View MKE to Open Monday, June 25 in the Former Wolf Peach Space

The Brewers Hill restaurant’s menu ranges from MKE-style pizzas to Korean beef tartare and charred octopus.

Great timing. With summer officially here, View MKE (1818 N. Hubbard St.) opens for business on Monday, June 25. The restaurant that replaces Brewers Hill’s Wolf Peach will utilize the two-level dining space and patio, as Wolf Peach did. But there are many differences. Design elements include lots of photography — both of Milwaukee (shot by Wisconsin artists) and other large-format images by local photogs. In the lower level, the bar has been rebuilt and outfitted with custom booths and accented by a hand-painted cubist mural. 

As for the regional/international cuisine, the wood-burning oven remains, and the menu features six Milwaukee-style thin-crust pizzas, including pimento cheese and kale with lardon, shallots and kalamata olives ($15), and ham and fontina cheese with pickled mustard seed, Parmesan and arugula ($15). Other items are grouped under headings of Boards and Snacks, Land, Sea and Garden. In the boards and snacks section, the plates range from charcuterie and cheese boards to house-made potato chips to pickled vegetable flights that change daily ($4-$22).

Image courtesy of View MKE

“Land” plates include crispy pork belly with tamarind glaze, tomato, puffed rice and taro chip; Korean beef tartare; caraway pork meatballs; and lamb shoulder with fettuccini, ragu, fermented tomato and creme fraiche ($13-$15). Charred octopus with harissa, kalamata olive and hummus; crab cakes with mango-papaya salsa; sea scallops with creamed corn, mole and salsa verde; and a market fish that changes daily fill out the “sea” portion of the menu ($15-$22). On the garden side, there’s curried cauliflower with honey yogurt, pepitas, craisins and pickled fresno chili; date-glazed beets with farm cheese and pear; twice-baked eggplant with spiced tomato, red pepper, radish and sesame; and compressed watermelon with pickled strawberries, cantaloupe and fresh mozzarella ($9-$10). (There’s also a separate weekend brunch menu.)

Zach Panoske, a former Harbor House sous chef, is heading up the kitchen, along with Paris Dreibelbis, late of Ardent. Restaurant owner Carl Tomich also runs StoneFire Pizza Company in New Berlin.

Hours: Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m.; Sun 5-9 p.m. Sat-Sun brunch 9 a.m.-2 p.m. 



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.