I’ve been hearing about the beer selection at Kraftwork for months, so when it was time to see my friend David off to his new job in Chicago, I suggested we try it out. Crowded for a Tuesday night and loud, we decided to sit outside so we could catch up a bit. The beer menu is certainly above-average, focusing more on artisinal and microbrews than local beers, but you can also order in an 8 ounce glass in to get in a maximum number of “samples.” And the food wasn’t bad, either. My favorite was the ricotta dumplings, above, with wilted chard (my favorite vegetable) and a savory sweet pepper harrisa sauce.
Kraftwork had a Kennett Mushroom special that I had to order, both for the mushrooms, which I can’t NOT order, and for the local flavor. The mushrooms themselves, touched with truffle oil and under two soft poached eggs. I’d have improved the dish with a thicker, richer toast (the thin toasted wheat slice was a little disappointing).
And of course I couldn’t turn down the toasted garlic and herb fries with Yards’ Porter mustard aoli. I mean, come one. I ate them with a fork, with plenty of aoli.