Breaking all the rules

Visit & Follow Us

W161N11629 Church Street
Germantown, WI 53022

At this time we are only offering 

Reservations for Parties of 6 or more.


Kitchen Hours:
Monday, Wednesday, Thursday: 4p – 9p
Friday & Saturday 11a – 9p
Bar Open Until Close
Sunday & Tuesday Closed

Looking for Private Event Space?
Barley Pop on Main Street has private party space! Click below to learn more.

Important Information...

What's New?

New Menu!
Lunch Fridays & Saturdays
Music, your DJ every night is the kitchen crew!

Why the Move?

We own it (the building that is)!
& dang it, we are crawling out from "Underground"!
Fresh Feel/Fresh Flavor
Open Kitchen. Let's keep this relationship Open! No Secrets
Windows/Sunlight! After 12 years the staff
is ready to soak up the sun!!
Growing our own! Green space to grow some of
our own herbs & produce
No questions where your GPS is taking you!
Branching out!
Smack dab in between Milwaukee and West Bend

What you can count on:

Microbrew Society goes with us!
Specialty Cocktails, bourbon & craft beer
Cafe Gift Cards valid at Precinct & Barley Pop
Dinner on the Farm, YES!
Alsatian Tart/Bacon Wrapped Watermelon Rinds/Uncle Buck

Why the Name Change?

My partner always referred to the location as the precinct.
I asked why? He said it was the first location
of the Germantown Police Station!
I couldn't get the name out of my head!

You know what? It just sounded fun & easy to remember.

Like you want to meet there for cocktails and bite after work.
And it makes you feel like you are kinda doing something naughty: drinking, eating & hanging out at The PRECINCT!


Jodi Janisee-Kanzenbach


Local owner and Executive Chef Jodi Janisse-Kanzenbach is a graduate of Le Cordon Bleu College of Culinary Arts, Minneapolis/St Paul. Precinct was born from the location being the old Police Station in Germantown. The name came from a conversation with Jodi and one of the other owners.

“I will never sacrifice quality of service or food; they go hand-in-hand. In a world where customer service seems to be disappearing, and cold corporate chain restaurants are prevalent, my staff and I strive to give the best experience to our patrons.” – Chef Jodi