Brandywine, the restaurant officially debuting on Cedarburg’s main drag next week (Thursday, July 5), was in the homestretch when I checked in with co-owner/chef Andrew Wilson this week. If you’re intrigued by the name, it refers to the brandywine heirloom tomato. Wilson recalls his mother growing the tomato varietal in her garden.
For a restaurant focused on seasonal cuisine – with some Italian-inspired plates – Wilson liked the resonance of the name. He also really likes the building, dating to the 1860s, that it’s housed in. Most recently it was the headquarters for the Cedarburg visitors center/history museum. Keeping the integrity of the building intact was essential, so there’s lots of hard wood and the original tin ceiling and walls. He and his wife/partner Rhiannon commissioned Cedarburg’s Lucky Star Workshop to build the wood tabletops, giving the main dining room its 38 seats. There’s also 10 at the black-walnut-topped bar, a back dining room seating 18 and another handful of sidewalk tables in front of the restaurant.
Wilson, still finalizing the menu when we spoke, will offer appetizers such as a flatbread with roasted peach, ricotta and spreadable salami and entrées like spaghetti with veal shank ragu, and braised shortribs with roasted potatoes and Parmesan cream. Entrées average $15-$24. The menu includes some vegetarian items, and Wilson will offer a trio of dessert choices. Wilson also plans to incorporate brandywine tomatoes, when he can get them, into the cuisine.
Hours starting July 5: Tues-Thurs 4:30-9 p.m.; Fri-Sat 4:30-10:30 p.m. Sunday brunch service to come. Reservations are accepted for six or more diners. (W61 N480 Washington Ave., 262-618-4683)