After two years of slaving away nearly inside their brick pizza oven, the husband and wife duo behind continuously packed Blue Ribbon Artisan Pizzeria have expanded their culinary reach even deeper into the heart of ENC with The Craftsman. Likely using Craftsman... tools to gut the former Savory on El Camino Real, TC aims to bring folks the owners' take on American tavern food, which rejects pickled eggs, and tends to skew towards the
Meaty: This Colorado lamb sirloin is specially cut from where the loin meets the leg, then dressed up with roasted potatoes, seasonal veggies, and a subtle salsa verde so as not to overwhelm the greengos.
Meatier: Bringing back one of Wade's specialties from
Street Fighter 2 based resto Blanca, the beef jus'd Merlot-braised short ribs are served up with a horseradish potato puree and red onion marmalade.
Meatiest: Available in a limited quantity every day, this pork-belly-wrapped loin is internally seasoned with a house whole grain mustard, shallots, garlic, and “assertive herbs”, who just think they're soooo big thyme.
If you're thinking “but meatier is technically even meatier than something described as the meatiest”... shut up Captain Semantics! But if you're thinking "how will I wash all of this meat down?", rest assured you'll be taken care of with 13 craft taps, plus a full complement of classic 'tails and seasonal ones mixed with Tennessee moonshine -- suggesting at least something in The Craftsman will be pickled.