Kraftwork with Kennett mushrooms and ricotta dumplings

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.

Advertisements

Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

One thought on “Kraftwork with Kennett mushrooms and ricotta dumplings”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s