Morel
430 S. 2nd St., (414) 897-0747
morelmke.com
New American
$$-$$$
Reservations highly recommended
[Read more]
Spring is among the best times to visit Morel. That's especially true if you’re a fan of its namesake mushroom, which they proudly serve in numerous dishes during the mushroom’s short, unpredictable season.
But well-crafted plates of fungi aren’t the only reason to visit this Walker’s Point staple, which consistently delivers on seasonal plates and beautifully crafted meals made with housemade ricotta cheese, pasta, sausages and some of the fluffiest biscuits around.
Highlights on the current menu include Rushing Waters rainbow trout, served whole (but completely deboned), seasoned with herb butter and grilled. It's served with pea tendrils, pickled red onions, capers, fingerling potatoes, sorrel and lemon preserves.
As the weather changes, I'm also a sucker for their comforting rabbit ragu, which is served atop house pappardelle with wood ear mushrooms, chili de arbol and Sarvecchio cheese.
Recommended: lamb carpaccio (it's among their signatures for a reason); seasonal pasta/gnocchi; short ribs; save room for their goat cheese cheesecake
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
.jpeg)
