What kind of Friday dinner makes you choose between perch and frog legs before you even sit down?
This one does.
Perch goes one way.
Frog legs go the other.
And yes, choosing both is completely allowed.
This Indiana supper club has been around since 1982, and Friday still gets its own little tradition. Lake perch and Cajun-fried frog legs take over the conversation, while the rest of the menu waits patiently for anyone who came with different plans.
Cheese and crackers arrive at the table too, which feels like a friendly reminder not to rush the main decision.
So take the country road and give Friday dinner a little more ceremony.
If choosing sides feels unnecessary, the combo has already made its case.
The Restaurant’s Story Reaches Back To 1982
Heston Supper Club traces its restaurant history to 1982, when Tim and Jackie Ohlund took over the business in the small community of Heston.
The building itself had served the area in earlier roles, including as a dairy and general store, before becoming the restaurant people know today.
More than four decades later, the restaurant is still family-owned. That long timeline gives some context to a menu that has kept familiar supper-club standards in regular rotation rather than replacing them with a completely different concept.
The rural setting also changes the approach to dinner. You are not pulling into a downtown block packed with restaurants.
The drive moves through northern Indiana countryside before the restaurant comes into view, which makes checking the route before leaving a useful first step.
Dinner runs every night of the week. Monday through Saturday, service begins at 4 p.m., while Sunday starts at 3 p.m.
If this is your first visit, the history does not need to dictate the order. Let the menu do that. Friday points toward perch and frog legs, while another evening might send you toward prime rib, walleye, ribs, or a steak.
Friday Keeps Perch And Frog Legs Together
Friday has a dedicated Fish Friday feature, and the choices are unusually specific. You can order lake perch sautéed or panko-fried, choose the supper club frog legs, or combine perch and frog legs on one plate.
That combination is useful if curiosity is competing with familiarity. Perch keeps one side of the meal rooted in a recognizable Midwestern fish dinner, while the Cajun-fried frog legs give you something less common without requiring a separate entrée.
If you already know which one you want, the decision gets even easier. Sautéed perch skips the breaded coating, while panko-fried perch goes in a crispier direction. Frog legs come Cajun fried.
The Friday feature is not the only place those foods appear. Lake perch and supper club frog legs are also part of the regular dinner menu, so the restaurant does not treat them as one-night novelties.
Still, Friday gives the pairing a clear weekly spotlight. Start by deciding whether texture or variety matters more. One preparation of perch keeps things focused.
The combination lets you compare two very different pieces of the supper-club menu without turning the table into a sampling project.
Slow-Roasted Prime Rib Gives Another Classic Route
Fish may define Friday, but prime rib provides another route through dinner. Heston serves slow-roasted prime rib in several cut sizes, accompanied by au jus and house-made horseradish sauce.
That range lets appetite do some of the ordering. A smaller cut leaves more room for sides and the cheese-and-cracker basket, while a larger cut shifts most of the meal’s attention toward the beef.
Prime rib also appears in several combinations. Diners can pair beef with lake perch or Canadian walleye, shrimp, frog legs, ribs, or other seafood choices, depending on which combination sounds right that evening.
You do not need to turn the meal into a contest between fish and beef. If Friday has already settled the perch question, prime rib can wait for another visit. If the table includes people with different appetites, the menu gives each person room to head in a separate direction.
The useful move is to decide early whether this is a one-entrée dinner or a combination night. That keeps the rest of the choices, including soup, salad, coleslaw, potatoes, rice, or vegetables, from becoming more complicated than they need to be.
Cheese And Crackers Still Start Dine-In Entrées
One of the smaller traditions arrives before the main plate. Dine-in entrées include one basket of Heston Supper Club cheese and crackers per table.
It is a simple start, but it changes the pacing of dinner. There is something to nibble on while the table settles in and everyone finishes deciding how much room to save for the entrée.
That matters when the main course might be prime rib, perch, walleye, ribs, or frog legs. The basket is easy to keep reaching for, so a little restraint can be helpful if a larger dinner is coming.
Entrées also come with a choice of soup, salad, or coleslaw, followed by a choice of baked potato, fries, wild rice, or the seasonal vegetable. Those decisions can quietly shape the whole plate.
If perch is fried, a vegetable or salad may keep the meal from leaning too heavily in one direction. A sautéed fish order leaves more room to choose a richer side. Prime rib may steer you toward something simpler.
The cheese and crackers do not need a grand explanation. They are simply part of the dine-in rhythm, arriving before the entrée and giving the table something to share while dinner gets underway.
Perch And Walleye Keep The Seafood Side Broad
Lake perch is not limited to the Friday feature. On the regular seafood menu, it can be ordered lightly seasoned and sautéed or panko-fried. Canadian walleye comes with the same two preparation choices.
There is also a seafood combination that brings lake perch and Canadian walleye together. That gives diners another compare-and-contrast option without involving frog legs.
Shrimp appears in several forms, including Shrimp De Jonghe and fried jumbo shrimp. The seafood section also includes other choices that can vary in how much cracking, dipping, or table space they require.
For a first visit, sticking with perch or walleye keeps the order close to classic Great Lakes and Midwest supper-club territory. If you have already tried one, the other gives the next visit an easy direction.
The preparation choice matters almost as much as the fish. Sautéed keeps the exterior lighter, while panko-fried adds a crisp coating. There is no need to decide which is universally better.
Pick based on what sounds right with the sides you want.
Friday may put perch in the spotlight, but the broader seafood menu leaves several ways to build dinner on any night of the week.
Seating Depends On The Size Of Your Group
Heston serves dinner seven nights a week, and the seating policy changes once the group reaches seven people.
For parties smaller than seven, seating is generally first come, first served rather than reservation-based. New Year’s Eve is an exception, with reservations required.
Groups of seven or more need reservations, so a larger family dinner or celebration calls for more planning than a spontaneous meal for two or four. Private and very large groups have separate inquiry options as well.
That distinction is worth knowing before the drive. A small party can arrive and put its name in, while a larger group should handle the reservation before everyone gets in separate cars and heads toward La Porte.
Opening times are straightforward. Monday through Saturday dinner begins at 4 p.m., and Sunday begins at 3 p.m. Closing times can vary, so the beginning of service is the more useful anchor when planning an early meal.
If Friday perch and frog legs are the goal, decide how much flexibility you have before heading out. A small group can work with first-come seating, while seven or more people should have the reservation question settled in advance.
Let Friday Decide The First Order
A first visit does not need an elaborate strategy. On Friday, start with the weekly feature and decide whether perch, frog legs, or the combination sounds best.
From there, let the rest of the table branch out. One person may choose prime rib, another Canadian walleye, and someone else may prefer ribs or another entrée. The menu is broad enough that everyone does not have to follow the Friday theme.
The combination of perch and frog legs makes the most sense when you genuinely want both. If you already know you prefer fish, choose the perch preparation that fits your appetite.
If frog legs are the reason you came, there is no requirement to add another protein just because it is available.
Remember the cheese and crackers at the beginning, especially if soup, salad, sides, and a larger entrée are still coming. Supper-club dinners have several stages, and leaving some room makes the later decisions easier.
A weekday visit can take another direction entirely, with walleye featured on Wednesday and ribs among Thursday’s features. But Friday remains the night when perch and frog legs share the same weekly menu line.
Your seat is waiting at 2003 E 1000 N, La Porte, IN 46350, so why not make this Friday the night?