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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Wed Nov 22nd
Craft Cocktails and Fall Bites Night

Happy Hour 4:30-6:00 pm (Always in the Bar)
1/2 Price Apps, $5.00 Rail Old Fashioned, $5.00 Martini,
$5.00 Wine, and $3.00 Taps.

Early Specials 4:30-6:00 pm
Steak and BBQ Ribs $21.99
Sirloin Steak Diane $18.99
BBQ Chicken and BBQ Ribs $14.99
Petite Filet and Snow Crab Legs $23.99

Full Dinner Menu 4:30-9:15 pm

Fri Nov 24th Fish Fry Friday
Baked Fish or Fried Fish $13.99
Includes Choice of Soup or Salad, Potato or Fresh Vegetable and a basket of rolls

Sat. Nov 25th Prime Rib Night
Live Music in the Lounge 6:30-9:30 pm
The Guitfiddlers
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Craft Cocktails- $6.00-$6.50 Each
Snow Flake, Woodsy Red Stag, and the Holiday

Fall Bits - $6.95-7.95 Each
Chicken Tetrazzini over a Bed of Linguini Noodles
Fried Ravioli with Basil Oil and Roasted Tomato Jam
Shrimp - Sauteed Shrimp, Garlic, Butter Bread crumbs, and sherry
...

Craft Cocktails and Fall Bites

November 22, 2017, 4:30pm - November 22, 2017, 9:15pm

Craft Cocktails- $6.00-$6.50 Each Snow Flake, Woodsy Red Stag, and the Holiday Fall Bits - $6.95-7.95 Each Chicken Tetrazzini over a Bed of Linguini Noodles Fried Ravioli with Basil Oil and Roasted Tomato Jam Shrimp - Sauteed Shrimp, Garlic, Butter Bread crumbs, and sherry

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Mon Nov 20th
Happy Hour ALL NIGHT (Always in the Bar)
1/2 Price Apps and Drink Specials

Early Specials 4:30-6:00 pm

Full Dinner Menu 4:30-9:15 pm

Tues. Nov 21st Steak Night

Date Night Dinner for Two $42.00
Includes an Appetizer to Share, an Entree for Each and a bottle of selected wine

Happy Hour 4:30-6:00 pm (Always in the Bar)

Wed Nov. 22nd Holiday Craft Cocktails and Bites
Happy Hour 4:30-6;00 pm (Always in the Bar)
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Sun Nov 19th
Closed for kitchen maintenance See you Monday

Mon Nov 20th
Happy Hour ALL NIGHT (Always in the Bar)
1/2 Price Apps and Drink Specials

Early Specials 4:30-6:00 pm

Tue Nov 21st
Steak Night

Wed Nov 22nd
Holiday Craft Cocktails and Apps

Thus Nov 23rd
Happy Thanksgiving
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Sat Nov 18th Prime Rib Night
Live Music in the Lounge
Random Llama 6:30-9:30 pm

Happy Hour 4:30-6:00 pm
1/2 Price Apps and Drink Specials

Early Specials 4:30-6:00 pm
Prime Rib and Lobster $29.99
BBQ Chicken and Ribs $14.99
Petite Filet and BBQ Ribs $21.99
Walleye Pike $18.99
Steak Diane $18.99

Dinner Specials
Prime Rib
Petite Filet and Snow Crab Legs
Duck Breast w/ Door County Cherry Sauce
Dinner for Two - 24 oz Ribeye Steak and (2) 6 oz Lobster Tails
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