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 from Wisconsin may not be served in Wisconsin.  Walleye all comes from Canada.   Regulations. . . . Your entree includes mashed or baked potatoes and vegetables (sometimes canned).  Soups are usually onion or some “cream of” 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?  But the spigot is on — from bar to your table so you may have as much fire water as you want.  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 fish. . . .