We are beyond pleased to announce our first restaurant at Pinewood Forest: Braise. Chefs Tanya Jiminez and Michael Le will introduce a new concept built from their Filipino roots, experience in European and New American cuisine, and the southern traditions and ingredients of their new home.
Tanya went to school at the Culinary Institute of America in Hyde Park, N.Y., worked for Chef Gordon Ramsay in New York, and currently works for Anne Quatrano's Star Provisions restaurant group (which includes Bacchanalia, Floataway Cafe and Star Provisions Market) as she's completing a Women in Culinary Leadership Program grant from the James Beard Foundation. Tanya will run the kitchen while Michael, who also has deep restaurant experience, will run the day-to-day operations.
“Michael and I have been preparing for a restaurant like this, and we feel like that time is now. It’s why we love the name BRAISE, not only is it one of our favorite techniques, everything that is good takes time,” Tanya shared with us. Braise will seat up to 30 guests and will have an open kitchen. "We will serve amazing food but we want it to feel like you're going to a friend's house for dinner—very relaxed."
All the dishes are and will be locally, seasonally, and sustainably sourced. For example, the fried oysters and caviar, pictured above, were locally sourced through UGA's marine biology program. And as Tanya is vegan, there will be plenty of vegan options on the menu.