History

Wally and Barbara Obois and Don Grieves bought Ray’s Barbecue from Don’s father Ray Grieves in 1959 and renamed it House of Embers Supper Club. Barbara and Wally had met at another local restaurant while Wally was tending bar and Barbara was hostessing. Don partnered with the couple for about a year before Wally and Barbara took over sole ownership of the House of Embers in 1960.

house-exterior-old

As a fine family tradition, House Of Embers has remained a family run restaurant since 1959.

The restaurant was not much more than a shack, complete with a dirt basement, and it held about 80 guests in its two rooms, one red and one green. While creating a menu, the couple discovered that a lot of people liked ribs, but they weren’t sure how best to cook the meat. After some trial and error, they found smoking the ribs over hot charcoal embers was the best solution. The restaurant’s name also stemmed from this decision.

In 1976, Wally and Barbara decided to build a new restaurant just behind the original House of Embers. The Oboises continued to operate while the new building was built and only closed for two weeks to move supplies before re-opening in the new restaurant. The picture of Wally and Barbara to the left was on the demolition day of the old building.

barb-walter

In 1976, Wally and Barbara decided to build a new restaurant just behind the original House of Embers.

In 1998 Barbara and Wally Obois retired. Thier son and daughter, Mike Obois and Deb Christensen, took over ownership. Mike graduated from one of the best culinary schools in the world, the Culinary Institute of America in Hyde Park, N.Y., during the 1980s before returning home to take over the family business. Deb, who earned her BBA in Finance from University of Wisconsin, Madison, now manages the business’ finances. Most evenings, you will see one or both owners in the restaurant.

 

Although Mike liked making deserts, he realized that the supper club’s staple is ribs. He understood that most restaurants should have a signature item that sets them apart and House Of Embers is ribs. A lot of places have ribs but what makes House of Embers’ ribs special is their secret sauce and the restaurant’s smoker. The House of Embers now smokes the ribs over hickory logs for half an hour before basting them and slow cooking them in an oven for three hours. The restaurant uses a unique dry spice blend, and they add ingredients to that blend based on what meat it will be put on. Another of the restaurant’s now famous items are mother Barbara’s cinnamon rolls. The recipe for the rolls, which food writers have called “airy” and “not heavy,” have been featured in “Bon Appetit” magazine. People like that they are homemade, which you just can’t get anymore.

outside-deck

In 2011 Mike and Deb added an outdoor dining and bar area. There is no better place to relax with a cold drink and great food in the Dells since the outdoor area was added.

In 2011 Mike and Deb added an outdoor dining and bar area. There is no better place to relax with a cold drink and great food in the Dells since the outdoor area was added. There is plenty of seating and a comfortable bar area. House Of Embers hosts weddings, rehearsal parties, holiday parties and more and will also cater to off-premise events.

Its specialty rooms are a highlight of the restaurant. The rooms, which hold two to eight people, have been popular.

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Tues March 28
Steak and Wine
$3.00 Wine all night
Steak Specials
Black and Bleu Petite $15.99
Steak Diane $15.99
NY Strip Bernaise $15.99

Happy Hour 4:30-6:00
1/2 price apps and $2.75 Taps
$5.00 martini, $5.00 old fashioned

Early Bird Specials 4:30-6:00
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Monday March 27th
Miguel's Mexican Monday
$5.00 Margarita all night

South of the border Specials
Beef Chimichurri $12.99
California Burrito $12.99
Thai Shrimp Burrito $13.99
Beef and Vegetable Burrito $12.99

Happy Hour 4:30-6:00
1/2 Price Apps and $2.75 Taps
$5.00 Wine,$5.00 Martini,$5.00 old fashioned

Early Bird Specials 4:30-6:00

Regular dinner menu available nightly
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Sat. March 25th
Happy Hour 4:30-6:00
1/2 Price apps and 1/2 Margs
$2.75 Taps, $5.00 Martini,$5.00 Wine and $5.00 Old Fashioned

Early Bird Specials
Chicken Marsala. $14.99
Steak and Ribs. $21.99
Ribeye Steak $21.99
Walleye Pike $18.99

Sat.Specials
Prime Rib
Prime Rib and Lobster
Steak and Snow Crab Legs
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Thur.March 23rd
Rib Night
1/2 Price on Full Rack of Rib Dinner (Dine in Only)
Happy Hour 4:30-6:00
1/2 price apps and 1/2 price margs
$5.00 martini, $5.00 Wine and $2.75 taps

Early Bird Specials
Chicken & Ribs. $14.99
Steak & Snow Crab Legs $21.99
Steak &Ribs $21.99
Walleye Pike. $18.99

Fri March 24th
Fish Fry or Baked Fish. $13.99
Happy Hour. 4:30-6:00
Early Bird Specials 4:30-6:00
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Mon. March 20th
Happy Spring

Happy Hour 4:30 pm till 6:00 pm (in the bar ONLY)
It's Margarita time. 1/2 Price Margs and 1/2 Price Apps
$2.75 Taps, $5.00 Wine $5.00 Martini

Early Bird Specials 4:30 pm till 6:00 pm
Steak and Snow Crab Legs $21.99
BBQ chicken and Ribs $14.99
Chicken Marsala $14.99
Ribeye Steak 21.99
Walleye Pike $18.99
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