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 Competition. In Wisconsin, Milwaukee’s own Wolf Peach (1818 N. Hubbard St.) answered the call.
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 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.
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.
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.”
Nothing says an enthusiastic “good morning” like a monster cinnamon roll, now does it?
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.
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.
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 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.
Here now, Eater’s first-ever Heatmap of Milwaukee, Wisconsin, which contains ten newish restaurants and bars that have been getting some serious buzz…
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.
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.”
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.
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.
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.
If 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.
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.
Wolf Peach gets its name from the tomato, but where does it get its food.
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.
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.