by Peter Lindblad
Welcome to Simpson’s Restaurant, a fixture in downtown Waupaca since it was established in 1932.
Three generations of Simpsons have owned it since then, but for the past couple of years, it’s been run by husband-and-wife team Danny and Brynn DeHay, who met at a restaurant in Oregon.
One of the bartenders, named John, has worked at Simpson’s for more than 30 years and was recently voted as “Best Bartender in Waupaca” again. A wide range of old-fashioned cocktails are available, with a variety of garnishes, including the popular marinated mushrooms.
“Expect a good drink, good service and a good meal,” said Danny Dehay, describing the dining the experience at Simpson’s.
Locals have come to expect Simpson’s to be open almost 365 days a year, with dinner service starting at 4 p.m., according to Danny. Brynn, who figures she’s been going to Simpson’s since she was born, recalls Christmas Eves at the restaurant, while noting that her dad worked at Simpson’s, as did her sister and brother.
Broiled seafood is a big draw, especially the broiled haddock, as is the 8-ounce beef tenderloin.
Soup and salad are served with everything, according to Brynn, and the soups are house-made every day. Prime rib and other supper-club staples, including a Friday fish fry, are favorites.
And if romance is on the agenda, ask for the “Wood Box” table. It’s Simpson’s most intimate sitting.
Find out more about Simpson’s below. And don’t miss our exclusive visit to Simpson’s here!
New owners, same iconic supper club
by David Brierley
Sometimes, change is a good thing. Sometimes, remaining the same is even better. Fans of Simpson’s Restaurant in Waupaca will be happy to know that they’re getting a little bit of both.
Those of you who have been reading since the beginning may recall that Simpson’s was the subject of our first ever supper club article, in our November 2017 issue. Back then, owners Carey and Amy Simpson were running the successful business, but were looking to retire, so Simpson’s was on the market.
Enter Danny and Brynn DeHay. Danny has been an aspiring cook all his life, and worked his way up through the ranks until he earned himself positions as Executive Chef at several restaurants in Portland, Oregon. Brynn, meanwhile, originally hails from the bustling metropolis of Iola, Wisconsin (for those of you not familiar with Iola, that was sarcasm – the population is approximately 1,300).
The couple met when they were both living in Portland. Until then, Danny had never heard of a supper club. Boy, was he in for a treat. Fortunately for him, Brynn was familiar, and brought him up to speed when they visited Central Wisconsin on vacation. Eventually, the couple came to their senses and moved to Wisconsin to stay.
Then, thanks to a family connection, they found out that Simpson’s was for sale.
“We’ve been family friends for my entire life with the Simpson family,” Brynn says. “Carey’s parents were friends with my parents, so it goes very far back.”
“Her dad had worked there, and her sister and brother,” Danny adds.
After talking it through with the Simpsons for some time, the couple finally made it happen. They took ownership of Simpson’s in August, and started running it without missing a beat.
“Carey and Amy and Brynn and I have been talking about trying to buy it for months, if not a year or so, so we were all kind of ready to make the move,” Danny says. “Carey and Amy were in charge on the 25th, and we signed the bank papers on the 26th and walked right over to the restaurant and did service.”
Many new owners of a supper club might see a restaurant that’s been run virtually the same for decades, and think it needs all sorts of radical changes. The DeHays, however, appreciate history and recognize a winning formula when they see one, so they plan to leave Simpson’s largely unchanged.
“Our plans are to really keep it true to Simpsons,” Danny says. “Who
knows what the restaurant will look like in five or ten years, but … Brynn and I are really committed to what it is, and what it is going to continue to be. A lot of the recipes are literally 90 years old, so they’re really good and tried and true, and we want to keep the favorites. Simpsons is known for good service and just a great supper club experience.”
A large part of that great supper club experience is the fantastic staff at Simpson’s. And thanks to the DeHays, that won’t be changing.
“The same staff that worked with Carey and Amy work with us,” Danny says. “Some of the people that work there literally worked for 30 years at the restaurant. It’s been pretty awesome as new business owners to maintain the former staff … a bunch of great individuals.”
Danny notes that one of those staff, the lead bartender, does a great job of keeping the beer and wine list cool and interesting, serving great local products and offering a wide selection. And the head chef, Caleb, does his magic in the kitchen, keeping customers as happy as ever.
One of the perks of being in a small midwestern town and having a family connection is that the DeHays have help from the former owners when they need it.
“Carey and Amy are still in the restaurant a lot,” Danny says. “It’s nice to have a mentor if we have questions about things. Whenever we have a question, we can give them a call. They live about five minutes away so they can pop in and help us, which is really awesome.”
For the most part, however, it sounds like the DeHays know what they’re doing. According to Brynn, Danny worked at two of Portland’s top steakhouses. And really – when you think about it – steakhouses share many similarities to supper clubs.
“He worked for a couple of the best steakhouses in Portland, RingSide and El Gaucho,” Brynn says. “So he really knows what he’s doing with supper club type of meat – how to make a prime rib – he brings a lot of knowledge with him.”
According to the DeHays, steak continues to be popular with Simpson’s customers. The beef tenderloin, and the prime rib on Saturdays especially. And, the haddock is still one of their most popular dishes. Trust me; if you haven’t tried it yet, you need to.
The couple continues to offer nightly specials, and they’re already hosting special events. In November, they had a large spread for Thanksgiving, and the night before that they hosted a live band, Punch & Pie. It’s clear they plan to keep Simpson’s Restaurant a Waupaca staple for years to come.
The last question the DeHays had to answer was the one posed to all supper club owners interviewed for Out & About Wisconsin: what is your definition of a supper club?
“A family-friendly atmosphere, and a place where clubs and community groups like to gather for dinner and meetings,” Brynn says. “It definitely has to include that Friday fish fry, and [Saturday] prime rib. Having a crudités, a little dish of celery and carrots, and a little basket of bread, that’s pretty standard in a supper club. That at-home-but-fancy feel. And need I mention that the old fashioned is a staple of the supper club as well?” she laughs.
To keep up with Simpson’s nightly specials and special events, follow the supper club’s Facebook page.
If you haven’t already, don’t forget to join our Supper Club VIP group; you’ll be entered in our monthly drawing for a $50 gift card to an area supper club. You can also check out our past articles, as well as an interactive map that shows the supper clubs we’ve visited to find one near you. And, as always, there will be plenty more supper club fun to come.
Where in Wisconsin is this supper club?
Address: 222 S Main St., Waupaca, WI 54981
Nearby landmarks: Located on Waupaca’s downtown Main Street, next to the iconic Rosa Theater.
Website: https://www.simpsonswaupaca.com/
Three can’t-miss features:
1. Broiled seafood, especially the famed broiled haddock
2. “The Wood Box,” the restaurant’s most romantic, intimate table
3. Variety of old-fashioned cocktails, including the brandy old-fashioend with marinated mushrooms