The folks at Uncle Wolfie’s Breakfast Tavern have announced the first of a series of pop-ups meant to help showcase (and test) some of the menu items which will be making their official debut at their forthcoming restaurant, The Wolf on Broadway [read more about that here].
The pop-up is scheduled for Friday, June 10 from 5 to 8 p.m. at Uncle Wolfie’s, 234 E Vine St and will feature a menu of casual lunch items – including creative starters, salads, sandwiches and desserts – developed by Executive Chef Kristen Schwab and Sous Chef Val Bartram.
The pop-up will be walk-up only (no reservations are being accepted). If there happens to be a wait, you’ll be notified by text when there’s a table ready for you. In the meantime, you can enjoy a cocktail outside or peruse the goods at Orange and Blue Co.
A peek at the menu
Here are the items expected to debut at the pop-up!
- Tamarind chicken hand pie: tamarind braised chicken, cremini mushroooms, soy sauce gravy, buttery pie crust, lime zest, nigella seeds
- Pepperoni pizza hand pie: diced pepperoni, pepperoncini, black olives, mozzarella, tomato sauce, roasted garlic pie crust, parmesan
- Gado cobb salad: romaine lettuce, cherry tomatoes, green beans, cucumber, grapefruit, tofu croutons, shredded coconut, fried shallots, soft boiled egg, lemongrass peanut dressing
- Eat your Brussels salad: shaved brussels sprouts, fried brussels sprouts, spring mix, orange segments, watermelon radish, candied pecans, Honeycrisp apples, carrot-ginger vinaigrette
- Ham Jam Melt: a sandwich featuring Black Forest ham, smoked gouda, housemade guava jam, fennel and arugula on sourdough bread
- Portabello bahn mi: soy roasted portabello mushroom caps, carrot and radish pickles, cilantro, pea shoots and sambal aioli on a French baguette roll
Desserts will include the Brookie Bar (dark chocolate brownie with dark chocolate cookie dough, caramel bits) and passion fruit lemon tarts (lime shortbread crust topped with passion fruit lemon curd, whipped cream and strawberries).
Follow The Wolf on Broadway on Instagram for more details and upcoming pop-ups.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
