We bring the freshest ingredients from Wisconsin to your table. 

 

Braise embraces a return to slow grown, natural food. From seasonally inspired menus and creative cocktails, to our hands-on classes and events, we work to educate our community on food.  

Supporting Wisconsin's farmers and artisan producers, we are dedicated to the local economy. When dining at Braise, we hope that you feel it's more than just a meal, but a commitment to our community.

 

 

RESERVATIONS

Phone

414.212.8843

Location

1101 S. 2nd St.

Milwaukee, WI 53204

OUR FARMS. Braise got its start by hosting classes and dinners in the farm fields, and we've never forgotten that. As we've grown we have stayed true to our origins and strive, not only to source our ingredients locally, but advocate for larger principles of sustainability. Over the past 8 years we have supported Wisconsin farmers and local artisans by creating the nation's first RSA (Restaurant Supported Agriculture) program. We are proud to be a part of a community that continuously works toward building a resilient local food system. 



OUR FARMS.
Braise got its start by hosting classes and dinners in the farm fields, and we've never forgotten that. As we've grown we have stayed true to our origins and strive, not only to source our ingredients locally, but advocate for larger principles of sustainability.

Over the past 8 years we have supported Wisconsin farmers and local artisans by creating the nation's first RSA (Restaurant Supported Agriculture) program. We are proud to be a part of a community that continuously works toward building a resilient local food system. 

OUR FOOD. Seasonal, honest and fresh, our menu speaks for itself. Written daily, it is guided by the idea that the proximity of the farm and stewardship of the land are directly correlated to the quality of the food. All of our food is hand crafted and served at maximum freshness. We bake our own bread, we butcher our own meats, and craft our own cocktails.  From the seeds planted in the fields to the dishes we serve, our philosophy is rooted in traditional methods that respect every step of the process. 



OUR FOOD.
Seasonal, honest and fresh, our menu speaks for itself. Written daily, it is guided by the idea that the proximity of the farm and stewardship of the land are directly correlated to the quality of the food.

All of our food is hand crafted and served at maximum freshness. We bake our own bread, we butcher our own meats, and craft our own cocktails. 

From the seeds planted in the fields to the dishes we serve, our philosophy is rooted in traditional methods that respect every step of the process. 

OUR WAY. Going beyond the farm to fork philosophy, we seek to engage people with their meals. With a seat at the chef's counter, guests can watch the chefs skillfully prepare their meal. Our dining room includes community tables and traditional seating. We even have an on-site culinary school for home cooks. Our green roof not only serves as a classroom for our chefs to grow and cultivate vegetables and herbs, it reduces pollution and provides a beautiful green space for guests in the heart of Milwaukee. 



OUR WAY.
Going beyond the farm to fork philosophy, we seek to engage people with their meals. With a seat at the chef's counter, guests can watch the chefs skillfully prepare their meal. Our dining room includes community tables and traditional seating. We even have an on-site culinary school for home cooks.

Our green roof not only serves as a classroom for our chefs to grow and cultivate vegetables and herbs, it reduces pollution and provides a beautiful green space for guests in the heart of Milwaukee. 

Join us for dinner, we'd love to have you.

 
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This is just a small segment of our carefully crafted bar menu. Due to it's extensive nature, we are confident that it will compliment and satisfy any palate.

                                                                       Our expertly selected wine lists can be found here                                                                       Red       White

special event: LEADERS IN LOCAL FOOD Join us in welcoming some of the regions most pioneering chefs as they prepare a 4 course meal at Braise. After each dinner guests will get the opportunity to talk with the chefs about their local food systems. Visit our events page for more information.  


special event: LEADERS IN
LOCAL FOOD

Join us in welcoming some of the regions most pioneering chefs as they prepare a 4 course meal at Braise. After each dinner guests will get the opportunity to talk with the chefs about their local food systems. Visit our events page for more information.

 

BanH Mi, Beer Me: TUESDAY, all night $12 for a sandwich and a beer, all night. Enjoy a Banh mi sandwich on housemade bread paired with beer from Milwaukee Brewing Co. Banh Mi, Beer Me changes every week so you'll just have to stop by every Tuesday to try out our new creations! 


BanH Mi, Beer Me: TUESDAY, all night

$12 for a sandwich and a beer, all night.

Enjoy a Banh mi sandwich on housemade bread paired with beer from Milwaukee Brewing Co.

Banh Mi, Beer Me changes every week so you'll just have to stop by every Tuesday to try out our new creations! 

TUESDAY-THURSDAY, 5-7 Join us at the bar for happy hour. Enjoy half off all tap wines, beers, and chef selected small plates. The menu changes daily, be sure to check our instagram for updates!


TUESDAY-THURSDAY, 5-7

Join us at the bar for happy hour. Enjoy half off all tap wines, beers, and chef selected small plates. The menu changes daily, be sure to check our instagram for updates!

Dave Swanson, Chef/Owner

Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back. 

He trained at Kendall College, Chicago's preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine. 

After graduating from Kendall College, Dave moved down to New Orleans to work at the infamous Commander's Palace. During his time in New Orleans Dave found his passion for American regional cooking and decided to come back to his roots and explore the bounty of the Midwest. 

Dave continued his career at some of the Chicago area's most prominent restaurants including Le Titi de Paris, Carlos' Restaurant and Le Francais. In 1999, Dave moved to Milwaukee to become the Chef de Cuisine at Sanford. 

In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest.

Dave has been a long time resident of the Bay View neighborhood of Milwaukee. He has a chocolate lab named Gabby that loves to accompany him on hikes through the Kettle Moraine. When Gabby isn't with him Dave loves to cross country ski, bike and travel. 

 

 

MATT PLUMMER, SOUS CHEF Matt reconnected with his passion for cooking at Braise as part of the opening staff. He worked his way up to Sous Chef and now oversees the operations of the kitchen, creating with the cooks daily. From growing up with fresh produce from his Grandpa's garden to working in his home garden today, the restaurant has been an extension of his ongoing interest in food.


MATT PLUMMER, SOUS CHEF

Matt reconnected with his passion for cooking at Braise as part of the opening staff. He worked his way up to Sous Chef and now oversees the operations of the kitchen, creating with the cooks daily. From growing up with fresh produce from his Grandpa's garden to working in his home garden today, the restaurant has been an extension of his ongoing interest in food.

MOLLY SULLIVAN, PASTRY CHEF & SOME OTHER RANDOM THINGS Molly started at Braise as the Pastry Chef and now has her hands in more than just dough! She runs our culinary school, organizes our outdoor events and is our social media personality! However, her passion remains with pastry as she is the owner of the Milwaukee wedding catering company Miss Molly's Pastries. Molly loves to go on runs with her dog while bumpin' 90's hip-hop in her headphones. 


MOLLY SULLIVAN, PASTRY CHEF & SOME OTHER RANDOM THINGS

Molly started at Braise as the Pastry Chef and now has her hands in more than just dough! She runs our culinary school, organizes our outdoor events and is our social media personality! However, her passion remains with pastry as she is the owner of the Milwaukee wedding catering company Miss Molly's Pastries. Molly loves to go on runs with her dog while bumpin' 90's hip-hop in her headphones. 

BECKY HOWES, GENERAL MANAGER Becky has been with Braise since the beginning.  She started off managing the dining room and is now our general manager,  coordinates all private parties and restaurant events.  Her passion for food extends to her home where she is constantly trying out new recipes, finding ways for food to be nutritious and tasty.  Luckily, her fiance, is a willing taste-tester!


BECKY HOWES, GENERAL MANAGER

Becky has been with Braise since the beginning.  She started off managing the dining room and is now our general manager,  coordinates all private parties and restaurant events.  Her passion for food extends to her home where she is constantly trying out new recipes, finding ways for food to be nutritious and tasty.  Luckily, her fiance, is a willing taste-tester!

JUSTINE MILLER, HEAD BAKER Justine is proud to have been employed in the local/organic food industry for ten years. The longest standing Braise employee, she has been here since 2011. Justine started at the RSA and then became the restaurant baker. Since then, she has developed the bread program, home delivery bakery program & heads our vermiculture project. Justine loves working in her garden, growing edible crops, native woodland and prairie flora. 


JUSTINE MILLER, HEAD BAKER

Justine is proud to have been employed in the local/organic food industry for ten years. The longest standing Braise employee, she has been here since 2011. Justine started at the RSA and then became the restaurant baker. Since then, she has developed the bread program, home delivery bakery program & heads our vermiculture project. Justine loves working in her garden, growing edible crops, native woodland and prairie flora. 

BECKY AYALA, DINING ROOM MANAGER Coming from an Italian background, cooking has always been a part of Becky's family life. Becky brightens up Braise as our dining room manager. She strives to make every guest experience memorable with her customer first attitude. She has been married to her husband, Daniel, for almost 20 years and is a proud mom of Carroll University student, Mandi.


BECKY AYALA, DINING ROOM MANAGER

Coming from an Italian background, cooking has always been a part of Becky's family life. Becky brightens up Braise as our dining room manager. She strives to make every guest experience memorable with her customer first attitude. She has been married to her husband, Daniel, for almost 20 years and is a proud mom of Carroll University student, Mandi.

ADAM SARKIS, BAR MANAGER Adam, born and raised in Door County, moved to Milwaukee in 2007 to pursue a Film Degree from UWM. He began bartending and became fascinated with classic cocktails. During his career, Adam has put his mark on Kil@wat, Distil & Braise. Working alongside the Braise chefs, Adam has had the opportunity to learn about the versatility of using seasonal ingredients. Adam loves to watch the Milwaukee Bucks and discover new hip-hop artists. 


ADAM SARKIS, BAR MANAGER

Adam, born and raised in Door County, moved to Milwaukee in 2007 to pursue a Film Degree from UWM. He began bartending and became fascinated with classic cocktails. During his career, Adam has put his mark on Kil@wat, Distil & Braise. Working alongside the Braise chefs, Adam has had the opportunity to learn about the versatility of using seasonal ingredients. Adam loves to watch the Milwaukee Bucks and discover new hip-hop artists.