Wolf Peach photo by Adam Ryan Morris
At long last, chefs are rolling out the season on their menus. Well, one chef. Cole Ersel, who heads the kitchen at Wolf Peach. Ersel plans two phases for the menu change. The first update is happening this Friday (April 25). Spring ingredients like ramps, peas and asparagus make their appearance, along with some Wisco products . New dishes include: crispy cauliflower with tomato, olive, caper, parsley and espelette; La Clare Farms goat milk ricotta ravioli with ramp herb bread crumbs; Snake River sturgeon with spring pea caponata, charred carrot vinaigrette and pea puree; and grilled Strauss osso buco with polenta cake, radish gremolata, and ground radish butter. More changes expected in a few weeks. Restaurant hours: Dinner Mon-Thurs 3-10 p.m.; Fri 3-11 p.m.; Sat 5-11 p.m.; Sun 5-9 p.m. Brunch Sat-Sun 10 a.m.-3 p.m. (1818 N. Hubbard St., 414-374-8480).
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