In Dining

Oysters on the half-shell are among the offerings at the new Raw Bar coming to the Crossroads Collective. (PHOTO: Lori Fredrich)

Raw Bar marks final addition to East Side's Crossroads Collective

A veritable seafood haven is on the docket for Crossroads Collective, the food hall which opened at 2238 N. Farwell Ave. in December.

"Raw Bar" is the name of the venue which will fill the last remaining vendor stall at Collective beginning in mid-March. And it promises to offer fresh, high-quality seafood in fun, laid back environment.

The stall, which will be operated by Chef Jonathan Manyo of Morel, 430 S. 2nd St., and his brother David Manyo, will both complement the current vendors at the East Side food hall and fill a void among area establishments.

Diners can expect a vibrant, seasonally driven menu featuring fresh seafood including King Crab legs, oysters on the half-shell, shrimp cocktail and rotating "ceviche of the day" offerings. In addition, there will be signature sandwiches, including a lobster roll and fresh albacore tuna melt, along with soups like lobster bisque and clam chowder.

Manyo, who spent over seven years cooking in kitchens on the West Coast before opening Morel in Walker's Point almost five years ago, says he is very much looking forward to working with fresh seafood again.

"It's going to be a lot of fun bringing that technique and dining experience to the East Side," he says, noting that while Raw Bar will emphasize fresh, high quality seafood, the venue will also bring a fun, hip vibe to the Collective, including decor that pays homage to films like "Jaws" and "The Life Aquatic."

The goal is to create a seafood-centric dining experience that's unique, fun, approachable and – most importantly – memorable.

David, who has spent the bulk of his career as an entrepreneur in the automotive industry, notes that he's been waiting for an opportunity to work in the food and beverage industry and is excited to join his brother in the venture.

"I love watching what Jon does with food," Said David. He added, "I'm always intrigued at what he does with flavors and how he ties food together … and for those reasons, I'm really excited to see his talent shine with this concept."

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