Braise

19 Feb

I am totally blown away by this fabulous new restaurant in Walker’s Point. I knew it would be good because my friend T.Rock had recommended it, and he is picky about food, but I had no idea how good it would be. The whole experience was fantastic. The space itself is tastefully done in wood and cream city brick. It is warm and inviting and sets a lovely stage for a beautiful dining experience. But the food is what is so amazing. Sure it is locally sourced and they focus on seasonal ingredients but it how they combine them that is so exceptional. Probably one of the best things I may have ever tasted in my life is their Trout Parfait. I cannot even describe how heavenly it was. A sort of whipped trout mousse with mascarpone cheese and lemon pepper. My friends know, I do not like pepper. It was crazy delicious. The roasted chicken with gnocchi and mushroom ragout was superb. And my friend T. had a vegetable lasagna that was delicious and C. had a braised veal stew that was equally as yummy. Be sure to save room for dessert. The chocolate pot de creme with coffee ice cream and the rosemary cake was out of this world. I cannot encourage my Milwaukee friends strongly enough to stop what you’re doing, pick up the phone and call for a reservation. By far my new favorite place in Milwaukee.

Update:

Went back to Braise this Saturday and it is just as good as last time, if not better. There were four of us and we ate our way through the menu. We tried every single menu item in the Butcher Board section, all delicious, but the best was the Pithivier of lamb sausage stuffed with goat cheese and dried cherries. We also had several of the small plates, with the cornmeal johnny cake with smoked trout parfait and pepper jam being the rock star. And of course, we polished off every single one of their desserts, the apple, cranberry and blueberry crisp with spiced pecans and cinnamon ice cream as the stand out. Truly an amazing restaurant.

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