Craftsman Restaurant

Category: Restaurant

Chef Mike Phillips has an interest in both sustainable agriculture and European cooking techniques. From the menu: Grilled red venison leg with pumpkin barley risotto and roasted cipollini onion - $28.
Spaghetti carbonara, hand-cut spaghetti with guanciale, egg, cream and cheese - $17.
Braised beef short ribs with root vegetable stew and crème fraiche - $26
Mon-Thu 4-9:30 Fri-Sat 4-10
Sun 10-3, 4-9:30
$ $ $