Wisconsin Supper Clubs: An Old-Fashioned Experience

Supper club guru Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs, and also features several new venues shaking up this midwestern tradition.

Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants.

New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know.