Dining at Ishnala Supper Club: A Wisconsin Dells Hidden Gem

When you step onto the wooden boardwalk leading to Ishnala Supper Club, something shifts. The buzz of Wisconsin Dells’ theme parks fades behind you. Ancient pine trees tower overhead. Mirror Lake stretches out calm and glass-like. This isn’t just another restaurant. It’s a journey back to when dining meant something more than quick service and loud music.

Ishnala sits on a private peninsula jutting into Mirror Lake. The Winnebago word “Ishnala” means “by itself, alone.” That name captures everything about this place. Since 1953, this Ishnala Supper Club has offered guests an escape. You won’t find it on a busy highway. No neon signs point the way. Just a winding road through the woods and a promise of something special.More about :Complete Guide to Brat Fest 2026

The Setting That Takes Your Breath Away

Mirror Lake State Park surrounds Ishnala on three sides. Water laps gently at the shoreline. Sunset paints the sky in shades of orange and pink that reflect off the lake’s surface. Native rock outcroppings frame the building. The architects designed Ishnala to blend with nature, not fight it.

Large windows wrap around the dining rooms. Every table gets a view. Even the bar area opens to the outdoors. In warmer months, the outdoor deck becomes the best seat in the house. You can sip your Old Fashioned while watching boats drift by. Herons wade in the shallows. Eagles nest in the tall pines nearby.

The building itself tells a story. Local craftsmen used native stone and timber for construction. Frank Lloyd Wright’s influence shows in the low horizontal lines and natural materials. This style fits the landscape. Nothing feels forced or artificial. The Wisconsin Department of Natural Resources manages the surrounding park, keeping the area pristine.

Classic Ishnala Supper Club Traditions Live Here

Wisconsin Ishnala Supper Club have their own rules. Ishnala follows them all. Your meal starts with a relish tray. Pickles, olives, carrots, celery, and cheese spreads arrive at your table first. This isn’t an appetizer you order. It just appears. That’s how supper clubs work.

The bread basket comes next. Warm rolls with real butter. Some places skip this step now. Not Ishnala. They understand that Ishnala Supper Club dining has a rhythm. Each course builds anticipation for what comes next.

Your server takes the entree order early. Supper clubs prepare steaks and chops to order. This takes time. Good things take time. While you wait, you enjoy cocktails, conversation, and those relish trays. The bar makes a proper Old Fashioned. Brandy, not whiskey. Muddled fruit and bitters. A sugar cube. This is Wisconsin, after all.

Salads arrive when the kitchen starts your main course. The house dressing has been the same for decades. Regulars know to ask for extra on the side. Caesar salads get prepared tableside on request. Watching your server toss the romaine, add anchovies, and mix the dressing becomes part of the show.

The Menu: Where Tradition Meets Quality

Ishnala’s menu stays true to Ishnala Supper Club basics. Steaks dominate. The filet mignon comes thick cut and perfectly seasoned. You choose your temperature. The kitchen nails it every time. A ribeye for two can feed three people easily. Marbling throughout means flavor in every bite.

Prime rib appears on weekends. The au jus runs rich and beefy. Horseradish sauce comes on the side, freshly grated with enough kick to clear your sinuses. This isn’t the mild stuff from a jar.

Seafood options respect the Ishnala Supper Club tradition too. Walleye pike gets breaded lightly and fried golden. The fish stays moist inside its crispy coating. Shrimp arrives butterflied and substantial. No sad little popcorn shrimp here. King crab legs come by the pound when available.

Combination plates let you try multiple items. Surf and turf pairs a petite filet with lobster tail. The kitchen doesn’t overcook the lobster. That matters more than people realize. Rubbery lobster ruins the whole experience.

Every entree includes potato and vegetable. The baked potato comes loaded if you want. Real bacon bits, fresh chives, sour cream, and butter. Twice-baked potatoes get prepared fresh daily. French fries stay hot and crispy. Hash browns offer a breakfast-for-dinner vibe that works.

Vegetables change with the season. Summer brings fresh local corn and green beans. Fall means squash and root vegetables. Nothing comes from a freezer bag. The kitchen respects ingredients.

Appetizers Worth Your Attention

Skip the relish tray if you must, but the appetizer menu deserves a look. French onion soup arrives bubbling under a thick layer of cheese. The broth underneath tastes rich from hours of caramelizing onions. Croutons soak up every drop.

Shrimp cocktail brings four or five jumbo prawns draped over a martini glass. The cocktail sauce has horseradish bite. Lemon wedges add brightness. Simple preparation lets quality shine through.

Escargot might scare some diners. Don’t let it. The garlic butter sauce begs for bread dipping. Each snail sits in its own mushroom cap. Even people who think they don’t like escargot often change their minds here.

Chicken liver pate shows up on some menus still. Ishnala makes theirs smooth and rich. Crackers and cornichons come alongside. This appetizer connects to old school European dining traditions that influenced early supper clubs.

The Drinks Program Honors Wisconsin Heritage

Wisconsin brandy consumption exceeds every other state combined. Ishnala’s bar knows this. Their Old Fashioned uses Korbel brandy as default. You can request bourbon, but you’ll get a look. The drink comes sweet or sour. Sweet means Sprite or 7-Up. Sour means sour mix. Press means half and half.

The brandy slush has its own following. Frozen, fruity, and potent. Summer on the deck without one feels incomplete. Groups order pitchers to share. The recipe stays secret, though brandy, lemonade, and tea definitely play roles.

Wine drinkers find a respectable list. California cabernets pair well with steaks. Oregon pinot noirs complement salmon or duck when available. The markup stays reasonable compared to city restaurants.

Beer selection leans local. Spotted Cow from New Glarus Brewing appears on every Wisconsin menu worth visiting. Capital Brewery and Ale Asylum represent Madison well. Miller and Budweiser satisfy the traditionalists.

Martinis get made properly. Gin or vodka, your choice. Dirty, dry, or with a twist. The bartenders know their craft. Many have worked here for years. They remember regulars’ preferred drinks without asking.

Desserts That Complete the Experience

After a full meal, dessert seems impossible. Order it anyway. The grasshopper pie stands out. Mint and chocolate layers sit on an Oreo crust. Cool, refreshing, and rich all at once. One slice easily feeds two people.

Carrot cake arrives moist and dense. Cream cheese frosting spreads thick. Walnuts add crunch. This isn’t health food, but nobody comes to a Ishnala Supper Club counting calories.

Turtle cheesecake combines two desserts into one. The cheesecake layer tastes creamy and tangy. Caramel and pecans top everything off. Chocolate drizzle finishes the plate. You might need a to-go box. No shame in that.

Ice cream sundaes offer a lighter option. Real ice cream, hot fudge, whipped cream, and a cherry. Sometimes simple wins. Kids love these. Adults order them too when nobody’s judging.

Planning Your Visit: What You Need to Know

Ishnala operates seasonally. They open in May and close in October. Winter in Wisconsin makes lakeside dining less appealing. The restaurant uses this time for maintenance and staff rest. Check their website before planning a visit outside summer months.

Reservations matter here. Walk-ins sometimes get seated, but don’t count on it. Weekend evenings book weeks ahead. Call early or use their online system. Parties of six or more need extra advance notice.

The dress code stays casual but not sloppy. Nice jeans work fine. Athletic wear and tank tops look out of place. Most diners dress business casual or better. This isn’t a white tablecloth requirement. Just respect for the experience and other guests.

Parking fills up fast during peak times. Arrive early or prepare to walk from the overflow lot. The restaurant sits inside Mirror Lake State Park boundaries. A state park sticker isn’t required for restaurant access, but having one helps if you want to explore before or after your meal.

Wheelchair access exists but presents challenges. The boardwalk and entrance accommodate mobility devices. Some dining room areas work better than others. Call ahead to discuss specific needs. The staff wants everyone to enjoy their visit.

Kids are welcome. The menu includes child portions. Young diners often love the novelty of a relish tray. The lake views keep children entertained between courses. Evening reservations tend to be quieter and more adult-focused. Families often prefer earlier seating times.

Credit cards work fine. They also accept cash. Tipping follows standard restaurant guidelines. Your server likely handles fewer tables than at a typical restaurant. Ishnala Supper Club service demands more attention per guest. Tip accordingly.

The Service Philosophy That Sets Ishnala Apart

Servers at Ishnala treat their jobs as careers, not temporary gigs. Many have worked here for decades. They know the menu inside out. Questions get answered honestly. If they recommend something, trust them.

The pace of service matches the Ishnala Supper Club model. Your meal takes time. Two hours isn’t unusual. Three hours happens on busy nights. Nobody rushes you. This dining style lets conversation flow naturally. Cell phones stay in pockets. People actually talk to each other.

Water glasses stay filled. Bread baskets get refilled without asking. Empty plates disappear quickly. The staff reads tables well. They know when to check in and when to step back.

Special occasions get recognized when you mention them during reservation. Anniversaries, birthdays, and engagements often include a small dessert or card. The staff genuinely wants to make your evening memorable.

Best Times to Visit for Different Experiences

Early season visits in May and June offer advantages. The restaurant just reopened. Staff feels fresh. Crowds stay smaller on weekdays. Spring weather brings new life to the surrounding forest. Wildflowers bloom along the walking trails.

July and August bring peak tourism. Wisconsin Dells hotels fill with families. Reservations become crucial. The deck stays packed. Sunset views reach their prime. Warm evenings make outdoor dining perfect.

September into October delivers fall colors. The trees around Mirror Lake turn brilliant red, orange, and gold. Temperatures cool down. Crowds thin slightly. Many locals consider this the best time for Ishnala. The kitchen often adds seasonal specials featuring squash, duck, and game meats.

Weekday evenings move slower than weekends. Tuesday through Thursday reservations come easier. The dining rooms feel more relaxed. Staff has more time for conversation. Sunset still looks the same whether it’s Wednesday or Saturday.

Lunch service operates select days during peak season. Check the schedule. The menu differs from dinner. Lighter options and sandwiches appear. Prices run lower. The views and setting remain identical.

What Makes Ishnala Different from Other Dells Restaurants

Wisconsin Dells offers hundreds of dining choices. Most cater to theme park crowds. Fast food, chains, and tourist traps line the main strips. Ishnala exists in a different category entirely.

The location alone separates it. You can’t see Ishnala from the highway. No giant signs advertise its presence. Finding it requires intention. This filters out casual drop-ins. Guests who make the journey want to be there.

The food quality exceeds typical tourist restaurant standards. The kitchen uses real ingredients. Steaks come from quality beef programs. Seafood arrives fresh. Vegetables get prepared properly. Nothing tastes like it came from a Sysco truck, though all restaurants use distributors.

The experience focuses on the meal itself. No arcade games. No gift shop filled with tchotchkes. No entertainment beyond good food, drinks, and conversation. This simplicity feels radical in an area built on sensory overload.

Prices reflect the quality and setting. Entrees run higher than casual dining chains. They cost less than high-end steakhouses in major cities. The value proposition works. You get what you pay for. Nobody leaves feeling ripped off.

The History Behind This Wisconsin Institution

Tom Brindley founded Ishnala in 1953. He wanted to create something special. The location on Mirror Lake wasn’t accidental. Brindley understood that setting matters. He hired architects who shared his vision of blending architecture with nature.

The original building used native limestone and timber. Local craftsmen did most of the work. The design drew inspiration from Frank Lloyd Wright’s organic architecture principles. Wright himself had connections to southern Wisconsin. His influence touched many regional buildings during this era.

Early menus featured wild game alongside traditional steaks. Venison, duck, and pheasant appeared regularly. The kitchen prepared these proteins simply, letting their natural flavors shine. As tastes changed and regulations tightened, the menu evolved toward its current form.

The restaurant changed hands over the decades. Each owner maintained the core philosophy. Don’t mess with what works. Upgrades happened gradually. Modern kitchen equipment replaced older models. Dining room furnishings got refreshed while keeping the original aesthetic.

The Wisconsin Historical Society recognizes Ishnala as culturally significant. It represents the golden age of supper clubs. While many closed or changed beyond recognition, Ishnala stayed true to its roots. This consistency attracts food historians and preservation advocates.

Understanding the Supper Club Culture

Supper clubs emerged in the 1930s and 1940s. Prohibition’s end allowed restaurants to serve alcohol legally again. Wisconsin embraced this freedom enthusiastically. Entrepreneurs opened establishments that combined fine dining with cocktails and socializing.

The term “Ishnala Supper Club” implied exclusivity originally. Members-only policies created an air of sophistication. Most dropped these requirements over time. The name stuck even as clubs became open to all.

Geographic location mattered to early supper clubs. They often sat outside city limits. Rural locations offered parking space and freedom from urban regulations. Scenic settings became part of the appeal. Why not enjoy your steak with a view?

The menu formula developed organically. Relish trays gave guests something to nibble during long ticket times. Kitchens prepared everything to order. No pre-cooked proteins waiting under heat lamps. Salads came after appetizers to cleanse the palate before the main event.

Wisconsin leads all states in remaining supper clubs. The tradition runs deep here. Families pass down favorite spots through generations. First dates happen at supper clubs. Anniversaries get celebrated at the same table couples used decades earlier.

Making the Most of Your Ishnala Experience

Arrive early. The grounds surrounding Ishnala deserve exploration. Walking paths wind through the property. Benches positioned along the shore offer perfect spots for watching the lake. Bring a camera. The photo opportunities before sunset rival any in Wisconsin.

Request a window table when making reservations. Not all tables offer equal views. The staff tries to accommodate preferences. Being flexible on timing increases your chances. A 6:30 reservation might get better seating than 7:00 on a busy night.

Start with cocktails at the bar. The bartenders craft excellent drinks. Conversation flows easily at the bar. You might meet locals who’ve been coming here for forty years. Their stories add color to your visit.

Order the relish tray even if it seems old-fashioned. This tradition connects you to decades of diners who came before. Plus, those pickles taste better than you expect. The cheese spread has its own following. Some guests ask to buy containers to take home.

Try a classic entree your first visit. The prime rib or filet mignon represent what Ishnala does best. Save experimental orders for return trips. Master the basics first.

Skip checking your phone constantly. The setting deserves your full attention. Talk to your dining companions. Watch the sunset. Let the meal unfold at its natural pace. Modern life moves fast enough. Ishnala offers a rare chance to slow down.

Save room for dessert. Yes, you’ll be full after the entree. Order dessert anyway. Share it if necessary. The grasshopper pie has earned its reputation. You’ll regret skipping it.

The Broader Wisconsin Dells Context

Wisconsin Dells built its reputation on water parks and family entertainment. Noah’s Ark bills itself as America’s largest water park. Kalahari Resorts offers indoor water parks that operate year-round. The Dells brand means fun, crowds, and activity.

Ishnala offers the counterbalance. After a day of slides and splash zones, this quiet peninsula provides relief. The contrast makes both experiences better. High energy family fun earns its place. So does peaceful fine dining.

Mirror Lake State Park protects 2,179 acres. Hiking trails range from easy to moderate. The lake itself allows kayaking, canoeing, and swimming. The park entrance sits just minutes from Ishnala. Some visitors combine a restaurant reservation with a full day in the park.

The surrounding area holds other natural attractions. Devil’s Lake State Park lies thirty minutes south. Its 500-foot quartzite bluffs draw rock climbers and hikers. The Ice Age National Scenic Trail passes through the region. Geological features left by glaciers create unique landscapes.

Downtown Wisconsin Dells proper offers shopping, shows, and attractions. The Wisconsin Ducks tour takes guests on amphibious vehicle rides. Tommy Bartlett’s water ski show has entertained families since 1952. These activities represent one side of the Dells. Ishnala represents another.

Why Ishnala Matters Beyond Just Being a Restaurant

Places like Ishnala become increasingly rare. Corporate chains dominate the restaurant landscape. Efficiency and consistency trump character. Every Olive Garden looks and tastes identical. That sameness has its place. But something gets lost.

Ishnala can’t be replicated. The location is unique. The history belongs only to this spot. The feeling you get walking that boardwalk doesn’t exist anywhere else. This restaurant matters because it refuses to compromise its identity for broader appeal.

The staff dedication tells another story. Long-term employees choose to work here when other options exist. They stay because the job means something beyond a paycheck. Creating memorable experiences for guests provides satisfaction. That commitment shows in every interaction.

The seasonal operation model makes economic sense. It also preserves quality. Running year-round would require different staffing and possibly menu changes. The current approach lets Ishnala be exactly what it should be. Nothing more, nothing less.

Future generations deserve access to places like this. Wisconsin’s Ishnala Supper Club culture represents authentic regional identity. As these establishments close, something irreplaceable disappears. Ishnala’s continued success helps preserve this tradition. Supporting it means voting with your dollars for cultural preservation.

Final Thoughts on Your Visit

Dining at Ishnala Supper Club transcends simply eating a meal. The experience connects you to Wisconsin’s culinary heritage. You participate in a tradition that spans generations. The food tastes excellent. The setting takes your breath away. The service makes you feel valued.

Plan your visit during your next trip to Wisconsin Dells. Make reservations early. Bring an appetite and an open mind. Leave the rush and stress outside. Let the evening unfold naturally. Watch the sunset paint the sky. Savor each course. Talk with your companions without checking your phone.

This restaurant survives because people keep coming back. They bring their children and grandchildren. Stories get shared. Memories get made. That cycle continues only if new guests discover what makes Ishnala special.

Your meal here will cost more than fast food. It takes longer than a quick bite. The drive from central Dells adds time. Every bit of extra effort pays off. Some experiences justify the investment. Ishnala ranks among them.

Wisconsin Dells may be known for water slides and tourist attractions. But this quiet peninsula on Mirror Lake offers something better. Real food. Real beauty. Real tradition. That combination grows harder to find. When you discover it, you hold onto it. Ishnala Supper Club deserves your attention and your reservation.