Right on the heels of Ligaya Figueras' announcement that Fitz's was taking a step back to move two steps forward, news comes today that neighboring Brandt's Café is retooling as well.
Brandt's, a staple in the Delmar Loop for over 25 years, had been falling into disarray of late...the once creative menu had become ho-hum, and also severely pared down (with frequent 86'd items, no less) with service to match. After an unsuccessful trial with an interim owner, Adam Brandt (nephew of original owner and founder Jay Brandt) is now back at the helm and big changes are taking place.
Look for a new face--it'll soon be Brandt's Café and Ultralounge--a new logo, a new website (in development), and Chef Matt Dawson in the kitchen. This editor took notice of him (as did Dave Lowry) in 2009 when Dawson led the inaugural charge at Quintessential, introducing St. Charles to a pub grub menu that bridged the gap between essential and enlightened.
Much the same is planned for the new and improved Brandt's. Dawson says several of his favorites will anchor the new menu: we only hope that his bison burger, the crabcake-topped steak "oscar," tempura green beans, and panko-fried, goat-cheese-stuffed olives made the final cut.
Brandt's live music focus will change as well, with jazz/blues/soft rock acts during the dinner hours and an ultralounge vibe taking over after that (read: DJ 's, bottle service, late night menu).
Dawson's full menu should be ready for prime time in a week or so, and a Grand "Rebranding" party is planned for early April. In the meantime, Brandt's outside tables will be ready for action the minute the weather breaks...which looks like it could be tomorrow.
