The last time Jfood visited Craftsman it was part of the 2009 Great Cheeseburger Hunt. With that escapade over Jfood returned to try some of the chef’s cold weather fare. So after working his way through his Garmin sending him down dead end streets (same as the first time) he arrived, parked and grabbed a seat at the bar.
As he spoke with the bartender, he discovered she really knew her menu, her restaurants, and her food up to showing Jfood the menu of that little restaurant in NY named Per Se where she ate the past weekend.
After a few discussion points, Jfood decided to order a half order of the Spaghetti Carbonara with guanciale, egg, cream and cheese as a appetizer and the Confit of rabbit leg with creamy polenta and a sauté of greens garnished with a honey gastrique as his entrée.
The server brought a few slices of bread and butter. The bread was very good but the butter was outstanding. It was difficult to not eat this quickly.
After a few minutes the Carbonara arrived. It was about the size of a fist. Atop the pasta was a nice amount of grated cheese and the first item Jfood noticed was the amount of guanciale. The bartender arrived and explained that the guanciale was house made. After a few bites Jfood thought this was once of the best Carbonara Jfood has ever tasted. He slowly worked his way through the entire dish.
After a short break the rabbit arrived. Jfood's first bite was the polenta. It was wonderful. And the polenta had a trace of the honey gastrique and the flavor of this sauce was beyond description. Now Jfood moved onto the rabbit. He slowly sliced a small piece and had a huge decision, eat it solo or place some polenta on it. Naked was the way to go. Perfect, perfect. Now it was time to blend the flavors. Jfood took a little rabbit, a little polenta and some gastrique and tried it all together. Eyes closed, slow breath and a big smile. This dish was like a big old-fashioned food-hug. Jfood continued through this delightful meal.
So Jfood will give Craftsman a big thumb’s up and thanks the entire staff for a great meal.
4300 Lake Street, Minneapolis, MN 55406
by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...
by David Watsky | Making fresh salsa at home is easy and the result is a versatile snack perfect to eat plain with chips...
by Chowhound Editors | Whether you get super excited about spring cleaning or the very thought makes you want to go back...