Craft Hill

03/30/2017

Craft Hill is led by Erik Intermill and Yan Agaev who, like their dishes on their spring menu, complement each other perfectly. With their experiences ranging from sommelier to hospitality to branding, Erik and Yan, who also redeveloped the White Horse Lounge, found the magic combination with head chef Gilda Giddens, providing high-quality food in a relaxed setting. The menu features ingredients organically grown and locally sourced from Southern California. Some of the additions they are adding this spring are the Smoked Salmon Avocado toast; Sausage & Pretzel; and Cauliflower Steak. You don’t want to miss their pizza and pasta selections made in-house such as the Foraged Mushroom Pizza and Clams Chitarra, hand-cut. If you’re still hungry, have the Flat Iron Steak and Pork Chop, a tomahawk with smoked mashed potatoes, and you’ll be glad you saved room. As for drinks, besides their impeccable wine and beer pairings, they have a few innovative creations up their sleeves like the Sucker Punch, their custom-made three-day batch of 1862 English milk punch and the Last Dance with Mary Jane, a cherry wood smoked  drink concoction minus the CBD (you’ll have to see it for yourself).

Don’t let Craft Hill’s vintage decor fool you- they don’t take themselves too seriously and with their amazing daily happy hour, you shouldn’t either. They also have entertainment at the bar ranging from Taco Tuesdays, open mic night, karaoke, or live music and plenty of tv screens to catch the game.

By E-Kan

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