"Chef Cameron Lee Dunlap is opening Morchella in the former Verdigris space, focusing on foraged and wild foods such as dandelion greens, wild sumac, and oxeye daisies, alongside quail and venison. The restaurant will serve dishes emulating survival foraging with a menu rich in mushrooms, roots, sea beans, berries, and greens. The seasonal menus will feature wild game sourced from local purveyor Nicky USA. Initial offerings will include three or four entrees, smaller plates, a dessert menu with foraged ingredients, and a multi-course tasting menu priced around $60. Additionally, there will be a small cocktail menu with kitchen ingredients and a selection of local natural wines." - Alex Frane
