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After being on our list for years, we finally made it! We've eaten food from Braise at various events around town but never made it in to the restaurant. It was date night and we arrived 15 mins before our reservation therefore, we sat at the bar and started with an old fashioned and one of their delicious "fancy brandy" cocktails from the friendly bartender on duty. No sooner was he done and our table was ready.
Got a private table next to the wall and I faced the kitchen. Written on a chalkboard above the open pass are the day's featured charcuterie, cheeses and fresh baked breads. Being a chef, next time I'd definitely ask for a spot at the chef's table that allows you peer into the kitchen while you enjoy your meal. I love chef tables.
We knew immediately that we wanted to try their famous steamed pork buns and they did not disappoint. Everyone's meal at Braise should start with an order! Crispy, crunchy, soft and creamy...so much going on in your mouth! Could have eaten a dozen of these bad boys, no prob. We happened to stop in during Walker's Point "Foodie Week" and they featured a 3 course meal for $31. Yes please! I got that and my wife got the roasted chicken entree. We also put in an order for the fresh baked bread and a bottle of Portuguese wine that was one the more "affordable" end of the wine list and we thought it was delicious and went well with our meal.
3 different fresh baked breads and my first course of a foraged salad with ramps and morel mushrooms were delivered together and we both shared the items between us. The timing of the dishes was spaced out very nicely and allowed us to enjoy each other's company. The staff and our server were attentive but never overbearing. We never felt rushed.
My second course was a braised short rib with puffed lentils that was really good and portion size was great. My wife's chicken looked great, was moist, tender and delicious.
After a table side visit from Chef Dave, he sent us out an amazing little appetizer that I felt, was a really cool little twist on nachos. Lavash crackers with chorizo and ramp chimichurri...So freaking good!!
Just when we thought we couldn't take any more, out comes my third course of butterscotch boudino which is basically like a custard or pudding. Just enough for us to share and fill our stomachs to the brim. Not too sweet and a perfect dessert to end our meal.
Overall, a great night at a great restaurant that managed to live up to expectations (I knew it would!) Chef Dave and his crew are doing good things in Milwaukee for the environment by being on the forefront of farm-to-table dining; going as far as using fresh produce all the way from their own environmentally friendly rooftop garden! With a number of cooking classes and special dinners listed on their website, this place may just have received two new regulars.
The food is wonderful and the old fashioned cocktails are the best that I ever had. The polenta and pork steamed buns are delicious and the staff is friendly and knowledgeable! It’s a great dining experience!
Braise never disappoints. The drinks were some of the best I’ve had. Pork buns are worth killing for. Dishes and desserts all wowed. The melon was fun and fantastic!
The veggie poke was a new dish, and prob the only low point. Too much rice, not enough veg.
The whole smashed potato… is this a new trend? Second place I’ve had them. Feels lazy and flavorless.
Great food and friendly service!
I took my wife here to celebrate her birthday and we enjoyed a couple appetizers and entrees.
I was not only pleased with the quality of of the locally sourced food, but I was also satisfied with the portion sizes. The selection of craft beer was also a plus 🍻
Definitely check this spot out!
A well deserved five stars restaurant with a whole calm, slow, high mood, romantic, and vivid atmosphere. The food presentation is high quality both the dishes serving and server knowledge. Professional, friendly, and kind servers. Clean dining area and free Parking availability near by. Definitely a place to check out
Absolutely loved my meal here. My girlfriend and I popped in on a Thursday and were surprised to find live music playing in the patio. The pork bao totally lived up to their reputation - you MUST order at least one of these per person.
We also ordered the Filipino pork, asparagus arepa, and brandade. All were solid, though we honestly could have gotten away with just 3 dishes to split between two people. It looks like they change their menu often - very excited to return!
Superbe dining experience. The food, sourced locally, was perfectly cooked. The braised beef was outstanding and reminded me of the recipes I had as a child in France.
The entire experience was surprisingly affordable and makes it rhe best bargain we had here in Milwaukee. I would recommend anytime. 👌
excellent spontaneous menu featuring the freshest ingredients, highly recommend. Only downside we had this time was the timing of the dishes, dishes came out really fast, not enough time in between dishes.
Really nice experience and great food. We had two small plates and an entree between the two of us, hoping to leave room for dessert. Not a chance. Small plates are generous and very tasty! Entree was enough to share. Fair prices, excellent service and beautiful place. We'll be back!
There are absolutely no words to describe how fabulous Braise is. The food is outstanding, the service impeccable, and the cocktails are to die for.
We recently hosted our wedding dinner here and working with the Braise team was a dream - Becky was attentive, thorough, and responsive. The upstairs space and patio is perfect for an intimate celebration - we cannot recommend it enough. Kyle is one of Milwaukee’s best bartenders and a true joy to interact with. The entire team is kind, friendly, and great at what they do.
Braise is a special place not to be missed by those near and far!
Both the dine-in and class experiences we’ve had here have been great.
Andy Fallon (LT Fallon)
+5
Cooking 101
For my birthday my wife bought me a cooking class at Braise Restaurant. We had eaten there once before for a friends birthday party and the food was on par. After that we had talked about going back again sometime. The time had come for the cooking class, it was the grilling class that we were signed up for. There were a few months of waiting because the classes fill up quick. The night of, we arrived about 30 mins before the class started and we were shown a table and offered a drink while we waited for the rest of the people taking the class to arrive. I had a small beer and Shayla had a small glass of wine while we chatted and got to know some of the people taking the class. At 6pm the class started; there were 12 people in the cooking class and we took a short walk back to the training kitchen area where they had stations set up for two people per area. They had water areas for you to serve yourself, although a waiter periodically checked and took orders for other beverages, and aprons for students to wear. We got started pretty quick, at the head of the class was the teacher, who just happened to be the head chef, and owner of the restaurant. He laid out the plan for the night and what we were going to make. We also all received a copy of the recipes we would be making too look over and take home. The chef had a great sense of humor and we quickly got to work making fresh salsa from scratch. After we had fished making that we moved on. Next was Swiss chard wrapped mozzarella with chimichurri that we cooked later in the evening. Then we worked on prepping a sauce for the bison steak we were going to grill on an open outdoor fire pit at the end of the class. Once everything was prepped and ready the instructor led us through the restaurant, upstairs and out on to an open rooftop patio. The setting was awesome. There was fire pit with a grate on top where we would be grilling the Swiss chard and cheese, the bison steak and then we topped everything with our salsa, chimichurri, and plated our sides (an eggplant salad almost). The food was delicious. The setting was perfect, the weather was just right. The patio was actually the restaurants garden as well so we were surrounded by fresh herbs and vegetables growing. The Chef stayed with us throughout and answered questions and chatted. All in all I thought it was a great and fun experience. I would definitely try another class and for sure go back to eat. $$ street parking, free for 2 hours.
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