Twelve76

Domenic Badalamenti, left and Chef Robert Rupp, right

1276 E. Green Bay St., Shawano
715-201-0300

When Twelve76 opened its doors in late July, it introduced a new fine-dining experience to Shawano while honoring the community that has supported its owners for years. For owner Domenic Badalamenti, whose family also owns Luigi’s and The Launching Pad, the restaurant represents both an investment in the area and an expression of gratitude.
“We wanted to give Shawano, that has been so good to us, something they can be proud of,” Badalamenti said. The response, he added, has been encouraging, with guests returning regularly and visitors traveling from Green Bay, Appleton and even Milwaukee to dine at Twelve76.
Located at the former Torchlite restaurant, Twelve76 also holds a personal connection for Chef Robert Rupp. His father worked at Torchlite from 1985 to 2006, and Rupp has fond memories of the property. “The history of this place is in my blood,” he said. “It’s a coming home moment for me, coming full circle.”
Badalamenti and Rupp have known each other for years through family connections and Luigi’s. As Badalamenti prepared to acquire the property, Rupp was considering launching a consulting business. Instead, Badalamenti invited him to become Twelve76’s general manager and potential part owner.
Together, they developed a menu intended to offer something distinctive from other area restaurants while responding to diners’ preferences. Rupp carefully selected steak cuts and drew on his professional experience to create seafood dishes featuring combinations of flavors he has refined throughout his career.
The atmosphere reflects the family’s travels, particularly throughout Italy. Badalamenti said the design of the back bar was inspired by a restaurant he visited there. Rather than dramatically altering the building’s existing layout, the team focused on creating an elegant, understated setting where food quality remains the priority.
“We wanted to give Shawano a place to come out to eat so they didn’t have to go to Green Bay or Appleton,” Rupp said. The restaurant aims to make an evening feel special without reserving the experience exclusively for milestone celebrations. Badalamenti believes the menu and pricing also make Twelve76 a welcoming choice for a regular weekend dinner.
Attention to detail extends to service. Rupp prepares nightly specials for employees to sample, helping servers describe the dishes accurately and confidently. Wine education is also part of staff training. “We’re fortunate to have the staff we have,” Badalamenti said. “They seem to work well together.”
Locally sourced ingredients are another important part of the restaurant’s vision. Twelve76 currently serves Wagyu beef from Rock and Hill Wagyu in Kewaunee, a producer of full-bloodline Wagyu cattle. The team is also in discussions with area farmers to build partnerships that meet its quality standards. Performance Foods of Shawano is a primary supplier, while seafood comes from Fortune Fish and Seafood in Green Bay and pasta is sourced from Sicily.
“The ultimate goal is to get involved with a lot of our local farmers,” Badalamenti said.
The restaurant grew a small herb garden on the property this year and plans to expand it with planters near the patio. Rupp is also working with Mart Grams on an indoor herb-growing station for mint and basil during the winter. Fresh herbs, Badalamenti noted, contribute significantly to a dish’s flavor.
Twelve76’s Sicilian connections may soon extend further into the kitchen. Badalamenti hopes to import olive oil from his family’s land in Sicily, where olive and lemon trees planted during his father’s lifetime are still cared for today. He recalls returning to the property and enjoying fruit picked directly from the trees. His father passed away approximately 20 years ago, but a caretaker continues to maintain the family’s groves.
The beverage program is also evolving. The restaurant offers wines imported from Sicily, including the Bagliesi brand familiar to Luigi’s guests, and hopes to introduce more selections from smaller producers. Guests are encouraged to suggest wines, bourbons and whiskeys, and the team is willing to source special requests when possible.
Looking ahead, Twelve76 plans to announce a wine-pairing dinner by November, with bourbon-focused events also under consideration. A private meeting room, expected to accommodate approximately 50 people, is planned with its own entrance and technology for business meetings and video conferences. Sunday brunch is also on the horizon, including a generously garnished Bloody Mary—one of the most frequent requests from guests.
Although reservations are already being made months in advance, walk-in guests are welcome. As the holiday season approaches, Badalamenti and Rupp are grateful for the support Twelve76 has received and enthusiastic about what lies ahead.
Above all, their goal is to establish Twelve76 as a lasting part of Shawano’s dining community: a place where thoughtful service, exceptional ingredients and a welcoming atmosphere come together for both celebrations and everyday occasions.