Dempsey’s Brewery Restaurant & Pub in Watertown began with an impulse purchase moment by Bill Dempsey. A deli-express truck driver by trade and a homebrewer by night, he came home one day with a 10-Barrel Brewhouse (10BBL) system from Moorehead, MN.
Current owner of Dempsey’s and Bill’s son, Sean, recalls his mother’s reaction when his dad drove up with a trailer full of equipment.
“I think he slept on the couch for about a year after that,” laughed Sean.
The full-service restaurant opened on North Broadway in 1999 with a “heavy European vibe” and specialized in craft beers (which is stated on the website as the second oldest brewery in South Dakota) and handcrafted pizzas.
Starting in 2014, the Dempsey’s team started dabbling in innovative specialty pizzas, which gained national and international recognition with awards and accolades. Sean took over the family business in 2016 and joined the coveted United States Pizza Team in 2017.
The brand and business model grew, starting with Danger von Dempsey’s in Aberdeen in 2019, then opening Danger von Dempsey’s ATY (inside of the Watertown Regional Airport) and Danger von Dempsey’s Brookings in 2023.
Sean and his award-winning staff continue to set the bar with creative ‘za and traditional European fare.
Pizzas include classics like the Angry Dragon Pizza (Italian sausage, green peppers, jalapeños, bacon, and sriracha drizzle) and the Sweet Sicilian (peppadews, black olives, prosciutto di parma, and capicola).
For those feeling adventurous, there’s Pizza of the Week (#POTW). One of the most recent #POTWs was the Flying Spaghetti Monster with red sauce, spaghetti noodles, Italian sausage, post-bake, shredded parmesan, and Italian parsley.
Bill Dempsey retired in 2016 and quickly got bored, recalls Sean. The family soon launched their side hustle, Dempsey’s Proper Hot Dog Co.—a hot dog cart. Proper took on 35-50 events per summer, serving up gourmet viennas.
“We almost have a cult-like following,” described Sean. “We do a Hot Dog of the Week (#HDOW), along with four to five varieties (Chicago, Coney, Warsaw, and Cincy.—a lot of regionals from different areas.”
With six years of Proper under their belts, Sean says he doesn’t plan on stopping now.
“I joke people aren’t going to remember me as the pizza guy,” he said, “they’re gonna remember me as the ‘Hot Dog King of South Dakota.’”
Check out Dempsey’s Proper Hot Dog Co. mid April through mid August.
SEAN’S PARTNER, JAYME, CREATED STICKERS OF HIM THAT CAN BE FOUND HANGING ALL OVER LOCALLY AND INTERNATIONALLY.
“I am positive there are about six different countries that have a sticker of me knocking back a glizzy,” he said.
This month will have the return of the #POTW Thanksgiving—a turkey-inspired “pile of food.”
Sean said, “It’s a heavy pie, but it’s fun to watch people say, holy s—, you have that?”
When asked if certain #POTWs make the daily menu, Sean says they try to limit it and only do so under special circumstances.
“When I compete and when I win hardware, I try to put those [pizzas] on the menu,” he said. “The Casanova is a 2024 winner that’s a mainstay, and when we launch our 2025 winter menu, the Thanks, Elote! will be on there as well (2025 California Pizza Challenge winner).”
There are also calzones, like The Green Machine with pesto-base whipped ricotta, fresh mozzarella, grilled chicken, tomatoes, onions, and spinach and balsamic drizzle.
In regards to traditional fare, the most ordered is the Wienerschnitzel & Spätzle (“an Austrian tradition”). The dish consists of tenderized breaded pork filet pan-fried in butter, served with spätzle dumplings, braised red cabbage, and lemon wedges.
“It’s been on our menu since day one,” said Sean.
Other popular made-from-scratch items include the Spinach & Artichoke Dip (house-blended spinach and artichoke dip paired with housemade naan tandoori), their house Jambalaya (Dempsey’s Northern version with andouille sausage, infused rice, chili beans, grilled chicken, and a houseblend of spices), and the Dirty Reuben (grilled sauerkraut, thin-sliced corned beef, havarti cheese, and 1000 Island on housemade rye).
“I will never remove the Jambalaya from our menu, based out of fear,” half-joked Sean.
MORE ON THE MENU
APPETIZERS
Summer Poutine
Double order potato wedges, smoked pulled pork, bacon, andouille sausage, bier cheese, and green onions.
SOUPS & SALADS
Buffalo Chicken Salad
Grilled or fried chicken, chopped pickles, grape tomatoes, bleu cheese, smoked bacon, served with buffalo sauce and ranch dressing.
GRINDS & SANDWICHES
Chicken Milanese Il Diavolo
Nashville hot breaded chicken cutlet, lemon aioli, arugula, and tomato on a buttermilk bun.
SIGNATURE PIZZAS
CBR
House-made ranch, pulled chicken, smoked bacon, and cherry tomatoes.
CHICAGO TAVERN THIN SPECIALTIES
Garden in Lexington
Pesto, fresh mozzarella, tomatoes, onions, mushrooms, minced garlic, and black olives.
TRADITIONAL FARE
Pierogies
Potato and cheese-stuffed pierogies, sauteed with onions and bacon. Served with a side of alfredo.
CALZONES
The Todd Ingram (Vegan Friendly)
Vegan mozzarella, pesto base, jalapeños, onions, mushrooms, and plant-based pepperoni.
Dempsey’s also has 18 tap lines, including house-brewed beers, root beer, and cream soda. A fan favorite, Longship Lager, will be returning in December, which Sean says hasn’t been available in three years. Other releases next month will be a Scotch ale (Highland Laddie) and a California common (Podunk Steampunk).
The restaurant also has an extensive cocktail menu, and has talent behind the bar like the newest bar manager Emily Williams and award-winning mixologist Adam Erickson.
Dempsey’s plans on having a rotating seasonal cocktail program, including the Harvester Old Fashioned.
“I’m excited to have a dynamic seasonal drink list,” said Sean. “We’ve always had a little one, but Emily has been absolutely crushing this.”
Food-wise, Dempsey’s is introducing new pastas in the winter and a lot of “heavier, stick-to-your-ribs” cuisine (Cottage Pie, Guinness Stew, etc.).
With two milestones occuring—Sean turning 40 and the eatery and brewery turning 26 on December 21—Dempsey’s is still brainstorming what’s next.
“The goal has always been to grow,” said Sean. “With opening the Danger von Dempsey’s pizzeria-specific brand, we learned one big thing: People love the pizza, but they want a pub. They want Dempsey’s brewery in its entirety.”
Sean believes in five years patrons will see a specific brewery/taproom open up in Watertown and a full service Dempsey’s in a larger town.
“[Dempsey’s has] been my life’s work,” he said. “I’ve been starting to think about legacy and what I really want, and that’s always been to take care of the crew that takes care of us, and to grow as much as we can.”
FOR MORE INFORMATION, VISIT VISITWATERTOWNSD.COM AND DEMPSEY BREWPUB.COM+
