Rhiannon and Andrew
Wilson are pictured with their three children. They are
living above the Cedarburg business they bought until
they find a home. “It’s a good way for us to spend more
time together,” Andrew Wilson said.
CEDARBURG — It’s a classic
case of “one thing led to another.” A
longtime chef seeks the perfect spot to open
a restaurant of his own, and before you know
it, he and his the family are living above a
business in downtown Cedarburg, prepping the
first level for a new eatery.
Andrew and Rhiannon Wilson
are the new owners of the former Visitor’s
Center and Chamber of Commerce building on
the corner of Washington Avenue and Spring
Street, as well as the adjacent salon
The couple met in high school
in Sheboygan, and lived in other cities, but
it was Cedarburg that stole their heart.
“We just fell in love with
Cedarburg,” Andrew Wilson said. “Things just
fell into place and here we are.'
The couple are working on
transforming the building from a
quasi-museum into a 60-plus seat restaurant
that will feature “the best Wisconsin has to
offer,” Andrew Wilson said.
Wilson will go before the
Cedarburg Plan Commission Thursday to seek
permission for a 3-foot addition on the
back. The extra space will accommodate the
The Landmarks Commission
recommended approving the addition at its
June meeting. Wilson said it will not affect
the parking spaces that are now available,
which according to the Plan Commission, is
There will be two seating
areas totaling about 2,000 square feet.
Wilson has been cooking
professionally for more than 15 years,
working in California, the Trattoria Stefano
in Sheboygan and, most recently, as the
executive chef of the Madison Club.
He said a big focus of the
new restaurant will be homemade pasta. The
menu will use farm-to-table produce and
other Wisconsin-harvested foods as key
“The state in general has so
much to offer,” he said.
The name of the restaurant,
Brandywine, is an homage to his mother and
the heirloom tomato variety that she loved
“She was an avid gardener and
she grew lots of brandywine tomatoes; it was
her favorite variety,’ Wilson said.
Wilson said the plan is to
open the business sometime before the end of