If you’ve kept a keen eye out, you may have spotted a new food trailer around town. Braise Restaurant has launched a new mobile food operation, Braise on the Boulevard, which made its debut earlier this month at Gathering Place Brewing, 811 E. Vienna Ave.
The food trailer, which serves up a menu of fun, internationally inspired street food (including Braise’s popular steamed pork buns), is currently making plans for appearances through the end of the year and into 2021.
Braise founder Chef Dave Swanson said they purchased the trailer back in April, with plans to launch the mobile operation in September; but COVID-19 related delays, including the installation of the truck’s HVAC system delayed the launch until December.
“I’m not sure December is the best time to launch a food truck,” he says with a smile. “But we’re planning on doing some fun things with it. Right now, we’re testing out the waters by collaborating with other businesses; it’s an effort to boost revenue for all of us.”
On Saturday, Dec. 19 from 4-7pm, Braise on the Boulevard will be heading back to Gathering Place Brewing, 811 E. Vienna Ave., for the release of their Oracle of Hipsters and Brother Rowland brews. So stop by, grab a brew and indulge in something delicious to go alongside.
The Braise menu will feature:
- Steamed pork buns with crispy pork belly, scallion vinaigrette and spiced peanuts ($4 each or three for $10)
- Filipino pork humba with scallion rice and pickled vegetable slaw ($10)
- Chicken pozole verde with chicharrons, crema, avocado, cilantro and lime ($9)
- Beef short rib sandwich with pepper jack cheese, lettuce, horseradish aioli, hot giardiniera ($12)
- Coconut curry dal with seared winter squash and lime crema ($8)
Braise on the Boulevard will also be making an appearance in the Saveland Park neighborhood on Dec. 23 from 4-7.
The trailer will also be used for catering events, and it will serve as a convenient mobile kitchen for Braise’s annual farm dinners.
Watch @BraiseLocalFood on social media for updates and future appearances.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
