Hours
| Wednesday | 4–8 PM |
| Thursday | 4–8 PM |
| Friday | 4–8 PM |
| Saturday | 4–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
Menu Photos
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Dingaling Supper Club | Mercer WI – Facebook
Dingaling Supper Club, Mercer. 1800 likes · 1 talking about this · 1297 were here. Fine dining in a relaxed supper club atmosphere. A stop at our cozy…
Ding-A-Ling Supper Club – Mercer Chamber of Commerce
Superb dining in a casual atmosphere. Specializing in ribs, steaks, chops and seafood. Nightly specials, garden fresh salad bar and homemade soups.
Ullman’s Ding-A-Ling Supper Club – A Slice of Nostalgic American …
Ullman’s Ding-A-Ling Supper Club is a beloved American restaurant located in Mercer, Wisconsin, known for its charming atmosphere and nostalgic vibe reminiscent …
Reviews
Jess Brewster
This is a place you should not waste your money at. We went in a group of 6 on a Friday. It started out great with a nice waitress, great drink, and a decent salad bar. It went downhill from there. Steaks were not cooked as ordered. The scallops had strange hard pieces in them – almost the same texture as part of a tooth. It was not busy there at all – so the kitchen should not have been struggling. Then, we asked to split the check three ways, we got three checks at varying amounts, significantly higher than the actual bill. The owner said she didn’t know how the bill mixup happened and corrected it. We would have overpaid if we didn’t look at all of the checks. Would not recommend unless you are going for drinks and salad only.
… moreJ B
The tires of the 1977 Ford country squire wagon crackled across the gravel of the parking lot as it slowly heaved into the slot between a rusted Ford F100 and a shiny silver Buick. Ralph and his wife emerged from the car; Ralph in his brown, tweed jacket and wool pants with his thin tie tightly tied around the collar of his pressed, white shirt. He never dressed up but this was a special occasion. Janet was in her favorite orange dress with her cream jacket and her diamond bracelet Ralph bought her for their 20th anniversary. He waits by the rear of the car for her to rest her hand on his arm so he can walk her in.
Their first steps through the door they were greeted by the two Korean war vets at the bar half way through their third Schlitz. “Ralph! Nice to see ya! I didn’t think you’d ever pay for a meal as fancy as this!” “Well, it’s our anniversary. 42 years.” Ralph begrudgingly replied. The place was dim with wood panelling everywhere and cigarette smoke hanging thick in the air, but it oozed class. It was the best supper club in the area by far. Ding-A-lings had a great ambiance and was always packed full of locals out for a fancy night. The steaks were made in the purist tradition: just grilled. No flim flam. The martinis were top knotch, and the fish was fresh from the local lake. Ralph and his wife greeted the smiling waitress and took a seat and started their order, excited for a fancy meal. Back in 1981 this was the envy of the town.
Our trip there in 2026 was very much the same, but that isn’t always good. While it still looks the same and initial impressions give the same feeling, it doesn’t take long for that old style sparkle to fade. The long suffering waitress seems experienced at apologizing for the food, no longer cooked with enthusiasm or love but with stubborn adherence to some long obsolete code. The help is peppy but racked with confusion at the modern payment system foisted upon them by the progress of the outside world. The drinks still work like a charm but the whole place just feels tired, as if it’s waiting for the night to be done so it can rest on a couch. All would be forgiven were the prices the same as when it still sparkled, but they’re far too high now. For a fish fry with no rye bread, latkes, or slaw, for a steak with no pepper or even butter, for tiny baked potatoes drier than elevator conversation it’s just too much.
I’d happily sit at the bar and drink away the hours on a cold winter night, but for a dinner, sadly, I’d pass. Sometimes history isn’t enough.
… moreTheir first steps through the door they were greeted by the two Korean war vets at the bar half way through their third Schlitz. “Ralph! Nice to see ya! I didn’t think you’d ever pay for a meal as fancy as this!” “Well, it’s our anniversary. 42 years.” Ralph begrudgingly replied. The place was dim with wood panelling everywhere and cigarette smoke hanging thick in the air, but it oozed class. It was the best supper club in the area by far. Ding-A-lings had a great ambiance and was always packed full of locals out for a fancy night. The steaks were made in the purist tradition: just grilled. No flim flam. The martinis were top knotch, and the fish was fresh from the local lake. Ralph and his wife greeted the smiling waitress and took a seat and started their order, excited for a fancy meal. Back in 1981 this was the envy of the town.
Our trip there in 2026 was very much the same, but that isn’t always good. While it still looks the same and initial impressions give the same feeling, it doesn’t take long for that old style sparkle to fade. The long suffering waitress seems experienced at apologizing for the food, no longer cooked with enthusiasm or love but with stubborn adherence to some long obsolete code. The help is peppy but racked with confusion at the modern payment system foisted upon them by the progress of the outside world. The drinks still work like a charm but the whole place just feels tired, as if it’s waiting for the night to be done so it can rest on a couch. All would be forgiven were the prices the same as when it still sparkled, but they’re far too high now. For a fish fry with no rye bread, latkes, or slaw, for a steak with no pepper or even butter, for tiny baked potatoes drier than elevator conversation it’s just too much.
I’d happily sit at the bar and drink away the hours on a cold winter night, but for a dinner, sadly, I’d pass. Sometimes history isn’t enough.
Alexander Mueller
We were bamboozled by the fun sounding name and the fact that supper clubs are a huge draw in the Northwoods.
It started out delightfully with good drinks and an awesome salad bar. Then things started to go horribly awry. The first clue that this experience was going to be lackluster was us scoring a last minute reservation on a Friday night only a couple hours earlier. Then when we arrived thinking we had been extremely lucky were treated with a completely empty dining room.
We all excitedly placed our dinner orders expecting to be wowed only to be met with bland bite after bland bite. The quintessential stereotype of white people not knowing what seasonings are. From the chunks of shells or teeth in the Scallops to every steak just being rare. We weren’t looking to cause a scene but when no compensations were made for food being made wrong, the lack of flavor, or the teeth breaking scallops we began to be frustrated.
Then, when we thought it couldn’t get worse we asked to split our bill three ways and we were charged 3 different amounts that ended up causing a scene and bringing the restaurant operations to a standstill.
My recommendation is to skip the hassle and avoid getting ya led around by your ding-a-ling.
… moreIt started out delightfully with good drinks and an awesome salad bar. Then things started to go horribly awry. The first clue that this experience was going to be lackluster was us scoring a last minute reservation on a Friday night only a couple hours earlier. Then when we arrived thinking we had been extremely lucky were treated with a completely empty dining room.
We all excitedly placed our dinner orders expecting to be wowed only to be met with bland bite after bland bite. The quintessential stereotype of white people not knowing what seasonings are. From the chunks of shells or teeth in the Scallops to every steak just being rare. We weren’t looking to cause a scene but when no compensations were made for food being made wrong, the lack of flavor, or the teeth breaking scallops we began to be frustrated.
Then, when we thought it couldn’t get worse we asked to split our bill three ways and we were charged 3 different amounts that ended up causing a scene and bringing the restaurant operations to a standstill.
My recommendation is to skip the hassle and avoid getting ya led around by your ding-a-ling.
Donald Steffes
Fantastic atmosphere that brings back the era of Frank Sinatra, service was excellent from our waitress: Margarita. Prime Rib and Filet Mingon all done excellent. Just come for the salad bar! The Grasshopper Pie is the ultimate go to, gotta have! Nowhere else coast to coast, do they serve you so much food, including the bread sticks!
… moreDoug Gardner
Server was nice salad bar was good. The food form the menu was not good. Felt totally ripped off after I finished my meal. Got the bbq ribs and they were bad. Tried the pork chop it was bad. Seems like most of the good reviews were from long ago.
It was sad to spend this much money and feel so disappointed!!!
… moreIt was sad to spend this much money and feel so disappointed!!!
Jeff Snapp
Great food and staff. Seafood platter was incredible and the salad bar is awesome. Can’t wait to go back! Grasshopper topped it off for dessert.
… moreAmy Carlson
A Tradition – full disclosure- I’ve been going to this supper club since I was child so I’m likely biased. – The highlight of this restaurant is the Milky Way. A dessert drink that will have you coming back over and over. Sure they have great steaks, lobster specials, and other supper club dishes to enjoy on your way toward dessert but save room for a Milky Way or a Pink Squirrel! These are the best adult treats ever, hard pack vanilla ice cream scooped into a blender at the bar, doctored up by Betsy (owner, bartender, and friendly fixture at the Ding A Ling) and poured out into a margarita glass, a dollap of whip cream, a spoon and a short straw (that doesn’t do a lot of good) and you are in for a lovely Northwoods dessert that will have you coming back for more (possibly the next day). Not to mention the bat phone at the bar!
… moreBarbara Simmons
Original “Northwoods” Supper club. Fantastic Salad Bar. Great menu steaks, seafood, ribs. The lobster is perfectly prepared & their ice-cream after dinner drinks are some of the very best.
… moreMichael Robarge
A major disappointment for me. I was so wanting this place to be awesome. My first clue that something wasn’t right was how easy it was to get a reservation for a Friday night at 6:00p.m., 2 days earlier. My second clue was when there were 4 cars in the parking lot and 3 tables of diners at 6:00pm.
The bartender was great and the old fashions were decent. Our waitress never introduced herself and never came back to ask how things were after serving our meals, or if we would like more drinks, and believe me it wasn’t because they were busy. We interacted more with “Betsy”, the other waitress, who was awesome! The salad bar was not so great. The lettuce was brown, no tomatoes, no cucumbers and the pate was runny. High lights were the noodle and potato salad. The French onion soup was exactly as a previous reviewer stated. It tasted like beef boullon cubes with onions added in, and they give you grated Parmesan cheese to sprinkle on top? It was terrible. My entree, 16oz Porterhouse was tough with not a lot of flavor. No type of garnish, just a piece of meat on a plate. Baked potato was dry and blah. I’ve never encountered a bad dinner roll until now as it was dry and chewy. Our other entree the 5oz filet was the high light of the main meal even though it was slightly under cooked. It was tender and flavorful. The scallops we ordered with it, came in some type of metal trough filled with melted butter. It was pretty disgusting. The scallops were inconsistent as some were chewy and some were okay. If you have other options, I suggest going to them instead.
… moreThe bartender was great and the old fashions were decent. Our waitress never introduced herself and never came back to ask how things were after serving our meals, or if we would like more drinks, and believe me it wasn’t because they were busy. We interacted more with “Betsy”, the other waitress, who was awesome! The salad bar was not so great. The lettuce was brown, no tomatoes, no cucumbers and the pate was runny. High lights were the noodle and potato salad. The French onion soup was exactly as a previous reviewer stated. It tasted like beef boullon cubes with onions added in, and they give you grated Parmesan cheese to sprinkle on top? It was terrible. My entree, 16oz Porterhouse was tough with not a lot of flavor. No type of garnish, just a piece of meat on a plate. Baked potato was dry and blah. I’ve never encountered a bad dinner roll until now as it was dry and chewy. Our other entree the 5oz filet was the high light of the main meal even though it was slightly under cooked. It was tender and flavorful. The scallops we ordered with it, came in some type of metal trough filled with melted butter. It was pretty disgusting. The scallops were inconsistent as some were chewy and some were okay. If you have other options, I suggest going to them instead.
Wes Lenz
The Ding-a-Llng was a Waste of Time, all day I was thinking about returning to this restaurant after years of being away from the area, I so much wanted the salad bar in spite of the mixed reviews. Got there waited about five minutes no one approached us to seat us (a party of 2), so I asked the bartender who kirtly said they are booked, when I pointed out all the empty tables he replied they only service 25 people per night. He went back to serving at the bar, which had about 10 patrons. The dining room had 3 tables occupied 8 people 75% empty. I will not waste another minute on the Ding-a-Ling.
… more