Bravo is hard to define. Here's what I think of it. (I've brewed twice with it--a brown ale and an english pale ale)--I only used it since I got in as a "prize" in a beer competition.
Bitterness isn't clean, IMO. I found it to be OK, yet noticeable even with an EPA that was dry hopped. I found it to be somewhat metallic/coiny tasting with my ABA--perhaps an interaction with, or overuse of, the darker malts and/or water salts/pH issue.
IMO, Bravo hop flavor and aroma isn't much beyond "grassy/hoppy."
I split-batched the 10 gallon EPA (bittered and flavored with Magnum and Bravo hops only), and dry hopped the EPA with either 2 oz Bravo/1 oz Cascade (5 gal)--very good, or 3 oz Willamette (5 gal)--good, but not as good. I didn't get as much coiny/metallic flavor with the EPA probably since the use of Magnum allowed me to use less Bravo hops for bittering and/or the lack of dark, roasted grains (SRM was 11) in the EPA.
My suggestion is to use Bravo in restrained amounts for AA's in lighter beers, i.e., bittering additions