Wild Eggs is getting a menu, branding revamp. Here's what to expect (and order!)
I do brunch most days — meaning, I don’t usually have a typical breakfast and lunch. I’ll eat my first meal around 1 or 2 p.m., followed by dinner in the evening. That’s not to say I have full-on eggs, bacon, pancakes, and mimosa meal on the weekdays. But on the weekends, I love going out for brunch.
Louisville is rife with brunch restaurants, including Wild Eggs, which currently boasts 15 locations throughout Kentucky, Indiana, and Ohio. Franchising began last year, and there are plans to open locations in North Carolina, South Carolina, Georgia, Alabama, and West Virginia.
I popped by its largest Kentucky spot, located in Westport Village, to catch up with founder JD Rothberg, corporate executive chef Robert Tyler, and vice president of marketing Michelle Heffernan to hear about the new spring menu, an upcoming brand revamp, and Rothberg’s return. Here’s what I learned.
The Wild Eggs founder is back
Rothberg and his business partner founded Wild Eggs back in 2007. As the company changed ownership a few times over the years, the duo stepped away from their roles at the breakfast eatery — but now, Rothberg has returned.
“It’s almost four years now that I’ve been gone,” he told The Courier Journal, “(but) it just so happened that recently I made a move, and this was the right fit — (so) I’m back.”
As the senior vice president of operations, he will oversee management and all operational decisions.
“We’re really trying to (offer) some unique dishes,” he said. “We’ll be doing a lot of R&D. There will be a couple of menu changes, I’m sure.”
Wild Eggs' pancake recipe predates the restaurant
Though new items will make their way to the menu, popular picks — including the house-made cinnamon roll, Kalamity Katie’s Border Benedict, and pancakes — are here to stay.
After all, the pancake recipe has been around for generations.
“They’re all scratch-made, from heavy-fat buttermilk,” Rothberg said. “It’s a specific buttermilk that we use … that makes them so luscious.”
Rothberg explained that he received the recipe from a friend — who got it from his grandmother — decades ago when opening a breakfast restaurant was just a dream. Rothberg received permission to use the recipe if he ever opened an eatery, as long as the dish was dubbed Frank’s Cakes.
“It was called ‘Frank’s Cakes’ on the menu for almost 10 years,” Rothberg recalled with a laugh, adding, “he should have said he wanted a nickel for every one I sold.”
Spring specials are being released at Wild Eggs
Fans of Wild Eggs’ regular packages will have something special to look forward to during Kentucky Derby week when the Derby City Pancakes makes its debut.
“It’s chocolate chip pancakes with chocolate and caramel sauce, with powdered sugar, and whipped cream,” Tyler explained.
The limited-time special celebrating the greatest two minutes in sports will only be available during the first week of May. But this week, six new menu items are being released for spring.
“We’re going to have six limited-time-offer menus a year,” Heffernan said. “They last about six to eight weeks, depending on the time of year.”
The current offerings include a bourbon chicken sandwich; The Laredo, a southwest take on a classic cheesesteak; a blueberry crepe; and a chicken florentine crepe. There are also two cocktails, the Flamin’ Hot Bloody Mary, and a blueberry margarita.
Both sandwiches are topped with locally sourced Habagardil pickles; the mornay sauce in the chicken florentine crepe is made in-house; and the blueberry crepe and margarita feature homemade blueberry compote.
“We’re really a scratch kitchen,” Tyler added.
A brand revamp is in the works at Wild Eggs
In addition to new items popping up regularly on limited-time-offer menus, the restaurant is also going through a branding overhaul. The Westport Road location — which can seat up to 160 guests inside and another 40 on the patio — will be the first to change.
“Our designer (has) shown us some preliminary plans, but we’re in the stages of going back and forth and changing them at this point,” Heffernan said. “(The space) has gotten older, (and) we want to elevate it.”
She added that they’re also looking to grow and refresh the cocktail menu, which is currently tacked on to the end of the regular menu and features mostly mimosas, screwdrivers, and the like.
“By (this) summer, we’re going to introduce an entire, (separate) cocktail menu,” Heffernan said, adding that wine will also be added to the alcohol selection.
Order this secret, off-menu item at Wild Eggs
Limited-time offerings aren’t a new concept at Wild Eggs. That means there are previously offered items that guests have grown to love — and wish they could still order — though they’ve technically left the menu.
One such item is the loco hash, an original hash creation that features slow-roasted pork carnitas, bell peppers, jalapeños, onions, potatoes, and Mexican spices. It’s then topped with two eggs, queso, sour cream, avocado, pico de gallo, and green onions.
“People love it,” Heffernan exclaimed, adding that the restaurant still carries all the ingredients needed to make it. Those in the know just have to ask.
“My view of the restaurant,” Rothberg said, “is if we can do it, we do it. … My goal is to make every guest happy.”
Know a restaurant that would make a great feature? Email writer Lennie Omalza at aloha@lennieomalza.com or Lifestyle Editor Kathryn Gregory at kgregory@gannett.com.
Wild Eggs
WHAT: This is a breakfast, brunch, and lunch chain that was founded in Louisville.
WHERE: 1311 Herr Lane
SERVICES: Indoor dining, outdoor seating, carryout, catering, and delivery; 6:30 A.M. to 2:30 p.m. Monday through Friday; 7 a.m. to 3 p.m. Saturday and Sunday
CONTACT: 502-618-2866, wildeggs.com
This article originally appeared on Louisville Courier Journal: What to order, dishes to try at Wild Eggs restaurant
