Wally's House of Embers prides itself on its fine family tradition. The restaurant was opened in 1959 by Wally and Barbara Obois. They ran the operation, along with their five children, until 1998. Their two sons, Mark and Mike, along with their daughter Deb, now own and manage the business. Wally and Barb continue to live in the family home behind the restaurant and on weekends you can still find Wally behind the bar and Barb hostessing and baking her signature cinnamon rolls. The restaurant is open year round for dinner.

The Obois family has built up a loyal clientele since 1959. Wally decided the restaurant would be known for ribs in the early days, and he perfected the technique still used today for this tender, delicious entrée. Only the highest quality pork ribs are used, and they are smoked in a specially designed smoke house using hickory wood logs. After they are hand-rubbed with seasonings and smoked, they are braised with Wally's secret marinade until tender. Then they are double basted with the House of Embers unique, slightly tangy, home made barbeque sauce and served. Broiled "Flame Kissed" steaks are also featured and, since the boys took over, fresh seafood has also become a favorite. The other very popular choices on the menu are the Prime Rib, slow roasted and studded with garlic, and the Crab Legs, pre-split for patron convenience.

Mark and Mike Obois, along with Chef Robert Hindes, are all graduates of the Culinary Institute of America in New York, recognized as the country's top culinary arts college. They combine forces to offer diners delicious traditional choices as well as unique new selections, such as Herb Rubbed Filet Mignon, Salmon stuffed with Fresh Basil Pesto, Sea Bass with Lobster Shrimp Broth and Chipolte Chutney Pork Tenderloin. Fresh seafood is brought in two times per week and features Wisconsin-caught varieties. Four local farmers are used for produce, guaranteeing the freshest, best quality, including a specialty mushroom farm and asparagus farm. "We like to purchase from local businesses when possible," said Mark. "It's important that we support our local and regional area."

Mark, Mike and Deb have been working in the restaurant since toddlers. "When I was five years old, my first job was to wipe down chairs," remembers Mark. "When I was ten, I swept and vacuumed, sorted the bottles, washed all the washcloths and bar towels, bussed tables and did dishes. At fourteen I started working in the kitchen and at seventeen I waited tables and tended bar. Now I've got my five year old son, Max, wrapping potatoes!"

The décor of the House of Embers is eclectic and renowned. The current building was built in 1976, replacing the original restaurant. Barbara was an avid antique collector and put her imagination to work along with her "finds" to create an old fashioned, luxuriant ambiance, featuring a group of private rooms named and decorated after some of her favorite romantic movie actors. There's the "Omar Sharif" room, an intimate setting for couples that has been the spot many men have "popped the question" over the years. The "Rudolph Valentino" room is highlighted by a four-foot poster of the famous actor along with other original "Valentino" accouterments and a wine storage area. The "Humphrey Bogart" room is the newest and seats 2-4 guests. You can almost see the "African Queen" being pulled down the river as you enjoy this intimate setting for dinner! As you would expect, many guest request these rooms for special occasions and they are extremely popular.

The rest of the original restaurant features many antiques, including beautiful stained glass skylights, antique dining tables and original stained glass hanging Tiffany lamps. An impressive two-way limestone fireplace dominates the main dining room. Two dining area have been added more recently: an outdoor private "gazebo" that seats 50-60 and a bright and airy "veranda" that fronts the restaurant and seats 70. The restaurant can seat 270 total.