If weekend plans orbit around a great meal, the Black Otter Supper Club is where everything clicks into place. This Hortonville favorite turns prime rib into a ritual that locals swear by, wrapped in wood paneled charm and old school hospitality. You feel it the moment you step up to the bustling bar, scan the specials, and hear ice knock in a Wisconsin Old Fashioned. Come hungry, because portions are generous and the memories tend to linger as long as the leftovers.
The Legendary Prime Rib
Locals call the prime rib a weekend tradition for good reason. Cuts like the Queen are thick, juicy, and cooked to your preferred doneness with a rosy center that feels like the perfect balance. You can expect a proper crust, rich beef flavor, and a portion size that practically guarantees a take home box.
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It pairs well with a classic baked potato or the Cajun wedges fans rave about. Order early if you like a specific temperature, since prime rib moves fast on peak nights. You will taste why regulars say this plate defines Friday and Saturday plans.
The Salad Bar, Subway Style
Here, the salad bar is staffed and built to your order, which keeps things fresh and fast. You point, they pile, and the plate arrives stacked higher than you expect unless you coach the portions. It feels personal and efficient, especially when lines are long.
Ask about the hot bacon dressing tucked by the soups, a tip locals share with a grin. Load up on crisp greens, tangy toppings, and a ladle of clam chowder on the side. It sets the stage for the big entree without stealing the spotlight.
Old Fashioneds Done Right
The bar turns out Wisconsin Old Fashioneds the way they are meant to be, balanced and generous. Sweet or sour, brandy or whiskey, the garnish game is strong and the ice is perfect for a slow sip. You feel the room hum around you while you wait for a table.
If you love a Bloody Mary, the garnish stack is solid without being gimmicky. Settle in, talk dinner plans, and watch the bartenders work like clockwork. It makes the wait feel like part of the ritual instead of downtime.
Friday Fish Fry Tradition
When Friday rolls in, the fish fry draws a crowd that knows what it wants. Haddock and perch lead the charge, crisp outside and flaky inside, served hot and timely. If you prefer a Cajun broil, ask for the spice level you like to keep it comfortable.
Pair your plate with coleslaw and rye bread for that classic Midwest balance. The bar stays lively while orders move smoothly from kitchen to table. It feels like a weekly homecoming with a golden crunch.
How The Seating System Works
Expect to order at the bar, sip a drink, and move to your table when it opens. It keeps the pace steady and gets food to you faster, especially on busy nights. Some miss a traditional bread and relish tray, but the flow is smooth once you try it.
The staff communicates well and calls your name promptly. Bring patience at peak hours and consider arriving early to trim the wait. The payoff is a meal that hits the table hot and right.
Portions Built For Leftovers
Plates here are generous, and that is half the fun. A queen cut prime rib often means tomorrow’s sandwich and maybe the next day’s too. Sides stack up, so pace yourself and keep room for a slice you will want to savor again.
Ask for a sturdy takeout box and plan ahead for a late night snack. Leftovers taste just as good when reheated with a little au jus. It is value you can see and taste after the bill is paid.
Steaks Beyond Prime Rib
While the prime rib steals the spotlight, the steak lineup holds its own. Tenderloin, ribeye, and more come with a solid sear and consistent doneness. If you prefer your tenderloin not butterflied, just say so when ordering.
Add sautéed onions or skip the mushrooms if you want bolder seasoning. The grill team knows their timing during the dinner rush. You will get that steakhouse satisfaction without fuss.
Seafood Favorites That Surprise
Seafood stays popular, from broiled haddock to a hearty whitefish plate. Cajun options add a kick, though it is worth confirming spice preferences with your server. Portions are generous, so pairing with lighter sides keeps the balance right.
On busy nights, seafood still arrives hot and flaky, which says a lot about the kitchen’s rhythm. Add lemon, sip a cold beer, and settle into the wood paneled calm. You will see why mixed groups of steak and seafood fans meet here happily.
Sides That Win The Table
Cajun potato wedges draw rave reviews for their crispy edges and gentle heat. Mashed potatoes with bacon bring cozy comfort that pairs with beef or fish. A simple baked potato with butter and sour cream never misses.
Coleslaw keeps things bright and crunchy when the mains are rich. You can tailor your plate to match your appetite without losing flavor. It is the kind of lineup that makes choosing fun instead of stressful.
Soup Station Standouts
Soups rotate, with clam chowder drawing steady praise for hearty texture and big potato chunks. Beef barley pops up too, and opinions vary, so ask for a taste if you are curious. On a cold Wisconsin night, a cup before your entree hits the spot.
The soup station sits near the salad bar, which makes pairing easy. Spoon in, warm up, and settle into the evening pace. It is a small touch that adds big comfort to the meal.
Price, Value, And Portions
Expect dinner in the 30 to 50 range, which feels fair when you see the plates. The prime rib and steak portions are large, and the salad bar adds value without fluff. Drinks are well made, so the tab matches a full evening rather than a quick bite.
Plan for leftovers and you stretch the value into the next day. It is the kind of spend that feels rewarding, not rushed. You leave full and satisfied, which is the point.
When To Go And Hours
The schedule leans late afternoon to evening, with the doors opening at 4 pm most days. Fridays and Saturdays run a bit later, and Monday stays closed. If you want a shorter wait, arriving right at open helps.
Peak hours bring energy and a lively bar scene. Call ahead for current times or check the website before driving in. Planning around the rush makes the night smoother and tastier.
Service That Feels Neighborly
From hosts to bartenders to servers, the vibe is genuinely friendly and attentive. Staff manage big crowds with calm, answer menu questions quickly, and keep drinks refreshed. You feel looked after without being hovered over.
Small touches stand out, like guiding you to the hot bacon dressing or confirming steak temps. On birthdays and anniversaries, the cheer feels sincere. It is the kind of service that turns a visit into a habit.
How To Handle The Wait
Arrive early or settle into the bar and make waiting part of the fun. Order a drink, scan the menu, and place your choices upfront so the kitchen gets moving. Watching plates fly by builds the appetite quickly.
Weekends can stack up, but the flow is steady and organized. Grab a spot, chat with locals, and let the evening unfold. When your name is called, you will be ready to dig in without delay.
What To Order If It Is Your First Time
Start with a Wisconsin Old Fashioned and the staffed salad bar, keeping portions modest. For the main, choose the queen cut prime rib at medium rare with au jus and horseradish. Add Cajun wedges or a baked potato to round it out.
If seafood calls, go for Cajun broiled haddock and ask for the spice level that fits your taste. Finish with coffee if dessert is not in the cards on a busy night. It is a lineup that showcases the house strengths without overthinking it.
Essential Details And Directions
You will find the Black Otter at 503 S Nash St in Hortonville, with plenty of parking and small town ease. Call +1 920-779-6975 or check the website for hours and updates before you roll in. The map pin lands right where the warm glow spills across the lot.
It is a family owned spot that has been serving steaks and fried seafood since 1972. Come for the prime rib, stay for the hospitality, and leave with leftovers. That is the Black Otter way, weekend after weekend.
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