Morel Restaurant Debuts Friday

                                                 Photo via Shutterstock      Looking for a new restaurant to check out this weekend? You can’t get much newer than Morel (430 S. Second St.), the Walker’s Point venue making its debut on Friday, July 25 at 5 p.m. After construction delays set back Morel’s opening, owner Jonathan Manyo is more than ready to show off the interior (“French farmhouse” is his vibe comparison) and cuisine (better to explain with examples). First, there’s a section…

                                                 Photo via Shutterstock     

Looking for a new restaurant to check out this weekend? You can’t get much newer than Morel (430 S. Second St.), the Walker’s Point venue making its debut on Friday, July 25 at 5 p.m. After construction delays set back Morel’s opening, owner Jonathan Manyo is more than ready to show off the interior (“French farmhouse” is his vibe comparison) and cuisine (better to explain with examples). First, there’s a section of prepared meats: a charcuterie board (house-made selections, along with a few from Madison’s Underground Meats), a Wisco cheese board, and some plated charcuterie ranging from pork rillettes to head cheese. The small plates include salads and smoked fish.  The menu will likely feature six entrées, which will vary. The staff’s recently procurement of a whole lamb from Delavan-based Pinn-Oak Ridge Farms will offer several plate options over the coming nights. Other choices: whole grilled Rushing Waters trout, and a take on beef rouladen. Debuting desserts: blackberry-rhubarb clafouti and goat cheese cheesecake. Entrées $16-$24. Call for a reservation: 414-897-0747. Hours: Tues-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.