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The Craftsman Restaurant & Bar |
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$$$ | New American/American
This small and beautiful Prairie-style neighborhood eatery and bar serves upscale fare such as pork confit rilettes and grilled fish with tomatoes and summer corn. Chef Mike Phillips sources locally and sustainably and cooks from both the soul and local soil in a restaurant that he gave purpose.
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- Critics' Ratings »
- Eater Comments + Ratings »
- Maps »
WHAT THE CRITICS SAY
Critics' Rating
100 = Perfect
90 = Excellent
80 = Very Good
70 = Good, but Flawed
60 = High Average
50 = Average
40 = Low Average
30 = Disappointing
20 = Nearly Without Merit
10 = Poor
00 = Worthless
80
StarTribune | Rick Nelson
03/16/05
It's easy to fall for the subdued, romantic room, its pleasing proportions and modest adornment an homage to the cozy craftsman-era bungalows in abundance on the surrounding streets.
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80
City Pages | Rachel Hutton
04/28/09
While producing sausage and pâté has become somewhat common, Phillips is among the few to tackle traditional, Italian-style salami, the most nuanced of dry-cured charcuterie.
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79
Mpls.St.Paul Magazine | Kate Rogers
01/09
There are omelets, brioche French toast, strata, and a mouth-wateringly delicious quiche-creamy, light, and sumptuous with a perfect buttery crust.
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78
Mpls.St.Paul Magazine | Andrew Zimmern
12/05
His food is fresh, portions are spot-on for the most part, as are the moderate prices. Pizza and burgers are on the menu, as well as the more sophisticated farmhouse-style fare for which Phillips is known.
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75
Minnesota Monthly | Dennis Cass
04/07
Phillips consolidated the separate bar and restaurant menus, focused on quality ingredients from nearby organic and sustainable providers, and steered the menu away from its original fusion concept, bringing it more in line with his haute-Midwestern aesthetic.
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75
We Got Served
07/08
Recommended for the outdoor patio and sandwiches. Entrees are a little overpriced.
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71.5
Zagat
New American whose "admirable ethic" is evident in the "carefully prepared" dishes ...
69
Gayot
... it's a first-rate dinner destination, with a menu that showcases local proteins---trout, elk, rabbit, grass-fed beef---without forgetting that vegetarians want something tempting from the surrounding larder.
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66
MSP Restaurant Critics
Very Good. A nice neighborhood restaurant with a changing seasonal menu of locally sourced fresh and organic ingredients.
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BUZZ
Pioneer Press | Kathie Jenkins
25 Great Places to Eat Right Now
07/31/08
Chef Mike Phillips, a doer rather than a schmoozer, was a pioneer of local, local before the term was coined, first at his own place, the former Chet's Taverna in St. Paul, and now at this sophisticated neighborhood spot.
City Pages
Best Of: Best Salad
2008
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.
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Eater's Rating
0 = Worthless
1 = Nearly Without Merit
2 = Poor
3 = Disappointing
4 = Low Average
5 = Average
6 = High Average
7 = Good, not Great
8 = Very Good
9 = Excellent
10 = Perfect, Without Peer
EATER RESTAURANT COMMENTS + RATINGS
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- No Smoking
- Kid-friendly
- Outdoor dining
- Wine and beer only
- Late night dining
- No alcohol
- Entertainment
- Wheelchair accessible
- No credit cards
- No personal checks
- Notable
- Our dining editors' favorites
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