We’re more than just a bar and restaurant with a great view. We’re a living slice of Long Lake history with a lasting and storied past.
From Crow’s Nest, to Spring Waters, to Props, to The Landing, and now Summers on Long; we’re still boasting the same fun, friendly vibes many generations have come to know and love.
We’re more than just a bar and restaurant with a great view. We’re a living slice of Long Lake history with a lasting and storied past.
From Crow’s Nest, to Spring Waters, to Props, to The Landing, and now Summers on Long; we’re still boasting the same fun, friendly vibes many generations have come to know and love.
Located on the shores of Long Lake
We’re more than just a bar and restaurant with a great view. We’re a living slice of Long Lake history with a lasting and storied past. From Crow’s Nest, to Spring Waters, to Props, to The Landing, and now Summers on Long; we’re still boasting the same fun, friendly vibes many generations have come to know and love.
Reservations for dining are available on a limited basis depending on the time, day of the week and number of guests. The bar and outdoor seating are on a first come, first serve basis only.
*Reservations left on voicemail are not accepted.*
Dining Hours
Monday closed
Tuesday closed
Wednesday closed
Thursday 3 PM – 8 PM
Friday 11 AM – 9 PM
Saturday 11 AM – 9 PM
Sunday 10 AM – 2 PM (Brunch)
Bar Hours
Monday closed
Tuesday closed
Wednesday closed
Thursday 3 PM – close
Friday 11 AM – close
Saturday 11 AM – close
Sunday 10 AM – close
Holiday Hours
Closed December 24 & 25
Open New Year’s Eve & New Year’s Day – dining and bar
11 AM – close
SOL Pit Master and General Manager
A lifelong Wisconsinite, Greg grew up in the restaurant and bar world—starting as a dishwasher and working his way through every kitchen role. With 15 years of culinary and management experience, including four years as General Manager and Pit Master at Old Southern BBQ, he’s honed his craft in wood smoking and developed a deep love for BBQ.
Greg is driven by a passion for fresh, locally sourced ingredients and a genuine dedication to his community. When he’s not leading his team, he’s experimenting with new recipes at home. His well-rounded expertise and hands-on leadership make him an ideal fit for SOL.