full Rack, $3.00 OFF A Half Rack



Scott Schultz’s Turkey Bowl Chili 2013-05-02

Scott Schultz’s Turkey Bowl Chili

2 #10 Cans Whole Peeled Tomatoes
5 TBSP, ground cumin or whole cumin seed
2 lbs. Bacon
6 lbs. Ground beef or 6 lbs. Chopped steak
6 jalapenos
1/2 lb. Brown sugar
12 medium to large onions
24 cloves garlic or 12 heaping tsp. Chopped garlic
8 medium to large green peppers
16 TBSP. Chili powder
5 TBSP. Oregano
4 tsp. Salt

In a large pot, add tomatoes. Crush them with your hands. Roast whole cumin seeds in 350 degree oven for 5-10 minutes until fragrant. Add cumin to pot. Cook bacon until crisp. Cool bacon, crumble and add to pot. Brown the beef, drain and add to pot. Mince the jalapenos and add to pot. Add brown sugar. Roughly chop onions and put in large frying pan. Add garlic to the frying pan and sauté until onions are soft and clear. Add cooked onion and garlic to pot. Chop green peppers and add to pot. Add chili powder, oregano and salt. Stir well and simmer on low heat for 3-4 hours stirring occasionally.