Kraftwork

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Latest About Kraftwork

About Last Night: Fancy-Pants Brunch

Owner Adam Ritter (left) and Executive Chef Brian Lofink (right) watching the battle from the outside.

Last night, we held our 28th Open Stove cook-off. It was an inner-city rivalry: Fishtown gastropub Kraftwork vs. Graduate Hospital gastropub The Sidecar Bar & Grille. Both restaurants under the same chef/owners; both contenders doing some pretty awesome stuff in their own kitchens. But in the immortal words of Arthur Etchells, “I don’t eat eggs enough for dinner.”

So we made that happen.

It was a booze-y, brunch-y, Scissorhands-y dinner, full of all the breakfast favorites from Bisquick to scrapple. This night, like every other Open Stove, was exceedingly fun. So join us in our recap, and see with your own eyes what went down.

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This Labor Day Is the Great Boogie Woogie

great-boogie-woogieJoin Kraftwork for a Labor Day party. The Great Boogie Woogie party is happening in a warehouse at 1526 N American Street and there will be live music, food trucks and beer from 3 p.m. to 11 p.m.

Music will include acts from New Orleans, Manitoba and New York combining for a day of electro-rock, N’awlins flavor and Afrobeat. Beer will be provided by Ithaca, Troegs, Victory and Goose Island.

Tickets are $20 and can be purchased at Kraftwork, Kermit’s Bake Shoppe and online at TicketFly.




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Filet, Foie and Truffles Show Off on This Kraftwork Cheesesteak

Kraftworkfilet and foie cheesesteak kraftwork is bringing back its  Filet & Foie Cheesesteak this week as a special. Chef Brian Lofink packs a toasted roll with the holy trinity of filet mignon tips, foie gras sauce and black truffle shavings. The highfalutin cheesesteak also features roasted balsamic cippolini onions and gruyère cheese.

The cheesesteak, minus the black truffles sells for $15. That quarter-ounce of fresh black truffle shavings adds $8 more to the sandwich.

It’s only available for a week, so plan your Girard Avenue trip now.




Kraftwork [Foobooz]
Year of the Cheesesteak [Foobooz]

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