Wisconsin Supper Clubs: Another Round
By Ron Faiola
Traveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking.
In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola s extensive travels.
Despite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past 80 years. The term "supper club" has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs.
"Wisconsin Supper Clubs: Another Round" is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made "Wisconsin Supper Clubs" such a hit."
Praise for Ron Faiola, his documentary, and Wisconsin's supper club tradition "[A] compelling, delightful andnot to make too much of itimportant documentary.... Ron Faiola [is] a genius filmmaker." Rick Kogan "I fell in love with these restaurants long before I d ordered my first cocktail, and for good reason: the food was always tastysupper clubs were doing custom-cut dry-aged steaks long before the practice became an urban fetishand the vibe was always pure Wisconsin gemutlichkeit, leavened by a lively mix of locals and vacationing families." David McAninch, "New York Times" "Ron Faiola has become Wisconsin's legacy filmmaker." David Luhrssen, "Express Milwaukee" "Supper clubs are a classic Wisconsin summer experience and I try to find a few new ones each year. I associate them with lake country, brandy old fashioneds, relish trays, baked potatoes and prime rib." Duane Dudek, "Milwaukee Journal Sentinel" "Fortunately though, a few of Wisconsin s supper clubs remain, and many restaurateurs have kept the traditions alive.... The common denominator in today s notion of a supper club is simple American cuisine.... For the most part, gone are the days when a supper club meant an entire night out: a lounge with high-backed booths, highballs at low-ball prices, a piano bar, an orchestra, and a dance floor. It s still possible, however, to listen to jazz piano or fox trot to Sinatra at some of Wisconsin s ritzier supper clubs. And the one thing that s never gone out of style, of course, is simply prepared great food." Brenda K. Bredahl, TravelWisconsin.com "
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