It’s almost June, and that means more sunshine and patio meals. It also means more cravings for fresh, nourishing fare.
Fortunately, eating well will be a whole lot easier thanks to Bowls restaurant, which is on schedule to open its doors to the public on Monday, June 5 at 207 W. Freshwater Way.
Owned by Chef Nell Benton of The National and Andy Larson of Float, the restaurant itself is bright and cheerful, featuring white, aubergine and lime tile and bright green chairs.
A living wall on the eastern side of the restaurant features a variety of living plants in bowl-shaped structures, beautifully presented on a purple backdrop.
Meanwhile, an artist wall to the west showcases bowls made by local artists.
Seating is available in both the main dining area, as well as at a bar along the windows.
The menu at Bowls, overseen by Chef Manager Kate Southcott, will feature both fruit-based and savory bowls, priced $8-14, including acai and smoothie bowls along with a variety of internationally inspired rice and noodle bowls. There will be plenty of options for everyone, including vegan, vegetarian and gluten-free diners. For more on the menu, read our preview published earlier this month.
Of course, when you’re done enjoying your virtuous bowl in those gorgeously cheerful digs, there’s always Purple Door Ice Cream waiting for you right around the corner.
Get a sneak peek
Get a preview of the restaurant and its menu during the Walker’s Point Food Crawl on Saturday, June 3. They’ll be serving up mini versions of their North African bowl with quinoa, onions, garlic, golden raisins, dried cranberries, scallions, tomatoes, pickled peppers, pistachios and pomegranate molasses, as well as a mini sweet potato and egg bowl with fingerling potatoes, mushrooms, spinach, poblano, garlic, red pepper, Sriracha and over-easy egg. Tickets for the event, which features food from 18 different Walker’s Point restaurants, are available online.
Bowls will be open Monday through Saturday from 7:30 a.m. to 7 p.m.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.
