For tonight at last I am coming home.
I am coming home.
Wild Eggs founder J.D. Rothberg has returned to the breakfast, brunch and lunch restaurant chain as Senior Vice President of Operations, after departing in 2019 to pursue other opportunities, among them Director of Operations for Bluegrass Restaurants Holdings.
In an information release, Rothberg characterized his return as a “homecoming” (hence the preceding musical nod) and vowed to further the ascent of Wild Eggs into a “premiere breakfast place.”
Leaving Wild Eggs nearly five years ago was humbling. Founding this concept was a labor of love, and when I left, it was a period of mourning – Wild Eggs was my baby, but it afforded me invaluable insights and reaffirmed my passion for the restaurant industry. I hope to impart to our team that what we do is very important. People spend their precious time and hard-earned money with us, so it’s our duty to exceed their expectations.
Wild Eggs, with headquarters in Louisville, has 15 current locations in Kentucky, Indiana, and Ohio, and plans to franchise into four Southern states (North Carolina, South Carolina, Georgia, Alabama) as well as West Virginia.
Since its establishment in 2007, the restaurant has garnered national acclaim for its innovative approach to traditional breakfast fare, characterized by scratch kitchens and the use of the freshest, highest quality ingredients available. Renowned for its creative, chef-driven menu, Wild Eggs offers a selection of signature dishes, such as the Kalamity Katie Border Benedict, Potato Head Casserole, Mexico City Chilaquiles, and the award-winning Kelsey’s KY Brown.
Rothberg “couldn’t be prouder to represent Wild Eggs again.”
The stars aligned, and it feels like coming home. My kids grew up in Wild Eggs – it’s part of our family. I’m eager to embark on this new chapter and contribute to the expansion of the Wild Eggs brand.
There’s more at the Courier-Journal, where writer Lennie Omalza spoke with Rothberg about his plans for Wild Eggs moving forward, among them spring specials, an overall brand revamp, cocktail menu expansion and a secret “off menu” item.
The Spring 2024 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
