The Craftsman on East Lake Street
For five years, Chef Mike Phillips was the heart of The Craftsman and his cooking (and work on the restaurant’s famous cured meats) helped shape the place into one of the premier spots for locavores in the know. But as any Craftsman fan knows, Phillips left the restaurant late this summer in order to start an artisanal meat company called Green Ox Foods.
This raises an obvious question: How’s his replacement, the experienced but new-to-the-executive-spot Ben Jacoby, making out? And how’s that best-of-the-region charcuterie plate holding up?
A recent visit on a Saturday night revealed a mixed bag of both promise and peril.
The Heavy Table
October 7, 2010