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Dish of the Month:
Brandywine’s braised beef short rib

BY NICOLE KIEFERT
PHOTO BY DAVID SZYMANSKI

Dec. 2018



Family owned and operated, Brandywine — opened this summer by husband and wife duo Andrew and Rhiannon Wilson — is housed in an updated historic Cedarburg building dating back to the early 1860s. Andrew, who is also Brandywine’s head chef, says the history of the building lends inspiration to the dishes he creates, a crowd-pleasing but well-curated variety of appetizers, entrees and desserts, as well as nightly specials.

“We definitely wanted to keep the menu small and manageable and really try to focus on high quality in each dish,” says Andrew, former executive sous chef at Bacchus. “We have six shareable small plates and four different pastas, which are all made by hand fresh every day. Then we have four [main] entrees: a short rib, a white fish, a burger and a roasted chicken, and then three dessert options. Everything is made from scratch, in-house.”

The braised beef short rib has proven especially popular at the newly minted restaurant. The meat is braised with red wine and beef stock, then set on a rich, fluffy bed of Parmesan cream. The hearty dish is pictured here with roasted potatoes, arugula salad and pickled red onion, but Andrew plans to take advantage of the amazing selection of mushrooms from Milwaukee’s Mushroom Mike, LLC, and pair the short rib with a mushroom risotto for the colder months. “[Mushroom Mike] specializes in a lot of unique, foraged mushrooms, so we’re getting a lot of gorgeous stuff right now [and] we’re working that into the mix,” he explains.

If you still have room, finish the decadent meal with one of Brandywine’s delectable desserts: a beautifully creamy butterscotch budino, a flourless chocolate cake that’s perfect for gluten-free patrons, or one of three rotating flavors of Purple Door ice cream.

W61 N480 Washington Ave., Cedarburg, (262) 618-4683, brandywinecedarburg.com.







 

This story ran in the Dec. 2018 issue of: