Braise

It was my first time at Braise… and I have to say, it was absolutely phenomenal. I could be considered a Milwaukee foodie, who also takes progressive cooking very seriously. And I thought Braise absolutely nailed it.
I brought my brother, his fiancé, my boyfriend, and my mother for dinner around 5:45 PM. We stayed about 1.5 hours, due to electing the 4-​course Valentine’s Weekend special menu option. It was $ 75 per person, but well worth it. Everything was very, very good. Unfortunately, I do not think it is worth my time to review the menu, as it may have been available that weekend only.
However, I will say that the drink menu is also very notable. I am big on cocktails, especially in Milwaukee (as you may know, Milwaukee restaurants are very competitive with cocktails these days). I had, «The Life of Pablo,» a Spanish Brandy-​based cocktail with a strong, oak, maple flavor with hints/​notes of dark cherry aromatic bitter cubes. A very simply, yet highly enjoyable drink that was perfect to sip while enjoying the 4-​course dinner.
I will go back again!

I feel like I might get thrown off Unilocal,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.

Very bad lighting. Very crowded, small venue. They have an upper level that is strictly reserved for larger parties. A little more space up there. They had good appetizers. Very kind waiters. Good local beers and cheese. Nice salads too. Amazing trout. Good place. I recommend for a party of more than 11

This is my second time here, and just like the first time, it was overpriced and just okay. The only dish I really enjoyed was the tongue taco plate. Very small plates, so if you are sharing, expect to only get a bite or so of each, so that you feel slightly hungry after you’ve cruised through 6 or 7 plates ($ 100 later). I expected maybe they would change the menu from the last time I was here in June, but everything appeared to be the same.

My Boss and I wanted something healthy, locally sourced and flavorful, we found it at Braise. We started with the pork steamed buns, incredible. For our nect course we had the Walleye served on a bed of wild rice with steamed leeks thatt were grilled before steaming, the fish was done just right and topped with a very tasty pepper jam giving the fish a sweet and lightly spicy flavor. We asked if they could make us some Brussel sprouts, which was not on the menu but they were able to put it together for us.
The dessert was a chocolate pot aux crème, also great.
With the nice wine list and great service, we enjoyed our dinner on a cold Wisconsin night.

I recently went to Braise as part of a private company dinner and was impressed with the fantastic quality of the food, service and drinks. The ambiance and set up of the place were impressive as well. I’ll definitely have to drag some friends or family back for a trip to their normal restaurant for a happy hour or dinner.
FOOD — ⁵⁄₅
The food is just simply amazing. We had a drink and appetizer hour before our meal, including a number of fantastic dishes — most importantly the pork buns. It’s amazing how they can pack so much flavor into a single bite. All while a bar served us great drinks and we were able to walk around and talk with everyone. The servers passing out appetizers were friendly, respectful and really on the ball in taking care of everyone.
After appetizers, we sat down for a family style dinner. They served an amazing Roasted Mushroom Risotto followed by Confit Chicken Leg, Braised Beef, and Lamb Roast. Again, everything was seasoned and cooked perfectly. That mushroom risotto was hands down the best rice dish I’ve ever had.
As if that wasn’t enough they followed all of that up with some amazing desserts.
SERVICE — ⁴⁄₅
The servers during the appetizer course were great and attentive. The bartenders were doing a good job as well making sure everyone had what they needed, however, the bar service was pretty slow, especially once the dinner started. I think the all-​local menu is a really great concept, but it means they have to explain all of their selections to pretty much everyone. I probably wouldn’t have even noticed it in a smaller group.
ENVIRONMENT — ⁴⁄₅
Again the setup was trendy and cool, quiet but not silent, perfect for talking with people. The dining setup was a little crowded but we were a pretty large group so that’s to be expected.

Came here for happy hour on a weekday with a friend. Had high expectations, so perhaps was expecting too much. The food portions were rather small, even for tapas sizes. We ordered 5 – 6 plates to share. The combination of flavors and textures were sometimes off or strange, or if a thing, too creative. We had pork buns that were not in buns, but bun-​like pancakes that were wrapped around pulled pork type fillings. Some of the plates weren’t quite hot enough. I may give it another try some day, but it was a miss for me.

We had dinner last night and it was so good!
Pork buns, preserve plate, beef tongue tacos, and walleye. The old fashioned is good and they bottle it themselves.

braise is one of (if not, THE) best restaurant in milwaukee.
the food is amazing. we have tried lots of different menu options, and can’t even decide on a favorite (but definitely try an order of the pork buns). all of the dishes are perfectly seasoned, well-​rounded, and plated beautifully. the drinks are awesome as well – their cocktail specials are thoughtfully created, and executed masterfully. GREAT service! every time we come in, our server knows the menu well, knows how to cultivate the perfect braise experience, and is very much about the concept of the restaurant. (pro tip: want the perfect braise experience? ask your server to bring you whatever they think is good that day. this is THE way to do it at a farm-​to-​table restaurant with a seasonal menu). and, finally: perfect ambiance. good music, nice lighting, and minimal decoration. we like it so much, we have to limit ourselves to going in once a month.
bottom line: put braise at the top of your list.

Great food, very fresh. Came here with a large group for my birthday and everyone was very impressed! It was my 4^th time and as always food was excellent.

When the Waitstaff interrupted our groups conversation to explain the «Vision» of the restaurant, which was listed on the menu by the way, I knew we were in trouble. Then When he says he’ll bring some bread and butter but never does, even when we asked about it, maybe it was just a bad server. But he sure had the vision down pat.
We went with a group of friends, and full disclosure It was not my pick and I didn’t look at the menu ahead of time. But I don’t understand the inconsistent focus on local sourcing. Soda is one of those. There is a reason that Coke is popular all over the world. When someone wants a Rum and coke it is quickly ruined when they use a local soda. Granted there are some great local sodas but they are not the same.
The food was very good. The pork buns were great as well as the humba. Their version of the caprese salad was delicious as was the bread that came with the cheese plate. Wish we would have had some of the other bread too.
A beautiful room and they’ve made the small sidewalk sitting area very attractive. A very unique place but not to my preferences.

I’m typically overly critical of the service component of foodservice establishments. One error normally isnt much to write about, but I think there is an underlying opportunity for Braise to improve– and they really should.
First reservations. I was impressed that the Unilocal app allowed for online reservations, but as of yesterday morning, nothing was available for a party of five. Just in case I left a voicemail in the morning requesting a 530 or 6pm timeslot. I got a call back saying that 6:15 was available. Once we arrived, there were three tables seated in the restaurant and we were put at one of the oversized shuffleboard tables. Was 6pm really not available? were there already 3 6pms and they didnt want to clog the kitchen? I’ll never know. Not a big deal by itself, but beverage service lead to another concern.
Yes we are new here, and we are thirsty. We dont need time to make a beer selection, but oh, you walked away anyway… I guess we’ll wait. We all ended up ordering beer. Beer. It shouldnt take more than a few minutes, right? No. Apparently two of my party ordered the same tap beer but it ran out after one glass. I’d expect a quick return to offer something else, but 4 of us were served– after 15 thirsty minutes… and our fifth guest waited another 10 minutes for the alternative BEER. Its incredibly annoying when a patron (me) brings a friend who’s moving to the area and all we want to do is toast a warm welcome to the city and we wait over 20 minutes to do that. I left the table and walked to the bar in the other room and asked if our last beer was still on its way…
Service annoyance #3. Untimed entrée service. We all ordered entrees and waited 4 (?) minutes for the last two entrees to come to the table. If a kitchen is backed up and the place is slamming busy I can understand a short delay for expo. At this point there were five or six tables with customers in the entire place. It definitely wasnt busy. And the 5 of us ordered 3 different things– total.
The server was attentive and checked on us a few times and appropriately didnt disturb our jokes or conversation– which i appreciated.
Food: onion jam was a delight; mushroom small plate was delicious and had so many components that with a slightly larger portion could be an entrée option. Trout entrée wonderful– edible w skin on– seriously a great treat. Roast chicken was almost perfect– a rareity in restaurants these days (the portion near the bone was overdone, but the rest was juicy and wonderful. How often is chicken wonderful?!? The greens and mushrooms under the chicken were my favorite– sharply seasoned and a great accompaniment to the comparatively not-​messed-​around-​with chicken.
Dont get me wrong, we enjoyed our evening at Braise, but there is definitely room for improvement. No comp for the indolent glass of beer; the bill for 5 came to a surprisingly low $ 200 plus an estimable $ 40 tip.

Braise had been on my list for years, and as I’m moving away from Milwaukee, I was finally granted the opportunity to dine here.
Worth the wait/​bummed that I seem destined to only eat here once.
The place: I actually am not a huge fan of the communal tables that they have in the main dining area — 2 solid wood tables that each seat 12 people, I think, but luckily they have enough tables around the perimeter, so I was able to eat with the people I came with. Maybe it’s personal preference. Maybe they use the large tables for large parties or events, but beyond those 24 seats, there aren’t too many more. Maybe it seats 50 total? There are some awesome collaged/​decoupaged walls with recipes and food pictures. There also is apparently a garden on the roof, where they harvest from when they can. Our server was friendly, fun and gave good explanations of everything.
The taste: The bread. Baked in house. Came to us warm. Divine. At $ 4 a pop, we stopped with 1 order, but I could have easily eaten another order myself. (My waistline probably appreciates that I didn’t, though). I had the spring green soup, with cardamom cream. It was springy. Salty. Rich. Creamy… all things I want in a soup, and perfect for the surprisingly (or not so) cold and gray June day. I opted for the turnip tart, and cleaned my plate. Every bite was good. I left stuffed.
My face: With 3 soups, the bread, and a plate for each of us (and 1 cocktail) the damage was $ 90 pre tip. Worth it, IMO. Well done, Braise. Keep it up.

Braise was my introduction to the world of tapas and I have not been back. Maybe I’m just not a tapas-​loving person, but I found the dishes too pretentious and not filling. The atmosphere of Braise is nice (dim lighting, pleasant staff) — good for date night. I went in a group of three and we ordered almost everything on the menu, yet we still had to go to another restaurant right after because the food provided almost no sustenance. Their concept of flavor over sustenance was definitely present, but I didn’t find myself enjoying the flavors either– even the salad was too saturated in duck fat.
The menu is ever-​changing, but here’s an attempted run-​down of our orders:
Smoked Trout Parfait– fish flavored cream cheese over a crêpe
A mushroom dish– barely any mushrooms, majority of the plate was croutons in cheese
A $ 26 beef stew– the sauce was good… probably my favorite dish since it bared the most resemblance to real food
A duck fat salad
Another salad
Some other stuff I can’t remember
The flavors are very potent making it hard to consume much food (not that they give you much), so I left hungry. Again Braise popped my small plate cherry, so I have nothing to compare the restaurant to.

Yesterday was our third time to Braise and I just felt it was time to give them props where it is deserved. I don’t often give five stars, but with the level of service and actually seeing and chatting with Dave and the passion he has (it takes that 4.5 right to 5). We have had a little of everything there — we sit at the bar for the simple fact we always order the «bar bite» which is something different every time. Yesterday it happen to be a salmon, cheese and micro-​green mish mash that worked very well.
The tea and crumps, pork buns, humba (braise technique in black beans and red wine I think), cheese plate with jams, etc. They are all prepared well and have some thought put into it. They also have some good beers and wine on tap with some great cocktails to boot. Service is top notch thus far — and it is affordable!!! Laura and I like small plates — so this is right up our alley.
Nice meeting you yesterday Dave — keep up the great work we will be back.

My husband and I came here because I have been wanting to come here for a while and there was a City Tin for Braise (in 2015).
The first thing we ordered was the steam pork buns with scallion vinaigrette and crushed spicy peanuts. I liked it but my only complaint is that, in my opinion, the bun was too soggy for me.
My husband ordered the grilled marinated beef heart with the carrot curry broth. He stated that he really liked it. I didn’t try the heart because I don’t like heart but I did try the rice that came with it and it was good.
The third thing we ordered was the tea seasoned chicken and herb crumpet. I really like the chicken, it was beautifully seasoned was moist. I didn’t like the crumpet and in my taste, it was too sweet. My husband likes the whole dish.
I don’t know — for some reason, Braise didn’t like up to my expectations. Or maybe it was just I ordered that didn’t satisfy my tastebuds. Maybe I’ll have to come back and try something different.

Came back in the spring and not at all disappointed. Every aspect of those restaurant is excellent, and the prices are extremely reasonable.
Nettle tart, black bean cake with carrot and goat cheese spread, ramp soup, asparagus, morels, home made bread, great craft cocktails, excellent and affordable wine list. We could go on and on. Service is outstanding. Awesome rooftop area.
Hope they get a James Beard Award soon. Totally earned!!! Could be the best restaurant for flavors and quality in all of Wisconsin, and that is really saying something…
Update: wish Unilocal had SIX stars. Braise allows pups at their sidewalk table. You are so cool Braise !!!

Mixed review for Braise. Ambiance & service were great. Really knowledgable staff. The mixed review comes in regards to the food.
The Humba under the small plates was simply delicious. In fact I wish it had been my entrée. Crispy rice cake with braised meat. Yum!!! Order!
So after such a delicious starter I had high hopes for my pork cannelloni. The cannelloni is essentially a crêpe filled with shredded pork & ricotta. It’s topped with a turnip sauce and a more ricotta. Overall is was pretty dull. And I’m not really sure why they toppled it with more cold ricotta mixture. It being cold was odd and in fact I thought it was a big glob of butter before I tasted it.
Wrapped up the evening with the olive oil cornmeal cake. Again not horrible but not something I’d recommend. The cake was overly dry. The blueberry compote and citrus white chocolate mousse were good.

Wow what can I say… just fantastic. I can’t believe I took so long to stop over. This was a huge loss/​mistake on my part so hopefully you give Braise a try. This review is from November. Atmosphere: cozy, warm, inviting. Service: friendly, knowledgeable. Great date spot!
We started with Soup o’ fennel squash purée excellent. The pumpkin seeds used instead of the menu description were a perfect seasonal choice. Next: Steamed pork buns. are you kidding me? What a wonderful moist doughy sensation! The waiter assumed we knew what grilled hen of the woods were – no idea. Well, these tasty mushroom are just amazing. I could eat these everyday. The Smoked Trout and Salmon entrees were outstanding. I loved the drinks-​Sorry I do not remember the name but I did post a picture. I only wish it was twice the size… or really lets be honest 10x the size;) Desert was also exceptional.
Sorry this review is so short. Should have written immediately after. I highly recommend this establishment. We used our City Tin for this stop but will absolutely frequent again.

In a area overflowing with tasty seasonal farm to table restaurants Braise stands out. Soup o’ fennel squash purée (and since waiter noticed I obviously wasn’t a fan of many walnuts, using pumpkin seeds), excellent. Steamed pork buns most rave about are a moist doughy sensation! Little dough squares around their empanada also a world class carb. Salmon good too. In the realm of amazing mushrooms, their Grilled Hen of the Woods beats world famous morels like a red headed stepchild. The only issue is my wife works weekends now, so she won’t be able to make Garlic Fest, but we will come back numerous other times.

Excellent walkers point foodies joint. They have a farm to table perspective and their food does not disappoint.
In case you don’t get the name, to braise, aka cook low and slow on the oven is how many of their dishes are prepared. I would recommend the typically more tough proteins here. I sampled their braised steak but missed a good sear on it.
This place make a good place for date night. And a good change of pace from typical dining experiences.

I LOVE BRAISE. HISTORY: I’ve seen Braise featured on the public television program Wisconsin Foodie. I went to Garlic Fest that was held in front of Braise last year and sampled their garlic inspired dishes. I dined at Braise this past August. My wife measures all dining experiences against this one Braise visit. By her insistence we went to Braise on a recent Friday evening. I was surprised to be able to get a table on a whim but we reserved the Chef’s View seating at 7PM.
Braise sits in the shadow of the Allen-​Bradley Clock Tower and is in the Walker’s Point neighborhood. Street parking is free and easy to find with in a few blocks. Antiques on Second is directly North. Braise is a mixture of brick and wood, steampunk and urban hipster. It has a very warm feel. Everyone at Braise is polished from the host station, wait staff, runners, bartenders and kitchen staff. Everyone is dressed professionally — trendy flannels being the most common fashion of the wait staff.
WE WERE SEATED at the Chefs’ View counter and offered complimentary bread (housemade bread with herbed butter) and ice cold water. The water is served with a gasket topped clear bottle. The wait staff ensures diners ALWAYS have filled water glasses. We munched on bread that was served in a metal pail while browsing the menu that had changed with the seasons since our last visit.
COCKTAILS: Braise features three changing hand crafted cocktails. I ordered a «Sazerac on the Fly» $ 10 (Old Overholt Rye, Maple Syrup, Housemade Old Fashioned Bitters, Absinthe Rouge Rinse, Cinnamon-​Sugar Rim) AWESOME tasting! Since I like to drink my art I also had cocktail number two during my meal, «A Day at the Airport» $ 9 (Korbel Brandy, Housemade Squash Shrub, Bittercube’s Jamaican #2 Bitters and Turbinado Simple Syrup) it was nothing like a day at the airport because that sucks and this drink did not!
ORDERED: Roasted Squash Tart $ 7 (Black Pepper Chevre & Sofrito), Cheese Plate with two selections $ 8 (served with Cranberry-​Quince Jam, Dried Cherry-​Walnut Crostini and jellied honey) split entrée of Grass-​fed Strip Loin & Lamb Sausage $ 26 (Potato-​Parsnip Cake, Sauteed Spinach, Pear-​Peppercorn Sauce & Ginger-​Pickled Onion)
TASTED: Sidenote — Chef/​Owner David Swanson was working directly in front of us. That’s reassuring! We chose Wisconsin’s Roth Grand Cru and the other which I can’t remember. The presentation makes it taste rustic before the first bite. The combination of crostini, jam and nutty Grand Cru was great.
The Roasted Squash Tart had a creamy richness and several textures. My wife allowed me one bite from this, she liked it so much.
We probably had any negligible grass-​fed flavor cooked out of the main entrée as my wife demands medium well doneness. Two different proteins and four different vegetables in one dish is visually jarring. You’re thinking «how do these things go together?», trust in Chef Swanson and his staff. I found the best way to enjoy this entrée was to have a bit of everything on each bite. The starchy potato-​parsnip cake lays down the bass, the sauteed spinach adds its texture and herbal notes, the strip loin adds umami and tenderness, the lamb sausage adds a gamey flavor and different texture and then the ginger-​pickled onion slices right through it all like an acidic razor blade. I probably failed at describing this but the «eating a symphony» analogy is fitting.
TO CONSIDER: Braise has a farm to fork focus and a menu that changes with the seasons. The menu is small with four of each starter, small plates and entrée. There’s communal seating to consider if you have a strong preference.
END: Great meal in a great setting with great service.