A new French bistro is headed to Milwaukee this winter, and it has already generated national buzz. CASSIS, the highly anticipated second Milwaukee restaurant from Chef Kyle and Meghan Knall, named one of “Bon Appétit” magazine’s “9 Must-Visit Restaurants to Try in 2025”, is slated to open Jan. 5, 2026 at 333 Water St.
The husband-and-wife team, who also own Birch, their “New York Times”-recognized flagship, bring years of experience from New York’s acclaimed Union Square Hospitality Group. With CASSIS, they aim to create a space that feels both transportive and grounded in the rhythms of everyday dining.
A bistro built for every part of the day
CASSIS is designed as an all-day restaurant, with clearly defined menus for lunch, brunch, apéro and dinner. Lunch service will feature a daily soup du jour alongside French-inspired sandwiches and bistro classics, while weekends will introduce brunch.
Afternoons are reserved for apéro, short for apéritif, the French tradition of gathering before dinner for drinks and light bites. It’s a ritual that embodies joie de vivre by encouraging people to slow down, connect and savor the moment. The restaurant then transitions into a more formal dinner service in the evening.
In pop-up events previewing the menu, diners got a first taste of signature dishes like the oeuf mayonnaise, a classic French bistro staple of soft-boiled farm egg under a blanket of Dijon-spiked mayonnaise. At CASSIS, the Knalls put a Midwestern spin on the dish, topping it with smoked walleye and fresh herbs — a playful nod to local ingredients while honoring French tradition.
Chef Knall’s cooking, which has long celebrated the fresh produce of Wisconsin farms at Birch, continues that ethos at CASSIS, from the smoked walleye to the Pleasant Ridge Reserve cheese featured in the ravioli Dauphine. The menu overall emphasizes seasonal, locally sourced ingredients while staying rooted in French technique and flavor. Other menu highlights include chilled oysters with mignonette, grand aïoli with farm vegetables and poached steelhead trout, crépinettes de porc with mustard sauce, and shareable canapés that reflect the conviviality of French bistro dining.
French wines & creative cocktails
The beverage program at CASSIS will focus exclusively on French wines, curated by Jeff Cleveland, who was made partner at Birch earlier this year. The evolving list spotlights classic wine regions and producers who take a responsible, deliberate approach to winemaking, echoing the philosophy behind the program at Birch. Guests can expect the wine list to evolve with seasonal offerings and the Knalls’ own favorite producers not currently available in Wisconsin.
Cocktails take inspiration from French classics with a modern twist, including the French 75, Sazerac, and house creations such as the Fines Herbes Martini — made with Citadelle Gin or Modest Vodka, Dolin Blanc and a drizzle of fine herbes oil — and the CASSIS Royale, featuring crème de CASSIS, crème de mûre, Suze and Champagne.
An immersive, transportive dining room
The design of CASSIS, led by Chicago-based studio Kuchar, is inspired by traditional French bistros while adding playful, modern touches. Guests will notice marble mosaic floors, brass details, vintage lighting, marble tables with brass edges, wood paneling with filigree, and antique mirrors throughout the dining areas. Even the bathrooms offer immersive design moments, each inspired by French landmarks, destinations or storylines, from museum-style murals to whimsical custom wallcoverings.
CASSIS will seat 179 guests, including 12 at the bar, and also features a 14-seat private dining room inspired by a wine cave. The space can accommodate up to 25 guests for receptions or private events, making it suitable for corporate or social gatherings alike.
Opening details
CASSIS is currently accepting reservations via OpenTable ahead of its Jan. 5 opening. CASSIS will open first with dinner service, with lunch, brunch and apéro service rolling out as the restaurant finds its stride.
Dinner service hours will be Sunday through Thursday from 5 to 9 p.m. and Friday and Saturday from 5 to 10 p.m.
Upon launch, lunch service will be Monday through Friday from 11 a.m. to 2 p.m.; brunch service on Saturday and Sunday from 10 a.m. to 2 p.m. and Apéro daily from 2 to 5 p.m.
Dining and Cooking