Craving a supper club experience where the prime rib practically melts on contact with your fork You are in for a treat at The Del-Bar in Wisconsin Dells. This Prairie style landmark pairs top shelf hospitality with steakhouse classics and polished cocktails. Settle in for a tour of everything worth ordering, when to go, and how to make the most of your night.
The Prime Rib, Center Stage
This is the cut you came for. The Del-Bar’s prime rib arrives with that deep mahogany crust and a blushing pink center that yields with the lightest nudge. A drizzle of hot au jus and a dab of horseradish set everything in motion.
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You taste gentle smoke, buttery fat, and that signature whisper of rosemary and garlic. Order rare or medium rare if you want maximum silk. The texture slides beneath the knife, but honestly, you barely need it.
Round it out with a baked potato or hash browns for proper supper club balance. Sip an old fashioned between bites and let the moment linger. Prime rib night here feels like a small celebration.
Classic Wisconsin Old Fashioned
Settle in at the bar and ask for a Wisconsin brandy old fashioned. The pour comes balanced and bright, citrus oils blooming over gentle sweetness. A cherry, orange slice, and the faint sparkle of soda stretch out the finish.
Some nights call for sweet, others for sour. Either way, the cocktail plays beautifully with steakhouse richness. Take a slow sip while your server talks through the cuts.
If you prefer bourbon, they will steer you well. The room hums, ice clinks, and conversations twist around the Prairie lines. It is the classic pre dinner ritual that makes a great meal feel inevitable.
Cheese Curds Done Right
Start with cheese curds because Wisconsin pride demands it. These arrive golden, lacy, and hot, with a delicate crunch that gives way to melty interior. A quick dip in ranch or marinara and you are gone.
The curds pair perfectly with a crisp lager or a light cocktail. They set a friendly tone, a signal that comfort is the point. Share a plate and watch it disappear faster than planned.
Do not overthink it. Simple, hot, and honest wins. When the server swings back to take your entree order, you will already feel anchored in the rhythm of a real supper club evening.
French Onion Soup, Hall of Fame
The French onion soup here has a devoted following, and you will understand why after the first spoonful. The broth leans savory with chicken stock depth, onions cooked down until sweet and silky. A molten cap of cheese stretches like a curtain.
There is comfort in every scoop, balanced by that toasty bread raft. It is generous but not heavy, a smart warm up before steak. People drive hours for this bowl.
Pair with a light white wine if you like contrast. Or keep it classic with water and a cracker basket. Either way, this soup sets the table for everything that follows.
Oysters Rockefeller and Raw Oysters
Seafood lovers, start strong. Raw oysters arrive icy cold, briny, and clean, with lemon and mignonette that let the minerality sing. Rockefeller brings a warm counterpoint, herb scented and slightly buttery under a gentle broil.
Each bite feels like a small luxury. They match well with sparkling wine or a crisp martini. Between the raw and the baked, you cover both bright and comforting.
If you are new to oysters, trust the server to steer you to milder selections. The platter feels celebratory without overwhelming your appetite. Then you are ready for the main event without regret.
Steak Cuts Beyond Prime Rib
Maybe prime rib is not the only star for you. The ribeye brings marbled swagger, while the filet offers quiet luxury and tenderness. A New York strip lands somewhere bold and balanced with perfect char.
Ask for a warm red center if tenderness is your priority. A pat of blue cheese butter or classic herb butter turns the dial up another notch. You can taste the kitchen’s confidence in every sear.
Round things out with a robust red wine. Service here makes picking feel easy, not fussy. Whatever the cut, the expectation is simple great beef cooked exactly as requested.
Hash Browns, Baked Potato, and Sides
Supper club sides matter, and The Del-Bar treats them like essentials. Hash browns arrive crisp edged, tender inside, and ready for a swipe of butter. A loaded baked potato brings the ritual salt, pepper, sour cream, and chives.
Seasonal vegetables keep the plate bright and balanced. Mashed potatoes land creamy and comforting without going heavy. Everything is tuned to make steak shine, not compete.
You will appreciate the restraint. Nothing feels like an afterthought, each bite anchoring the main. If you lean decadent, do hash browns. If you prefer classic, baked potato is your steadfast friend.
Walleye and Seafood Classics
When someone at the table wants seafood, the walleye often wins. Lightly breaded, flaky, and fresh, it keeps the Midwestern soul of the menu intact. Salmon shows up with crisp skin and a tender interior.
The kitchen seasons with restraint so the fish speaks. Tartar sauce or lemon does the rest. If you are splitting plates, seafood plus a steak is an excellent move.
Order a bright white wine or a pilsner. The balance keeps the evening light even with a hearty spread. You will feel satisfied yet ready to linger over dessert.
Prairie Style Atmosphere
The room itself does half the work of relaxing you. Warm woods, stone accents, and Prairie lines create a timeless Midwest glow. It feels polished without being stiff, like a place that has seen decades of celebrations.
Booths give privacy, while the bar hums with clinking glassware. Servers glide with practiced ease. There is a sense of occasion from the first step inside.
Take a moment to look around between courses. The design nods to midcentury comfort, not trend chasing. It is the kind of place you remember as much for the feeling as the food.
Service That Sets the Tone
Reviews consistently praise attentive, thoughtful service, and that lines up with experience. Hosts greet warmly, servers know the menu, and pacing rarely feels rushed. Special occasions get small touches like champagne or a photo.
Ask for pairing suggestions and you will get honest guidance, not upsell. If a table feels too busy, they will work to move you when possible. Professionalism meets genuine warmth.
When a room runs smoothly, you feel it in your shoulders. It is easier to savor every course, and harder to forget the night. That is the quiet magic of a seasoned supper club team.
When To Go and How To Book
The Del-Bar opens evenings, with service typically starting at 4 PM. Weekends get busy, so reservations are smart, especially for anniversaries or groups. Arrive a bit early to settle in at the bar.
Hours vary slightly by day, with later closings on Fridays and Saturdays. If you have a seating preference, mention it when booking. Parking is straightforward, and the host stand runs like clockwork.
Calling the restaurant or booking online both work well. If you are celebrating, say so. Those little notes can turn a good night into a memorable one.
What It Costs and What You Get
Expect dinner to land in the 50 to 100 dollar range per person, depending on cocktails and courses. For a classic supper club with prime steaks and seafood, that value is clear. Portions feel generous without going overboard.
Share starters to try more without overspending. The experience is polished, from linens to pacing, and the kitchen delivers consistently. That predictability matters for special nights.
Plan for dessert if you can. A final sweet bite rounds out the pace of the evening. You leave feeling fully taken care of, not simply fed.
Wine and Pairings
The list leans classic, which suits the menu perfectly. Big reds cozy up to ribeye and prime rib, while bright whites lift seafood and salads. If you are uncertain, ask for a pour to taste.
You will find California stalwarts, steady French producers, and a few surprises. Nothing feels showy for its own sake. The pairings bring comfort and clarity in equal measure.
A half bottle can be a smart play for two courses. Or split a full bottle and linger. Either way, wine here supports the star of the show without stealing it.
Desserts Worth Sharing
Save room if you can, because desserts are a soft landing. Turtle cheesecake delivers creamy richness with a caramel and pecan crunch. Creme brulee arrives with that satisfying crack of sugar.
Sharing lets you try more without tipping into too full. Coffee service brings warmth and quietly extends the evening. It is the final chapter that makes the story feel complete.
Ask your server for favorites if choosing feels tough. They see what sells out fastest. A sweet finish is the bow on a very satisfying package.
First Timer Game Plan
Here is a simple path if it is your first visit. Start with cheese curds or oysters, then a French onion soup or upgraded salad. Order prime rib rare to medium rare with hash browns.
Pair a brandy old fashioned to begin, then shift to a red wine with dinner. Leave room for a shared dessert like turtle cheesecake. You will cover the classics without overcommitting.
Plan two hours so nothing feels rushed. Add a toast if you are celebrating. The night will unfold naturally and leave you planning the next visit.
Why Locals Keep Returning
The Del-Bar blends nostalgia and consistency in a way that keeps locals coming back. You know the prime rib will be tender, the service attentive, and the room welcoming. It is the dependable answer to birthdays, anniversaries, and just because nights.
Menus evolve without losing the core. Prices feel fair for the quality, and the experience feels special every time. You can relax because expectations are met and then some.
In a town filled with attractions, this is the grown up anchor. When someone asks where to eat dinner, you point here with confidence. That says everything.
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