Lydia’s Supper Club

Italian
Memorable
One of the best
Save

Make a reservation or stick to a small party and go early to Lydia’s. This supper club is a Butte favorite, packed with families, parties, and double dates. From the outside, you might not be so sure it’s worth a stop. The unassuming sign and building don’t give anything away.

Inside, you get a feel for the history of the place, founded by Lydia Micheletti in 1946. Lydia came from Butte’s Italian-American neighborhood of Meaderville, and worked tirelessly to deliver home-cooked meals in a supper club setting. Today, the traditions are carried on by her great grand nephews.

Start by choosing an entree, which can be anything from halibut or Alaskan crab to fried chicken or veal scaloppine. Lydia’s will take it from there. Even before ordering an entree, the first act shows up: tangy pickled beets, squares of Swiss American cheese and salami, pepperoncini, cold sweet potato purée with a touch of onion and applesauce, and raw green onions. The onions are for munching or adding to the salad, which also arrives in the first wave. With it come three homemade dressings: spicy, tomatoe-y French, thick 1000 Islands with sweet pickles, and chunky “Roquefort-style” blue cheese.

Onto the second act. Along with the entree come both red- and white-sauced spaghetti, mushroom ravioli, and French fries. The white sauce tastes like butter and cheese; the red is about as standard as it gets. The ravioli are salty and tasty (and you’re welcome to get more if you run out), and the fries are deliciously crunchy.

Friday’s bone-in prime rib is about half an inch thick, served with jus and spicy horseradish. Pork chops are tender and incredibly well-seasoned with salt, garlic, and butter — so perfectly complemented by applesauce. Dip fries in the sauce and you’ll easily finish the whole plate.

Finally, act three: ice cream. Choose from turtle (vanilla with caramel and chocolate), huckleberry, or orange sherbet. We splurged and added fried Oreos. They taste something like an Oreo beignet: a chewy outside gives way to slightly soft cookie inside. Weird, but good.

The wine list is reasonable, with many picks under $20.

Lydia’s is a kid-friendly place, even if children might not like all the dishes. The whole affair takes about two hours and is a fun experience for everyone.

What to Eat
Lydia’s Supper Club, Pork chop
Pork chop
Must-Try
The pork chop is beautifully seasoned.
Lydia’s Supper Club, Prime rib
Prime rib
Must-Try
Friday and Saturday special: bone-in prime rib
Lydia’s Supper Club, Fried Oreos
Fried Oreos
Fried Oreos with ice cream, chocolate sauce, and whipped cream
Lydia’s Supper Club, Salad
Salad
Salad comes with chunky blue cheese, also spicy French & 1000 Islands
Roadtrips
This restaurant is featured in the following eating tours.
11 stops | 1683 MILES | 30 hr 15 min

Road Trip Overview

Originally from Ohio and most recently San Francisco, Roadfood contributor Jess Dawson has taken her show on the road, traveling throughout America with her husband in their 27-foot Winnebago. They’re stopping at as many national parks—and restaurants—as they can along the way. These are the restaurants that stood out to them on…

Information
Price
$
Seasons
Open Year Round
Meals Served
Dinner, Dessert
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
No
Website

Other Nearby Restaurants

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    Montana’s oldest drive-in restaurant, Matt’s Place of Butte serves pork chop sandwiches, a wild array of hamburgers, and thick milk shakes.

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    John’s is home of the Pork Chop Sandwich, a Montana specialty invented here in the 1920s: ground pork deep fried and bunned with all the proper condiments.