By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Nov 21, 2023 at 11:02 AM

In October, we teased you with some gorgeous photos and a bit of what to expect at The Wolf on Broadway, the highly anticipated second restaurant from the folks behind Uncle Wolfie’s Breakfast Tavern. [Read more here].

Today, we’re going to tease you a bit more with a peek at some delicious dishes on their inaugural menu.

Located on the ground floor of the Kinn Guesthouse at 600 N. Broadway, the sun-swathed venue has worked its way through November, hosting a series of private soft opening events in preparation for its official debut on Friday, Nov. 24.

The bar at The Wolf on BroadwayX

And you just might want to get your reservations in while you can. Because there are some delicious items waiting for you on the menu, which is anything but ordinary.

Executive Chef Kristen Schwab and Chef de Cuisine Val Bartram have mastered their snacks menu, a short list of starters with winning choices like a fresh take on shrimp cocktail that eats a bit like a Southeast Asian ceviche with white shrimp, lemongrass tomato broth, avocado, cucumber and cilantro. It’s served with housemade butter crackers for $18.

Shrimp cocktailX

Fresh cabbage cups are crunchy and fresh, filled with cauliflower, toasted rice powder, nuoc chom, shallots, mint and basil ($12).

Lettuce cupsX

Meanwhile, the Rendang Puffs riff on the classic Southeast Asian beef curry with rich, tender beef cheek packed inside pan-fried eggroll wrappers and served with kerasik (dessicated coconut) and flavorful Indonesian sambal ($16).

Butter chicken wings are fall off the bone tender, served on skewers with a drizzle of yogurt sauce and cilantro ($16).

Butter chicken wingsX

And you’ll find wine (including two sake selections), beer, and a list of both cocktails and zero proof drinks to enjoy alongside all of them. 

Cocktails at The Wolf on BroadwayX

Pictured here is the herbal Perilla Spritz, a refreshing quaff that’s lovely next to all those Southeast Asian flavors; the Two of Us, an Aquavit-based drink that goes down like a complex martini; and the North Broadway, a riff on the classic Manhattan with rye, brandy, rum, sweet vermouth and bitters (cocktails are priced at $14-$15).

The Wolf’s Gado Gado Cobb Salad is a worthy mash-up between the Indonesian salad and the American classic featuring a sweet peanut dressing that contrasts nicely with ingredients like romaine lettuce, sliced radish, cucumber, tomato, corn, toasted coconut and rice crackers and fresh herbs ($19).

Gado Gado Cobb SaladX

Meanwhile, sandwiches include Irma’s Chicken featuring a chicken patty redolant with lemongrass that’s coated in rice powder, fried until crisp and served with lime leaf aioli, pickled chilies, cilantro, red onion and lettuce (served with faro salad, $18).

Irma's ChickenX

The Cheeseburger features a Niman Ranch beef patty topped with cheese,  house market pickles, tomato, lettuce, and umami-rich black garlic aioli (served with waffle fries, $20).

The CheeseburgerX

Guests can also enjoy the eye-catching (and slightly picante) Chili Crisp Fish Sandwich featuring crispy salt and pepper whitefish with  house chili crisp, preserved mustard greens tartar sauce, lettuce, cheese and dill (served with waffle fries, $20).

Fish SandwichX

The dinner menu offers a few more dishes, including steak tartare, pork chops with tamarind and mint; wild caught shrimp with squash and mango curry; duck fried farro (a take on refried rice with duck confit); and flank steak with cabbage and corn. Pricing on entrees runs $28-$32.  You can view the full menu online.

To start, hours for The Wolf on Broadway will be Thursday from 11 a.m. to 2 p.m. for lunch and 5 to 9 p.m. for dinner, Friday and Saturday from 11 a.m. to 2 p.m. for lunch and 5 to 10 p.m. for dinner; and Sunday and Monday from 11 a.m. to 2 p.m. and 5 to 9 p.m. for dinner. (Closed Tuesday and Wednesday).

Reservations are currently available through the end of the year. Make yours on Tock.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.