Uncle Wolfie's Breakfast Tavern
Restaurant · Brewer's Hill ·
Breakfast, lunch, coffee, cocktails & curated retail space
Breakfast, lunch, coffee, cocktails & curated retail space
"Executive chef Jesse Wendel, whose breakfast tavern goes through between 360 to 540 eggs a day, says the prices he’d get through Sysco right now would be “substantially over” what he’s currently getting from a small, local supplier the restaurant switched to about two years ago. “They’re incrementally raising their prices, which is obviously fine,” Wendel says. “We’re actually still getting [eggs] for about 50 cents less than what is current market price.”" - Bettina Makalintal
"Recognized for a casual dining style that remains deliberate in execution, this spot is part of the wave of middle-class restaurants flourishing across the city." - Eater Staff
"After a big night out, Ahn recommends visitors start their morning at Uncle Wolfie’s Breakfast Tavern." - Marguerite Imbert
"This century-old Brewer’s Hill tavern underwent a loving restoration and rebirth thanks to husband-and-wife team Wolfgang and Whitney Schaefer, who moved in upstairs and set up a home decor boutique on the same property. The final step is this Cream City brick, wood-filled, breakfast-focused spot. There are Johnny cakes and Benedicts, but also huevos verdes y jamon, PB&J-filled French toast, American cheese-stuffed burgers, and a cheesesteak made with coffee-rubbed chuck. Yet with such an Old Milwaukee aesthetic, the bar is still the heart. For a new way to get daytime-buzzed, look no further than the Sake Toddy." - Todd Lazarski
"This century-old Brewer’s Hill tavern underwent a loving restoration and rebirth thanks to husband-and-wife team Wolfgang and Whitney Schaefer, who moved in upstairs and set up a home decor boutique on the same property. The final step is this Cream City brick, wood-filled, breakfast-focused spot. There are Johnny cakes and Benedicts, but also huevos verdes y jamon, PB&J-filled French toast, American cheese-stuffed burgers, and a cheesesteak made with coffee-rubbed chuck. Yet with such an Old Milwaukee aesthetic, the bar is still the heart. For a new way to get daytime-buzzed, look no further than the Sake Toddy." - Todd Lazarski