By David Brierley
Wisconsin supper clubs tend to follow something of a regular formula. From fish fries and prime rib to old fashioneds and mood lighting, there are basic elements that define a supper club.
At the same time, each one is unique. They all do things a little differently to set themselves apart, and that’s a great thing for you and I. Wouldn’t it be boring if all supper clubs were the same?
If you’ve never visited Blanck’s Supper Club in Malone, you’ll immediately notice their unique – yet efficient – method for taking orders and seating customers. First things first, though – we need to get there.
While the address is Malone, Blanck’s is actually located in the unincorporated community of Johnsburg, about 15 minutes northeast of Fond du Lac. The little hamlet is mostly residential, with a large church and school, a bar, and the supper club.
Blanck’s has a large parking lot as well as some extra street parking, which is a good thing considering how busy it can get. As you walk along the front of the building, you’ll pass the heavy wooden sign that spells out “Blanck’s Supper Club” in old German-style font.
When you walk through the front door of the supper club, you’ll find yourself in the sizable barroom. The bar itself is a large rectangle with seating available along almost the entirety of its four sides. Additional seating in the form of tall bar tables is also available throughout the room.
A dropped ceiling and carpeting keep the noise level fairly conversational, even when the place is fairly full – which is normal for a popular spot like this. Decor is simple yet effective, with wood beadboard around the walls matching the wood of the bar. Wall sconces and hanging lights keep the mood just right for a supper club.
Speaking of decor, Blanck’s celebrates all the holidays with strings of lights and lots of fun decorations. If you’re looking for somewhere to head for Valentine’s Day, this might just be the spot for you.
Now that we’re inside and settled in, we come to the unique part. Blanck’s doesn’t accept reservations unless your party is 10 people or larger. But don’t panic – their system will get you into the dining room with food in front of you in no time.
Once you’ve found a spot at the bar, order drinks and ask for menus. When you’re ready to order, simply stand your menus up and a server will come over and take your order.
That’s my favorite part of the system – there’s no rush to decide what you want to eat. If you’re like me, you treat each meal like a life-or-death decision and painstakingly examine each menu item. Usually, when the server comes to take my order I’m still panicking. Not the case at Blanck’s. You put the menu up once you’re ready. Just… don’t take all night like me.
Once your order is in, you can continue to enjoy the bar and your drinks until your table is ready. No sitting around waiting at an empty table in the dining room – your soups and salads will be ready for you when you arrive.
Many classic supper clubs allow you to order at the bar and be seated once your table is ready, but I haven’t been to one until Blanck’s that handles it quite like this. In my experience, it was a very efficient system and allowed for maximum enjoyment of the full supper club experience.
The menu at Blanck’s is fairly extensive at four pages long. All of the classic appetizers are there: shrimp cocktail, clams casino, jalapeno poppers, cheese curds, mozzarella sticks, onion rings, chicken wings. They also have spring rolls and mini corn dogs if you’re looking for something a little different.
The first page also includes a variety of burgers and sandwiches, as well as a vegetable burrito that sounds pretty tasty.
Page two is dedicated to steaks and combinations. Steak options include the usual suspects, but prime rib is served all weekend while supplies last, so you don’t have to specifically show up on a Saturday.
Blanck’s Special steak is the first item that caught my eye. It’s described as being “custom aged and hand cut daily,” and, “A choice cut steak known as the eye of the porter.” It’s available in three different sizes ranging from 8-10 ounces all the way up to 26-28 ounces. I can tell you one thing: it is incredibly tender and quite delicious.
The combinations portion of this page details the myriad ways you can mix and match steaks and seafood options, which are spelled out on page four.
Page three lays out the all-important fish fry, which is served not just on Fridays but every day Blanck’s is open (which is every day except Tuesdays). The fish fry can be had with haddock, bluegill, perch, or pike, or several combinations of those. And you can also combine it with a steak, if you see fit. Clearly Blanck’s is all about providing a custom dining experience so you can get exactly what you want.
Also on page three you’ll find the kids’ menu and weekly specials (sirloin for two on Saturday, stuffed tenderloin or smothered chicken breast Sunday through Thursday). Finally, page four covers all of the chicken and pork options, as well as the extensive seafood selection.
Most meals are served with a choice of soup or salad and a choice of potato, vegetable, or homemade stuffing. If homemade stuffing doesn’t say good home-style supper club cooking, I don’t know what does.
Potato options include baked, broasted, french fries, cheesies (shredded potatoes, cheese, onion, sour cream, and a crunchy corn flake topping – and yes, it’s as good as it sounds), or hot German potato salad (classic!) on Fridays.
Stepping back out of the menu, it’s time to head into the dining room. Blanck’s has two dining rooms: one directly behind the barroom, and one to the side. The back dining room is finished similar to the barroom, but instead of wood paneling, the lower walls are trimmed in brick, which adds a touch of class and differentiates it just enough.
The side dining room doubles as a banquet room, including its own separate bar – very convenient for private events. This room features huge picture windows facing the restaurant’s large back yard, which is perfectly manicured in the summer months and full of trees, making for a picturesque view.
As you make your way through your soups, salads, appetizers, and main courses, be sure to keep dessert in mind. Blanck’s serves some very tasty sweet treats as well as the standard ice cream blended dessert drinks.
It’s been a perfect evening at this supper club. Relaxing, classy, and satisfying. What more could you ask for?
Be sure to check out the Blanck’s website to take a peek at the menu and read more about the supper club’s history. You can also find them on Facebook, where they post about specials, special events, and more.
Check out our interactive map that shows the supper clubs we’ve visited to find one near you. And, as always, there will be plenty more supper club fun to come.
Where in Wisconsin is this supper club?
Address: W2655 Co Rd Q, Malone, WI 53049
Nearby landmarks: Located in the unincorporated community of Johnsburg, about three miles east of Lake Winnebago and 15 minutes northeast of Fond du Lac.
Website: https://blanckssupperclub.com/
Three can’t-miss features:
1. Third-generation family owned
2. Unique ordering and seating process
3. Banquet room with back bar
The history of Blanck’s Supper Club
On October 1, 1952, Bob and Hazel Blanck bought a tavern. The building itself housed their living quarters, their tavern and the town barber shop. The barber shop was located where the coat racks are in the front bar, just before the main bathrooms now.
Eventually, the barber retired. Not long after, Bob and Hazel decided to knock out the wall and expand the bar. They bought a combination roaster/broaster so they could grill steaks and broast chicken. The business flourished, much of it being weddings and funeral dinners since the local church had no basement in which to serve food.
Bob and Hazel bought more equipment, expanded their menu with a fish fry, and changed the name of the restaurant from Bob and Hazel’s Tavern to Blanck’s Supper Club. Business was going great.
Then, there was a fire. On May 10, 1962, a fire started in either the basement or attic, they never could tell. It spread through the walls first. When it reached the dining room it got out of control. There was a Postmaster’s dinner at the supper club that night. As quickly as possible the diners ran out to safety, but not before they grabbed their plates. They ate their meals outside while the front dining room, the living quarters above, and part of the bar burned.
It took less than two months to rebuild the supper club. The bar and front dining room were redone and a new living quarters was added to the northeast side of the building. Blanck’s reopened on July 6. Bob and Hazel continued to serve the community with their vast menu of steaks, seafood, chicken, and fish. They added the back dining room in 1972, and in 1981 sold the business to their son Kevin.
It was then that the living quarters were transformed into what is now the banquet room with the back bar. For 24 years, Kevin and his wife, Kay, ran the business. Then they decided it was time for the third generation to step in. So, on July 1, 2005, they sold the business to Kevin’s children, Mike and Vicki.
From the restaurant’s website. Edited for clarity.