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.
Jonathan completed culinary school in San Francisco, and then earned a degree in dietetics. He gained experience in restaurants on the West Coast, such as Greens Restaurant in San Francisco, Club XIX at Pebble Beach and Lincoln in Portland. His experience in the Midwest includes The Maisonette in Cincinnati, The Immigrant Room in Kohler, and Watermark Seafood in Milwaukee. He has come home to his roots in Wisconsin to open his first restaurant and join Milwaukee's thriving food scene.
Come explore Morel’s changing menu of seasonal and locally inspired dishes.