I recently enjoyed a drawn-out Sunday Brunch at Wolf Peach in Milwaukee Wisconsin.
I think the best brunches are the drawn-out ones, with good company, hysterical conversations, and a few rounds of Bloody Marys & Mimosas.
I loved the open kitchen near the entrance. It gave the main floor a lively energy, which continues as you walk downstairs for additional seating, a second bar, larger communal tables, and access to the outdoor patio.
At our table we enjoyed several dishes; the Chilaquiles, Tofu Scramble, and a Poached Egg Wood-Fired Pizza with Vegan Sausage. #yummo
There were so many creative choices on their menu. I can not wait to go back.

Milwaukee Food Photography by Studio 29 Photography

Wolf Peach pays homage to rustic European cuisine that draws inspiration from local and regional ingredients – and namely, the tomato. Fueled by passion and a 6,000-pound wood-fired oven, Executive Chef Daniel Jacobs pairs fresh ingredients from local farms, purveyors and artisans to create food to feed the soul. And to foster a casual, communal experience, our “Como Viene” service style delivers food “as it comes” – when fresh and ready to enjoy.