[A summer repeat from 10/6/16]
Have you ever been to a Wisconsin supper club? If you haven’t, you’re missing a major life experience. Wisconsin supper clubs have a presence in most parts of (duhhh) Wisconsin. Little, sometimes out-of-the-way towns will have good restaurants that feature four course meals: soup; salad; main course; and dessert. And of course there’s the obligatory beverages: beer; spirits; and jug wine (though sometimes one is surprised by a genuine “wine list”).
When you enter a supper club, you usually pass the bar. The trick is – do not pass the bar. Ever. There’s a protocol. In most places, you go to the bar, say hello to the bartender and indicate you would like a table. He (or she) will then give you the once over. Make a mental note that you want a table. And ask if you want a drink. You must always say “yes” to the drink. Or you may still be sitting at the bar at closing time. At some point, a table will open and you’ll be escorted into the dining room. Immediately a relish tray, menus, water, bread and butter will be plopped on your table.
Menus contain the usual assortment of two, four and no-legged protein. My suggestion is go for the fish. Usually perch or walleye. Interestingly walleyed pike commercially-caught in Wisconsin is not served in Wisconsin. Walleye normally comes from Canada. Your entree includes mashed or baked potatoes and vegetables (sometimes canned). Soups are usually onion or some “cream of” something soup. There’s often a salad bar. Served salads can be disappointing. If that’s the option, have the blue cheese dressing. I mean – what the hay? And the spigot is on — from bar to your table. Dessert is usually a chocolate sundae in a shiny tin cup.
I’ve been to my share of supper clubs – mostly in Door County and Northern Wisconsin. Guide’s Inn in Boulder Junction and Birmingham’s on County B north of Sturgeon Bay are favorites. These are two I would go back to again. And again. And order the walleye . . . .