Braise
1101 S. 2nd St., (414) 212-8843
braiselocalfood.com
New American, small plates
$$$
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For over a decade, Braise has been a reliable source for locally sourced, seasonal dishes that pay tribute to both the work of local farmers and the globally inspired creativity of local chefs.
The cozy restaurant keeps its menu tight; but the options are always just right, with fresh tomato salads and beautifully prepared vegetable-forward plates during the summer months and offerings like braised meats, rum glazed parsnips or dirty chai beets in the winter. There are also standards, such as the restaurant’s pork buns, which originated during their Lucky Bun Dim Sum Pop-ups and have become part of the restaurant’s DNA.
Braise has also been a reliable source for local farm dinners, held both on and off-premises throughout the year. Currently, there are tickets available for two such dinners:
- Sept. 6: Brightonwoods Orchard Dinner: The dinner takes place from 5-8 p.m. on the orchard. It features three courses with wine pairings and highlights products from both Brightonwoods Orchard and Wisconsin Meadows. Cost is $125 per person. [Get your tickets]
- Sept. 24 at 5 p.m.: Centers for Independence Dinner: This four-course dinner supports the work of CFI, which offers more than 30 programs and services (including the urban garden at 6th and Norwich) to help people with traumatic brain injuries, developmental and intellectual disabilities lead more independent lives. The cost for the dinner is $100 per person (with an additional $30 for wine pairings) with $20 from each ticket supporting CFI. [Get your tickets]
Braise is open Wednesday through Saturday from 5 to 9 p.m.
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.
