Chef Andrew Kraft trained at the Culinary Institute of America in Hyde Park before spending nearly a decade in New York kitchens. He joined the opening crew at Irving Mill under Chef Ryan Skeen, followed Skeen to Allen & Delancey as sous chef, then took the executive chef role at 6th Street Kitchen in the East Village. In 2011 he became the opening executive chef of Osteria Cotta on the Upper West Side, where his focus on fresh pasta and Italian cooking took shape. He returned to Minnesota in 2013, cooking at Grand Cafe and Chilkoot Cafe before opening The Bungalow Club in April 2018.
The restaurant sits in the Cooper neighborhood on East Lake Street, in a room the team describes as cozy rather than formal. The kitchen is built around house-made pastas, paired with a seasonal wine list, and the pasta program has developed a following among regulars.
Beyond standard dinner service, the restaurant runs recurring themed nights, including a Wednesday Burger Club and a Sunday lineup split between Pasta n' Trap and a Provisions offering, giving the space a different identity depending on the night.
The restaurant sits in the Cooper neighborhood on East Lake Street, in a room the team describes as cozy rather than formal. The kitchen is built around house-made pastas, paired with a seasonal wine list, and the pasta program has developed a following among regulars.
Beyond standard dinner service, the restaurant runs recurring themed nights, including a Wednesday Burger Club and a Sunday lineup split between Pasta n' Trap and a Provisions offering, giving the space a different identity depending on the night.