Chuck and Bernie

The current owners of the St. Mary's Supper Club is brothers Chuck and Bernie Stevenson. We grew up just outside of Sandford, Indiana on 11 acres that is still owned and resided on by our  Father Lonnie Stevenson.

We are both graduates of West Vigo High School. I (Chuck) graduated in 1978 and Bernie graduated in 1981.  We both joined the Army after graduation and are retired Army veterans.

Bernie has been in food service for the past 25 years, starting as an army cook. When leaving the active Army in 1985, he joined the Army Reserve and served 17 years in food service. He has also worked at the St. Mary-of-the-Woods college (Mariot), various health care positions in dietary food service, and has been the Dietary Manager at Royal Oaks Health Care. He currently works as a shift cook at Royal Oaks'

I (Chuck) joined the Army out of high school and spent 20 years on active duty as a Field Artilleryman. Cooking was a hobby and every where in the world I went it was the cusine I was interested in. This is evident in many of the items and techniques used on the menu. During one tour in Germany I lived with a German family that owned and operated a small German Inn (Ghasthaus). It is this time and experience that is the inspiration for German Night. I was the Superintendent for Marion Heights Conservancy District which provides water to over 400 customers in the St. Mary's and Marion Height area for 7 years and currently work part time at the ST. Mary of the Woods Post Office..

As you can see, the restaurant is our first love, but our second job. That is why we are only open four nights a week and just for Supper. It is our hopes to someday expand our business, but only time will tell that story.

The St. Mary's Supper Club has been around for many years. The building was built in 1908 and has been everything from a residence to a grocery store to a tavern and pool hall to what it is today, a restaurant. Names such as Whitney, Stultz, Ethington, Wilson, Allen, Savant, Harkness and a few more I have missed have all owned this establishment in one shape or another. It was probably George Wilson that put the St. Mary's Supper Club on the map as a restaurant back in the 60's. Since then the Supper Club, for the most part, has been known as a great place to eat and a favorite hangout for those who like a quaint quiet atmosphere with great food. Although the Supper Club went through a hard time and eventually was closed for a period of time, it was sorely missed.

In the fall of 2002, after the Supper Club had been closed for some time Bernie and I bought it with great hopes of bringing it back to what it was in years past. I can not tell you what we got ourselves into, but after many set backs, pure determination won out and we were finally able to open the St. Mary's Supper Club again on the 11th of February 2004.

It was and is our goal to provide the quality of service and food that everyone expects when dining at the Supper Club. We try on every occasion to prepare ourselves as many of the entrees we serve from scratch as possible. It will be immediately evident  when you eat the food at the Supper Club that it is prepared as if we were going to eat it ourselves.

No item or meal on our menu is there just because we need it as a filler. Every meal or item has been tediously selected to provide you with the best meal possible, whether it is a filet steak or chicken strips dinner. We hand cut and trim every steak on the menu. All of our steaks are choice angus beef and trimmed so they are 100% edible. All of our deep fried fish is hand breaded to order. Many of our appetizers are prepared in house, our onion rings are cut and breaded when ordered. Our home made potao chips will bring you back to the days of Chesty and Charles Chips. Another popular appetizer is the deep fried potabello mushrooms. They are the next best thing to Morrels. We make all our soups, our house salads, sauces, sides and our apple crisp dessert from scratch. We offer two home made salad dressings. These dressings include our House Bleu Cheese and Honey Mustard. The spaghetti sauce is Bernie's own recipe. We make our croutons, German potato and sauerkraut salads. Grind our own hamburger from steak trimings, cube our veal and tenderloins form choice cuts and more. I could go on and on, but I think you get the idea. Although it is not always possible to make every item from scratch we make a great effort to do as many things as we can, especially the things that matter the most.

We also believe great food is only better with great service. We want customers to feel free to ask our servers to have their food prepared the way they like it. It is the goal of everyone at the Supper Club to get to know customers and learn the way each and everyone likes to be served. This is the advantage of coming to a small restaurant with just a few servers. We will get to know you and you won't have to re-explain how you like something every time you go out. The disadvantage is; however, that being small might mean it takes a little longer to get your meal, but it will always be the same great meal regardless how busy we are.

We appreciate the great customers we have; they have helped the restaurant become the success it is today. We are seeing new faces all the time and we always hope new customers will feel free to introduce themselves and want to become part of the Supper Club family.