Braising

A slow cooking method that combines searing with moist heat.

Braising matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.

It is used for tougher cuts, roots, vegetables, and deeply flavored sauces.

THT uses braising when a dish needs patience, depth, and hospitality.