DeBroux’s Diner: Fresh, Homemade and Tasty!
by nate on 03/22/10 at 11:10 am
As Featured in the November 2006 Issue of Madison Originals Magazine.
A short drive south on Highway 14 will lead you to BrouxNellie’s Diner in historic downtown Oregon. Whether your visit is for breakfast, lunch, or dinner, BrouxNellie’s won’t let you leave hungry, serving large portions from its menu of made-from-scratch soups, sandwiches, burgers, seafood, chicken, salads, and desserts.
What about that name? Just like the marriage of chocolate and peanut butter, the combination of co-owners’ Greg DeBroux and Marc Nelson’s names resulted in something delicious—BrouxNellie’s. The restaurant, located in a historic building at 101 South Main Street, opened inAugust 1998. J.P. Connor, whose name is engraved in a cornerstone above the front door, built the building in the late 1800s. It has previously been home to a general store, furniture store, funeral home, and most recently the Oregon Pharmacy. The area is known as the South Main Street District, and was designated a Historic District in September 2000. You will find historic photos of the downtown area on display in BrouxNellie’s.
As DeBroux and Nelson renovated what had become a blighted site, they discovered the original stamped tin ceiling, hardwood maple floors, and glass block walls, all of which they restored to preserve the history and natural beauty of the building. Natural lighting from the glass block wall and large windows provide a calming effect while dining. The restaurant has an open floor plan, including an open kitchen. Along one side is a counter reminiscent of the old-fashioned soda fountains from days-gone-by. Another flash from the past is the movie memorabilia adorning the walls highlighting James Dean and Marilyn Monroe movies.
DeBroux had been in the franchise restaurant business for 25 years and decided it was time to work for him¬self. “BrouxNellie’s is known for having very good food and service,” DeBroux explained. Business has been brisk, but DeBroux said that while it may look busy, the wait time is seldom longer than 10 minutes.
BrouxNellie’s starts serving breakfast at 6:00 a.m., Monday through Saturday, and at 7:00 a.m. on Sunday. They have a $2.99 daily breakfast special which changes daily, while the break¬fast menu boasts 10 different three-egg omelets: the Tijuana with taco meat, Wisconsin Pepper Jack cheese, tomatoes, onions, and jalapeños; the Turkey Club with oven roasted turkey, bacon pieces, diced tomatoes, and Swiss and Wisconsin Cheddar cheese; and the Meatlovers with ham, bacon, sausage, and Wisconsin Cheddar cheese. Other breakfast specialties include the BrouxNellie Scramble (hash browns topped with smoked ham, scrambled eggs, and Wisconsin Cheddar cheese) and a Spicy Breakfast Burrito (scrambled eggs, spicy sausage, black beans, onions, and green peppers in a flour tortilla). Pancakes, waffles, French toast, muffins, caramel rolls, and cinnamon rolls round out the extensive menu.
Burgers, charbroiled chicken, and a wide assortment of sandwiches, includ¬ing a selection of vegetarian options, are served throughout the day. Burgers are made from a 1/3 lb. Black Angus ground beef, or turkey can be substituted, if preferred. Daily specials include chicken enchiladas, meatloaf, and tenderloin tips. On Friday the special is a beer batter fish fry, and on Saturday surf and turffeaturing shrimp and tenderloin. Sunday offers a traditional chicken dinner with potato and coleslaw.
Salads are served with homemade dressings made in-house. Charbroiled salads with chicken, grilled shrimp, or imitation snow crab, and the Shrimp Boat (a mound of golden deep-fried shrimp) are sure to please. Seafood selections include a tuna steak, mahi-mahi, coconut shrimp, shrimp scampi, pan-fried rainbow trout, and charbroiled salmon. Soups include a 15-Bean soup, Killer Chili, or Chili Supreme. DeBrouxemphasized that everything at BrouxNellie’s is made from scratch; nothing comes out of a box.
Kids under 10 can enjoy a gorilla cheese, racamoni, mini-corn dogs, and other items on a special kid’s menu. A senior menu is also available for people 60 and older. Wine and beer are served, and during the summer, outdoor dining along Main Street is an excellent option.
A visit to BrouxNellie’s wouldn’t be complete without a piece of the “Best Pies in the World.” Dutch Apple, French Silk, Coconut Cream, Pecan, Cherry, Strawberry Rhubarb, and Fruits of the Forest are among the daily selection of homemade pies. Just look for the pie spinner at the front of the restaurant to view selections, and keep in mind that whole pies are also available to take home. Cheesecakes, hot apple dumplings, hot fudge brownie delight, malts and shakes, floats, and a build your own sundae with Chocolate Shoppe Ice Cream are some of the other sumptuous dessert options.
A staff of 50 employees works at BrouxNellie’s, and DeBroux said that because the restaurant closes at 8:00 p.m., it’s a good place for kids to work. DeBroux is proud of his staff and said that they help make the restaurant successful. Information on the BrouxNellie’s website describes the perfect applicant for a job at the restaurant—someone who smiles, is a team-player, and is hard-working.
BrouxNellie’s caters weddings, office parties, community events, and other gatherings from 15 to 500 people. Recently, DeBroux opened the Broux House in Stoughton, and moved the catering operations to that location. DeBroux said that every Saturday they cater a wedding, and that businesses from Oregon, Stoughton, and Fitchburg utilize the full-service catering menu on a regular basis. The selections available for catering can be found on their website.
BrouxNellie’s has been well received by area residents, and has garnered praise by Madison Magazine readers by being named best diner in 2001, best for customer service in 2002, best for customer service and catering in 2003, and best for catering in 2004 in the “Best of Madison” awards. “Our customers appreciate a good place to eat at a fair price,” said DeBroux.
