By Lori Fredrich Senior Writer Published Apr 04, 2019 at 7:52 AM

Chefs Dan Van Rite and Daniel Jacobs the lauded chefs behind Dandan, EsterEv, Fauntleroy and Batches are spreading their wings with a new long-term consulting gig at the Iron Horse Hotel, 500 W. Florida St.

The hotel announced today that JVR Group, the hospitality group founded by the duo, will be reimagining the food and beverage program at the Walker’s Point hotel.

Since 2008, the Iron Horse has made a name for itself as one of the nation’s most successful independent hotels. And that reputation is slated to be enhanced by Jacobs and Van Rite, who have signed on to bring new menus to Branded, The Yard and the hotel’s banquet and catering program.

A new restaurant concept is also on the docket, with Smyth closing on May 1 for a complete refresh (it’s expected to reopen about a month later).

"We’re thrilled to have the amazing talents of Dan and Dan, along with their entire team, to usher The Iron Horse Hotel into our second decade," noted Tim Dixon, who selected JVR Group for their dedication to culinary arts and track record of success.

Dixon says he believes the team is uniquely qualified to deliver both decidedly American menus and an experiential beverage program perfect for a hotel known for its highly engaging atmosphere.

New menus will launch property-wide in time for the opening of The Yard in late May. Stay tuned for details about the name and concept of the new restaurant in the coming weeks.

"I love The Iron Horse Hotel," noted Jacobs in a press release this morning. "Dan and I believe locals and visitors come to this property to experience something genuinely Milwaukee."

"This is going to be fun," he added, with what we can only imagine was his award-winning smile.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.