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Supper clubs are iconic to Wisconsin dining. With rustic décor, friendly service, prime rib and fried fish, it’s no wonder that these beloved restaurants have become timeless classics. Travel Wisconsin’s Supper Club Showdown asked the public to vote on their favorite supper clubs. Take a look at the results below, and get some ideas on where to feast next.
Open spring and summer, Ishnala in Wisconsin Dells is a relaxing supper club with breathtaking views of Mirror Lake. Originally a ceremonial ground for the Winnebago, settlers purchased the land in 1826 and built a trading post. The building itself is a spectacle, as live Norway Pines grow through the log cabin, and the floor features flagstone from a nearby quarry. The house specialty is prime rib, but dining also includes seafood, roast duck and more.
Located on Half Moon Lake in Mosinee, Pinewood Supper Club proudly makes sauces, dressings and soups in-house. A lakeside view perfectly accompanies a wide selection of meat, seafood and pasta dishes, including chicken with goat cheese and bacon-stuffed steak. And of course, there’s an unbeatable Friday fish fry.
Serving Wisconsin comfort food since 1934, Lehman’s is known as one of northwestern Wisconsin’s finest restaurants. It specializes in hand-cut steaks, pasta, seafood and barbecue ribs. Tuesday brings steak and lobster dinner specials, and Sunday evening offers self-named "ribdiculous" rib dinners in half or full racks. The relaxing cocktail lounge is perfect to kick back with a brandy old fashioned and watch the game.
Chissy’s old fashioneds are voted best in Sheboygan County, but if you need another reason to dine besides a great cocktail, the menu and friendly service is sure to impress. The menu’s specialty section includes from-scratch sandwiches such as country burgers and haddock sandwiches, and Chissy’s is known for its homemade honey Dijon dressing.
Schwarz’s has been serving happy and hungry customers for more than 50 years and is known for its Friday perch fry, relish trays and ice cream drinks. Steaks are always hand-cut and doused with a secret house seasoning. It’s no wonder that the once one-room tavern has had to expand.