The bar fills up fast on Thursday nights, when locals know the 16-ounce prime rib special draws crowds. Settle into one of the worn leather stools and watch the bartenders work their way through orders while the dining room hums with conversation that bounces off wood-paneled walls.

The prime rib arrives in its oval cast-iron sizzler, thick-cut and glistening, accompanied by a small pitcher of au jus and a ramekin of creamy horseradish. Each slice reveals pink perfection, tender enough that your knife glides through without effort. The ribs come lacquered in a glossy barbecue glaze, the meat pulling away from the bone at the slightest touch.

Fresh lake fish anchors half the menu here. The salmon emerges from the grill with perfect char marks, while the whitefish cakes—when they hit the mark—showcase the smoky house preparation paired with that roasted red pepper remoulade. Though some nights the salt hand gets heavy, throwing off the delicate balance.

Every meal begins with a warm mini loaf and those familiar foil-wrapped butter pats, followed by your choice of soup or salad. The cream of asparagus soup deserves its reputation, loaded with tender asparagus pieces in a base that tastes like spring in Wisconsin.

The dining room shows its age in ways both charming and concerning. Original fixtures and that authentic supper club atmosphere remain intact, but the noise level climbs as tables fill, and some corners could use attention. Still, the servers navigate the packed room with practiced efficiency, keeping drinks filled and courses flowing.

An old fashioned here comes in that classic faceted rocks glass, amber and proper, though it won't make you forget your favorite version. The bar offers prime rib nachos and other starters while you wait for your table—a supper club tradition that still works.

For dessert, the homemade cherry pie stands out, though at this point you're likely too full to do it justice. The kitchen clearly knows its strengths: generous portions of well-executed classics that keep the Sturgeon Bay area coming back to this century-old institution.