Braise
Dominic PrestonRecipes, restaurant reviews, and thoughts on food from Dominic Preston.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 208 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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braise.substack.comLatest Issues
Otto, Berlin
It was just after I took a first bite of the pickled egg that I knew Otto was something special.
I hadn’t ordered the egg at first, deciding it probably didn’t fit into the tight calculus of dishes I could manage as a solo diner at a small...
My favourite places to eat and drink in Berlin in 2026
From a decade’s worth of work trips
For the best part of the last decade, there have been three cities I’m dragged back to almost every year in the name of tech trade shows. I’ve written plenty about Barcelona already, firmly one of my fav...
Cloud Land, EC3
I could wax lyrical about how Cloud Land represents a new wave of London restaurants cooking the food from China’s Yunnan province, just part of the wider movement catering to Chinese students with food from across the country. I could, but...
Brutto, EC1
I’ve eaten at Brutto three times over four years. Every single visit, somewhat improbably, has been in August. So I can say at least this much with confidence: Brutto is a truly excellent restaurant for at least one month of the year.
I’m...
Five Tastes, by Fuchsia Dunlop
The fundamentals of Chinese cooking
I suppose it must be daunting diving back into your seventh book, especially when you’re a writer like Fuchsia Dunlop, with a strict focus on a singular cuisine — albeit one as broad as China’s, which is...
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