Charcuterie is hardly innovative anymore, said Tom Sietsema in The Washington Post. Cured meats, terrines, and other creatively treated meats have popped up as “dinner introductions from coast to coast.” But Minneapolis’ Craftsman serves up such fare with “surprising personality and a sense of place.”
Craftsman’s chef, Michael Phillips, estimates he spends about 25 percent of his time solely on the charcuterie. “The effort shows.” The rabbit terrine comes “bundled in house-cured pancetta.” There’s dry-cured ham, of course, and salami. The “duck liver mousse, whipped up from fowl from northern Minnesota, is sweetened with local apples and pears rather than booze.” Even crackers served on the side are made on the premises.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
Trump judge pick told DOJ to defy courts, lawyer saysSpeed Read Emil Bove, a top Justice Department official nominated by Trump for a lifetime seat, stands accused of encouraging government lawyers to mislead the courts and defy judicial orders
-
Mamdani upsets Cuomo in NYC mayoral primarySpeed Read Democratic socialist Zohran Mamdani beat out Andrew Cuomo in New York City's Democratic mayoral primary
-
Iran nukes program set back months, early intel suggestsSpeed Read A Pentagon assessment says US bombing of Iranian nuclear sites only set the program back by months, not years. This contradicts President Donald Trump's claim.
