4 Supper Clubs with Fantastic Family Recipes

Many Wisconsin supper clubs started with family recipes and a dream to serve the community. Read on to discover some local favorites serving up delicious fare and warm hospitality.

The Del-Bar – Lake Delton

The Del-Bar has been in the same family for three generations, serving some of the same tasty recipes they have since 1943. Travelers from near and far visit the classic supper club in Wisconsin Dells for the hospitality, Frank Lloyd Wright-inspired architecture and the oyster bar, one of the first of its kind in the state. Newer dishes to try include a grilled goat cheese salad and vegetarian short rib bolognese.

Dorf Haus Supper Club – Roxbury

This small-town supper club northeast of Madison started serving their family-style chicken dinners over 70 years ago and uses the same delicious recipe today. They’ve also continued to offer all kinds of traditional German specialties such as Wiener Schnitzel, potato pancakes and bacon-wrapped chicken livers. 

Stop into the large, beer hall-style dining room for authentic recipes and Gemutichkeit - the German word for good cheer.

Feil’s Supper Club – Randolph

Discover another historical Wisconsin supper club with German roots in Randolph. Known for their homemade bread, the recipe and technique have been passed down from the family’s original bakery near Frankfort, Germany. 

The bread, whether in the form of dinner rolls or mini loaves, makes a great starter for Feil’s scrumptious entrees such as fish frys, surf & turf and the Bavarian Feast that includes Polish sausage, a frankfurter and a knackwurst on a bed of tangy sauerkraut.

The White Stag Inn – Sugar Camp

Fourteen miles north of Rhinelander, in a rural area known for maple syrup and sugar production, this straightforward supper club has deeply passionate fans because the third-generation owners stay true to their grandfather’s traditions. That includes one choice of potato (baked) and one version of salad (wedges of iceberg lettuce with no accompaniments, not even a sliver of tomato).

From-scratch dressings, made in 15-gallon batches, are what customers ladle onto the wedges, and the three choices are so popular that each is also sold by the quart. Recipes for the sweet-sour French, sweet-tangy Russian Cream and garlicky Caesar dressings stay top secret and date back to the 1950s. Make the journey for yourself and you’ll understand what the buzz is about.

Hungry for more? Enjoy good eats and great ambiance at these Wisconsin supper clubs with cozy fireplaces.