Dave Swanson towers over his lilliputian bartenders. An ominous description perhaps, but consider that it's a rare thing to see him without a smile on his face; and in his shadow or not, the bartenders always wear the same visage. You'll often find him working his way from the west end of the bar to the east; extending his bear-paw for a handshake, exchanging a pleasantry or two and most importantly delivering a sincere and heartfelt: 'thanks for coming in tonight.' This is Braise. And this scene happens every night. Or...at least...I expect it happens every night...it's happened every night my girlfriend and I have been in; and we're averaging about 1.5 times a week...And with good cause...because this tucked-out-of-the-way little farm-to-table gem is gastronomically knocking it out of the park six nights a week. Swanson is the head chef and owner of Braise, previously working at the fabled Milwaukee staple Sanford - and his spirit and energy are infectious. It pours through every inch of his restaurant. From the farm-novou decor, to the spirited staff, to every little plate filled with color and flavor walking through the door you should have no expectations other than to be overcome by the delights ahead of you... And speaking of "ahead of you," upon walking in you'll be faced with the bar. G'head, sit down. And introduce yourself to Jill - the cherub faced pixie and creative mixologist extraordinaire. Or say 'hello' to James, head bartender, straight shooter, friendly fellow and all around damn decent dude. Or Mike, a skilled drink-slinger and apparently handy with a saw (he's responsible for the more visually pleasing aspects of the interior)...this is your all-star line up. They've prepared a seasonal cocktail menu designed to take you through the whole dining experience: an aperitif to start with, a solid 'tail for dinner and a digestif following the meal. Feel like going off menu? Go for it, I've watched these three whip up on-the-spot creations that would make Mr. Boston proud. And with drink in hand you're ready to tackle the menu...er...menus. For those feeling like a nibble or two - try something...anything...EVERYTHING off the Braise "Bites" menu. Bites though, is a bit of a misnomer, one could easily make a meal of one or two of these incredible offerings. Steamed Pork buns? Sure. Creme Fraiche Biscuits with Pork Belly. A'yep! Roasted Squash Napoleon - Swanson! You're going to spoil my appetite! Pfft, who'my kidding...I'm eternally hungry... Moving on to the main menu, you've got the butcher board, small plates and large plates - want my advice? Spoil yourself. Order everything. You've earned it. For those not on a diet requiring one to bulk up it's the culinary-equivalent of Sophie's Choice. The butcher board? A couple small plates? Or one off the large plate? Whatever you decide, and providing you have the opportunity, oft-overlooked dishes like soup and salad are a must here. The fall and winter months found Braise treating it's customers with rich, creamy soups like pumpkin and carrot. Roasted squash salad with roasted pumpkin seeds felt almost like dessert; point being, these dishes are not to be ignored. Further afield are things like the Socca Tart, the Branade Cake or the Cornmeal Johnny Cake and Trout Parafait. Weirded out? Never heard of these type of foodstuffs? Relax. You're in incredible hands - and won't be disappointed, no matter what the oddity. And that's the real beauty here, with a perfectly crafted menu there's truly no way to go wrong - of course, if you are worried about what to order, give it a minute or two, inevitably you'll be greeted by a big fella with a friendly smile and a firm handshake anxious to offer some guidance and a 'thank you' just for coming in. read more

After having been a patron of Chez Jacques before the move I'm delighted to see another restaurant in this space. Knowing that the force behind Braise is David Swanson the former executive chef of Sanford, this could hardly turn out badly. As I regularly walk 2nd St, I've been watching as the renovations of the space progressed over months. The result is truly unique. For the previous two establishments, both Chez Jacques and "M" bar, there had been a heavy classic bar which has been stripped away down to the beautiful cream city brick and a more minimal, rough-hewn setup installed. This balance between rough and smooth, polished and well-weathered is evident throughout the space. The lounge features a barn-wood wall with a vintage setee. In the main dining room the kitchen is visible and the old bowling-alley floor has been restored. It's worth it just to ogle the surroundings. It was a busy night but we found a cozy spot in the lounge. The menu is impressive. We tried the crispy pig with polenta and mascarpone, which was fantastic. The polenta with mascarpone was a creamy yet clean balance to the dense belly cut of pork. We also tried the caramelized onion and potato tart with sunflower sprouts - of this, I was not as impressed as it arrived cold... but it was a very busy night. I'm a forgiving former server. And the staff was extremely competent and friendly. The poor waiter even put up with the constant ribbing of my companion with grace and humor. Always impressive :) We followed this up with pour-over Annodyne coffee and the lemon curd tart with blueberry, both of which were perfect. This is definitely one place that folks should experience. All the senses are engaged here. read more

I have been waiting for the big Walker's Point 'trend-splosion' for decades and I do believe it is finally happening. Braise is a charming addition to 'the scene'. We were immediately greeted upon entrance but inexplicably had to wait to be seated. While I do understand that there are times when you are asked to await your entire party I am not certain how necessary that would be at Braise as you are seated at long, family style tables. Odd, perhaps, but not a deal breaker as we did not have to wait long before the rest of our party of six arrived. The 'bread and butter' here is really the bread and butter. The nourishing aroma of freshly baked bread captivates you the moment you step inside the door. Herb butter has been done before but Braise's is a revelation with a heapin' helpin' of mild garlic. The scent definitely awakens some tummy rumble as you scan the menu. The service was prompt and pleasant considering that the restaurant filled up rapidly after we were seated. I am an ardent fan of the locavore movement and as an early adherent to community supported agriculture I like the idea of 'eating with the seasons'. I was pleased to see the variety offered based upon a very early spring growing season. I had the roasted chicken and was enchanted by the simple yet satisfying preparation. Often with a 'plain' roasted chicken you will find the chicken somewhat dry but this locally raised bird was moist and very flavorful. It was paired with a risotto that was rich and creamy and a garlicky olive oil that provided just the right kick and depth for the meal. When the dish initially arrived it seemed a somewhat 'micro' serving on a large plate but was quite filling. The other diners seemed quite enamored of their selections (the lasagne and pork tenderloin) with the exception of my husband who ordered the rib eye steak with lentil salad. The rib eye was a somewhat paltry serving paired with the cold salad. There was supposedly a tahini vinaigrette involved but if it is there the taste was not in evidence. All was forgiven (regarding the rib eye) with the arrival of dessert. Four of the diners ordered the chocolate toffee tart....two split the apple galette. While I do believe that the verdict was that the apple galette was good - the chocolate toffee tart was truly transcendent. The chocolate mouse was smooth and deep, the toffee added a crunchy counterpoint and the sugar crust was the perfect wrap to a sublime dessert. The one complaint is that it is a very loud place and while the 'repurposed' bowling lane tables are cute they make having a conversation with everyone in your party somewhat challenging. In conclusion, Braise will continue to be a wonderful place to 'surf' the seasons and I wish them the best of luck in their rather ambitious 'farm to table' undertaking. read more

I feel like I might get thrown off Yelp, but I found this place to be just alright. Not mind blowing. But in the same breath, not too bad. The highlight were the pork buns. They really hit it out of the park. The roasted beets were also good. Everything else was just....ok. And it isn't the biggest deal, and I didn't realize it at the time. But I was overcharged when we split out bill between two parties. read more

Fine dining in a casual atmosphere.....how awesome, but if you would like to dress up for the occasion go for it. You would still fit in ;) From start to finish I had exceptional service. The owner Dave Swanson gave great suggestions. For starters I had the Crispy Scallion Cracker with Chorizo, Caramelized Onions & Horseradish Quark. One word for this dish "Amazing". My husband said when I took my first bite of this dish my eyes immediately sparkled. For the main course I had the Roasted Chicken Breast with Potato Rosti, Scalded Spinach, Herb Chevre & Whole Grain Mustard Vinaigrette. The chicken was so moist that it practically melted in your mouth. One word for this dish: "Heavenly" My husband had the Grilled Pork Loin with Turnip~Vanilla Puree, Brown Butter Braised Cabbage & Harissa Vinaigrette & Harissa Vinaigrette. The pork was perfectly cooked and the ingredients were fresh. One word for this dish "Showstopper" I must go again and again and again! read more

I was excited to try Braise from the moment I heard about it. This is a dangerous prospect, considering that sometimes the hype just sets you up for a let down. I was not disappointed. I had a glass of the 2009 Au Bon Climat Pinot Noir as recommended by the server. This was a fantastic suggestion, and wine, and I have since purchased two bottles. This is mostly thanks to the server being so helpful as to write down the information for me. I also had a sip (or several) of the Bad Blue Badger cocktail. The bar makes many of its own syrups and fruit juices so everything was fresh, flavorful and very well balanced. I ordered the Seared Trout with Fingerling Potatoes and Brussels Sprout Hash with Lemon Pepper Vinaigrette ($22). I hope this is still on the menu as it is seasonal/local so there are frequent changes. It was so delicious that I actually ate some of the skin, which I *never* do. I tasted the Mushroom and Leek Lasagna with Parmesan Bechemela ($16) - it was also very tasty, so much that you do not miss pasta. The decor is also something of note. Most of the items were reclaimed. The floor and the tables are bowling alley salvage. There are some areas where you can still see the floor markings. My table was next to the decoupage wall of recipes which was fun to read while dining and socializing. It was quite a conversation piece. Points of note would be that some of the seating is "community seating". If that isn't your thing, you may want to request a "private" table so you can enjoy the experience how you would be most comfortable. I also heard from a friend that there was a draft in the winter next to the door but they did put up a curtain to minimize that. The volume was a little high the night I dined there, however it could be attributed to one diner and the problem "went away" as soon as she did. Overall, Braise hit on all the important points: service, food, drinks and atmosphere. They make an effort to use and provide fresh, local and sustainable ingredients and have a great CSA/RSA membership program that is worth a look, along with their culinary school. I plan to dine in again soon. read more

I don't say raise, I say braise. Someday when I braise my children, I will braise my voice if they don't want to come to Braise. It's got some okay food. read more

Braise's late fall/winter menu is spot on delicious! The Squash Tart is a tasty beginning. The Smoked Trout Parfait was my absolute favorite. On the suggestion of a nearby diner, I tried the Pumpkin Chiffon with gingersnap crumble, caramel apple cream, and caramel corn for dessert. Oh my was this good! I sat at the bar where my service was very good. The beer on tap selection is small but good. I will definitely look forward to eating here again. read more

I've been wanting to try Braise FOREVER. I dig the farm to table movement and the whole CSR thing. You can tell the staff really knows their stuff too. We tried: Cheese plate: pick 2,3,4 cheeses served with a dollop of yummy jam and 3 toasts (you can't really screw cheese up, can you?) Chorizo cracker small bite: pretty good if you like chorizo and it's huge for a "braise bite" Mushroom goat cheese tortilla: goat cheese part was delicious, I didn't love the egg in it and was expecting a traditional tortilla - come to think of it, I didn't really see anything that resembled a tortilla at all. Pork shoulder: very tender, tasty breaded pork balls Trout: the kitchen took the skin off for me - bonus points there. Served with fennel, barley, and feta (all awesome!) Chocolate mousse: SO amazing that I wish I would have ordered the large (coffee ice cream on top of the mousse). This was the best part of the meal - get dessert with some Anodyne coffee and you're set. All in all, the place is really done up well, great concept, I'll be back, but I was honestly expecting to be blown away from all the hype and it didn't necessarily happen on my first visit. And yes, each course I ate had cheese - yum O. read more

This restaurant has very delicious food. The staff is very friendly and you should ask for Mike. he knows his stuff! All of the recommendations that he gave us were very good. The atmosphere is perfect for any occasion from a date night with your significant other or just hanging out with friends in a quiet setting. The dishes are very exotic and energizing to the tastebuds so you will be definitely be in for a surprise. My drink was Peach Reach which tasted refreshing with a twist. Smoked Trout Parfait (kind of like a Crab Rangoon, but flat and with Tuna), Scallion Cracker, and Goat. My dessert was Walnut Cake with Pedro Ximenez (Nice dessert and wine pairing). read more

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Trifecta Yes! Wow, what a great Wednesday take away.....had Pork Buns, Pot Stickers, and Chorizo Ragout and we are amazed! Unique tastes, served hot to take away and each with amazing sacks to make this a wonderful gourmet Wednesday dinner. Special! Very happy. read more

I love this place! I wish there were more opportunities to go out to eat and less delicious options (hello, Crazy Water is blocks away) so I could visit Braise more often. If you know me at all, you know I love risotto. Braise knows risotto like Bo knows (all sports.) Once I had it with green tomatoes and paprika. Once I had it with with some delicious CSA mushrooms. GAW! They also use traditional cooking methods that a lot of local restaurants don't. For instance, I had a chicken there that was sous-vide. (Cooked in a low temperature water bath) It almost has the consistency of butter or a better example is sushi-grade sashimi. Decadent. Speaking of decadent...their dessert list and pour over coffee from Anodyne is the best way to end an meal there. Once I had pot de creme with homemade shortbread and on another visit I had Purple Door ice cream from heaven. I have been known to just go to a restaurant for dessert. If you didn't get the drift, I really enjoy this restaurant! read more

Made reservations for my boyfriends birthday dinner! Loved the family style tables had an amazing time! The atmosphere was lively but not overwhelming and provided the perfect ambiance for the evening! read more

There's a restaurant in milwaukee that sparkles like a jewel. Everything about it is fresh and refreshing. Outstanding well thought out and insanely delicious. The server told us with charming enthusiasm about the restaurant and gave great suggestions about the food. We loved every bite. If you are looking for a burger and fries this might not be your place, but oh if you want to truly experience SOMETHING SPECIAL be prepared to be amazed! read more

Having sent back two glasses of corked wine, the waitstaff then conducted a 5 minute inquisition right behind our table on whether the wine was off or whether we were simply insulting the bartender. Among the gems we could hear were "I just opened that bottle" and "my wine knowledge will not be insulted by..." Whether we were right or not, this discussion should not have taken place right behind the table. When the waitress finally returned with new glasses of the same wine, she informed us that "one of them" was definitely off. What? So was one good and one bad? Tastes revealed that we had been given glasses from a new bottle, which tasted and smelled completely different and was quite good. Yet during the entire 15 minute process from delivery of corked to taste of uncorked wine, there was never even an apology. That experience soured the entire meal, no pun intended. So we asked for the check immediately after our main. "So no dessert." Again no thank you, no "how was everything". No interest. The food was pleasant but not exceptional. I was most impressed by the pea shoots that came with the arancini. Yum! Props to the farmer for growing such pea-licious leaves. But nothing makes up for rude and indifferent service. read more

Amazing food, great service, awesome location, easy parking. Get the pork rolls it's a must. read more

Most of what has been said about Braise (well, the good stuff) I agree with so I won't repeat it. Here's a simple thing that really stood out for me. We were looking for a place to have dinner after work and didn't have reservations anywhere. We stopped at Pastiche and there were no seats at the bar so when we got in the car, I called Braise. A cheerful woman assured me it would be no problem getting a seat at the bar or even a table for two. When we arrived there was no attitude that we didn't have a reservation. We decided to sit at the bar and were not disappointed with the service, the drinks, the food and yeah, the dessert including a pour over coffee. As for some reviewers saying the place is small, it is. I feel like it's time Milwaukee got some small restaurants like other cities have. I like communal tables as well. If this isn't your cup of tea, go somewhere else and everyone wins! read more

One of the main reasons why we dine at braise is not just because everybody is so nice and friendly and the food is outstanding but it's a farm to table restaurant. That's really important to us that everything they get and serve is local. They care about what they put on the plate in front of you and we really appreciate that. And did I mention that the food is outstanding! read more

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. read more

I really am getting tired of restaurants that treat people like cattle and tell them it's trendy. Communal seating, really? Your place is too small. Labeling it trendy does not make it okay. It's not okay at a sandwich place, and definitely not okay at a $100+ for 2 place. Why would someone participate in a trend that deprives you of standard privacy? Edit: I guess Yelp doesn't want my reviews. They seem to filter them out! Anyway, know what you're getting at Braise. read more

Braise is a definite "must try". My boyfriend and I came here for our two year anniversary this past weekend. When I called to make reservations (which I highly recommend on a Saturday night) there were no tables available except for the chef's table which is bar seating, facing the kitchen. I wasn't sure I would like that, but we gave it a try and I'm glad we did! It was a fun spot to sit and watch all the action, and we were still able to have conversation. We started with drinks and the pork buns. This was two days ago, and my mouth is still watering over those pork buns. Seriously. They were incredible. We also ordered the cheese plate along with another dish that had chorizo, mint aoili, chick peas, and croutons. (I can't remember what it was called). They were both delicious, especially the second one. Everyone was extremely friendly, and the atmosphere was fun and welcoming. I honestly don't have a bad thing to say about this restaurant. Thanks for the wonderful anniversary dinner, Braise! read more

A really great experience. Atmosphere is pretty casual and welcoming. Staff is friendly but keep to the background and let the food be the star. Enjoyed everything I had. It was their winter menu so that is probably one reason why the sauces were very bold and liberally applied. Great selection of beer to go with the meal. This is a must try in Milwaukee. read more

Five stars is easy for my wife and I to rate Braise for several reasons. I did read the reviews before coming here. There were other restaurants I wanted to try in the city, but I wanted to try Braise for our anniversary. I made reservations over the phone and spoke with Ellie. My goal was to have dinner during the hustle of the restaurant, around 7pm. No reservations were available during any of those times (a good sign), however she did have two chairs open on the chefs table around the opening of the restaurant, at 5:15pm. That was right up my alley. So my wife and I entered Braise. A great layout to say the least. tables at the front of the house as well as a bar, and towards the rear of the house was the kitchen, a communal tables, and other intimate setting, as well as the long bar like table facing the chef. We were seated along the wall near at the chef's table, right in front of their pizza oven where chef Swanson's sous chef, Taylor, worked various dishes in and our of that oven. Our waitress, Laurie, was knowledgeable and attentive. We started off with some drinks. My wife had wine while I tried one of their ginger craft cocktails. One word. Delicious. We then proceeded to order everything including the mushroom tortilla with crispy ham, bao with crispy pork belly and a sauce unlike no other, the cheese board, half order of mushroom risotto, and the trout. We ended the meal with Anodyne coffee and their pot de creme. One word. Wow. Everything (we talked about it again this morning) was amazing. We were giggling about how awesome the food, quality, and service was. Both Chef Swanson and Sous Chef Taylor were generous enough to pause and talk with both of us, and to top it off, everyone recognized our anniversary and provided us with a hand written card. Who does that? Overall, we are definitely going back. Did I mention their menu is seasonal, and locally sourced? read more

Last night was my second visit to Braise, and I cannot say enough good things about my experience there both times. The food is incredible. They're very on-trend with the farm-to-table deal, but they're doing far more than just jumping on the bandwagon. With their RSA and cooking classes, they're practically driving the bandwagon, and I appreciate that kind of leadership in the Milwaukee food community. But seriously, the food is delicious. For example, the Humba: an appetizer with braised pork, over a crispy rice & shallot cake, with pickled radishes and a delicious asian-inspired sauce drizzled around it. Trust me, it's divine. The rest of my meal was just as amazing, with interesting flavors and ingredients I've never before tasted. I also appreciate the atmosphere. The decor is simple, yet intimate, and best of all completely unpretentious. The staff wear comfortable clothing like plaid button-downs, and there's no expectation for diners to dress up either (the last thing I want to do when I'm eating a big meal). Our server was attentive, down-to-earth and knowledgable. Of the "upscale" dining options in Milwaukee, this is not one to miss. read more

I stopped here with 40 (yes, forty) colleagues for lunch on May 19th, 2017. We had the mixed greens salad, mushroom risotto, chicken confit, grilled asparagus, poeled radish and lemon scones for dessert. Everything was delicious. The lemon scones were the best I've ever had - with not just the usual coffee bar scone, which can be dry and rather "amorphous". These had moisture, texture, and distinctive flavors. Overall, I ate too much And don't regret a single bit of it. read more

I know I am going to get a lot of grief for this...Everyone seems to love this place. There's no question that the concept is amazing and should be applauded; the transformation taking place on that side of town - is great. The options rising to the forefront - event better. I shall join in there. Bravo! Hooray! However, I have to say that my actual review of the food and my overall experience was just okay. It was fine. Not great but also not horrible. The food was fresh, yes, and you can taste that. No doubt. Did I enjoy myself? Sure. I'm just don't think I can rave about it the way most seem to. Perhaps all the fodder leading me here set my expectations to high...I can tell you that upon entering the restaurant (and we had a reservation since we had 8 in our group)...The hostess seemed quite bored with us and came across as there were many places she would rather be. I even tried asking her a few questions about the restaurant and as we walked to the table, although she did answer, I think...I couldn't understand one word she was saying...she never looked at me and spoke out to the room while I followed behind. Before I could ask anything else - she was gone. I'll be honest - she should be. Service, on the other-hand, was very good. I wish I could remember our servers name - he shared with us that he has only been with Braise one month. Not only does he like his job, he's good at it and proud of where he works. That pride is reflected in how he took care of us that evening. We order many things that night from, Trout, Steak, Pork, Chicken to a Vegetable Lasagna. While everyone seemed satisfied with their meals; I also didn't hear any raving. It was a nice meal - and there is nothing wrong with that. read more

Whenever I visit a new restaurant, I try to enter its doors with not only an open mouth, but also an open mind. Unfortunately, the hype behind Braise got the best of me and set me up for the fall. I had very high expectations. Upon entering Braise, we were greeted by no one. The host/hostess stand stood empty for several minutes before someone walked up. There were servers and bartenders around, and even one that was just walking by. Their attitude appeared to be: "It is not my job." I understand that there is a host or hostess on duty, but simply acknowledge and say, "Someone will be right with you." or "I will get someone for you." It was only 6:50 p.m. on a Tuesday evening, and only half of the restaurant was full, if that. The bar was the only area filled with patrons. Bring your A-game every time. No matter what day of the week or time of the day. I 100% believe in consistency. No slouching, especially when you are a new restaurant. Set the tone for the future of your business, and whether or not it will have a future. Our server Kristin was attentive and on top of things. She made sure we had time to view items on the drink menu, as well as the food. She offered to answer questions, and then took our drink order. We wanted to simmer a while, since we did not get to start at the bar. I ordered the "Cranberry Smash," a concoction that appeared to be a twist on the Old Fashioned. I really enjoyed this beverage, and it was a nice size to sip and extend the pleasure. The thyme and cranberry was perfectly balanced, not overwhelming. My fellow diners had standard Rehorst and Death's Door martinis and a microbrew. Besides the cocktails, our evening started with a cheese plate and the housemade bread bucket. The blue cheese on the platter was creamy, lightly "blue," and tasted superb alone. I could have eaten the entire wedge. As we made our way through the cheeses, chutney, and crostini, as well as the soft and chewy foccacia, Kristin returned. She offered us the last plate of steamed pork buns. I did not necessarily like the push to take the plate off their hands, so to speak, but it was a pleasant app. The buns were doughy, but I think I was just all about the bread. I liked the taste of each, in all of its forms. Dinner came out in a timely fashion, given the now full dining room. We each had a different entree. I went lighter, ordering the olive oil braised vegetables. They came out steaming and were sweet and delicious. All of the veggies were tender and cooked to the liking of Baby Bear. The other diners chose the trout (5-stars); roasted chicken (4-stars); lasagna (2-stars). This is not the first time I have seen/heard the lasagna mentioned as less than stellar. I believe it comes down to the way in which it is cooked and presented. Let us not always feel a need to reinvent the wheel. We have certain expectations when it comes to lasagna. You want it to come in a brick or square with the luscious, cheesy layers. If it's not broke, don't fix it. Braise will need to fix their lasagna. I would have otherwise ordered it, but not on reading the one Yelper's review. You may now add mine to that group. Overall, Braise was fine, but I will likely not be back. I am willing to ride the farm-to-table movement, but it may just consist of me shopping at the far[mer's market] and making it for my home table. read more

This is why I eat local: so many local restaurants are incredibly personable and accommodating. I sent a Facebook message asking thiem if they could cater to my (very large) list of allergens and they said, Absolutely! In addition to this, my friend who is on leave from a deployment called and asked if they could make the night extra special, and they sure did. We got to sit on their beautiful rooftop that included lighting and a garden. They also gave us complimentary champaign! They gave me more than enough options to cater to my allergies and everything was fresh and delicious. I can't believe it took me so long to try this place out! Will be back again, thanks Braise. read more

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Not only did I enjoy our experience at Braise as a dining customer, I also admire them for their commitment to promoting local sourcing for themselves as well as other neighborhood restaurants. We had great service and a variety of wonderful share plates. I especially liked the Steamed Pork Buns and the Roasted Chicken Breast. They took an ordinary chicken breast (well, there's probably wasn't ordinary), and turned it into a complex, flavorful dish with components such as chanterelle mushrooms, Italian braising greens, baby red onions and summer savory. The result was amazing! read more

Braise - Roasted Chicken Breast - New American Near Me - Milwaukee, Wisconsin

I feel like a bad person for being the lowest rater on Braise, but our experience was... meh, to be exact. We had a reservation, except when we showed up, they said we didn't. Then, they said we did. Then... well, went in circles and then they "found" our reservation. There are two dining rooms, one uber small and uncomfortable along the window line, the other huge and spacious. We were sat in the uber small one so that the wait staff had to keep bumping into my seat and elbowing me in the head to get to other tables. The food was pretty okay, nothing spectacular that made me go, "You HAVE to try some of this." My vegetarian husband had one option (par for the restaurant scene) - Kohlrabi Curry. He describes it as, "Not memorable and had some kind of under-cooked winter vegetable in it." My entree (the lamb), was cooked nicely, but the starch/veg was so salty that I couldn't eat it. The waitress gave me a free dessert. The other three people with us had varying degrees of dissatisfaction with their meals - mostly mild complaints, but when everyone has an issue with their meal, I think that makes the meal mediocre at best. Maybe I'll go back with a different set of people and give Braise a chance at redemption, but I'm not sitting in the small dining room again. read more

Love this place. Menu changes often enough that it is unique every time we go here. Thankfully the Sticky Pork Buns are a staple on the menu. They are by far the best I have ever had. Small place, so I recommend getting a reservation. read more

Our first time at Braise, group of 7 people. We tried everything on the menu (literally everything!) and everything was just "ok". Nothing stood out as being amazing, and there's nothing I ate that I need to have again! Service was good, food I wouldn't go back for. read more

What an incredible adventure! My wife and I were celebrating my birthday and our friends' wedding anniversary and we wanted to drive from Chicago to Milwaukee for dinner at Braise. I was introduced to Chef David Swanson on an episode of Wisconsin Foodie, and was intrigued by his background and methods. We were unable to get a reservation a week out (they're usually booked two to three weeks in advance for prime time on Friday and Saturdays), so we asked to be put on the waiting list. When we arrived we learned it could be an hour or more, so we settled into the lounge area. The drinks were delicious and servers were friendly, knowledgeable and very helpful throughout the night. After a short while, our chef came out and greeted us. A few minutes later, the hostess returned and offered us seats at the food bar and I jumped at the chance. How amazing, to be able to watch as the meals are prepared, chat with David Swanson and learn even more about the food, flavor and aspirations of Braise! Our starters included Assorted Salami with Poached Quince & Olive Oil Jam and Cornmeal Johnny Cake with Smoked Trout Parfait & Ramp Jam. We expected some good food, but were truly blown away by the flavors! Then on to Seared Trout, Roasted Chicken Breast and Grilled Pork Loin - of course, we sampled each others plates. Such a treat for us, who are so accustomed to processed foods. We could never have imagined how much we had been missing. Next up, dessert and coffee. I opted for the Chocolate Pot de Crème, a rich, thick, chocolaty-cocoa custard served with Coffee Ice Cream & Shortbread. This chocolate lover was certainly not disappointed! Also had a bit of my wife's Hazelnut Tart (whole hazelnuts) with Burnt Sugar Fluff & Raspberry Compote. All of this was only enhanced by a remarkable cup of Anodyne's Guatemalan blend coffee. Just right. The perfect end to a spectacular meal! The Braise experience far-exceeded any of our expectations. Plan to dine there soon, and reconnect with the flavors of fresh, good food. read more

Having read all of the wonderful reviews, we arrived for dinner last night with high expectations. We were concerned that our expectations were too unrealistic, but I'm happy to report that Braise lived up to the hype. First, and most importantly, the food. The crispy pork appetizer was the star of the show. Likewise, the often mentioned chicken and gnocchi was outstanding (we normally would not order chicken but could not resist given the great reviews). One person in our party opined that the butternut soup was the best thing he had eaten in a long time. I was slightly disappointed in my veal -- it was not bad, just not as good as the other items our group ordered. Oh, before I forget, the bread is out of this world. Who would have thought a small morsel could have so much substance? We also shared the excellent cheese plate. Next, the service. It was outstanding. They did a great job of pacing the meal. We felt neither rushed nor neglected. Last, the atmosphere. They have done an outstanding job of converting the space and making it feel warm and welcoming. Although the place was packed, it was not too loud. All in all, a great addition to the Milwaukee restaurant scene, and the prices are very fair. read more

Absolutely wonderful. If I were to own a restaurant, this would be the restaurant. The food is all local. Literally everything except the lemons and limes. I dare anyone to find that anywhere else. That is remarkable. Every dish was perfection. Best soup of my life-- the roasted eggplant with pickled carrots and creme fraiche I worked in a daily-changing menu restaurant down in St Thomas and was constantly blown away by my chefs. To be honest, this place stomps all over that restaurant. The atmosphere is cool- exposed brick and raw wooden bar, etc. Service was prompt and friendly. And the prices were very reasonable for the food we got. That level of thought, expertise and uniqueness. I've been places where I pay twice as much for a chicken Cesar salad I could have made at home for myself. Absolutely worth a trip out. I can't wait to go again to check out new fall items and try some delicious-sounding dessert (we were just too full last night to order more) read more

MUST try their olive oil jam that comes with the charcuterie plate. The texture is so interesting, it has the mouthfeel of olive oil, however it doesn't linger like olive oil. It is fantastic. The coffee beets were amazing. What a great flavor combination! The coffee adds a caramel-y depth of flavor and great complexity to the beets. read more

I was expecting more. Way more. When I go out with my lady friend, we always find at least one dish to discuss on the ride home. Didn't happen. Every dish was a "B". Trout, asparagus soup, the cheese plate, lemon curd dessert... but nothing jumped off the plate. Not an "A" in the bunch. No question, it's fresh and local. No question, it's overpriced for the portion size. Skip the "Milwaukee wants it all for free" rant... the portions are teeny, tiny. I could have fit the entire cheese plate in my mouth in a single bite. That's not hyperbole. The blue was the size of my pinky, the goat cheese was the size of a quarter, and the hard cheese was smaller than a wine cork. Total damage for a party of 2 was $130, with tip. A bottle of wine, one dessert, 2 entrees (trout & skirt steak), two small bowls of soup (it was ~5 spoonfuls), and a cheese plate... and I went home hungry. We were sat 20 minutes past our reservation time and we were in the first seating wave. You could see they tried to seat two more parties of 4 next to us on their long tables and both parties balked when they saw they would be sandwiched between two groups of four they didn't know on a banquet table that sat 12. The hostess walked both groups back to the bar after they saw the accommodations. The waitress and staff were polite and knowledgeable. Food came in a timely fashion. The kitchen and waitstaff held up their end. Prices need to come down or portions need to come up. Overpriced for tapas. As it stands, there's no value to be found here and nothing stood out. Pass. read more

Brais is a fantastic Milwaukee culinary gem! I've been fortunate to attend a couple private fundraiser dinners there and I was so impressed by the ambiance, the staff and of course the food! read more

Delightful. Have been twice, and both time was impressed by the warmth of the staff and the extremely well executed food. LOVE the crispy pork! Clearly, much thought has gone into every detail from the warm, fresh bread to the superlative desserts and coffee. Highly recommended. read more

It's hard to talk about a favorite dish at a restaurant like Braise because they change things up so frequently. Saying that, the steamed pork buns were incredible and the lamb chops perfect. The chops came with curried potatoes which were a nice complement. They have an excellent wine list with a range to fit your palate and pocketbook. Desserts are a must! The atmosphere is a mix of homey and intimate. You can easily have a conversation without shouting. We have been here multiple times and it never disappoints. read more