Waupaca dining tradition continues
By Robert Cloud
A new family has taken over Simpson’s Restaurant in downtown Waupaca.
Danny and Brynn DeHay are the owners of a restaurant that has been serving customers for 87 years.
Carey and Amy Simpson, the third generation of a family-owned business, closed the deal on the restaurant in August.
“We’re really interested in continuing their success,” Brynn said.
“Simpson’s is a big part of Waupaca,” Danny said, noting people have come to Simpson’s to celebrate birthdays and anniversaries, or meet friends for dinner or cocktails.
They plan to retain the same menu, although Danny and the head chef, Caleb Powers, are collaborating to introduce some new specials.
Danny said they will keep Simpson’s a family restaurant, keep the early bird specials and continue to honor gift cards.
Long before it became trendy, Simpson’s purchased its produce and meat locally.
“Simpson’s buys its meat from Niemuth’s and the produce from King Berry,” Danny said. “We want to keep the money here in Wisconsin, in Waupaca County and in the Waupaca area.”
“We made a corn chowder from produce at Turner’s stand,” Danny said.
He noted that 70% of the tap beer is brewed in Wisconsin.
The restaurant is also keeping the same staff, and Jon Krueger will still be the head bartender.
Local roots
Brynn was born in Waupaca and grew up in Iola.
“After attending college in Madison, I moved to Portland, Oregon,” Brynn said.
From 2002-18, she lived in Portland, where she met her husband 12 years ago.
They have two children, Tzion and Omri.
“I was a bartender at the Waupaca Country Club when I was 18,” Brynn said.
She said she drove the beverage cart on the golf course.
“The Simpsons are family friends of ours,” Brynn said. “I’ve been coming here since I was a baby.”
Danny moved frequently as a child because his father was in the U.S. Air Force.
Among the states he called home were Texas, Hawaii, Alaska and Utah.
Danny served in the Navy as an aviation mechanic, then began working in restaurants.
“I did every job I could do,” Danny said. “I always wanted to be a chef.”
Danny eventually became a sous chef, then an executive chef.
The DeHays’ last job in Oregon was at a ski resort on Mount Hood.
After nearly two feet of snow fell one day, their normal 45-minute drive home became a four-hour ordeal.
“Winter here in Wisconsin doesn’t scare us,” Brynn said.
Danny said they moved to Wisconsin about a year ago when he became executive chef at Sand Valley Golf Resort in Nekoosa.
They had already been talking with Carey and Amy about taking over Simpson’s.
“They planted a seed in our mind a couple of years ago,” Brynn said. “At the time, we didn’t live here yet.”
The DeHays plan to maintain the Simpson’s current hours.
They will be open seven days a week. The bar opens at 3 p.m. and food is served beginning at 4 p.m.