One of the most important things to the owners of Sip and Simmer is to give customers what they want. They are encouraging feedback and requests regarding what customers want to see on the menu. Logan Conklin and Nikki Morris are working to create new and exciting items that customers want to see on the menu.
“We are keeping the staples,” Morris said. “We’ll always have a chicken dish. We’ll always have a pork and beef dish, so those are staples we intend to keep. But, as long as we are growing and the community is thriving and enjoying our food, we want to keep changing things up to keep people coming back and trying new things. We like to experiment and try new things, so we hope the community wants that as well.”
Morris said that the four-course fondue would return in September at the request of many customers. Initially, Morris and her wife, Kelley, offered only cheese and chocolate fondue, but many people have told them they enjoy the entrée fondue option as well.
“We will still offer the chef-prepared meals on the menu for anyone who is not a fan of the fondue,” Morris said. “And you will still be able to do just the cheese, just the entrée, just the chocolate or a combination. We would hear from some of the men who came in that the entrée fondue was just not enough, so they can simply order from the regular menu if they prefer.”
Another change for the chocolate fondue is that patrons will be able to choose from four dippers rather than simply be given a plate of random options. They can choose the homemade things like the marshmallows, house made chips or Rice Krispie treats. If they prefer, they can get things we purchase like pretzel crisps or other items.”
Morris explained that the marshmallows she makes may be flavored, including blueberry, cinnamon vanilla or other flavors. She is working on a flavor that would mimic the taste of s’mores. Fruit will also remain an option for dipping.
“Logan is our chef, but he doesn’t like to be referred to as a chef, he says he is a cook,” Morris said. “He is a very strong lead for our kitchen, and he enjoys what he is doing thoroughly. He’s very, very good at it, so when I cannot be here because I am still working as a nurse, he is very strong in the kitchen. I trust him 100 percent.”
Morris also explained that the kitchen staff was young and learning. She felt that Conkliin was a very good teacher, providing the younger staff with guidance on working in a commercial kitchen.
“Our youngest is 17, another is 20 and the oldest is 23,” Morris said. “Logan’s really taken them under his wing and mentoring them, especially the youngest, behind the line.”
Currently, Conklin and Morris work together on menu items, but she wants to know from the community what they would like to see on the menu.
“We want to offer items that the community has always wanted, but may not have been able to find here,” Morris said. “We are looking at soups for the winter months, and we are also increasing our cocktail menu. Jackson is a very good bartender, and he is coming up with some really good drinks.”
One item that is already on the menu is a pizza fondue which is served with a homemade crostini. They are also considering expanding their mocktail menu and looking at new happy hour options for the bar.
Sip and Simmer is open Tuesday through Thursday from 11 AM to 9 PM; Friday and Saturday from 11 Am to 10 PM. They are closed Monday and Tuesday. The restaurant is located at 39 North Walnut Street, Suite 106, in Milford.
