In 2005, I helped introduce Chef Dave Swanson to Milwaukee via this story.
At the time, he was ready to open at what is now Water Buffalo. Obviously, his signature restaurant didn't open until just last year, but in the time between he honed and sharpened Braise to Go and his commitment to local, sustainable ingredients.
Today, Swanson's restaurant Braise is easily one of the hottest in the city and the country.
More accolades for the farm to fork Walker's Point restaurant came yesterday in Chicago. As I often do when I note positive press for Milwaukee, I wanted to share it.
Please enjoy this great travel feature on Braise from yesterday's Chicago Tribune. And, kudos to Swanson and his team.
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