Brandywine, the new restaurant from former Bacchus Chef Andrew Wilson and his wife Rhiannon, will officially open its doors to the public at W61N480 Washington Ave. in Cedarburg on Thursday, July 5.
The grand opening follows a series of previews during which we were fortunate to obtain a first look at both the space and menu, which reveals a delicious collection of fresh, seasonal dishes that are well-executed and beautifully presented.
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The interior of the space reflects a casual, rustic feel that pays homage to the history of the 19th century building while maintaining a cozy modern look and feel. That includes refinished hardwood floors, refurbished tin ceilings and walls. Rustic metal and wood chairs accompany both high- and low-top tables constructed by artisans at Lucky Star Workshop.
The northern wall of the restaurant features a beautiful black walnut bartop with a live edge that was created by Watts Wood Works in Helensville.
Homey details include rustic wooden shelving bedecked with living plants and edible herbs.
Incredible edibles
At the bar, which was officially granted a full liquor license on July 1, you'll find a variety of options, including four rotating tap beers (currently Bell's Two-Hearted Ale, New Glarus Spotted Cow, Third Space Unite the Clans and Stella Artois) along with more in bottles. There is also a curated selection of wine, including selections from Italy, Washington State, New Zealand, France and Germany.
The food menu is small and focused with sections featuring small plates, pasta and entrees, a variety of which cater to vegetarian and gluten-free diners.
Among the small plate offerings – all of which are easily shared – is a cheese plate featuring a beautiful sampling award-winning Wisconsin selections like Uplands Pleasant Ridge Reserve, Landmark Petite Nuage and Roth Moody Blue, accompanied by strawberry jam, candied walnuts, grilled focaccia and gluten-free wild rice crackers ($15).
There are also citrus-marinated olives served with a salad of orange segments and fennel with grilled housemade focaccia ($5).
There are also classics like beer-battered cheese curds, which are served with fried zucchini and accompanied by balsamic aioli and roasted cherry tomatoes ($8). Salads include asparagus, bibb lettuce with radish, Parmesan, chopped egg and balsamic vinaigrette ($8) and roasted beets and strawberries with sheep’s milk cheese and pistachio pesto ($8).
Meanwhile, crisp flatbread is topped with sweet roasted summer peaches, salty and slightly spicy ‘nduja sausage, and creamy ricotta cheese ($8).
Pasta dishes include comforting dishes like Abruzzo-style housemade spaghetti topped with braised veal shank ragu, pecorino and bright gremolata ($17) and braised pork served with mascarpone dumplings, spicy tomato sauce, giardiniera and garlic bread crumbs ($16). There’s also earthy whole wheat pappardelle with roasted mushrooms, basil, pistachio and goat cheese ($16) and freshly made four cheese ravioli topped with brown butter, roasted tomatoes, summer squash and sage ($15).
Entrees include Wisconsin Ivory Char with braised white beans, sauteed spinach and salsa verde ($19); braised beef shortribs with garlic rosemary potatoes, arugula, pickled onion and parmesan cream ($25); and the Brandywine burger topped with caramelized onions, brick cheese and garlic aioli with a side of home fries ($14).
Meanwhile, tender and juicy skin-on airline chicken breast is roasted until crisp with a sage honey glaze and served with roasted carrots and smoked gouda polenta over Calabrian chili puree ($19).
On the sweeter side, there are three rotating flavors of housemade ice cream, which can be ordered by the flight ($8) along with buttermilk panna cotta topped with honey roasted peaches and almond granola ($7).
There’s also classic flourless chocolate cake, served with salted caramel, whipped creme fraiche and fresh raspberries ($8).
Beginning Thursday, Brandywine will be open Tuesday through Thursday from 4:30 to 9 p.m. and Friday and Saturday from 4:30 to 10:30 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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