Braisin’ Hussies specializes in–no surprise–braised meats, but it’s also got a robust vegetarian menu.
You can get any menu item as a taco or a bowl. I should note the taco is bigger than a standard-sized taco, and the grilled flour tortilla holds up well against all the ingredients.
The braised pork shoulder ($4 as a taco, $8 bowl) is incredibly tender and juicy. Plus, you get some texture from the black beans, sweetness from the pineapple pico de gallo and crunch from the chicharron.
The dashi braised pork belly ($4, $8) is a complex and tasty dish, especially as a bowl. It’s got soft, soba noodles topped with slightly sour sesame cucumbers, crunchy pickled carrots, some toasted seaweed and thinly sliced dashi, all bound together with the miso glaze. Yum! The pork belly sells out quickly, so get there early if you want a chance.
A former vegetarian-only dish is the slow roast sweet potato bacon & pork ($4, $9). The bits of bacon and pumpkin seed provide a contrasting crunch to the super soft sweet potato and avocado. The pulled pork, like the other meats, is tender and juicy.
Vegetarian dishes include mushroom bipimbap ($4, $8) and cold soba noodle salad ($4, $7).
Braisin’ Hussies can be found on MLK Jr. Blvd./Doty St. on Monday, Tuesday, Thursday and Friday and near the Wisconsin Department of Transportation on Wednesday.
When I learned that a seasoned team of restaurateurs, including the Robin Room’s Chad Vogel, was going to open a place called 
I also had the gigantic buttermilk biscuit ($5), which was served warm and coated with honey. I actually ordered it as my “dessert,” and the tasty, fluffy biscuit was quite satisfying.
