It was December of 2024 when we brought you the news that Chef Mary Kastman would be bringing her farm-driven Eastern Mediterranean-style fare to the former home of Ardent, 1751 N. Farwell Ave.
The last five months have been filled with preparations. In addition to the usual permits, licenses and opening preparations, Kastman also spent time in Turkey, gathering inspiration for her new menu and curating serveware and accents to enhance the look and feel (and tell the story) of her new restaurant.
“It feels good to reach the point that we can open finally,” notes Kastman, offering thanks to the community of helpers who’ve assisted along the way. But she offers particular thanks to her husband, Erik Kastman, who has played a “restaurant adjacent” role alongside her for the past two decades.
“He’s mostly the world’s best dad,” she says. “But he’s done so much. He’s a tech guy by trade, so he’s assisted us in that area, but he’s also helped to run front of house. And he’s just been amazing and supportive overall, ensuring that we could make this happen.”
A space with meaning
Walk through the door and you’ll see the transformation of the space, which is now swathed in Mediterranean blue-green and terracotta.
Colorful textiles displayed on soft seating in the dining room tell the story of the Ottoman Empire’s rich history of trade, manufacturing and economic prosperity.
The beautifully woven fabrics, along with the intricate lamps that hang from the ceiling and walls, were sent to Kastman by her friend Ali Dumas, who owns a textile shop in Turkey.
In fact, the interior is woven with stories, not only of the culture and history of the Mediterranean, but the community that has supported Kastman throughout her career.
Leather menu covers on the tables were created by her friends Dan and Kestrel Almquist of Montana-based Hammer & Tine, who specialize in handcrafted leather goods and hand-forged knives.
The floral mural on the wall in the dining room, which mimics the Turkish floral tattoo on Kastman’s right arm, was created by artist Audra Grosz of Tattoo Zuzu in Viroqua, Wisconsin.
The restaurant’s second dining area features a pink and teal floral mural created by Gabriela (Gaby) Marván, a graphic designer and sculptor based in the Driftless Region.
The space will open to the public in the next few weeks, will serve as overflow for the dining room, a waiting area for guests and a casual lounge-style space where diners can grab a few snacks, enjoy a drink and even play a round of backgammon if they choose. It will also serve as a private dining room for parties and events.
Kastman notes that sidewalk patio seating will also be available in the coming weeks.
On the menu
Guests who gather at Purslane to dine will quickly catch on to the convivial, shareable style of the menu, which is divided into Snacks, Small Plates, Larger Plates and Desserts.
Kastman notes that the core of the menu will remain static, with ingredients changing with what’s fresh from Purslane’s list of partner farms. However, guests can also look forward to specials, which will change with the seasons and delve more deeply into the cuisine of Turkey and the Eastern Mediterranean.
Snacks, perfect for enjoying with a drink from the bar, include Olives house-seasoned with preserved lemon and Chios spice, a blend of Mastiha from the island of Chios, blended with Mediterranean flavors like mint, oregano and fennel ($9); and a Deviled Egg with a filling inspired by Greek Taramasalata that showcases smoked trout roe and is topped with gin-infused pine nuts ($13).
Small plates include familiar offerings like a seasonal Fattoush Salad with Juusto cheese, fennel, cucumber, rhubarb, red onion, pita chips, pomegranate vinaigrette and sumac, $17; and a Meze Trio featuring shareable portions of hummus, Moroccan carrot puree, and Monk’s salad, an Arabic salad comprised of charred eggplant and fresh vegetables. It’s served alongside pitas for $25.
There’s also Tuna Naya, an “ode to tartare” that melds both Moroccan and Japanese preparations. Raw tuna is seasoned with a complex chermoula sauce, strawberries and crispy togarashi rice, $23; and an oh-so-Wisco Walleye Falafel served with lavash, tahini remoulade and brown butter pickles, $21.
Larger plates include the Ali Nazik Beef Kebab featuring the Turkish triad of yogurt, eggplant and meat. Grilled, seasoned kebabs are served alongside smokey eggplant yogurt and red pepper sauce enhanced with shishito peppers ($37).
Oyster Mushroom Shish is served with white beans, asparagus, bok choi, spicy feta and kalamata breadcrumbs ($33); while Sea Scallops are wrapped in katayifi and served with muhammara (roasted pepper sauce) and strawberry shatta, a MidEast hot sauce ($43).
Desserts include Kaymek Semifreddo made with Turkish clotted cream that’s frozen and served with strawberries, rhubarb and pistachio bohsalino (a confection made with pistachios and white chocolate ganache), $9.
Drink the Mediterranean
Adventurous guests will adore the bar program, which features the creativity of industry veterans Russell Tinsley, who curated the wine menu on a consultancy basis, and Front of House and Beverage Manager Kyle Yost.
Yost worked alongside Kastman to incorporate unique spirits, Mediterranean herbs and fusions into his menu of classic cocktails and zero proof offerings, enabling them to pair beautifully with Kastman’s full-flavored menu.
“This was super fun for me,” notes Yost. “I’m a huge traditionalist, but this was really a new concept for me that I was truly able to exercise creativity with.”
Offerings include Purslane's "patio pounder", a Spanish Gin & Tonic featuring a blend of gins, Fever Tree Mediterranean Tonic and a cadre of citrus, fresh herbs and spices ($15).
From there, the menu is a creative ride. The classic Negroni is treated to toasted pine nut-infused barreled gin. The rye whiskey in the Manhattan is infused with fenugreek and caraway; and a rum sour incorporates the flavors of plum, fig and dates. Guests will discover the flavor of spirits like Arak, a brandy infused with the flavor of anise and Raki, the national drink of Turkey.
As for Tinsley’s masterful collection of unique wines, there are selections from climes as varied as Greece, France, Spain, Hungary, Italy, Lebanon and (of course) Turkey, offering a remarkable list of whites, sparkling wines, rosés and red wines from which to choose.
Envision an Ameztoi Txakolina Rosé from the Basque Region that's "light, zippy and slightly effervescent with bright red berries and a salty seaside snap"... Or maybe a Faradori 2022 "Fantanasanta" Manzoni Bianco Pinot Bianco from Italy that's "textured, floral and herbal with ripe pear, almond and mountain herb complexity". You might even find yourself falling for that Pasaeli 2021 "K2" Bordeaux Blend from Turkey that tastes "plush and dark-fruited with spice, earth and smooth, silky tannins".
There are also plenty of zero-proof options, from a Sage Gimlet to NA beer, wine and bubbles. There are also local options like Siren Basil Shrub, Rishi Schisandra Berry Tea and a custom coffee blend from Sugar Leaf Coffee called Kahve Molasi, which means "Coffee Break" in Turkish.
Speaking of coffee, guests can also indulge in soul-filling cups of traditional Turkish coffee.
Purslane will be open beginning at 5 p.m. on Wednesday, June 4. Purslane’s regular hours are Tuesday through Thursday from 5 to 9 p.m. and Friday and Saturday from 5 to 10 p.m.
Reservations can be made online; however, bar seating is available on a walk-in basis. Due to the size of the restaurant, parties of eight or more are asked to call the restaurant at (414) 212-8692 to request reservations.
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.
