4 minute read
New life for old treasures
street was dirt but was paved with bricks to keep the circus wagons from sinking into the mud and since it was the only paved street in the city at the time, it became known as Brick Street.
At one point, the building Jonathan’s is in was set to be condemned.
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“But with the vision of Debra Alder and her husband Jeff Scherer, they transformed it into one of the most enticing restaurant spaces in the area,” it states on Jonathan’s website.
Brick walls adorn three rooms, consisting of a retail wine and cheese tasting area, a large granite bar and another room for fine dining. Additionally, the main dining room is available for private lunchtime parties or business meetings for 20 to 60 guests.
The philosophy at the restaurant is simple.
“Come as you are, and be catered to your every culinary desire,” it states.
Jonathan’s features local organic farm produce when available along with locally sourced, fresh lamb from Delavan’s own Pinn Oaks Farm. When it comes to steaks, they select USDA choice or higher-grade Angus Midwestern beef and then cuts all of the steaks in-house.
The chef said he believes in offering elegantly presented plates that are both delicious and affordable.
“We price structure our menu under the big city steak and seafood houses to give even the budget-minded customers the ability to experience fine dining without breaking the bank,” it states.
Jonathan has a longstanding history in the restaurant industry working in various country clubs, golf courses, yacht clubs and fine dining restaurants since he was a
teenager.
The restaurant is his first stand-alone venture “and with your support it will be a long-lasting dining destination for Delavan,” the website states. “We look forward to serving you… with a warm welcome and delicious food.”
Jonathan’s also features live music regularly.
Many menu options
The menu features many options including: appetizers – blackened sashimi grade tuna and smoked lox bruschetta; entrée salads – Asian sesame seared ahi tuna salad and cranberry chicken walnut salad; butcher’s block – chicken breast a la Oscar and Australian lamb loin; seafood –cashew encrusted halibut, monk fish picatta style and Florida grouper.
Jonathan’s has fish flown in three times
a week. Friday fish fry options include broiled or fried beer battered blue gill, walleye and Great Lakes whitefish. It also offers Wisconsin’s customary Friday special featuring beer battered Icelandic cod or baked Poorman’s cod.
On Saturday nights, the restaurant features prime rib. And all of the desserts are created in house and include a variety of decadent options.
Jonathan’s on Brick Street is at 116 E. Walworth Ave. in downtown Delavan. The hours are Sunday through Thursday, 4 to 9 p.m. and Friday and Saturday, 4 to 10 p.m. Dining begins at 4:30 p.m. daily and take out and curbside delivery are also available.
For more information call 262- 725-7715, follow Jonathan’s on Brick Street on Facebook or visit the website, jonathansonbrickstreet.com.
FROM TOP LEFT: The ribeye steak, done to perfection and served au jus, is among the popular choices at Jonathan’s on Brick Street in Delavan; Chef Jonathan Cross and his wife, Tiffany, visit with a friend while taking a break and eating outside their Delavan restaurant.
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