by Jenni Eickelberg
In a quiet residential block just north of downtown Appleton, Ellinor is a culinary destination tucked inside a pie-shaped building that’s easy to miss — but impossible to forget. With a kitchen barely larger than a walk-in closet and seating so close you might brush elbows with a stranger, Ellinor proves that great food doesn’t need a grand stage.
Chef-owner Adam Marty, who’s spent more than two decades in the restaurant industry, always dreamed of having his own place. That dream took shape when he and his wife, Lindsay, spotted the building while driving through the neighborhood. It wasn’t even listed for sale, but Adam reached out anyway. The buildout was challenging but rewarding, laying the foundation for a small, intentional space with big culinary ambition.
At the heart of the restaurant is its wood-fired oven, which anchors a menu that changes five to six times per year. “Quality ingredients make quality food,” Adam says. He builds each menu around what’s in season, sourcing produce and specialty menu items from Kendall Vosters at Fox Cities Farms and shopping at the Downtown Appleton Farm Market. He’s loyal to ingredients that meet his standards — like the three types of East Coast oysters he consistently orders, or the perfect prosciutto that took him five years to find.
Ellinor’s dishes are inventive yet grounded. Favorites include guanciale pizza and a roasted cauliflower dish that’s so beloved, Adam jokes he’d be crucified if he ever took it off the menu. In the fall, the butterscotch pot de crème — made with dark chocolate from California and salted butterscotch — is a standout.
The restaurant’s small size is part of its charm. Initially walk-in only, Ellinor added reservations after its first winter to help manage demand. While a handful of neighborhood regulars walk over for dinner, the majority of guests come from across Appleton and beyond — drawn by word of mouth and the restaurant’s reputation for bold, seasonal cooking.
Behind the scenes, it’s a team effort. Adam credits his staff — from servers to dishwashers — and his wife, who handles the books, for Ellinor’s success. “There are 30 people I rely on to make this happen,” he says. “It’s not just me — it’s all of us.”
Ellinor is a reflection of its team, its ingredients, and Adam’s inventive approach to seasonal cooking — where even the simplest touches are turned into something unforgettable.
MARVOL: Appleton’s Most Intimate Dining Experience
Just a mile from Ellinor, Adam’s second restaurant, Marvol, is tucked into another tiny neighborhood building — and it’s about as cozy as it gets. With only 14 seats, no host, and a two-person staff, it feels more like dining in someone’s home than a traditional restaurant.
The menu is always changing, built around small plates that highlight seasonal ingredients and creative pairings. Menus are handwritten in notebooks, allowing guests to flip through past creations like a culinary journal.
Drinks are just as thoughtful. Marvol’s beverages focus on balance and creativity, featuring uniquely crafted cocktails, a rotating beer list, and a curated selection of wines. Cocktails are designed seasonally by Patrick Frawley of Commodore Club, adding a personal touch to every pour.
It’s a place where the team cooks, serves, and even washes dishes together. “We wanted to give Appleton something that didn’t exist,” Adam says. And with Marvol, they’ve done just that.
This article was originally published in the December 2025/January 2026 issue of Appleton Monthly Magazine.
