Had dinner at Braise last night. Wanted to let you all know that it was REALLY good. I recommend it highly. The star of the show was the chicken on gnocchi with salsa verde. The best thing with chicken since the Social's Mac and Cheese. Crispy pig, potato tart and duck were also very good. Very cool vibe and nice, comfortable bar, too.
Finally tried Braise last night. Loved the space and vibe. Overall enjoyable experience and I will go back...but it didn't blow me away. The small plates (sausage and a rabbit flatbread) we had were very flavorful. The rabbit was a tad dry on the flatbread, but it was still a tasty bite. I had a trout entree that was cooked properly, but was quite under seasoned. It was accompanied by a black bean cake that also had very little flavor. Not that I needed more as we had plenty of food, the amount of actual trout did seem quite skimpy for an entree of a more affordable fish. I know they change the menu all the time and I had read multiple accounts of the trout being a positive for other diners, so I must have just gotten an off night as far as the seasonal prep goes.
However, the other dishes in our group seemed to be well received.
I did really appreciate the unique and thoughtful choices on the dessert menu. We tried two and they were both very good.
Thanks for the review, KoolWhip. We have not been there yet but it is on our to try soon list because I think the chef worked at Sanford for quite a while? My guess is that anyone Sandy hired and kept would most likely become a good chef.
Does the name of the restaurant imply their preferred method of cooking and what one should expect (with exceptions of course)?