By Lori Fredrich Senior Writer Published Nov 18, 2020 at 12:02 PM

My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.

Here's the featured restaurant of the day, plus five dishes to try!

Morel
430 S. 2nd St., (414) 897-0747
morelmke.com

How Morel manages to fly under the dining radar so adeptly has always been a mystery to me. It’s a place where you’ll find consistently well-executed dishes featuring not only local ingredients, but any number of housemade items from ricotta cheese to pasta, sausage and biscuits. Order with your cravings; I’ve yet to find dishes there that fall very far short of expectation.  And that includes dessert. Reservations required. Carry-out is also available.

 Five dishes to try:

  1. Ham biscuit: House-smoked ham, honey butter and honey on a flakey housemade biscuit ($8)
  2. Cauliflower soup with maitake and black trumpet mushrooms ($12) 
  3. Herb spaetzle with hubbard squash, maitake mushrooms, egg, pea tendrils and mustard creme fraiche ($24)
  4. Beef short rib with bacon, celery root, carrots, radishes, turnips, horseradish and beef jus ($38)
  5. Seasonal cheesecake featuring pumpkin goat cheese, rosemary raspberry rose anglaise and whipped cream ($10)
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.