The House of Embers is what the Dells is all about — home-grown businesses by families that stick around. Wally and Barb Obois opened the restaurant in 1959, along with Don Grieves. It quickly became known for its hickory-smoked, baby-back pork ribs, braised in a secret sauce Wally concocted (gotta love secret sauces).
Today the business is run by two of the couple’s kids, Mike Obois, a graduate of the prestigious Culinary Institute of America in Hyde Park, and daughter Deb Christensen.
Ribs are still a favorite, and the chef cooks them in a smokehouse on the premises. The fine-dining menu also features steak, fish, chicken and sandwiches. An extensive kids’ menu has everything from grilled cheese to a four-ounce Maine lobster tail!
Looking for a romantic or private dining experience? Reserve one of the restaurant’s three private spaces: the Humphrey Bogart, Omar Sharif or Rudolf Valentino Room. There’s also an outdoor dining and bar area.
Carry-outs are available.