Braise
1101 S. 2nd St., (414) 212-8843
braiselocalfood.com
New American
$$-$$$
[Read more]
Local food takes on a global view at Braise, where cooks get truly creative with seasonal fare, from fresh tomato salads and barbequed meats during the summer months to rum-glazed parsnips and slow-simmered meats in the winter.
This past week brought dishes like heirloom tomato bisque; grilled melon salad with proscuitto and pickled blueberry vinaigrette and early fall entrees like porchetta with smoked applesauce; and seared rainbow trout with squash puree, candied pecans and mulled bourbon coulis.
What's new and fresh? You'll find it at Braise where their flexible, ever-changing menu guarantees seasonal surprises and new culinary adventures on every visit.
Recommended: Seasonal soups; bao buns; pork belly dishes
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.
.jpeg)
