Thirty miles west of Milwaukee sits Genesee Depot, a small community teeming with history and charm–in the center of it all lies The Union House.
Set in a historic hotel building dating back to 1861, The Union House gives off all the traditional Wisconsin supper club vibes and then some. Echoes of the still-active railway across the street accentuate the appeal and ambiance of this vintage space.
Guests are welcomed by the well-stocked and neatly organized L-shaped bar, where you can enjoy a myriad of cocktails like a barrel-aged Old Fashioned or a Genesee Cosmo to help set the mood for a wonderful dining experience. The Union House boasts an impressive collection of 30 house-made bitter tinctures for their plethora of cocktails. The restaurant also showcases an extensive wine list and featuring local area microbrews on tap like Eagle Park out of Muskego or Oconomowoc’s Brewfinity beers.
The dining room areas feature a beautiful collection of vintage black-and-white photos paying homage to yesteryear and the stories therein. Couples and friends gather among dimly lit booths and tables with a glowing fireplace in the backdrop and a mix of the Rat Pack crooning softly overhead. The staff’s attentiveness and knowledge is impeccable and their years of service is notable – many with 20 to 30 years in Genesee Depot.
The Union House has a nice collection of soups and salads, but the wide variety of shared appetizers are a great way to start your meal. From smoked pork belly with thick-cut Nueske’s bacon to shrimp scampi to even more unique flavors of wild mushroom tart or beef carpaccio, there are no shortage of options and flavors. A new appetizer–rabbit and salchicha (sausage) with roasted poblano and spiced chickpeas in a white wine sauce–is already a fan favorite.
General manager and chef Dan Harrell and staff pride themselves in keeping the classic entrée favorites that patrons have come to know and love, like steaks and pork chops, but incorporate fresh and more bold flavor profiles into their plates to keep things new and interesting. This is evident in dishes like scallops with a roasted tomato risotto and manchego cheese or duck with a char siu glaze and miso butter. Adventurous diners looking for more exotic flavors can find them in the weekly wild game feature. The Union House wild game dishes have included rabbit, New York red deer, wild board, antelope and even ostrich, to name a few. The seasonal rabbit pot pie with root vegetables and light cream sauce, for instance, is a menu highlight. A la carte sides include delicious options like dauphinoise potatoes which are a layered Yukon potato with parmesan cream and nutmeg; ruffled creamed spinach; wild mushrooms; and crab cakes, among others. And, of course, like any proper supper club, one can add a lobster tail with drawn butter to any meal. Don’t forget to pair dinner with a glass of the restaurant’s in-house private label wine, made by Eola Hills Winery in Oregon.
Always save room for dessert especially when the list includes pistachio crème brulee; warm apple crisp; Schaum Torte; and Five Farms Irish Cream cheesecake made with expresso mouse, coffee-chocolate ganache and an almond crumble.
Exquisite wine dinners are held on a monthly basis featuring high-end wines paired with a four-course meal in the restaurant’s second-floor event space. Click here for a full schedule of special events.
The Union House is open Tuesday through Saturday, 4 p.m. to close. Reservations are recommended; carry-out and curbside service are also available. For more information on The Union House, visit www.theunionhouse.com.