Brian Freedman chows down at Kraftwork and finds the simplest bites to be the best.

Executive Chef Michael N. Thomas assembled a sort of über-soup from best aspects of the Jewish and Mexican traditions. His riff on posole was rich with the savor of house-made stock (simmered with the bones of Kraftwork’s beer-can chicken), hominy, white beans and tender, molar-draping hunks of bird, deeply concentrated as if someone’s bubbe had stood at the stove watching it simmer all day, but unexpectedly brightened by the zip of lime rind.

Kraftwork [Philadelphia Weekly]
Kraftwork [Official Site]