Jonna Froehlich, left, and other members of the kitchen
staff work in the open kitchen at I.d. on Friday.
— There’s been a new vibe brewing next to the Delafield Hotel
since the spring.
a restaurant which opened in May, has found success with its
sharedplate format, head chef Jonna Froehlich said. The new
restaurant took the place of Andrew’s Restaurant, which closed
its doors in January.
have had overwhelming positive feedback at the new restaurant,”
Froehlich said. “It’s a much more inviting and fun place to
its closing, the former Andrew’s building underwent an extensive
remodel, which also coincided with the hotel’s upgrade. Now, I.d.,
415 Genesee Street, sits separate from the hotel and has a
brand-new feeling to it, Froehlich said.
no trace of the old restaurant,” Froehlich said. “It’s a
completely different space now. We blew out all of the walls and
increased the size of the windows to make it a much more modern,
contemporary feeling with an ecliptic design.”
relax at the bar at I.d. on Friday.
a new interior, the randomly-inspired menu makes I.d. an
unconventional place to dine, which is exactly what Froehlich was
aiming to create when initially planning the restaurant. The
lounge inside it offers another comfortable atmosphere for
customers as well, Froehlich said.
was a nice restaurant, but was more of a special occasion
place,” Froehlich said. “This is somewhere people can come a
lot more during the week and dine.”
menu at I.d. is split into four categories, with some items being
offered weekly and monthly.
in the Delafield Hotel.
there’s the snacks and spreads, consisting of cheeses, breads
and other specialties as a starting point. The second category is
leaves and roots, which incorporates many different flavors and
ingredients to make unique salads. Then the typical main courses
consist of feathers, tails, fins and shells. With the feathers and
tails category, an expansive selection ranging from duck confit
and herbed farro to pig head has been popular with customers. The
seafood category — fins and shells — includes king crab and
price point is definitely lower (than Andrew’s),” Froehlich
said. “We have quite a variety in dishes. It ranges from about
$4 to $20 per dish. It’s for the Delafield community and also
travelers staying at the hotel, a destination dining experience.
It’s a much more comfortable place for our travelers to dine.”
features an open dining room with counter seating
overlooking the open kitchen.
restaurant is open from 5 p.m. until 9 p.m. from Sunday until
Thursday and from 5 p.m. until 10 p.m. on Friday and Saturday. A
staple of the restaurant is its brunch service, at 9:30 a.m.
Sunday until 2 p.m.
incorporated exclusively within the hotel, Froehlich said the
restaurant has to work a bit harder to attract customers, but she
feels the offbeat feel of the restaurant has gone a long way in
in hotels always have an extra hurdle,” Froehlich said. “But
we created a completely new entrance to I.d. in order to separate
it more from the outside of the hotel. With the remodel and more
people coming to the hotel, it’s been awesome.”