The moment you step inside Wiederholt’s Supper Club, time slips backward.
Red vinyl booths. Low lighting. That unmistakable feeling that something indulgent is about to happen. This is the kind of place where dinners linger, cocktails come strong, and the prime rib doesn’t just arrive — it makes an entrance.
In Hastings, this old-school Minnesota supper club has built its reputation on one thing done extremely well.
The prime rib comes thick, slow-roasted, and so tender it barely puts up a fight.
One bite in, and you understand why locals keep coming back — and why first-timers leave already planning their return.
Prime Rib That Melts Like Memory
The first slice lands with a whisper and the room goes quiet. That prime rib is rosy, juicy, and confident, glistening under soft lights like it owns the evening.
Take a bite and you understand the hype, because it goes tender-fast and disappears before you can even brag about your order.
Ask for your preferred temperature and expect it to arrive dialed in, with au jus that hugs every edge. The baked potato shows up hot and proud, ready for butter and a snowy drift of sour cream.
On weekends the crowd hums with anticipation, but the Wednesday calm is perfect if you like prime rib serenity.
Prices hit the $$ sweet spot, with portions that feel old school generous. Service can be brisk on busy nights, yet friendly faces make the rounds to check your smile level.
Pair it with a brandy old fashioned and you have a Midwestern handshake that sticks.
I once drove out after a long week, hit 4:30 PM right as doors opened, and scored a booth with a view of the carving station rhythm. One bite later, the only plan I needed was a slower pace.
If you are watching the budget, weekday rates help and leftovers reheat like a dream the next day.
Hours run 4:30 to 9 most weeknights, stretching to 10 on Friday and Saturday, with Sunday service starting at 11:30 AM. Call ahead if you are set on prime rib, because specials can run hot.
Bring an appetite, a friend, and maybe a second fork for the table skeptic who becomes a believer.
Relish Tray Revival
Crunch speaks louder than nostalgia here. That relish tray slides in early, cool and crisp, with celery that snaps and cherry tomatoes that pop.
Olives ride in on ice like tiny VIPs, and suddenly you are in appetizer heaven without lifting a finger.
It is the kind of simple that sets the tone for supper club rhythm. Crackers, bread, and sometimes garlic toast drift by, and you find yourself respecting restraint.
This is not a maximalist show, but it primes your appetite for the main act.
Servers know to drop it fast, often moments after you sit down. Pace yourself, because dinner rolls may follow and the salads show up soon after.
If a roll leans too toasty for your taste, just pivot to the crisp veg and save room for steak or walleye.
I like starting with a sip of an old fashioned, then chasing it with a cold cherry tomato and a smile. The tray invites conversation, the way food should work in a room built for lingering.
It is clever hospitality that costs little and earns loyalty.
Order timing at Wiederholt’s is old school smooth, especially early in the evening. If the room is packed, let the tray hold you over while the kitchen hits stride.
It is a reminder that dinners taste better when the night is unhurried and the crunch is honest.
Old Fashioned, New Smile
The first sip is a handshake from the past. Brandy old fashioned, not too sweet, orange zest shining, cherry saying hello.
It smooths out the day and sharpens the appetite for meat, fish, and conversation.
The bar here plays the hits without fuss. Wood paneling, sturdy stools, and a bottle lineup that leans comforting over trendy.
Ask for a bourbon old fashioned if that is your lane, and the pour arrives balanced and ready for dinner.
Prices stay fair, especially for a double when Friday night calls. If the wine list does not wow you, the cocktails probably will.
That first round often turns into a second because the room makes time feel generous.
I once watched a couple share a brandy Manhattan before their prime rib arrived, quiet and happy as the lights warmed the table. It reminded me that supper clubs were built for small celebrations as much as big ones.
These drinks understand how to set a mood without stealing the show.
Tip for first timers: order drinks at the bar if there is a wait, then slide to your booth when the hostess waves you in. Service stays friendly even when the crowd stacks up near the door.
Sip slow, chat longer, and let the ice tell you when it is time to eat.
Walleye Wins Again
Flaky, golden, and proud of it, the walleye brings applause without saying a word. The crust is crisp, the inside stays gentle, and the lemon does light lifting.
You might come for prime rib and change your mind at the last second.
This dish wears Minnesota on its sleeve, pairing well with a baked potato or onion rings. Tartar sauce is cool and modest, letting the fish speak.
If you want a sandwich format, that option rides the lunch vibe on Sundays.
Servers casually recommend it when someone looks undecided, and they are not wrong. Portions hit the happy zone, leaving room for dessert without regret.
The price feels right for a house favorite that earns repeat orders.
I watched a table pass bites around like a friendly science experiment, and every nod said winner. On my last visit, the fillet arrived fast, still singing hot, and balanced with a simple salad.
It is the kind of plate that keeps a place busy for decades.
Order during peak hours and expect a short wait, especially on Fridays when fish fever spikes. The kitchen keeps a steady rhythm from 4:30 to close, and Sunday starts early at 11:30 if brunch-late sounds perfect.
If you plan to split, add an extra side and no one feels shortchanged.
Chicken Kiev Comeback
Cut into that chicken and listen for a soft sigh of butter. When it hits right, the herb center flows and the chicken stays tender, sending buttery whispers across the plate.
It is a throwback that still knows how to charm.
Some nights the butter hides, so ask your server for the most reliable prep. Pair it with a baked potato or hash browns and a simple salad to keep the focus on the chicken.
The portion lands in the comfortable zone, not too heavy, not too light.
If you prefer crispy edges, mention it when ordering and the kitchen usually accommodates. The flavor rests on clean seasoning, not showy spices.
That makes it friendly for mixed groups where tastes vary widely.
I tried it on a quieter Tuesday and found the pacing ideal, with the course arriving hot and lively. When the butter flowed, it felt like a tiny parade across the plate.
One forkful later, I stopped talking and just enjoyed the silence.
Best tip: set your expectations for classic rather than flashy. The dish fits the house vibe, working well before a shared dessert.
For those who miss heavy sauces, a squeeze of lemon helps, and the old fashioned at your elbow will not complain.
Filet Mignon Night
Soft as a secret and twice as satisfying, the filet mignon keeps things elegant. The knife barely works and still wins, sliding through a warm pink center.
Seasoning stays classic, with a shy char on the outside.
Ask for mushrooms on top if you like your steak with company. The sides rotate from baked potato to hash browns, both honest and hearty.
Prices land in the low thirties, fair for a cut that behaves.
Service shines here, often checking temperature and offering a quick fix if it misses. Most nights, they hit exactly what you called.
When the room is packed, give them a moment and sip your drink like a pro.
I celebrated a small win with this steak and a quiet toast. That first bite did the heavy lifting my mood needed.
By the time dessert was mentioned, I was already plotting a return visit.
Hours tilt later on weekends, perfect for a slow night that ends satisfied. If you share, add an extra salad to keep plates balanced.
This is the steak you order when you want results without fuss.
Ribs That Stick The Landing
Sweet smoke meets weekend thrill when the ribs arrive. The glaze clings without getting pushy, and each bite keeps a gentle tug before surrender.
It is the kind of plate that makes you dab at your face and grin.
Pair it with chicken for a land and land victory, or fly solo with a potato riding shotgun. Coleslaw keeps the richness in check, and a crisp beer or old fashioned balances the ride.
Prices match portions and leave room for dessert strategy.
On busy nights, ribs travel well from kitchen to booth, still hot and sticky. If you like extra char, ask kindly and see what the grill can do.
The staff handles requests with a smile more often than not.
I split a ribs and chicken plate once and regretted nothing. The table went quiet and then noisy again, which is the right order of events.
Sauce on the napkin felt like a badge of honor rather than a mistake.
Timing runs smooth if you arrive early, and the 4:30 opening can be your move. On Saturdays, plan for a wait and enjoy a drink at the bar while the pit magic happens.
This dish rewards patience and a big appetite every time.
Dessert Detour Worth Taking
Save room like it is your job, because dessert makes strong arguments. Turtle cheesecake arrives tall and proud with caramel stripes that dare you to hesitate.
The chocolate mousse cake whispers sweet nothings and then proves them true.
Portions run shareable, which is excellent strategy after a hearty entree. Coffee pours hot and steady, and the pace stays relaxed so you can linger.
If you are celebrating, add a candle and let the dining room do the cheering.
Prices hold steady in the treat-yourself category. No tricks, just honest richness that lands softly after steak or walleye.
If you prefer light endings, ask about seasonal options or sorbet style solutions.
I took a cheesecake slice to go once and regretted it only because the car smelled dreamy all the way home. The fork came out before the driveway, and I called it research.
That crust is sturdy enough for travel, but it tastes best under the dining room lights.
Night owls, rejoice: weekends run to 10 PM, which gives dessert the spotlight it deserves. Sunday afternoons make a fine sugar intermission after a country drive.
If you split, order two forks, not one, because no one really shares evenly.
Atmosphere With A Wink
The room greets you with a wink and a warm glow. Wood paneling, red booths, and pendant lights make everything feel cinematic.
It is charming without trying, and it calms the shoulders right away.
Photos on the walls hint at history, and the buzz of conversation builds an easy soundtrack. The host stand moves with purpose, and the staff brings a practiced rhythm to each table.
If the lobby fills, the bar becomes your living room until dinner calls.
Prices stay in the $$ lane and the value shows up in portions and pace. You come for comfort, not spectacle, and the space knows it.
Every table feels like a small stage where supper gets top billing.
I like arriving early when lights are just warming up. Watching the first trays leave the kitchen feels like catching a matinee.
The room breathes better before the late rush, and you can hear each other without leaning.
Location sits a short drive outside Hastings proper, with easy parking and a country evening vibe. Hours open at 4:30 most days, and weekends stretch later for unhurried meals.
If nostalgia feeds you, the walls here serve seconds with a smile.
Service, Timing, And Tips
Smiles land early and often, and that sets the tone. Hosts manage the flow and servers keep plates moving with a practiced stride.
Even when it is busy, the vibe stays welcoming instead of frantic.
Peak times can stretch waits, especially on Fridays and Saturdays. Use the bar as a base camp and watch the dining room choreography.
If you need pace tweaks, say so early and the team usually adjusts with grace.
Prices are transparent and portions fair, though specials can vary by day. Prime rib nights draw the faithful, so call ahead if timing matters.
For bigger groups, reservations make the night smoother and the kitchen happier.
My best visit happened when I beat the rush at 4:30 and settled in without a clock. The meal unfolded like it had nowhere else to be.
That slower rhythm makes everything taste brighter, from salad to dessert.
Hours run Monday through Thursday to 9 PM, Friday and Saturday to 10, and Sunday from 11:30 to 9. Parking is easy, and the phone line answers with human kindness.
Tip the team well and they will treat your table like regulars by dessert.