There's nothing more all-American than a burger. In this series, we ask chefs to divulge the mouthwatering details behind their favorite restaurant burgers.
Raw Bar, the fresh seafood and oyster bar at Crossroads Collective, will swing open its metaphoric doors for the very first time today.
Raw Bar owners Chef Jonathan Manyo of Morel and his brother David Manyo will be the final tenants at the East Side's Crossroads Collective.
Chef Jonathan Manyo of Morel in Walker's Point has made a name for himself with beautifully prepared seasonally focused fare using the best local ingredients available. But, when it comes to dining out, anything goes, says Manyo, including butter burgers.
There's no shortage of articles and television shows that showcase the dishes that chefs love to cook at their restaurants. But, what do they love to eat at the end of their exhausting 16-hour days? Or on their days off?
In the latest episode of Chef Talk, Kyle Cherek sits down with Jonathan Manyo of Morel to chat about breaking the rules, cooking true Wisconsin farm-to-table food and the first year of opening a restaurant.
It was a downright voting battle for Milwaukee's best chef. But, you chose multi-year James Beard nominee, Justin Carlisle, of both the refined Ardent and the casual late night hot spot, Red Light Ramen.
We chat with Morel's chef Jonathan Manyo about surrendering his veganism for a taste of perfectly aged cheese, sampling snails in Burgundy, France, and eschewing ocean fish at his restaurant.
Do you ever wonder where chefs get some of the wild (and sometimes rare) delicacies that end up on your plate? Chances are, if you're dining in Milwaukee, at least a percentage of the wild foods you're eating originated with Mike Jozwik, a professional forager most chefs affectionately refer to as "Mushroom Mike."
Morel, a restaurant we previewed in June and one of Walker's Point's most anticipated new venues, debuted its contemporary American menu this past week at 430 S. 2nd St.
Beautiful. Elusive. Delicious. A morel mushroom is many things, including the name of a hot new spot in Walker's Point.