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Braise And Crumble Has Serious Comfort Food And Delicious Pies

By S. Mathur

Braise and Crumble has a reputation for serious comfort food. It doesn't get any more serious than a fried chicken po boy sandwich made with fried chicken thighs, mayo, Dijon mustard, a whole bunch of delicious veggies and topped with Siriacha lime aioli on a French roll. And then there's the Crusted & Dusted Mac N Cheese, the pulled pork tacos...and the pies.

If visitors feel like they've entered a dream where grandma's kitchen is always full of delicious smells and hearty food, that's exactly the effect that owner Shannon Wu has worked hard to achieve. Braise and Crumble has been open for just two years and was the outcome of long years of hard work and learning.

"We dreamed of opening Braise and Crumble for 15 years," Wu said. "Our vision has been in the works for quite some time. Our goal was to give people back what our busy lives are missing. The low and slow, you wait for all day, Sunday dinner at grandma's house with all the guilty pleasures we love so much!"

Also like grandma's kitchen, the atmosphere is always welcoming with friendly staff and rustic decor. The servings are huge, and it's a good idea to pace yourself, to leave room for dessert. Braise and Crumble also has a catering service, which will make pies for Thanksgiving and a whole lot more. "Our motto is 'if you can dream it...we can make it." Wu said. "We are classically trained well rounded Chefs. If you're looking for true comfort foods and delicious pies we're your place."

The pies steal the show. Wu says that the Key lime chiffon with ooey gooey brownie crust is a favorite, as are the blackberry and strawberry ice box pies in the summer. But the best seller is the apple crack pie, with crisp apples, a flaky crust, and a smokehouse salted almond crumble.

"That's the crumble in Braise and Crumble!" Wu said. "Most of our pies come from our childhoods. The amazing pies that hold special places in our hearts and our mouths!" Even the plain brownies will test your willpower, in a contest you'll be happy to lose.

Staff are always willing to talk customers through the menu and even make recommendations, but asking them to choose a favorite menu item is like asking them to choose a favorite child. There's a story behind every menu item, Wu says, whether it's a new creation or a classic, or an old family recipe. Her advice to customers trying to decide what to order is to just throw a dart. You won't be disappointed.

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