The highly acclaimed NQ restaurant and bar will reopen with a new menu at the end of the month
Wolf at the Door, the Northern Quarter ‘bar without borders’ has had to make some radical changes after less than six months - yet again. The three-floor restaurant and bar on Thomas Street opened in mid August 2019 under the original name Wilderness Bar + Kitchen, but decided to rename itself only six weeks later to avoid potential confusion with a similar concept in Birmingham’s Jewellery Quarter.
The site has been a tricky one since former occupants Odd Bar vacated the premises after 12 years in business. It was quickly taken over by the short lived Folk & Soul before opening as Wilderness Bar + Kitchen in mid August 2019.
The late night venue featured a first floor cocktail bar designed to remove barriers between those making the drinks and those enjoying them. It also specialised in interesting and boutique natural wines. The ground floor bar offered a natural cocktail menu pairing house made ingredients, seasonal produce and quality spirits using traditional and cutting edge techniques. Wolf At The Door, also earned a nomination for ‘Avant Garde Cocktail Menu’ in the Imbibe Drinks List of the Year awards.
The basement kitchen team was headed up by James Lord (ex-Manchester House/Restaurant MCR which also closed last week - the first restaurant casualty of 2020.) James created a menu of innovative dishes, many of which were cooked over coals. (Reviewed here.)
However, the owners, including Dan Morris (ex Cottonopolis and Trof Group), Mat Lake and Bart Murphy (both of Junkyard Golf Club and Bunny Jacksons) and Lyndon Higginson (Liars Group, Junkyard & Bunny Jacksons), have promised that they are to reopen at the end of the month with a brand new menu, and a few surprises.
The masters of hospitality are never known to stand still and there will be a brand new menu as well as a refresh of the kind of very carefully crafted cocktails the team are well known for. It will will be more of a colourful, nostalgiac and instagrammable venue.
Keen not to give too much away, Bart Murphy said: "We’re taking a little time off in January and will be back at the end of the month with some fancy new drinks and a brand new food concept."
We'll keep you posted as soon as we know more.