Milwaukee’s Best Restaurants for Small Plates
Love it or hate it, it appears small plate dining is sticking around for a while. Fans of the trend like that it allows you to try many different dishes, often in a communal style with lots of sharing. If you want to branch out from traditional large entrees, here are some of the restaurants in Milwaukee you need to check out.
Milwaukee Restaurants Helping Competitor Dealing with a Tragedy
A group of Milwaukee restaurants is stepping up to help, now that a competitor is dealing with a tragedy. Chris Weber died when his pickup truck plunged off the Hoan Bridge early this week. He was an employee at the Odd Duck restaurant in Bay View.
Winter Preservation Techniques for Chefs
Serving seasonal foods from nearby farms comes with all sorts of benefits, but there’s a drawback for restaurants located in a cold-weather region. To counter the ebb and flow of produce across growing seasons, more and more chefs these days are doing what home cooks and farmers have done for years: turning to sauce-making, freezing, pickling, and canning to preserve the peak of local spring, summer, and early fall harvests.
Lori's picks for Milwaukee's best restaurants, 2016
Almost daily, I'm asked to give my recommendations for places to eat and drink. At least as often, people ask me to share my "favorite" restaurant. It's an admittedly impossible task, as there are so many worthy options (I can name at least three or four favorites at any given moment, each for a different reason)
Chef shift on the horizon at Wolf Peach
In the world of restaurants, change is inevitable. And such is the case at Wolf Peach, where a changing of the guard is imminent. Beginning this December, Chef Cole Ersel will turn over executive chef reins to longtime colleague Chef Kyle Toner. The shift, notes Ersel, is motivated by a personal desire for change.
Milwaukee Cocktail Week hits Town
Special dinners, tiki takeovers and one-night drinking events at area bars and restaurants.
Wolf Peach owner to open Supper, a modern supper club, in the Shorecrest Hotel
Gina Gruenewald, the owner of Wolf Peach restaurant in Brewers Hill, plans to open a modern take on Wisconsin supper clubs in the Shorecrest Hotel, 1962 N. Prospect Ave. The restaurant will be called Supper.
Wolf Peach’s Passion for Food
Wolf Peach has much to offer. Tucked away in the Brewer’s Hill neighborhood, its breathtaking view of the city, the glowing ash of the oven, open kitchen, patio and garden in the summer months set the stage for a warm and casual atmosphere. That warmth may come from the 6,000-pound wood-fired oven, the friendly greeting when the server arrives at your table or the nostalgic feeling you get from the mismatched tableware and glow of the overhead chandelier, all making for a comfortable evening.
Stroke prevention hits home with Wolf Peach owner
Milwaukee Food for Thought hosted a dinner to benefit stroke research at the Medical College of Wisconsin. The fact that the dinner took place at Wolf Peach restaurant is no coincidence. In fact, for Wolf Peach owner Gina Gruenwald, who suffered a massive stroke in 2009, making strides in stroke research is a cause near and dear to her heart
Sweet and savory Saturday and Sunday brunch at Wolf Peach
Mascarpone-stuffed French toast at Wolf Peach, 1818 N. Hubbard St., is served with strawberry-rhubarb jam, hazelnut butter and a choice of meat. Here, it shares the table with a signature seasonal cocktail.
James Beard Local Dish Challenge: Wolf Peach Steps Up
The James Beard Foundation, known for excellence in dining, has challenged more than 100 restaurants around the country to create a special single dish that showcases the tastes and talents of the establishment as part of their Taste of America Local Dish.
Chicago Daily Herald
Take a Look at What’s New and Just a Bit Quirky in Milwaukee
Fit for foodies: Wolf Peach takes its name from an early European translation of the Latin term for a tomato. Chef Daniel Jacob’s menu has a rustic European feel and is divided into veggie, fish and meat categories, plus wood-fired pizzas, spreads and charcuterie and cheese. Dishes, with ingredients from local purveyors, are meant to be shared. Depending on the season, there’s gnocchi, a spread of smoked bone marrow and pasta with pork ragu and pecorino. Situated on historic Brewer’s Hill where brewery managers once occupied Victorian homes, the restaurant has two levels and outdoor seating overlooking the downtown skyline.
Wolf Peach’s Race to Win
Wolf Peach’s ricotta cavatelli shows the Brewers Hill restaurant’s commitment to using local ingredients. It shows more, too. The cavatelli also a Taste of America Local Dish. Which means that every time you order this pasta (using house-made ricotta cheese and vegs from Wisconsin farms) before Oct. 31, 2013, one dollar from each dish will go to an education drive sponsored by the James Beard Foundation. Wolf Peach is one of 100 restaurants in the U.S. and the only Wisco establishment participating in the JBF’s Local Dish Challenge.
Milwaukee Journal Sentinel
No Meat? No Eggs? No problem!
For Dan Jacobs, executive chef at Wolf Peach, including vegan options was always the plan. “The evolving diner of today wants to have that option. It is a different, creative way to push us a little bit by focusing on a vegetable without adding butter or pork or any sort of meat,” said Jacobs, who previously worked as a sous chef at Green Zebra, a contemporary vegetarian restaurant in Chicago.
Boelter SuperStore Blog
Some Say Tomato, Chef Dan Jacobs Says Wolf Peach
Wolf Peach has exploded on both the local and national restaurant scenes throughout the last year. Executive Chef Dan Jacobs is at the helm; the Chicago native is inspired by his love for and belief in, “simple peasant food.” He attributes the restaurant’s success to having a kitchen where the craft of cooking is honored daily. Chef Jacobs smiled while explaining how he and his staff love creating, “food with a soul that honors and respects local purveyors and farmers.”
Sweet and Savory Saturday and Sunday Brunch at Wolf Peach
At Wolf Peach’s weekend brunch, orange and cinnamon are equal partners in the roll ($6), and this is a very good thing; the citrus makes it pop. The roll arrives tender and yeasty and pierced through its glazed top with an enormous knife, usually used to subdue large pieces of meat. You’ll need the knife to carve this sweet into manageable pieces.
Wolf Peach Represents Wisconsin in James Beard Challenge
Milwaukee food lovers have yet another thing to be excited about this September. Starting Sept. 1, Wolf Peach will participate in the James Beard Foundation’s (JBF) Taste America Local Dish Challenge, an event which encourages foodies to show their local pride by participating in a social-media driven campaign to raise money for a food-based charitable organization.
Demystifying Pacific Produce wirh Chef Dan Jacobs
Every chef has a “secret” passion. For Dan Jacobs of Wolf Peach, it’s Asian cuisine – an obsession that reared its head early on and persisted into adulthood. “When I was a kid we used to go to this Chinese restaurant, Chang’s…” he says. “There was a lazy susan, platters of food … it was so fun. We always shared everything.”
The Milwaukee Business Journal
Bridge Reopening is Pleasant News for Brewer’s Hill Businesses
The Pleasant Street bridge is open for business after a $5.4 million year long make-over, fueling a celebratory ribbon cutting ceremony Thursday at the west end of the bridge followed by a backyard barbecue at Wolf Peach Restaurant. “I’m so excited I’m throwing a party; the first thing I did as soon as I heard the dates (the bridge would open), I said ‘we are throwing a party,’” said Gina Gruenewald, Wolf Peach owner.
The Eater Heatmap: Where to Eat Right Now
Here now, Eater’s first-ever Heatmap of Milwaukee, Wisconsin, which contains ten newish restaurants and bars that have been getting some serious buzz…
New Happy Hour at Wolf Peach
The same day that Wolf Peach (1818 N. Hubbard St., 414-374-8480) discontinues its lunch service – July 1 – it picks up something perhaps more valuable. Happy Hour! HH will be a Monday-Friday affair, running from 3 to 6 p.m. Among the liquid specials are $5 signature craft cocktails, $5 wines by the glass and $3 tap beer. Chef Dan Jacobs has put together a list of $6 Happy Hour Plates to keep your mouth busy. They include grilled tahini tofu skewers, oven-roasted chicken wings, “mini-me” fish and chips, petite caprese, and garlic knots. They all sound like good reasons to cut out of work early. Especially if you can score a table on the patio. Happy Hour starts this Monday.
Sous Me: Cole Ersel of Wolf Peach
A restaurant is lucky when it has a guy like Cole Ersel who spends his days breaking down whole animals and making charcuterie. Just ask Executive Chef Dan Jacobs of Wolf Peach: “Cole is absolutely indispensable,” Jacobs explains. “Every week, we get a pig in to butcher for our sausages and chacuterie. Without him doing that – and doing it well – we could not achieve a good percentage of our menu.”
Pastry in Milwaukee: Chase Anderson of Wolf Peach
You may never have met Wolf Peach’s Pastry Chef Chase Anderson, but if you’re like countless other folks who’ve passed through the doors of the restaurant, you’ve probably sampled his “to die for” chocolate polenta cake, served with preserved strawberries, caramel, and a scoop of Purple Door’s salted caramel ice cream.
What’s For Dinner?
Don’t let the cold, dark nights of winter stop you from enjoying some imaginative cuisine at area restaurants. Here are a few offerings that are sure to warm you up: Wolf Peach (1818 N. Hubbard St., Milwaukee, wolf-peach.com) has unveiled weeknight specials of the local rustic cuisine for which it is known.
The Business Journal
Art cards celebrate staff at Wolf Peach
With the rise of foodie culture, chefs are becoming something of local celebrities. Wolf Peach is taking that idea one step further with a new marketing concept. The restaurant, which opened in fall at 1818 N. Hubbard St., in Milwaukee, is issuing artistic cards representing members of its staff. Think baseball cards, only with better artwork and no statistics.
The Business Journal
Wolf Peach owner takes healthy approach
f you ask Gina Gruenewald to describe the greatest thing that ever happened to her, her answer might surprise you — a stroke. It happened a bit more than three years ago, when 80 percent of her brain was damaged and doctors said she would never be “normal” again.
The Bar at Wolf Peach
Change is never an easy thing, but I find it best to tackle it head-on. That’s why when the Brewer’s Hill restaurant formerly known as Roots reopened as Wolf Peach (1818 N. Hubbard St.), I rushed to try it out. First testing the waters for lunch with a co-worker, a few weeks later I found myself back at Wolf Peach a little after 7 p.m. on a Wednesday.
You Say Tomato
Wolf Peach gets its name from the tomato, but where does it get its food.
The Business Journal
Wolf Peach restaurant gets loan from MEDC
Wolf Peach, the restaurant that recently replaced Roots Restaurant and Cellar in Milwaukee’s Brewers Hill, has been approved for a $250,000 loan from the Milwaukee Economic Development Corp. The organization’s loan and finance committee approved the loan Tuesday afternoon for the restaurant at 1818 N. Hubbard St.
Wolf Peach puts its own spin on former Roots space
It shifts a diner’s equilibrium to walk into a new restaurant that’s taken over the space of an old, familiar haunt. So it was when I visited Wolf Peach, the restaurant that opened early this month in the former Roots space, to gather a first impression. Oh, the bones were familiar – same contemporary building, same dramatic view of the downtown skyline from this perch in Brewers Hill. Some familiar faces, too.
Sneak peek: Wolf Peach
When a favorite restaurant closes, there are always mixed feelings – sadness over the loss of a beloved dinner destination, confusion regarding the how and the why of the closing, and trepidation over whether or not the new spot will live up to expectations.
King of the Hill
This weekend, the pitter-patter of new restaurant feet will sound. Chef Dan Jacobs’ prediction that Wolf Peach – the successor to Roots Restaurant and Cellar – would open by the end of October was pretty much on target. The restaurant serving “rustic European cuisine” is open for dinner this Friday and Saturday night (Nov. 2 and 3), then moves into its regular lunch/dinner hours starting on Monday, Nov. 5. Since Roots’ closing in mid-September, the space has undergone some renovations.
Milwaukee City and Press
Sneak peek: Wolf Peach
Roots Restaurant and Cellar carved out a special place in the hearts of many in Milwaukee. Chef Dan Jacobs, who spent a year and a half running the kitchen at Roots before taking over as executive chef for Wolf Peach, says he understands what diners might be feeling about the restaurant’s recent transition.
The Business Journal
Business Journal Report (VIDEO)
There’s a new restaurant open for business in Milwaukee. And there’s talk of a plan to find financing for a new downtown basketball arena. Wendy Strong tells you about both in the FOX6 Business Journal Report.
Because they can: Milwaukee chefs prep their pantries
If you’d like to take stock of how serious Milwaukee chefs are about their food, you might want to begin by counting their collections of Mason jars.
The Business Journal
Wolf Peach to replace Roots, focus on European cuisine
Tim Dixon’s new restaurant, Wolf Peach, will focus on “rustic European cuisine” when it opens Oct. 31 in the former Roots Restaurant and Cellar space, according to a news release issued Monday night.
Wolf Peach now opening Nov. 2; menu in place
A homerun in the ballgame of foodie culture is to take something simple, ubiquitous, and pleasant, and deify the fuck out of it. Maybe call it “organic,” raise the price, or source it “locally.” In this case, “it” is the almighty tomato. In 1519, Hernan Cortes discovered the plant in the Costa Rican gardens of Montezuma and took the first seeds back to Europe. The bulbous red balls were used ornamentally, were long thought poisonous, and eventually became embraced as rightfully delicious by poor folk. It was German lore that associated the plant with witches and werewolves, birthing a term that translates to—cue dramatic Robert Pattinson voice—“Wolf Peach.”
Wolf Peach Starts Strong
Roots restaurant was known for its unique setting, perched on top of Brewers Hill, and a kitchen that was a pioneer in “local source” ingredients. So it was quite a surprise when Roots closed its doors in September. Earlier this month, the restaurant returned with a new owner and a new name. The owner is Tim Dixon, who also owns the Iron Horse Hotel, and the name is Wolf Peach.
Wolf Peach replaces Roots
As we bid adieu to the last of the succulent tomatoes of summer, developer Tim Dixon has announced the arrival of his newest restaurant concept. And it’s coming to the location that formerly housed Roots. Steeped in the same culture of storytelling as the Iron Horse Hotel, the restaurant at 1818 N. Hubbard, which will open Oct. 31, will be called Wolf Peach, an homage to the fruit we now know as the humble tomato.
620 WTMJ News Radio
Former Roots restaurant to reopen as Wolf Peach
The former Roots restaurant, in Milwaukee’s Brewers Hill neighborhood, will have a new name. Wolf Peach will open on Halloween. It will have a casual atmosphere, and owners will give an emphasis to using regional ingredients.
Former Roots restaurant to reopen as Wolf Peach
The former Roots restaurant, in Milwaukee’s Brewers Hill neighborhood, is being replaced by a restaurant that features “rustic European” cuisine. The new eatery, Wolf Peach, will open Oct. 31 at 1818 N. Hubbard St. The name refers to the German word for tomato, which translates literally to “wolf peach,” according to a statement from restaurant owner Tim Dixon.
The closing of Roots Restaurant and Cellar (1818 N. Hubbard St.) last month did not result in an abandoned Brewer’s Hill building. Who likes an empty restaurant space? Work immediately began on Roots’ successor, whose name, just revealed to the masses, is Wolf Peach. Wolf Peach?