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Braise Restaurant Review: Even before swinging open the doors to this comfortable eatery named for the low-and-slow cooking technique, chef/co-owner Bobby Huber could have been dubbed the “Ace of Braise.” In the '90s and '00s, his lamb shanks and ducklings drew fans at the erstwhile Bobbywood. Those dishes have made their comeback here as have others like addictive oyster stew. After several months, the peripatetic culinarian bowed out but his partner Mei ling Perkins carries on without skipping a beat. Or beet. The roasted beet and goat cheese salad is ever-popular, and the seasonally altered menu might suggest other faves like salt-cured prime strip with roasted mushrooms, smoked pork chop and sweet potato flan, or local heirloom tomatoes with burrata. Braise is unpretentious even though its culinary output could justify airs. Instead, it’s as welcoming as a corner weinstube and offers wines at prices so low, they warrant a double-take. Some are even less at Happy Time (4 p.m. to 6:30 p.m.) when generously portioned appetizers are half-price, too.