Morel is a gem of a space. On a recent dark and stormy night, we ducked inside. The lights were low, the conversation was vibrant. The small restaurant space was full, but we were able to grab the last two spots at the bar, which looks into the cooking space. Here is how they describe what they are trying to do:
“Morel Restaurant is a modern American farm-to-table restaurant that finds inspiration from Chef Jonathan Manyo’s roots: Wisconsin. Morel explores natural flavors, colors and textures from local farms, purveyors, foragers and artisans.
The wild morel mushroom marks the start of a new growing season and is the delicious reward of those who forage in the woods of Wisconsin. Like the hunt for morels, Jonathan enjoys the adventure of finding and preparing locally grown, raised and produced food for Morel’s diners.”
The menu the night we stopped in was inspired by local foods, many of the dishes were modern American. We ordered the pheasant terrine, the duck confit, and a beautiful dish of sauteed mushrooms over polenta. Each dish was thoughtfully composed and full flavored. The mushroom dish inspired an attempt at reproducing it the next weekend at home, as a vehicle for serving pulled pork.
We started with whole kernel corn, half of which we shallow fried in corn oil until beginning to turn caramel brown. We then blended fried and non-fried corn together, with just enough chicken broth to allow it to blend. Back into the pan and added grated Sarvecchio Parmesan. The mushrooms are cremini and shitake, sauteed in butter with onions, savory, and oregano. The pork had been roasted for over four hours, studded with pieces of garlic, and covered with fresh oregano and sea salt. It was excellent, but Morel was better.
A few dishes of note from a recent menu:
Duck Confit, Sage, Ricotta, Pumpkin, Apple, Maitake Mushroom, Duck Jus
Pork Shoulder, Bratwurst, Horto Beans, Bacon, Kimchi, Herbs
Beef Short Rib, Celery Root, Brussels Sprouts, Garlic, Watercress, Bacon, Beef Jus
A worthy addition to our collection of Restaurants which exemplify Great Lakes Cuisine.