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Craftsman gets national attention
October 12, 2009
It’s not every day that the Washington Post writes about Minneapolis, so it’s worth sitting up and taking notice when the food critic pays a visit. Tom Sietsema recently paid a visit to The Craftsman, one of Lake Street’s fine dining restaurants. He admits to being a bit skeptical at first, but The Craftsman quickly won him over with its charcuterie dish, which is a mix of different sausages. “While charcuterie has become the molten chocolate cake of dinner introductions from coast to coast — ubiquitous, in other words — the arrangement at Craftsman reveals surprising personality and a sense of place. Rabbit terrine finds chopped rabbit bundled in house-cured pancetta. Duck liver mousse, whipped up from fowl from northern Minnesota, is sweetened with local apples and pears rather than booze. There’s dry-cured ham, too, aged by the restaurant, and salami, one of the trickiest specialty preserved meats to do well.” Sounds like a must-have on the next visit!
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