The Brewery Creek Brewpub is on the ground floor, just inside the bright red doors. It is small and intimate, seating about 40 plus the bar seats. We are not a bar in the way most people would think, even though we have a beautiful piece of furniture called a bar! We take food orders until 8:00 on weekdays and 8:30 on Friday and Saturdays. After the diners have dined, and the staff has cleaned up and gone home we close up. That way we can guarantee peace and quiet for out lodging guests directly above.

The Restaurant is on Seasonal Hours October 30 through May..

Thurs 11:30 AM to 8:00 PM.

Friday and Saturday 11:30 AM to 8:30 PM

Lodging at the Inn and Cottages is available 7 days a week.  Some exceptions apply.

Food Philosophy

Without getting too serious about ourselves lets talk about our "food philosophy." Food can be "fast." It can be easy to prepare. A lot of it can even come ready to serve, delivered by the big blue and white trucks. But it's hard for food to be really good if it is fast and easy at the same time. To make really good food you need to slow down, get involved and follow two basic principles. We've tried very hard to follow these principles since we opened our bright red doors in June of 1998 and they seem to be working.

#1. Good ingredients

There is no substitute for natural, fresh, quality ingredients. They are a cook's best friends.  If you can get them locally that's even better.  Our problem is that there is no delivery system to bring us all we need.  The result is we have to travel, in the area or farther afield. Our tomatoes are hydroponics from Darlington; our cheeses come from local cheese producres large and small, our ground beef and organic eggs are from local farmers while our bacon is smoked at a small meat market in Belmont. Sometimes we buy a pig from the husband of one of our cooks. When we have to do it, we drive to Madison to get our breads, fruits, herbs and vegetables that are fresh, also those little extras not available around here. Our steaks are cut to our specs for us. Coffee comes from an  independent roaster down in Galena.  We would like to cook with the wild mushroom Jeff gathers in the area, but there is probably a law against that. The list goes on. It would be wonderful to have fresh, local produce year round like in California but in Wisconsin we have this season called WINTER when nothing grows. We just accept that limitation and do the best we can.

#2. Whenever possible, make it ourself.

This is at the heart and soul of all fine dining. With few exceptions we make all our sauces, salad dressings, mayonnaises, pestos, salsas, soups, desserts, spice blends, fries, and of course the beer, from scratch, from basic ingredients. We love doing this and can’t imagine it any other way. We hope you’ll love our food too or at least like it, and come back!