The Del-Bar has been in business since 1943 when Jim and Alice Wimmer took the plunge and bought an existing roadside restaurant known for its char-broiled steaks.  The restaurant had its 75th anniversary in 2018 when the third generation (two grand-daughters) of the Wimmers took control.  This large place is about tradition and the supper club experience with several bars where you can enjoy a cocktail before dinner in the many dining rooms.  It’s a more elegant scene with table clothes and tasteful decorations.  The building was Prairie-style architecture and was actually designed by a Frank Lloyd Wright protégé, James Dresser.  Carpet was on the floor and no music in the background which made conversation easy.  There was a combination of booth and table seating in the dining room as well as patio if you wanted outdoor dining.  I really liked the look of the place and the service was professional and friendly but the food was mixed.

Set-Up

 

Food

When we were seated the table had a basket of garlic toasted bread slices and packets of crackers.  The toasted breads were quite good but I didn’t open the packet crackers.

 

Shrimp DeJonghe was a butter garlic shimp dish made with 3 large shrimp.  They were excellent.  Tons of flavor made you wish you had a huge plate of these.

 

Sassy Cow’ Cheese Curds came with dishes of honey mustard and ranch dressing for dipping.  They were also excellent and came out hot and crisp.  The coating batter puffed up on the outside of the cheesy rectangles.  Both dipping sauces were also very good.

 

Dinner rolls were a couple kinds of white breads with a nice slab of butter.  Fine but unexceptional bread.

 

On Saturday night they offer prime rib in 2 sizes, 12 and 16 ounce cuts.  Dinners comes with salad and choice of potato.    We both got the spinach salad with hot bacon dressing and hash brown potatoes to go with the larger cut cooked rare.   The salad was a nice portion of fresh small spinach leaves topped with some crumbled eggs, onion slices and tomato wedges.  The dressing was on the side but still warm enough to wilt the spinach.  It was good.

 

The prime rib was cooked nicely but there was no seasoning on the outer portion of the meat which was extremely lean for prime grade.  It was cut from the end with less cap meat and came with a side of creamy horseradish sauce.  It was plated of a bit of beef jus.  The meat was dull with a very dry chew.  Not a success.

 

The accompanying hash browns were a star though.  The potatoes were mixed with onions and then browned to a perfect coating on the outside.  A wonderful mix of textures with fabulous flavor.  This was a winner. We passed on dessert.