THESKINI.COM

March 2006

The Craftsman Restaurant & Bar

by Martina Priadka

4300 East Lake Street

Minneapolis 55406

Monday- Thursday: 4 p.m. - 10 p.m.

Friday: 4 p.m.-midnight

Saturday: 10 a.m.- midnight

Sunday: 10a.m. - 10 p.m.

Reservations

612.722.0175

www.craftsmanrestaurant.com

One of the best things about Minnesota winter is that Christmas always comes twice for food lovers. The first is celebrated with traditional family favorites and is festive with generous spirit and the anticipation of Santa's arrival. The second comes when the last of the cold is in sight and the anticipation of budding trees and greens breaking through the warming soil excite our fever. The spring Santa arrives in the shape of local suppliers bearing such gifts as wild leeks, mushrooms, horseradish and watercress. One of the places on his "nice" list is The Craftsman restaurant and bar. Whatever naughty things Chef Michael Phillips has done over the last year must be outweighed by the nice from the look of what the spring Santa has brought to his menu.

Phillips works with places such as Coop Partners Warehouse, Star Prairie Trout Farm and Four Winds Farm who help supply him with local, organic products. This helps maintain a kitchen that operates under the philosophy of sustainable and organic agriculture.

This philosophy is an important one that not only helps the farmers and communities of today but plans for the future as well. It takes into consideration such things as the working conditions of the laborers, the responsible use of land and natural resources for now and the future, the needs of rural communities and the health and safety of consumers through healthy product. Working in this way is better in the long and short run for all who are involved but relies heavily on the participation of the farmers, suppliers, restaurants and consumers together. Now, your choice in restaurants may have nothing to do with environmental politics but with a menu like Phillips' it's easy.

Using product from Fisher Farm in Waseca, Phillips offers grilled maple pork sausage with French toast for brunch, grilled pork chop with cabbage, bacon and celeriac for dinner and is offering house cured pancetta and ham. Phillips says, "I have been curing for about five years and this is the best product to date. You can really taste the corn".

Star Prairie trout is a consistent product on his menu. The grilled trout with maple sausage and kale hash from the brunch menu is a favorite. The grilled, grass-fed beef hanger steak with sage fries and béarnaise or the burgers made from Four Winds Farm beef are great for those who like it simple but tasty. The blue cheese with grilled candy onion and arugula is a great choice. Unique pizzas and salads make snacking simple as well.

The prices are very reasonable with mains in the $15 to $22 range, the atmosphere is warm and relaxed and the patio is getting ready to open again this month offering seating outside under the vines.

Of course, Phillips and his team are creative, talented and love a challenge so for those of you who don't want to do the work of reading a menu just ask them to cook for you, sit back and enjoy the goodness.

...Now That's Theskini!::permalink

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