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Craftsman's wild mushroom Reuben: a savory vegetarian spin on the meat-lover's classic.

For those still reeling from the closing of Edwards' Tex Mex fave Tacorico (may it rest in peace): there's finally good news, and it comes by way of sandwich. Craftsman opened its doors to patrons on July 28 within the space formerly occupied by the street taco joint, and while the menu boasts sandwiches as opposed to tacos, Craftsman's website really does the most justice for the reincarnated eatery's concept, "Led Zeppelin and Misfits on the hi-fi. Burgers and Bahn Mis on the menu. These may be your dad’s classic jams, but they sure as hell aren’t his sandwiches." Amen.

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The new eatery's Steampunk-chic interior.

The brainchild of Chris Schmidt — the former chef at Sweet Basil and Mountain Standard — his wife Janelle, and managing partner of Sweet Basil and Mountain Standard Matt Morgan, Craftsman's casual (and counter-serviced) approach offers the same quality and innovation you might find at one of the valley's white-tablecloth establishments, but between two buns, paired with craft beers and cocktails. The best part? Prices range from $10 to $14 for a slider, with sides hovering around the same. Customers can linger at the bar while munching on parmesan fries with smoked aioli, or place an order for pick up if they're in a rush. "I've been in fine dining my whole life, and I love fine dining," says Schmidt. "But, the biggest thing for me is that a few years ago I realized I wanted to offer fine dining food — at least all that love and detail that goes into it — at an every day price point, and an every day approachability." After biting into one of Schmidt's newest creations, we're already smitten.

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