It’s time to welcome a bit of dim sum to Walker's Point.
Lucky Bun Dim Sum No. 1, a fun pop-up dim sum concept, will be a new weekly offering in the upstairs events space (and rooftop patio) at Braise Restaurant, 1101 S. 2nd St.
According to Chef Dave Swanson, Lucky Bun Dim Sum No. 1 will offer a small menu of five to seven dim sum offerings, which will be available on Sunday evenings only from 4 to 9 p.m. The dim sum, which will be served small plate style for $4-6 per plate, will be a combination of more traditional options, as well as a few creative takes.
"Some offerings will be classic dim sum – including shumai, vegetable crepes and steam buns," notes Chef Dave Swanson. "But we’ll also do other items that are more loosely interpreted, Braise style."
And there's more. You'll also be able to satisfy your craving for tiki drinks at Lucky Bun Dim Sum No. 1.
Adam Sarkis, Braise beverage director and avid tiki enthusiast, has partnered with Don Q and Woodford Reserve to offer a fun mix of tiki beverages to accompany the dim sum.
"This is all about doing something different and having some fun," says Sarkis. "It’s kind of like underground dim sum with a little bit of speakeasy thrown in for good measure."
In the end, notes Swanson, it’s all about providing folks with a good time.
"We’re having a fun time with this," notes Chef Dave Swanson. "This is all about serving approachable, shareable dishes that really showcase what we do in a different way."
How to take part in Lucky Bun Dim Sum No. 1
Arrive early; dim sum is first come first served. Enter Braise through the back entrance (remember, this is like a speakeasy). Go upstairs and take a seat. Pick up a checklist menu and fill out your options. Enjoy.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.