Draper Brothers Chophouse Restores Elements of the Past to its Historic Building on Capitol Square
A great deal of Madison history is within the sandstone walls of the building at 101 N. Hamilton St. In 1867, it housed the Draper Brothers Meat Market, where brothers John and James Draper ran a butchery and lived in the upstairs apartment. Now the building — considered one of the best-preserved mid-19th century structures in Wisconsin — is home to a steakhouse that pays homage to its legacy.
Draper Brothers Chophouse opened in November 2023 as a boutique steakhouse, filling the building that had been vacant since 2017, when Hamilton’s on the Square closed. In its past lives, 101 N. Hamilton St. was also the site of the restaurant the Blue Marlin and the cheese shop House of Wisconsin Cheese.
When local restaurateur Jack Sosnowski took over the space, he developed a concept that aimed to honor its rich culinary history with an old-school dining experience.
“How the table is set continually throughout the night, cleaning between courses, offering one of the largest wine lists in Madison — all of these things add to the art of dining,” says Sosnowski.
The extensive steak selection, a nod to the building’s meaty history, includes classic cuts like tomahawk, filet mignon and dry-aged rib-eye. Cooked in Draper Brothers’ 1,800-degree infrared broiler, the steaks develop a dark-brown, caramelized crust with a succulent inside.
Though a steakhouse may seem like a special occasion spot, with Draper Brothers, Sosnowski is hoping to build a neighborhood joint where locals become regulars. “We want to see you once a month, not once a year,” he says.
Draper Brothers Chophouse | 101 N. Hamilton St. | draperbrotherschophouse.com
The Italian Way | Classic Meatballs
As in Italy, the meatballs at Draper Brothers Chophouse aren’t served over a bed of spaghetti. Instead, they’re tossed in a bath of rich, tangy red sauce and served with herby olive oil, Italian parsley breadcrumbs and hearty shavings of Pecorino Romano. “It’s a pretty classic meatball,” says Jack Sosnowski. The appetizer is big enough to share — there are five meatballs served per plate, each with a toothsome bite. Consider it a meaty fork-and-knife option before the main course.
Memory Lane | Old Letters and Photos
When Margaret Draper, granddaughter of James Draper, learned that Sosnowski would be opening a steakhouse honoring the legacy of her grandfather and great-uncle, she took a trip down memory lane. She sifted through family memorabilia and contributed photos to the restaurant. The first stairway landing at Draper Brothers features a black-and-white photo of John and James Draper in their original white butcher uniforms. “We also have some original letters on display upstairs, where the brothers wrote home to their [family] back in England,” Sosnowski says.
From the Ground Up | Local Stone
Madison sandstone, one of Wisconsin’s most abundant and historic building materials, envelops diners at Draper Brothers Chophouse. The ecru-colored stone comes from quarry sites that eventually became the places we know today as Hoyt Park and Glenwood Children’s Park.
Featured Dish | Lamb Lollipops
Among the most popular appetizers on the Draper Brothers Chophouse menu are the lamb lollipops. The bone-in lamb chops are named for the shape of the chop and bone, which together resemble candy on a stick. At Draper Brothers, the “lollipops” are served atop an eggplant soffritto with fennel and sherry vinegar. The chops are tender and have a bright, peppery taste, while soffritto adds a savory complexity to the dish. Although the elegant presentation suggests you should do otherwise, to really get all the meat off the bone, you might need to pick up the chop with your hands like you would with, well, a lollipop. (It’s aptly named.)
