TL;DR: I did not know, nor did I expect, this to be as good as it ultimately was. But that is the nature of trying all these places out, surprises come out of left field and make more of an impression as a result. Where the Wolves Eat might not be everyone's cup of tea, and I am not acting like it will be. But from this little black duck, it would be hard to be better - especially with the way the food was prepared. Subtle is not the word of the day, with the portions being right for a bodybuilder, and the flavour palate bouncing right off the plate and into your eyes when it is placed down in front of you. To me, a wolf is one of the coolest animals, so appropriately this should be a really cool place and they have done just that. Most definitely, check this place out.
In a burgeoning scene of eateries popping up in every quarter of the city, many seem a bit too much of a carbon copy of the last trying to either be trendy and by some irony end up serving the same range of dishes and attempting to take the same fashion sense to the bone. That makes it refreshing when there is somewhere that - deliberately or in being earnest - does otherwise, and it is that via the latter that Where the Wolves Eat sees itself through and through.
News had spread around all the popular foodie websites in Brisbane, which made this one pretty hard not to notice even from keeping a mere casual interest. Both the house mate and I are pretty much on top of this, but particularly the house mate in searching out the better places to go around the area - keeping it local. Therefore, it was possibly going to be sooner or later that Where the Wolves Eat was going to be on the list, and definitely would have been one to hunt down sooner or later.
More so than less, it came to the usual Sunday arrangements. A wrestling event was on - live streaming - so it all came down to a bit of timing, which made breakfast time the P.O.A. Waking up relatively early that Sunday, it was off to the Eastern part of town. Well, I was not ready for how good this place was going to be, and in the majority of cases here some anticipation would be present, none of that was there. To put it in other words, this lucky dip turned out to be a total package.
Spacious tends to be a word that I admittedly throw around a lot, and that can eventually become somewhat relative. In this case, we have two cases of it being spacious. The first one is where you walk in the door, and there are a couple of murals to wolves and their snow-capped habitats (none yet for the Wolfpac, which would be awesome). This one has that rustic feel, and has the look of a hangout, where you can get very comfortable. The second part is outside, which can be seen from the adjacent street. This "courtyard" is covered well from the sun, and at the right time of year the elements will be agreeable. A nice breeze often shoots through, the temperature is kept at an agreeable level with the ergonomics, and it has the added bonus of being able to wave to bypassers - one that I personally think elevates a place ever so slightly. A good playlist of music booms over the speakers, which varies from genre to era. Mostly the pop sort of stuff, which adds to the light-hearted and casual atmosphere they are going for. That part, they have it figured out.
Now we get to the service here, and it maketh the place really well. Going back to saying that it bucks the trend in many ways of doing the whole hip thing, the service goes along with that and just ensures it is friendly, they get the stuff done, are efficient and quick, plus make you feel welcome coming in the door. That is just it. It was a pleasure having the young man who served us be the waiter, obviously a bit new to the game he was very much showing good skills already. Waters were gotten right as we sat down, the coffees were the first order of business straight away, and the timing to get the orders was to the point. It was the service that looked so effortless in having it all look like it could be done on the fly, but that itself is a talent that requires training to make it look as such - being on their feet, and getting it all done pronto. It will all do well by them.
A big difference that can be made to a place is the menu. While aesthetics, service and all that really do help build up all the traits, charms et al, what always ties the place together is the food. How good the food is definitely becomes the linch-pin, yet that is after. What is being talked about here is the "before". Boy do they know how to work the latter really well, just from a scan of the menu. Looking at it beforehand, practically each entry sounded just as good as the last - with only about a dozen options in total. No time is wasted making a dynamic menu, one that has a heavy influence from American cuisine. That is their menu, available all day long - so with something not quite breakfast in the early hours, or forgetting breakfast until about noon, both are easily fixed up there.
Also, not to mention the drinks that are on hand. It has the general range that is to be expected - coffee first and foremost, but there is also some tea, some juices, and all different sorts of beer on tap to compliment the meals. Finally, to go with the coffees and such afterwards, a range of sweets is on the counter - all sorts of pastries and cake abound.
Starting off the meal, there was the usual round of drinks to behold. That meant coffee, and for coffee that often means going with a doppio. Right here was a new one on me, a local blend this time around. It went by the name, Hardy Boys. This was a different tasting coffee altogether, with the important aspect about it in tact - that I managed to get a buzz out of it, and that the flavour and texture were both rich. It had a slightly sweet flavour to it, the extraction was right on point, with the flavour base not quite being berry or fruit, but closer to some sort of nut or cinnamon. Quite the strange one, it suits the place well to use a left-field kind of bean, and it is one that grows on you quickly. Plus note, the presentation is excellence.
After getting the coffees in order, even with a mere dozen possible choices there was still the stalemate in deciding what looked the best. Even with whittling it down, indecisiveness still retained. By a fortunate stroke of luck, both fellas here were eying off the same two items so it went down to ordering both of them. Putting it out of the way first, both of the meals were exceptional, and the serving sizes quite generous. In several ways, these could transport one back to the diners all around the United States - and with the way that the cooks have had fun with the breakfast templates, it makes it all the more dynamic in execution.
The first order was a pancake stack, which this version was a savoury take on the reliable classic. The pancakes were infused with jack cheese and spring onion, giving them that slightly sharp flavour on the tongue, and it was topped with crispy bacon, minced pork and fennel sausage, and poured over with a bourbon-spiked maple syrup. Each pancake must have been at least four or five inches in diameter, they were all soft as a cloud, and infused the syrup really well. The syrup itself was thick, slightly tart from the bourbon, and keeping the characteristic sweetness of maple syrup in tact. I especially like the sausage addition, in being a big carnivore - it was tender, cooked well with a bit of butter - plus the chipotle got both smokiness and spiciness into the mix. Outside of all the Asian kind of pancakes, this might well be the best version of a savoury pancake that I have had.
As for what I went to order, this was something that looked too good to be true. Even the waiter that was serving us had a bit of enthusiasm for it - suggesting even to forgo the cutlery, as it went well in one hand; that I don't need to be told twice. The words on the menu sung like poetry at me: fried chicken French toast sandwich. On that, there was a chipotle-infused coleslaw, a maple syrup drizzle, then a habenero and pineapple glaze, with a side garnish of pickled celery. Everything about this was delicious, and a dream that had come true.
Most importantly with the sandwich was the chicken - two big pieces, which I recall being thigh - were cooked to absolute perfection, with the golden batter being solid and well seasoned, the meat being absolutely moreish and tender, and the juices still dripping right from the flesh, and that was the crux of it all. Everything else around it went so well. It was seriously oozing with a lot of maple syrup - dripping all the way to the bottom, thick, sweet, and rich as always. When done right, the combination of sweet and spicy can make for one bold palate - it was so here, and it is all about balance. Really spicy works with the sweetness, and the fiery habenero suited the sweet and tart pineapple. The coleslaw was plentiful, and quite crunchy. When it comes to a simple sort of hot sandwich, this is all the salad that is needed - and the pickles on the side was a good addition. Such a simple idea, but it would have taken so much talent to concoct it. Again, one great order and it is highly recommended.
Between the two of them, it is possibly razor-thin at best in deciding which one was the better of the two. Both of them being really rich, both of them having such a popping character with the way the ingredients interacted along with how they were prepared. Delicious until the last bite, the chefs definitely had creative juices flowing through them in the kitchen.
Also, in the past I have often gotten any kind of excuse to include fries in the breakfast order, but especially here since it already would have gone with fries - the French toast chicken sandwich - the time was especially ripe for it. Skin-on fries it was as an extra order. These were thick-cut and made from Kifler potatoes, added with rosemary salt. They were cooked well, the potato soft and fluffy, and a nice little seasoning. In many ways, these suckers were closer to wedges, but regardless proved the cooks know their stuff.
Being one that likes to be thorough with reviews, when it comes to the possibility of it being a 5-score dessert certainly comes into play. After the meal was over, making the payments at the counter one last morsel was put onto the bill. With the range of pastries on the counter, one that looked good - and for something a bit different - was a kind of cinnamon scroll. That last little piece managed to ensure success in grasping that elusive score, and showcasing the new perfection in town. Soft, moreish pastry, the cinnamon sugar mix dusted over it gave it a nice little flavour, and it was the right choice to finish off such a rich meal.
Bias is always going to be present in part whenever a place is getting critiqued - that is all just a part of human nature. Getting that confession out of the way is vital, since the kind of fare that was served here was right up my alley, plus it is the kind of place that appeals to me the most. The portion sizes are generous and will fill you up until your next meal, the whole vibe of the place was energetic and has a great potential to really be pumping if the cards are played right, and it is all mended together with some exceptional service.
Almost a bit like the sports bars in the States, knowing what the food is helps, the service is very attentive, prompt and delivers on the items quickly, which makes it one place that ought to be checked out. Where the Wolves Eat has a unique sort of outlook, bucking much of the trendiness that goes about, and focusing on showcasing what has always been key with the best of places - and that is the atmosphere where you would want to hang out. Behind a down-to-earth persona, there is the degree of perfectionism behind it all, which will possibly make this little place one that will gain traction over time, and become one of the key spots that is away from the main drag in Morningside.
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