EAST SIDE NEWS

Raw Bar opens at Crossroads Collective food hall on Milwaukee's east side

Raw Bar opens at Crossroads Collective food hall on Milwaukee's east side

Read the full story from Milwaukee Journal Sentinel here.

Raw Bar, the new oyster and seafood bar by chef Jonathan Manyo of Morel, opens Wednesday at Crossroads Collective food hall on the east side.

Manyo is operating Raw Bar with his brother David and with Joe Elmergreen, his general manager at the finer-dining restaurant Morel in Walker's Point.   

Raw Bar's menu is entirely different from Morel, where the focus is on nose-to-tail meats and seasonal produce. Before Morel, Manyo spent seven years cooking with seafood in San Francisco, Monterey, Calif., and Portland, Ore.

Here's the opening menu at Raw Bar: 

Oysters on the half shell with mignonette, lemon and horseradish (market price)

King crab leg with drawn butter or cocktail sauce ($52 a pound; market price may vary)

Hamachi tuna niçoise salad, with greens, niçoise olives, tomato, egg, caper, sherry vinaigrette ($16)

Crab cake with greens, remoulade and sherry vinaigrette ($16)

Crab Waldorf salad with greens, grapes, walnut, apple ($14)

Ceviche of the day, with tortilla chips ($13)

Crab pico de gallo, with tortilla chips ($15)

Caribbean conch, with tortilla chips ($14)

Maine lobster roll, with potato chips ($27)

Cali Maine lobster roll, with orange and tarragon, with potato chips ($27)

Wisconsin cheese plate of four cheeses, water crackers, raspberry agrodolce and fruit ($15)

Raw Bar is on Facebook and on Instagram.   

One stall is yet to open at the micro food hall at 2238 N. Farwell Ave.; Egg & Flour Pasta Bar by chef Adam Pawlak is due soon. The six stalls already operating at Crossroads are Heaven’s Table BBQ, Frida, Falafel Guys, The Laughing Taco, Beerline Café and Scratch Ice Cream.

Food hall hours are 11 a.m. to 9 p.m. Monday to Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 8 p.m. Sunday.

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