We went here before a play at Next Act, relatively nearby. We made a reservation for 5:30, as that was the only reasonable choice, and we were glad we booked this for the earlier time. We were seated promptly and had a drink while we perused the menu. We like the approach that Dave Swanson takes with the food, sourcing everything locally even in the winter. Dave does a very nice job with the limited ingredients available this time of year. I had the curry squash soup and the beef strip and lamb sausage large plate, and my wife had the sunchoke salad, the steamed pork buns, and one of the tarts. Everything was really tasty, except the sauce on the pork buns. Something just didn't seem to work as well as it could have. There were interesting wines by the glass, many from Italy and France, and some that you don't often see by the glass. I had some Montepulciano and a Burgundy blend, and they went very nicely with the meat and sausage.
We splurged on the desserts, chocolate pot de creme and the chiffon. Both were delicious and were a good choice. We also had coffee to go with the decadent desserts.
There were only a few small glitches in the service. The pork buns took a long time to arrive. The diners at the next table were seated after us, but they got their order of pork buns before we did. We suspected that they got our order delivered to them by mistake. We also had to ask twice for a wine refill during the meal, but other than that, things went pretty smoothly.
I really want to go back to Braise during the summer, when the locally-harvested foods are at their peak. The Sunday night special dinner sounds intriguing also, so I hope to post some more reviews of Braise in the future.
The table seating is fairly open in the front of the restaurant, so I'm not sure how good it would be for a romantic outing or a special occasion. There was another dining room that may be better.
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