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 family, who 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 this, they 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 space, and 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 entrance, and, once inside, floor-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 memorabilia, but also hand-picked the whimsical serving ware and quirky wallpaper in the restrooms. Designers incorporated several elements of the original restaurant, including its charming fish logo, a 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 water, they should do the same.”
CRAFTING AN INTIMATE DINING EXPERIENCE
General Manager Rob Johnson is a long-time Delavan resident, who has spent decades in food operations in the Geneva Lake area at Lake Lawn, Geneva National and the Beloit Club.
He says that since opening, the 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 tiered, stadium-like seating and hidden soundproofing in the A-frame ceilings absorb noise and create a pleasant dining experience.
“The vibe is very energetic, and people really love it,” Johnson says. “Some people are thinking it’s the old style, but there’s somewhat of a ‘wow’ factor when they first come in.”
While some have called the restaurant upscale, Johnson insists on creating a relaxed feel — no need for fancy attire. “It’s a modern take on a supper club — great service, great food, but in a casual atmosphere,” he says. “We don’t want it to feel stuffy, we want it to be comfortable.”
REINTERPRETING BELOVED SUPPER CLUB FARE
Johnson says to expect fish fry on Fridays, prime rib on Saturdays and a boneless ribeye every night. “Yes, we’ve revamped some of the old recipes, but you can expect modern options,” he says.
In fact, Johnson said recent specials like coconut chicken skewers and stuffed cod have been popular. He’s also proud to have intentionally priced the menu for locals, with great wines for “much less than you’d find nearby.” Johnson explains he’s still working on a cocktail menu, but as expected, the 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 style, such as his Swiss almond spread that anchors the relish tray appetizer — a supper club staple — or his favorite entree: almond-crusted walleye.
“Usually, you start with a menu and create a restaurant around it, but the restaurant was here, and then we created the menu,” explains Miller. “The owners like to enjoy other supper clubs. They had a very soft blueprint of what they wanted, and I was able to give them my vision and interpretation.”
Miller says his cooking style is very minimalistic, and describes the current menu as a starting point, having 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 adds, so he’s exploring it as a new entrée. “We took some of the ideas from the old recipes, but everything else is our own.”
Another new addition is a pastry chef to create a dessert menu, who 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 boats, and plans to open the attached outdoor patio for dinner and limited lunch service.
The patio, which features a louvered roofing system that will close when it senses rain or wind, contains its own bar, fireplace and, of course, great 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.
