The Craftsman in the Washington Post
The Washington Post’s Tom Sietsema sends a “postcard” from Minneapolis: “…the arrangement [of the charcuterie] at Craftsman reveals surprising personality and a sense of place. Rabbit terrine finds chopped rabbit bundled in house-cured pancetta. Duck liver mousse, whipped up from fowl from northern Minnesota, is sweetened with local apples and pears rather than booze. There’s […]
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