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The first really nice, upscale, celebration-destination dinner restaurant in the recent history of East Lake Street combines an American Arts and Crafts decorating scheme, a lovely outdoor patio, an over-ambitious menu, and a wonderful bar that serves a number of imaginative, well-executed, and affordable tasty treats. Chef Mike Phillips is a guru of all things local, seasonal, and hand-crafted and his house-made charcuterie platter is one-of-a kind
Did you know that there are peaches in Minnesota? Nectarines? Sweet and punchy table grapes? A small farm in Cold Spring, Minnesota, grows all kinds of cold-hearty hybrids. Last autumn, as domesticate... More »
The blogosphere was abuzz when Mike Phillips left the Craftsman to start his own charcuterie company, but Minneapolis foodies paid little attention to who was taking over the Craftsman kitchen. That w... More »
When my friend suggested we head to The Craftsman for one last hurrah with Mike Phillips at the helm, I jumped at the chance. We got the last remaining reservation for Friday night dinner and ordere... More »
For years, Mike Phillips, the man behind the 100 Favorite Dishes-worthy charcuterie at the Craftsman, has dreamed of becoming the Midwest's first artisan salami maker, and I'm happy to report that pla... More »
Craftsman Manhattan $9 Craftsman Restaurant 4300 E. Lake St., Minneapolis 612.722.0175 website Craftsman Restaurant is known for its housemade everything--items pickled, cured, braised, and redu... More »
The sparse and straight-line interior of the Craftsman is a tribute to the Arts and Crafts design movement of the early 20th century. It would be fitting, then, to begin with a word or two from English artist and writer William Morris, the man whose work and writings seeded the movement. The words we've selected to share here were spoken about art, but our topic here is salad, so we will adjust Morris's words a smidgen—forgive us. "If you cannot learn to love real salad," the man famously said (sort of), "at least learn to hate sham salad and reject it." Craftsman chef Mike Phillips can help you learn to spot a sham, for such a salad is everything the Craftsman's beet and chèvre terrine is not. Perhaps that is too abstract. Forgive us again. The terrine is alternating layers of beet and chèvre pressed together in a beautiful cube. The beet dyes everything it touches, of course, so what you have are layers of alternating shades of red. The terrine is served at room temperature with micro arugula and homemade cornmeal crackers. Each of these things complements the other as if it were not Phillips's idea to plate them together but an idea passed from some band of bejeweled forest mystics centuries ago. Friends, we implore you, learn to love real salad.
The sparse and straight-line interior of the Craftsman is a tribute to the Arts and Crafts design movement of the early 20th century. It would be fitting, then, to begin with a word or two from English artist and writer William Morris, the man whose work and writings seeded the movement. The words we've selected to share here were spoken about art, but our topic here is salad, so we will adjust Morris's words a smidgen--forgive us. "If you cannot learn to love real salad," the man... More »
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