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Last spring Uncle Wolfie’s Breakfast Tavern, the popular brunch spot in Brewers Hill, expanded its offerings to include Nite Wolf, an evening ramen and cocktails concept operated by Chef Elijah Loebbaka.
In the coming weeks, their Downtown location at 600 N. Broadway will undergo a similar change, embracing a dual concept that offers breakfast and brunch in the early portion of the day and a Southeast Asian-inspired dinner concept headed up by Executive Chef Kristen Schwab during the evening hours.
Owners Wolfgang Schaefer and Whitney McAllister note that changes are being made that allow the restaurant to evolve and offer more of what customers want from the venue.
“When we opened The Wolf on Broadway, I don’t think we’d fleshed out the concept entirely in terms of how it operated, how it related to the Breakfast Tavern and how they would co-exist together,” says McAllister.
“But what we learned along the way is that people love the space,” says McAllister. “And people responded – literally overnight – when we added brunch. So we know that brunch resonates. We also know that Kristen [Schwab] is incredible and that people really loved dishes she has introduced to the menu.”
As a result, they’ve decided to take what’s working and lean into it. Beginning Sept. 26, Uncle Wolfie’s Dinner Diner will become a brunch spot with a simplified moniker: Uncle Wolfie’s Downtown. Beginning in October, Chef Kristen Schwab will launch a new evening concept called The Wolf, which will showcase an ever-changing menu of Indonesian-inspired cuisine.
“Two concepts in a space work,” says McAllister. “We’ve seen it work with Uncle Wolfie’s and Nite Wolf, and we’re excited for the potential that it brings to the Downtown location.”
As for Executive Chef Kristen Schwab, she says she’s excited to move forward and introduce diners to both concepts.
“This is a natural evolution forward, and the changes we’re making are all based on what has worked well for us,” she says. “I’m excited to introduce some great new dishes and really exercise my own creativity moving forward.”
Uncle Wolfie’s Downtown
Beginning Thursday, Sept. 26, Uncle Wolfie’s Downtown will be open Thursday through Monday from 9 a.m. to 2 p.m. Like its sister restaurant in Brewers Hill, the Downtown location will operate on a first-come, first served basis (no reservations required). Fans can also follow social media for both locations at @UncleWolfies.
“We’ll be following a very similar format for the menu,” says Schwab. “Offering around eight to ten breakfast and brunch options along with a number of more savory, lunch-worthy options.”
That includes Uncle Wolfie’s classics like the BELTCH (bacon, egg, lettuce, tomato and cheese), the Big McAllister smash burger and the Big Wolf Breakfast (eggs, tavern potatoes and choice of meat and toast).
From there, the Downtown location will feature seasonal buttermilk pancakes (instead of johnny cakes), yogurt parfaits and a number of popular Downtown staples including the Chili Crisp Fish and Irma’s Chicken sandwiches. Schwab says they may also introduce a rotating cast of sweet and savory bubble waffles.
Schwab says they will also be bringing on industry veteran Theresa Schuenke – creator of the popular Hot Knife pop-ups – to help out with the brunch concept.
“She has ideas she'll be bringing to the table,” says Schwab, “Like a shakshouka, a hot fried chicken banh mi salad and a few other items. She’s amazing and really loves brunch, so she’ll be a great addition to our team and will allow me to concentrate on the dinner concept.”
The Wolf
Beginning the second weekend in October, guests will also be able to make reservations for The Wolf, a dinner concept offering a Southeast Asian-inspired pre-fixe menu Thursday through Saturday from 5 to 9 p.m.
The menu, which will include two appetizers, a mid-course and a main course, will be available for $65 per person. Every dinner will include sambals and shrimp chips and Schwab says that she’ll also offer a few supplemental items, including a fish fry option for Friday evenings and a dessert that guests can add if they’d like. Beverage pairings – both alcoholic and non-alcoholic – will also be available.
Although the debut menu for The Wolf isn’t fully finalized, Schwab says she has been working on the main dish: a slightly upgraded version of her popular beef rendang. She says she’ll also happily accommodate dietary restrictions which guests can indicate when they make reservations.
“The kitchen is excited to move forward with this new concept, and I’m really excited to have the opportunity to play with the menu even more than I have,” she says. “I have notebooks filled with ideas, and The Wolf is a format that I can really use to explore the boundaries and introduce new delicious things.”
Moving forward, Schwab says she may consider creating some theme nights here and there that explore other types of cuisine. But guests who’ve enjoyed her forays into dumplings and other Indonesian and Southeast Asian-inspired fare have a great deal to look forward to.
Reservations will open soon for The Wolf’s debut dinner service Oct. 10-12. Keep an eye out on @TheWolfmke on social media for updates.
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.
