Friday has a standing reservation in Wisconsin.
This Randolph supper club has been in the same family since 1969, while the building’s dinner history reaches back even further.
The Friday fish fry still anchors the week, but the story here goes beyond one plate. German influence runs through the menu and the restaurant’s traditions, giving the place a character that has lasted for generations.
There is plenty of history in the room, yet the experience still comes down to something simple: a familiar meal, a relaxed table, and a reason to keep Friday night open.
For me, that is exactly the kind of tradition worth keeping Friday night open for.
Friday Night Has Its Own Tradition At Feil’s
Nothing says Wisconsin quite like a Friday fish fry, and Feil’s keeps that tradition firmly on the weekly schedule. Friday fish fry service starts at 4:30 p.m., giving you an easy reason to make dinner the main event.
Cod is the centerpiece. You can order it fried, baked, or blackened, so the same Friday special can take three different directions depending on what sounds best.
Each fish fry comes with coleslaw and a choice of fries, German potato salad, or two potato pancakes. The restaurant’s 15-foot soup and salad bar can also be added to the Friday fish fry if you want to turn dinner into a longer meal.
That salad bar is a major part of Feil’s regular dinner service as well, with soups, greens, toppings, and prepared salads spread across a long self-serve setup.
The fish fry does not need much extra explanation once the plate arrives. Pick your cod style, choose the potato side that fits the mood, and leave enough room if you decide to add the salad bar.
For a restaurant with German roots and decades of family history, Friday still keeps one of Wisconsin’s most recognizable supper club traditions front and center.
The Feil Family Took Over This Supper Club In 1969
The Feil Family Took Over This Supper Club In 1969
Picture the summer of 1969, when Herb and Harriet Feil took over an existing supper club south of Randolph. On July 1, they received the keys to Club 73 and renamed it Feil’s Supper Club.
Their oldest son, Terry, was eight at the time. He later worked alongside his parents, baking bread, peeling onions, and learning the restaurant business from the inside.
The Feil family has continued to own and operate the supper club ever since. Terry eventually took over management, carrying the second generation of the business forward.
The menu has changed and the building has expanded, but German dishes, homemade bread, Friday fish fry, and hearty supper club dinners remain part of the restaurant’s identity.
More than five decades later, the Feil name is still on the sign and Terry Feil is still part of the story at the restaurant today.
The Building Was Serving Supper Club Crowds Even Before That
Long before the Feil family arrived, the building was already serving as a supper club. Club 73 opened here in 1946, giving the property a history that stretches back more than seven decades.
The original business offered more than dinner. Musical entertainment, dancing, and German card tournaments were among the activities held at Club 73 before the Feils purchased it.
The property sits just south of Randolph along State Road 73 in the Town of Westford. The two-story structure has changed substantially since 1946, with several additions expanding it over the decades.
Its design carries a clear German influence. Tudor Revival and Swiss Chalet elements, stucco walls, false half-timbering, and a tiered front-gable roof give the exterior a distinctive look.
After taking over in 1969, the Feils worked with a designer to give the building a rustic Germanic character tied to the family’s roots.
You see that history before the first plate reaches the table.
Cod Comes Three Ways On Friday Nights
Choice matters when you are staring down a Friday fish fry, and Feil’s keeps the decision straightforward. The cod comes fried, baked, or blackened.
The fried version keeps things traditional with breaded fish, while the baked preparation skips the fryer. Blackened cod adds a seasoned option for anyone who wants something different without leaving the fish-fry menu.
Whichever preparation you choose, the dinner comes with coleslaw and one potato side. Fries keep things familiar, German potato salad pulls the plate toward the restaurant’s German side, and two potato pancakes add another old-school option.
The 15-foot soup and salad bar is not automatically included with this dedicated Friday special, but you can add it separately.
That distinction matters because many of Feil’s regular dinner entrees do include the soup and salad bar. On Friday, the fish fry has its own setup and side choices.
You can keep the meal simple with cod, coleslaw, and potatoes or add the salad bar when you want the full spread.
Three preparations and several side combinations give you enough room to make Friday dinner a little different each time without losing the basic fish-fry formula.
Potato Pancakes Keep The Wisconsin Tradition Going
Sides can carry nearly as much personality as the fish, and Feil’s gives potatoes several ways onto the Friday plate.
Two potato pancakes are one of the official side choices with the cod dinner. They sit alongside fries and German potato salad, while coleslaw comes with the fish regardless of which potato option you choose.
The potato pancakes also appear elsewhere in the restaurant’s German-focused offerings. They can be part of the Germanfest Buffet, where they share the lineup with dishes such as schnitzel, red cabbage, and hearty rye rolls.
German potato salad makes the same crossover between Friday fish fry and the restaurant’s German menu. That overlap gives you a simple way to bring some of Feil’s German cooking into a classic Wisconsin Friday dinner.
If you prefer the most familiar route, fries are right there. If you want the plate to lean more toward the restaurant’s German side, the potato pancakes or German potato salad make that easy.
The choices are straightforward, but they are specific enough to give the Friday fish fry its own Feil’s character.
Homemade Bread Carries Another Family Story
Behind the homemade bread at Feil’s is a family skill that started long before the supper club carried the Feil name.
Herb Feil learned breadmaking from his father, who operated a bakery in Randolph. When Herb and Harriet took over the supper club, that baking knowledge came with them.
Terry later worked beside his father making bread in the restaurant kitchen. The family traces the breadmaking tradition even farther back through its roots in Wangen, Germany.
That makes the bread more than a decorative reference to German heritage. It is a practical skill passed through the family and carried into the restaurant’s daily work.
Homemade bread remains part of Feil’s current food lineup. The Sunday brunch buffet can include homemade dinner rolls, while German-focused buffet menus feature hearty rye rolls alongside dishes such as spaetzle, rouladen, and schnitzel.
The bread story also connects several generations of the family without requiring the restaurant to pretend nothing has changed since 1969. Herb learned from his father, Terry learned beside Herb, and the supper club became another place where that skill continued.
It is a small part of dinner with a much longer family history behind it.
More Than Five Decades Later Feil’s Is Still Family-Run
More than five decades after Herb and Harriet took over Club 73, Feil’s remains a second-generation family operation. Terry Feil manages the restaurant today alongside assistant manager and chef Joann Randall.
German cooking continues to have a clear place on the menu. Current dinner choices include Jaegerschnitzel, Hühnerschnitzel, Sauerbraten, Wienerschnitzel, spaetzle, red cabbage, and other Bavarian-style dishes.
The Germanfest Buffet pushes that side of the menu even further. It is served on the last Saturday of the month, with a rotating selection that may include beef rouladen, potato pancakes, red cabbage, and rye rolls.
The 15-foot soup and salad bar is included with that buffet.
Sunday has its own routine. The brunch buffet runs from 10:30 a.m. to 2 p.m. and includes a made-to-order omelet station.
The rotating spread can include eggs, bacon, sausage, French toast, baked haddock, chicken, ham, beef tips, mashed potatoes, vegetables, homemade rolls, salad selections, and desserts.
That gives you more than one way to experience the restaurant beyond Friday night, while the fish fry remains one of its clearest weekly traditions.
You will find Feil’s Supper Club at N8743 State Road 73, Randolph, WI 53956, just south of town. The building may have started as Club 73 in 1946, but the Feil family has been writing its chapter there since July 1, 1969.