A supper club is a type of independently owned restaurant, most commonly found in the Upper Midwest of the United States, particularly in Wisconsin, Minnesota, Michigan, Illinois, and Iowa. These establishments originated during the Prohibition era as roadhouses and grew in popularity after World War II, reaching their cultural peak in the mid-20th century.
Traditionally located in rural settings or on the outskirts of towns, supper clubs are designed to be "destination" venues where patrons spend an entire evening, starting with cocktails at the bar, progressing through dinner service, and sometimes concluding with entertainment such as dancing or live music. The concept emphasizes leisurely dining and sociability, with a protocol that typically involves guests first gathering in the lounge area for a drink before being seated for their meal.
Culinary offerings at supper clubs reflect regional tastes and traditions, with a notably limited menu focused mainly on American surf-and-turf dishes such as prime rib, steaks, and various fish, especially on "Friday fish fry" nights – an established tradition in Wisconsin.
One distinctive culinary feature is the relish tray, often served at the table on a lazy Susan. This tray includes an array of fresh vegetables like celery, carrots, and radishes, assorted pickled items such as pickled beets or herring, cheeses, and sometimes liver pâtés or spreads, the components of which can reflect local or family recipes passed down through generations. While some clubs have replaced the relish tray with salad bars to reduce food waste, the relish tray remains an iconic element of the supper club dining experience.
Beverages and desserts at supper clubs also have regional signatures. The brandy Old Fashioned — an adaptation of the classic cocktail using brandy, sugar, bitters, an orange slice, and a cherry, topped with soda — is the hallmark drink of Wisconsin supper clubs, tracing its roots to both the Prohibition era and the rise of Korbel brandy at the 1893 Chicago World’s Fair.
For dessert, menus are traditionally concise, often featuring house-baked pies or cheesecakes, but a distinctive regional tradition is the serving of ice cream cocktails such as the Grasshopper, Brandy Alexander, and Pink Squirrel. These "boozy milkshakes" are typically consumed at the bar to conclude the evening, reinforcing the supper club’s role as both a culinary and social hub.