By Katie Scrivano | Photo by Holly Leitner
The highly anticipated revival of The Village Supper Club on Delavan Lake has delighted diners traveling from near and far excited to experience this reimagined lakeside destination.
Owners Loretta and Allan Kaplan purchased the property in 2021 from the Marsicano familywho owned the beloved spot for 50 years. The Kaplans set out to preserve the Village’s history while offering a fresh take on Wisconsin’s favorite dining tradition. To do thisthey worked with DMAC Architecture & Interiors and Beloit-based Corporate Contractors to breathe new life into every inch of the site. The dramatic result has left patrons’ mouths agape upon entering the spaceand most of those diners hurry to book their next reservation.
A NEW LOOK WITH A NOD TO THE PAST
An outdoor stone fireplace in an asymmetric shape greets patrons at the street-side entranceandonce insidefloor-to-ceiling windows offer unobstructed lake views from virtually every seat. But the visual appeal doesn’t stop there. Visitors are sure to savor the smaller design details as well. Loretta Kaplan not only showcases her personal supper club memorabiliabut also hand-picked the whimsical serving ware and quirky wallpaper in the restrooms. Designers incorporated several elements of the original restaurantincluding its charming fish logoa salvaged lighted sign and wood from the old building to use as a fireplace beam and wainscoting in the private dining room.
The founder of the Wisconsin Supper Club Chasers group has visited 151 state supper clubs and shares stories with 22,000 Facebook fans. He describes the new space as modern and progressive. “It’s a whole different vibe,” he says. “It’s clear they put a lot of effort into the design. If others are going to build on the waterthey should do the same.”
CRAFTING AN INTIMATE DINING EXPERIENCE
General Manager Rob Johnson is a long-time Delavan residentwho has spent decades in food operations in the Geneva Lake area at Lake LawnGeneva National and the Beloit Club.
He says that since openingthe Village Supper Club has consistently hosted large numbers of patrons — up to 200 diners on Fridays and Saturdays. But he stresses that you won’t notice the crowd. Special design elements such as tieredstadium-like seating and hidden soundproofing in the A-frame ceilings absorb noise and create a pleasant dining experience.
“The vibe is very energeticand people really love it,” Johnson says. “Some people are thinking it’s the old but there’s somewhat of a ‘wow’ factor when they first come in.”
While some have called the restaurant upscaleJohnson insists on creating a relaxed feel — no need for fancy attire. “It’s a modern take on a supper club — great servicegreat foodbut in a casual atmosphere,” he says. “We don’t want it to feel stuffywe want it to be comfortable.”
REINTERPRETING BELOVED SUPPER CLUB FARE
Johnson says to expect fish fry on Fridaysprime rib on Saturdays and a boneless ribeye every night. “Yeswe’ve revamped some of the old recipesbut you can expect modern options,” he says.
In factJohnson said recent specials like coconut chicken skewers and stuffed cod have been popular. He’s also proud to have intentionally priced the menu for localswith great wines for “much less than you’d find nearby.” Johnson explains he’s still working on a cocktail menubut as expectedthe bar already has served many old-fashioneds and martinis.
Executive Chef Zach Miller is no stranger to the area’s culinary scene; he worked most recently at the Lake Geneva Yacht Club. Miller says the owners gave him freedom to express new dishes with his personal such as his Swiss almond spread that anchors the relish tray appetizer — a supper club staple — or his favorite entree: almond-crusted walleye.
“Usuallyyou start with a menu and create a restaurant around itbut the restaurant was hereand then we created the menu,” explains Miller. “The owners like to enjoy other supper clubs. They had a very soft blueprint of what they wantedand I was able to give them my vision and interpretation.”
Miller says his cooking is very minimalisticand describes the current menu as a starting pointhaving already introduced a new item — the wedge salad with house-made green goddess dressing — in place of his initial chopped salad. “There’s also been an outcry for duck,” he addsso he’s exploring it as a new entrée. “We took some of the ideas from the old recipesbut everything else is our own.”
Another new addition is a pastry chef to create a dessert menuwho will join an experienced culinary team with many combined years of experience in high-volume service.
EMBRACING THE SUMMER SEASON
Johnson says that the restaurant expanded its private pier to accommodate up to 10 boatsand plans to open the attached outdoor patio for dinner and limited lunch service.
The patiowhich features a louvered roofing system that will close when it senses rain or windcontains its own barfireplace andof coursegreat Delavan Lake views. Miller also plans lighter lunch fare for outdoor service — both small bites and shareables — and is planning to experiment with gazpacho.
“We feel that we are going to be a great spot to stop this summer,” Johnson says.
Author: At The Lake
At The Lake Magazine is a quarterly periodical dedicated to the culturestraditionshistory and personalities of southeastern Wisconsin.
