Longtable Beer Cafe, a new bar and restaurant from Brasserie V owners Matt and Andrea Van Nest, is set to open Tuesday evening in Middleton.

The name signifies the restaurant's use of communal tables, custom made in Middleton with reclaimed barn wood from New Glarus.

Longtable's central focus is a 23-foot table that sits between two big beams and can seat 24 people. The other tables are also communal, seating between eight and 12 people. 

The menu features six shareable boards: charcuterie, cheese, fish, poultry, veggie and a sausage board. There will also be many other sausage choices, starting with wild boar, Polish sausage, hot Italian sausage, bratwurst and a veggie dog.

Sandwiches include barbecue brisket and barbecue pulled pork, made using the restaurant's indoor smoker.

Like Brasserie V, they are sourcing as much as they can from local providers and farms, Matt Van Nest said.

However, the only menu item being carried over from Brasserie V are its famous frites. The Belgian french fries can be ordered in a cone or as a side with sandwiches. Longtable will also offer a selection of homemade sides. Starting out, those will include Brussels sprouts, coleslaw, garbanzo beans, farro salad and roasted fennel.

Unlike at Brasserie V, customers will order their food, beer or other beverages at a counter and the food will be brought out.

Longtable's chef is Joshua Chavez, who cooked extensively in his native Chicago, as well as in Galena, Illinois, and for the last year worked as a maître d' at L'Etoile in Madison.

The restaurant is at 7545 Hubbard Ave., with many of its windows and walls able to fully open to the outside and to its patio.

The focus is equally on beer, evident from the giant cooler that meets visitors when they walk in. The six-foot by 18-foot cooler holds 250 to 300 beers.

The craft beers, both domestic and European, will mostly be in bottles. Customers can grab them, self-serve, from the open cooler. There will also be 13 rotating taps, available in short and long pours.

"It's about the sharing," Van Nest said. "Buying multiple kinds of beer and sharing them with your friends, or buying a couple boards. Some of the sandwiches also will come in larger sizes, where we can slice them up into smaller parts, so you can try multiple things."

Read more restaurant news at go.madison.com/restaurantnews.

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Wisconsin State Journal food writer Samara Kalk Derby brings you the latest news on the Madison area's eclectic restaurant scene.