Dixie Diner reopens with new ownership, renovations

Matthew Day

Staff

April 13, 2026

ANTIGO – As reported in the March 2, 2026 issue of The Business News, Antigo’s Dixie Lunch – which, at 80 years old, was declared the longest-running, continuously family-owned diner in the State of Wisconsin – was sold by the Ourada family to restaurateurs Lee Martino and Ardian Jashari. 

The turnaround, Martino said, was practically seamless: the Ouradas’ last day of operation was Feb. 25; he and Jashari finalized the purchase Feb. 28; and the Dixie was open under the new ownership – but with the entire staff retained – and serving again March 1. 

Introduction and upgrades 

Martino said he lives about halfway between Rib Mountain – where his other restaurant, Ropa’s Chicago Style Pizza, is located – and Antigo. 

Though he wasn’t extensively familiar with Dixie Lunch before purchasing it, he said his time living in the area and his lifelong culinary career led him to quickly appreciate the restaurant’s legacy.

“It certainly felt as if there were very large shoes to fill, if you will, with the tradition and the history of the restaurant, the ownership, the staff, the community, the customers,” he said. “It really feels like this is a community landmark.” 

However, Martino said his and Jashari’s first true introduction to the restaurant didn’t take place until after they’d purchased it via auction – for which they were the only bidders. 

“We won it blind,” he said. “We never stepped in the building. We knew the history of it, but we didn’t know much about the property, about the business.” 

On their first visit, Martino said it became clear that honoring the diner’s legacy would require renovations.

“When we walked in to see what we got ourselves into, there was a lot of work that needed to happen,” he said. “Primarily in the dining room, regarding the overall condition of the seating, the booths, the paint and the trim in the bathrooms and things of that nature.” 

Martino said he and Jashari – who also owns Era Cafe, with locations in Rib Mountain, Arbor Vitae and Waunakee; Friendship House Family Restaurant in Merrill; and E.J.’s Diner in Rib Mountain – had long aspired to collaborate on a restaurant. 

With Dixie Lunch, he said the duo agreed on their initial approach: open the restaurant as it was for the first month before making any changes. 

“We wanted to give ourselves time to understand the customers,” he said. “How do you fix something if you don’t know where the problems are? We had to give ourselves the opportunity to see what was going on in order to make the right changes to capture the tradition and the legacy, but also hear from the customers’ point of view what they would like to see in the future.” 

Gaining a stronger sense of the restaurant’s operations, Martino said, was just as important as a chance to build relationships with everyone there – all of whom provided him valuable suggestions on what to keep exactly as it has been, and what to upgrade. 

“All of these decisions are being made with feedback… from customers, from staff and also feedback from the former owners,” he said. “It’s a collective, group effort.” 

In addition to some of the cosmetic upgrades, Martino said they’ve opted to add a new point-of-sale system – something Dixie Lunch never had. 

“Up until their last day of service, they were still handwriting every ticket and then calculating every ticket by hand with a calculator,” he said. 

Martino said the restaurant was open for a short time before shutting down in late March for renovations, then reopened roughly 10 days later as Dixie Diner.

‘A place for everybody’ 

Martino said the community has responded positively to the new ownership – “overall, it’s been received very, very well” – and credited much of that success to a consistent staff, including some who have been with the Dixie for three decades.

“Some of these guys, this is the only job they’ve ever had,” he said. “So, with that, they’re able to help sort of steer the ship for me.” 

From servers and cooks knowing exactly how specific customers prefer their eggs, to the baker, Mary, continuing to bake the homemade pies, cinnamon rolls, kolaches and other pastries as she has for 25 years, Martino said “we have carried on much, if not all, of the classic, traditional, staple food items.” 

He said he is excited to retain these favorites, but is also looking forward to appealing to “a new generation of diners out there.” 

Martino said the menu features new dishes like pastas and stir fries, while also making standbys like meatloaf – available daily instead of as a once-weekly special. 

For breakfast, he said homemade eggs Benedict and skillet options have been introduced, as well as a Monte Cristo sandwich. 

Melt-style sandwiches are now part of the lunch lineup, Martino said, as he works to “elevate some of the offerings within reason,” while making it clear that the diner is “not trying to be a fancy diner by any means.”

“We’re going to accommodate to everybody,” he said. “We want it to be a place for everybody.” 

Lounge, catering, the future 

Neighboring the diner, Martino said, is the Fifth Avenue Restaurant & Lounge, which was also part of the auction purchase. 

“The Fifth Avenue Lounge is a whole other concept that is being revisited, and a new menu is going to be introduced there,” he said. 

Martino said the concept is “more of a dinner lounge setting,” and is on track to reopen next month. 

Martino said he’s also excited to serve the Antigo area through Dixie Diner’s catering service, offering “a different form” of service beyond dine-in.

As he works to honor the diner’s trusted reputation while exploring its potential, Martino –who has worked in restaurants since age 14 and owned several – said he finally feels at home. 

“I feel like this will be my final endeavor, and my intention is to stay here as long as I can work,” he said. 

With the blessings of the Ouradas, long-time staff and perhaps even longer-time customers, Martino said he’s honored to take on the mantle of the Dixie’s history and “to make it something wonderful for another 80 years.” 

“The community seems to be super excited that somebody is going to step in and carry on tradition,” he said. “But there are also a lot of customers out there who are really excited for a new flavor, somewhat of a modernization of not only the interior of the restaurant and how it feels, but regarding the menu.” 

Though he’s personally excited for the journey ahead, Martino said his primary concern is the community. 

“Really, it’s all about the customers at the end of the day,” he said. 

Follow Dixie Diner and Fifth Avenue Restaurant & Lounge on Facebook for updates and information.