We are a chef-driven restaurant that sources our food products, whenever possible, from local growers and producers who use organic and sustainable methods of production. Executive Chef Ryan Swaim develops a frequently changing menu that highlights the seasonal availability of the particular food ingredients. For our current offerings, please see the Menu section of our website.
We are open for dinner seven nights a week and for Sunday brunch. While reservations are recommended, they are usually not necessary during the week-night evenings. However if you know when you are coming in, why not give us the heads up and we'll set a table for you, especially if you are bringing in several friends or family members.
We do appreciate your support and your support of the local food economy, whether you dine at The Craftsman or any of the other fine local restaurants that share our philosophy.