By Dave Fidlin
This year, the scenic, historic Geneva Inn luxury waterfront hotel on the outskirts of Lake Geneva celebrated a milestone anniversary. But the commemorative event has not been the only notable happening on a storied property that traces its roots back to the late 1800s.
Early this year, the Geneva Inn’s on-site restaurant changed names—and concepts—and with it, the newly named Oak & Oar Restaurant & Bar was born.
Kara O’Dempsey, who manages the Geneva Inn and Oak & Oar with husband Adam O’Dempsey, made the decision to introduce a new dining concept with a distinct Wisconsin twist to the community.
With the closure of The Grandview Restaurant in February, an extensive remodeling of the space took place in the months that followed as the O’Dempseys worked on new interior accents and overhauled the menu. Oak & Oar officially opened its doors in May.
“In coming up with the décor and overall concept for Oak & Oar, what we really wanted to bring to our guests was a more casual environment that we felt would be more fitting for the Lake Geneva area,” O’Dempsey said in explaining one guiding mission behind the restaurant and bar.
O’Dempsey is the granddaughter of Marilyn Schawk, who purchased the property in 1989 with Clarence, her late husband. A year later, the Geneva Inn opened its doors for the first time, meaning this year is the hotel’s 35th anniversary.
When asked to describe Oak & Oar, O’Dempsey said the ambiance is intended to be “more rustic, but modern.” As for the menu, she describes it as “upscale bar food.”
With floor-to-ceiling windows that provide the property’s signature, unmatched views of Geneva Lake, O’Dempsey said Oak & Oar is intended to provide a touch of class, yet within the confines of a comfortable, laid-back environment.
“Oftentimes, people are coming in off the lake or off the shore path,” she said of the thought behind Oak & Oar. “They’re with friends; they’re with family. We want Oak & Oar to be a place where people can still take in wonderful views, but also feel relaxed.”
Regardless of who walks into Oak & Oar—a lifelong Wisconsinite or someone touring the area for the first time in their life—O’Dempsey said the goal is the same.
“We want Oak & Oar to be a Wisconsin destination,” she said. “That means Wisconsin flavors, Wisconsin forward, including sourcing from places such as Door County. A lot of the bourbon distilleries we work with are within Wisconsin. We want to bring to life all of the great flavors and drinks that come from this state.”
With autumn underway, O’Dempsey and her husband are also welcoming anyone looking to catch a football game—or any sport in season.
“It goes back to really leaning into what the area is about,” she said. “Being a place where people can watch a game, or hang out with friends, is especially important to us.”
Oak & Oar’s menu includes a number of signature dishes. The Wienerschnitzel, consisting of a crispy breaded veal cutlet and drizzled with a lemon gastrique, has become one of the restaurant’s popular dishes.
O’Dempsey said some of the other crowd pleasers since Oak & Oar’s opening include the lightly-breaded fried walleye and the pan-seared rainbow trout.
Another menu item that has garnered attention, O’Dempsey said, is the custom sauces, including one made of cherry bourbon. The signature concoction is featured on the namesake cherry bourbon barbecue chicken.
“We’ve spent a lot of time working on our sauces,” O’Dempsey said. “The cherry bourbon sauce mixes those Door County cherries into a barbecue sauce. We take what is known as barbecue, but do it in a Wisconsin way.”
Another twist is found in an oldie-but-goodie staple: the grilled cheese. Oak & Oar’s twist on the classic menu item marries toasted sourdough bread and sharp melted cheddar cheese with the eatery’s signature apple bourbon jam.
“It’s comfortable, and it’s classic foods that we are all familiar with,” O’Dempsey said. “It’s done in a contemporary, Wisconsin-forward way. It’s great quality food, with great flavors, but in a casual, friendly environment.”
While making guests feel at home is one of the overarching missions at Oak & Oar and the Geneva Inn, O’Dempsey said using the business as a vessel to pay tribute to all that makes Wisconsin unique was another key ingredient to the plans that have been set in motion.
“Paying homage to what makes Wisconsin Wisconsin was very important to us,” O’Dempsey said. “Whether you’re a local or a visitor, I think there’s so many great dishes and flavors that are born within the state. We wanted to bring that to people on a plate.”
In addition to the assortment of entrees, shareables and handhelds, Oak & Oar’s full menu also includes a full line of sides, a kids’ menu, and desserts.
Additionally, the drink menu features cocktails, barrel-aged selections, wines, flights, beers, and whiskeys.
As Oak & Oar rounds the bend into its first full year of operation in 2026, O’Dempsey said the goal is to make further refinements within Oak & Oar, including special events like bourbon tastings.
Already introduced specials, the Wisconsin-inspired Friday night fish fry and a prime rib special on Sunday, have been popular from the onset.
“We hope to incorporate some new specials and fun ideas as we continue to grow and evolve,” O’Dempsey said.
Address: N2009 S. Lake Shore Drive, Town of Linn
Hours: 3 p.m. to 9 p.m. Monday to Thursday; 11 a.m. to 10 p.m. Friday and Saturday; 11 a.m. to 9 p.m. Sunday
Phone Number: 262-248-5690
Website: genevainn.com/oak-and-oar.htm
From Left to Right:
Wienerschnitzel – crispy veal cutlet, drizzled with a lemon gastrique, served with purple kraut and potatoes
BBQ pulled pork sandwich – slow cooked barbecue pulled pork, topped with crispy onions and house made coleslaw
Oak & Oar Smash Burger – double smash patties, smothered in beer cheese sauce, topped with pickles and lettuce
