Braise
1101 S. 2nd St., (414) 212-8843
braiselocalfood.com
New American
$$-$$$
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Local food takes on a global view at Braise, where cooks get truly creative with seasonal fare, from fresh tomato salads and barbequed meats during the summer months to rum-glazed parsnips and slow-simmered meats in the winter.
This past week brought dishes like heirloom tomato bisque; grilled melon salad with proscuitto and pickled blueberry vinaigrette and early fall entrees like porchetta with smoked applesauce; and seared rainbow trout with squash puree, candied pecans and mulled bourbon coulis.
What's new and fresh? You'll find it at Braise where their flexible, ever-changing menu guarantees seasonal surprises and new culinary adventures on every visit.
Recommended: Seasonal soups; bao buns; pork belly dishes
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.
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