Andrew’s Bar & Restaurant in Delafield, WI


Executive Chef Jonna Froelich


“I’m inclined to say “How beautiful” when presented with a plate from chef Jonna Froelich’s kitchen, but I could be referring just as easily to the flavors as the presentation.

Inspiration comes from all over: the Middle East for a lamb appetizer, a landscape of lamb tenderloin, cucumber and quinoa tabbouleh over a streak of hummus with dabs of apricot puree and crisp cubes of chickpea fritters; the South for a tender pork belly appetizer, with chard, black-eyed peas, creamy cheddar hush puppies and barbecue sauce with tang.

Harmony reigns over entrées, too. Fennel-crusted red snapper was perfect in seasoning and preparation, set off with saffron sauce and served with olives, fingerling potato, zucchini and artichoke; chicken was crisp-skinned, a lovely summer plate with heirloom tomato, green beans and chimichurri sauce, with polenta enriched by goat cheese.

So many menus fizzle at the last course, but the menu at Andrew’s doesn’t let up. Its desserts are a joy, like the frozen yuzu lime parfait with shards of lime meringue, lemon curd, strawberry, apricot coulis and tiny basil-flavored spheres.”

-Carol Deptolla

Milwaukee Journal Sentinel Dining Expert



Andrew’s Main Dining Room welcomes guests to a relaxing, luxurious atmosphere.

The Parlor seats up to 10 people. Reservations requested, please.
The Booths are dramatic yet intimate settings for those unique occasions: marriage proposals, private dinner meetings, celebrations. Each of the booths seats up to 4 people.
The English Room provides western views of Lake Country and seats up to 25 people. From business meetings to bridal showers, this is an exquisite environment. AV equipment and wireless internet available.
The Veranda is available throughout the summer and fall. Dining al fresco in the Lake Country, a delightful combination.