After chatting with a fellow food enthusiast at Campton Place Restaurant (BMH review of Campton Place Restaurant, Taj Campton), we were instructed to check out Craftsman and Wolves, the brainchild of Chef William Werner (former pastry chef at Quince).
The space is one of the most thoughtfully designed restaurant spaces we have ever seen one would have no clue it was formerly a car garage. The pastry displays are well done, museum like and the ceiling and walls are hard to not be impressed by. We loved the wood, brick, dark cabinets and open room.
Craftsman and Wolves serves drinking chocolate and afternoon tea. We eyed the sandwiches and the saucisson sec, cornichons, black mustard butter, baguette was unfortunately sold out.
We were told to try, the Rebel Wihtin, a savory muffin with bacon and scallions, and a runny egg inside for $7. There is even a t-shirt with a a diagram of the muffin contents.
The cocoa carrot muffin, caramelized hazelnut financier, blueberry brown butter muffin and the Devil Inside (with foie gras, chocoate and toffee) all were very alluring.
The Valrhona hot chocolate with violet marshmallow is a must the next time we visit.Despite listing all our wants, what was on our hit list was The Rebel Within. The Asiago and Parmesan cheese muffin had a nice density, had bits of scallions and Boccalone breakfast sausage (BMH’s review of Boccalone Salumeria) throughout and of course the egg in the inside. We do wish the muffin was fresh from the oven and the runny yolk warm inside, but the clever novelty and idea is worth the $7 alone.