Morel
430 S. 2nd St., (414) 897-0747
morelmke.com
New American
$$$
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Spring is among the best times to visit Morel, especially if you’re a fan of its namesake mushroom which they proudly serve in numerous dishes during the mushroom’s short, unpredictable season.
Current dishes include housemade ricotta gnudi with morels, fiddlehead ferns, ramps, asparagus, pea-mint broth and Servecchio; morel mushroom fricassee served over polenta with brown butter, garlic, lemon and chives; and walleye served with morels, fiddleheads, ramps, asparagus, fingerlings, stinging nettle and beurre blanc.
But well-crafted plates of fungi aren’t the only reason to visit this Walker’s Point staple, which – despite its uncanny ability to fly under the radar – consistently delivers on seasonal plates like pheasant breast complemented by shallot, fennel, apples, hickory nuts, broccoli and sherry pheasant jus; and smoked lamb featuring housemade pappardelle, wood ear mushrooms, chili de arbol and Sarvecchio.
Order with your cravings; I’ve yet to find dishes there that fall very far short of expectation.
Recommended: lamb carpaccio; ham & biscuits; seasonal pastas and gnudi; braised meats; save room for dessert!
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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