Wolf’s Ridge is quickly becoming one of my favorite spots for brunch. It’s a refreshing change up from the typical (albeit tasty) greasy-spoon breakfast spots. Dishes are familiar. There’s heavy and lighter fare (so everyone in your party will be happy). And there’s almost always an element of the unexpected in every dish. And, of course, you’ll find beer or hops worked into a dish or two—a signature touch chef Seth Lassak uses expertly across the menu.
For example, there’s enchilada sauce on a chorizo and corn omelet, and potato balls give extra height to eggs benedict with pork pate and pale ale hollandaise. French toast comes with stout syrup and maple-bacon ice cream. If you fall into the lighter side category, go for the yogurt parfait with granola, coulis and a variety of fresh berries.
My two favorites right now are the doughnuts that come hot from the fryer (I suggest getting them sugared with a side of sweet and tangy orange crème anglaise. It’s worth the extra buck.), and the Toad in the Hole. If you love runny eggs as much as I do, you will enjoy every bite of this dish—soft eggs backed inside flaky brioche, thick and crisp bacon and a savory porter-cheese sauce you’ll want to dredge every bite through.
Wash it all down with a brunch cocktail—like a bloody mary with tequila or a “beermosa.” My personal favorite? The easy-sipping Howlin’ ‘tail ($7), which drinks like a souped-up orange juice. It’s a fresh mix of lime, orange and Watershed gin, with a touch of froth from Howling Moon IPA, sweetness from St. Germain and slight sourness from grapefruit bitters.