By Lori Fredrich Senior Writer & Dining Editor Published Apr 10, 2019 at 8:01 AM

You knew it was coming. But you might not have expected it quite so soon.

Raw Bar, the fresh seafood and oyster bar at Crossroads Collective, 2238 N. Farwell Ave., will swing open its metaphoric doors for the very first time at 11 a.m. Wednesday, April 10.

The seafood-focused seventh concept is the seventh to join the food hall, which opened its doors to the public in December of 2018. It’s also the latest project from Chef Jonathan Manyo, owner of Morel in Walker’s Point who will open Raw Bar with the assistance of his brother David Manyo and industry veteran Joe Elmergreen.

On the menu

While the menu is expected to change often, based on the availability of fresh, seasonal seafood, guests can expect to see Manyo’s expertise -- gleaned from over seven years working on the West Coast -- to shine through in a palpable way.

The opening menu will include options including fresh oysters served alongside accompaniments including mignonette, lemon and horseradish (market price); king crab legs served with drawn butter or cocktail sauce ($52/lb; and a ceviche of the day served with tortilla chips ($13).

There will also be crabcakes with remoulade and sherry vinaigrette ($16); Caribbean conch served with tortilla chips ($14); crab pico de gallo with tortilla chips ($15) and two types of lobster rolls: Maine style and California Maine style with orange and tarragon ($27 each). Sandwiches will be served with a side of potato chips.

Salads will include Himachi Tuna Nicoise ($16) and classic Waldorf with crab ($14). And a Wisconsin cheese plate will showcase four Wisconsin cheeses, water crackers, raspberry agrodolce and seasonal fruit ($15).

Crossroads Collective is open Monday through Friday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m.

Lori Fredrich Senior Writer & Dining Editor

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.