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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11 hours ago

House of Embers

Mon April 23
Happy Hour All Night (Always in the Bar)
1/2 Price Apps, $5.00 Wine, $5.00 Margarita, $5.00 Martini,
$3.00 Taps and $5.00 Rail Old Fashioned.

Early Bird Specials 4:30-6:00 pm
Walleye Pike $18.99
Steak Diane $18.99
Petite Filet and Snow Crab Legs $23.99
Steak and BBQ Ribs $21.99

Full Dinner Menu 4:30-9:15 pm
...

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2 days ago

House of Embers

Sun April 22nd
Date Night Dinner for Two $42.00
Includes an Appetizer to Share, Dinner for Each and a bottle of selected wines including local Winery Wollersheim.

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

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

Full Dinner Menu 4:30-9:00 pm

Now Taking Mothers Day Reservation for the Sunday Brunch
608-253-6411
...

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2 days ago

House of Embers

Sat. April 21st Prime Rib Night
Live Music in the Lounge
Eric and Mor 6:30-9:30 pm

Happy Hour 4:30-6:00 pm (Always in the Bar)
1/2 Price Apps and Drink Specials

Early Bird Specials 4:30-6:00 pm
Prime Rib and Lobster $29.99
Steak and BBQ Ribs $21.99
Walleye Pike $18.99
Petite Filet and Snow Crab Legs $23.99

Dinner Specials 4:30-9:30 pm
Blackened Scallops on a Bed of Creamy Fettuccine Alfredo
Rack of Lamb
Prime Rib
Steak and Lobster Dinner for Two - 24 oz Ribeye Steak and
2 (6) oz Lobster Tails

Full Dinner Menu 4:30-9:30-pm

Thank you to Philippe Coquard and Tom Lenorz for the wonderful wines and spirits from Wollersheim Winery used at the House of Embers 5 Course Wine Dinner last evening.
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3 days ago

House of Embers

Fri April 20th Fish Fry Night Spring is Almost Here.
Baked or Fried Fish $13.99
Includes Soup or Salad (Tossed or Spinach) Choice of Potato or Fresh Veggie and a basket of fresh rolls.

Date Night Dinner for Two $42.00
Includes an Appetizer to share, dinner for each and a bottle of wine including local winery Wollersheim


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

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

Full Dinner Menu 4:30-9:45 pm
...

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4 days ago

House of Embers

Thurs. April 19th Rib Night
1/2 Price on Full Rack of Rib Dinners (Dine in only)

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

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

Full Dinner Menu 4:30-9:15 pm

Dinner Specials
Blackened Scallops on a Bed of Creamy Fettuccine Alfredo
Five Spiced Duck Breast with Blueberry Demi Glaze
NY Strip and Lobster
...

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