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52 Restaurants is sponsored by Educators Credit Union. April marks 21 years of Financial Literacy Month in the U.S.! Check out their exciting new initiative that will grow your financial empowerment.
It’s as important as ever to support the amazing local restaurants we have in our beautiful city. And there’s no better way to do so than committing to patronize them throughout the year. I’ve composed a list of 52 amazing restaurants to guide you on your journey. Try just one of these every week and you’ll have visited them all by the end of 2025.
Morel
430 S. 2nd St., (414) 897-0747
morelmke.com
New American
$$$
[Read more]
Spring is among the best times to visit Morel. That’s especially true if you’re a fan of its namesake mushroom which they proudly serve in numerous dishes during its short, unpredictable season.
Right now, that includes their oh-so-very-spring housemade Ricotta Gnudi, which showcases morels, fiddlehead ferns, ramps, asparagus, pea-mint broth and olive oil; and Walleye with morels, fiddlehead ferns, asparagus, ramps, fingerling potatoes, stinging nettle puree and beurre blanc.
But well-crafted plates of fungi aren’t the only reason to visit this Walker’s Point staple, which – despite its uncanny ability to fly under the radar – consistently delivers excellent seasonal dishes that are inspired by what’s fresh from the farm (or preserved in the pantry) and enhanced by little touches like housemade ricotta cheese, pastas, sausages and some of the fluffiest biscuits in the city.
After 10 years of eating my way through their menu, I’d say it’s difficult to go wrong. If you’re looking for something comforting, opt for their Rabbit Ragout with housemade pappardelle, woodear mushroom, chili de arbol, Sarvecchio and olive oil; Venison Leg with venison bacon, white asparagus, romanesco, beech mushrooms, miner's lettuce, sweet potato, pink peppercorn, fried shallots and cranberry-veal sauce.
Recommended: lamb carpaccio; house smoked ham biscuit; seasonal pasta/gnocchi; be sure to save room for their goat cheese cheesecake
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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