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Wolf Back at The Door

18th Mar 2020

Following the news in January, that the incredible new Northern Quarter opening, Wolf at the Door, had temporarily closed its doors, it has reopened with a fresh new concept, barely two weeks later, on 31st January 2020.


Originally opened as Wilderness Bar + Kitchen in August 2019 in the former Odd bar and Folk & Soul unit, they had to rebrand in October due to a potential name clash with a Birmingham cafe.


Serving up some of the finest cocktails in the city, the menu was shortlisted for a prestigious Imbibe Award whilst the Scandi-inspired fine dining food menu was equally impressive, with some of the best dishes to be found anywhere in town.



Shifting focus to a more fun, late-night party bar, with a soundtrack of old-school hip hop and all the frivolity of the tiki bars of old, with modern techniques and high-quality ingredients, they serve an impressive selection of craft beers, including the only permanent line of Omnipollo in the city, and over 150 whiskeys.


The new cocktail menu features innovative yet familiar drinks, such as a riff on a Clover Club made with cardamom-infused gin and Ahus Akvavit, and a vegan Grasshopper, which  offers a modern take on the 80’s tipple.



The new food menu, served every day until midnight, is also a much more casual offering of tacos and bao, with prices starting at £2 for a portion of two. The menu features out-of-the-box flavour combinations such as a ‘Scampi + Fries’ taco and ‘Ham, Egg + Chips’ bao.


Despite the fact Wolf at the Door's owners are some of the most experienced operators in town, (Junkyard Golf ClubBunny JacksonsLiar's ClubCrazy Pedro'sCane & GrainBay HorseCottonopolis, and Trof) it was the first time they had ventured into the incredibly challenging fine dining game.


The new concept sees them back on familiar ground with owner Dan Morris saying, "With this relaunch, we’ve tried to create a menu that’s fun and relaxed. We love the Northern Quarter; it’s a great neighbourhood and home to some of the best bars in the city. We want to keep that quality high – working with top suppliers, using really innovative cocktail techniques – yet keep it accessible. We want everyone to feel they can come here and have a good time."



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