Walk into Jones' Black Angus and the dark paneling swallows you whole. Dim lighting catches the glint of whiskey bottles behind the bar – rare ones, limited editions, the kind of collection that makes bourbon lovers pause mid-stride. The semi-open kitchen lets you watch your steak hit the grill while you settle into a booth with that first old fashioned.

The filet arrives bearing perfect crosshatch marks, the kind that signal serious grill work. Cut into it and watch it yield like warm butter, no resistance, just tender beef that practically dissolves on the tongue. The ribeye gets the same treatment – that char, that melt-in-your-mouth texture that reminds you why Wisconsin supper clubs built their reputation on beef.

But don't sleep on the seafood. Walleye cheeks appear golden and delicate, a local delicacy done right. The scallops swim in bacon cream sauce thick enough to demand every piece of bread on the table. Even the Friday fish fry holds its own, crispy bluegill that shatters at first bite.

The salad bar stretches out like a Wisconsin potluck – blocks of cheese you carve yourself, multiple soups steaming in crocks, fresh greens that actually taste fresh. Some places treat the salad bar as an afterthought. Here it's an event, complete with a server who'll fetch you Thousand Island from the kitchen if you ask.

Order an old fashioned and watch the Wisconsin quirk unfold – brandy instead of bourbon, sprite instead of simple syrup. The amber liquid arrives thick in a faceted rocks glass, sweet enough to make outsiders blink. The whiskey selection behind the bar offers refuge for those who prefer their drinks less sweet, with bottles that would make collectors jealous.

Service moves at that perfect supper club pace – attentive without rushing, letting you linger over drinks and conversation. The chocolate cheesecake arrives as a proper finish, rich enough to share, assuming you want to.

Jones' Black Angus earns its reputation as a first-class Wisconsin supper club. Yes, the prices reflect that quality, and yes, you might wait for a table on busy nights. But when that filet arrives, when you're sipping whiskey in the dark-paneled calm, you understand why the Prairie du Chien area keeps this place packed.