I've scanned a copy of the flyer and it's pictured below because it gives all the pertinent information. Chris and I both loved the experience, and we would highly recommend attending one of the three remaining Sunday Suppers this year.
Last night the featured farmer was Tim Huth from LotFotl, and the theme was "Feasting on Fall." A farmer from Quinney Farm also spoke, but I can't recall his name.
Braise is located in Walker's Point just north of the Rockwell Automation headquarters and the Allen Bradley clock tower. We parked behind the restaurant and noticed gorgeous fall colors as we walked toward Braise.
The restaurant has been open less than a year, and already has a devoted following. After dining there tonight I can see why. I've heard reservations are even recommended on weekdays.
The restaurant consists of two conjoined buildings: a 1907 cream city brick building built by Frederick Miller and a 1940s former bowling alley. Many of the original building materials were repurposed including the bowling alley lanes, hardwood floors and tin ceilings.
Braise is unique in that they encourage community dining. The main dining room has two long (bowling alley) tables, which is ideal for their Sunday Supper events. Another seating option is their "Chef's Counter" which I've heard great things about because you can watch chefs work while you dine. Just remember to specify where you'd like to sit when you make your reservation.
I loved everything about our three course meal last night. When I made our reservation, I was told a vegetarian option was not a problem, so instead of braised short ribs I had greens with the polenta and glazed vegetables, which was perfect. I much prefer additional vegetables to a meat substitute.
Owner/Chef David Swanson's commitment to using local items in his restaurant is evident before you even taste his farm fresh menu. There's a large board which lists his farm partners and it warms my heart to see HighCross Farm (my CSA) listed.
I love that there are several restaurants in Milwaukee committed to sourcing local ingredients. I will gladly pay a bit more to help support local farmers. I'd rather eat out for one amazing meal a month than eat mediocre food more frequently.
1101 S 2nd St