Craft
(212) 780-0880
43 E 19th St
New York,
NY
10003
40.7383
-73.9894
Neighborhoods: Flatiron District, Midtown
What People Are Saying About Craft
The Editor
Allison Austin
Citysearch
The Scene
There's a rough-hewn aspect to the decor, from the scruffed wood floors to the curving patchwork leather wall that swoops from the entrance to the dining area in the rear, where a civilized crowd of foodies and their dressed-up companions gather. An all-glass wine loft perched above adds drama. Service is professional and informed.
The Food
The menu is entirely a la carte and diners choose a cooking method--braising or roasting, for instance--and an ingredient, such as soft-shell crab or sweetbreads; each dish is then put in the center of the table to be shared. The kitchen's strength lies in its braised dishes, such as bone-in lamb shank and buttery ramps. Exceptionally fresh, high-quality ingredients elevate dishes like roasted hen of the wood mushrooms and a simple, innovative octopus terrine dotted with preserved lemon. Desserts are excellent, especially a near-perfect apple tarte Tatin.
User Reviews
tadevosy
February 23, 2009
Chef Colicchio would be well served paying some attention to what's going on in his own kitchen before dispensing advice to aspiring chefs. First, despite our reservations three weeks in advance, they tried to stick us in the bar area immediately in front of the entrance. Rolled their eyes when we insisted we wanted a NORMAL table in the dining room. My husband's roasted foie gras was spectacular. My quail was practically still moving it was so rare. I called the waiter over and asked him to have it cooked through, explaining that I am pregnant and cannot eat undercooked meat. The quail came back five minutes later, still undercooked and, this time around, luke warm. Just let go of that one and waited patiently for my main course, the braised short rib. Mediocre at best, but passable. My husband's aged steak? Also bordering on raw. I mean we both normally like our steaks medium rare, but this steak barely had anything resembling a sear on the outside and was completely uncooked in the center. Moreover, the sear looked like the minimal degree of cooking done to the steak was performed in a poorly warmed electric stove--it was pale brown and unattractive. It arrived without a steak knife--in a delusional hope, I guess, that the meat was tender enough to be cut with a bread knife. Well, it wasn't. After a few unsuccessful attempts to flag down the waitress, we finally grabbed a busboy and asked for a steak knife. After some bewildered staring, he sent someone else over to clarify what we wanted. Finally, they set one down next to MY plate. My pommes puree were the consistency of a cream soup--too liquid to be eaten with a fork. The potato gnocchi side came in a pool of almost solidifed butter, was sticky, rather unsavory looking and tasted of garlic and, remotely, of something sweet. Not in the good way.... The trumpet mushrooms were good. The rest--bad! Dont blame the recession for bad business! Fix the restaurant!
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Mikeymets
February 08, 2009
I guess Tom is too busy at Top Chef he forgets to judge his own restaurant. The food was good but didn't meet expectations. Most of all, the food didn't even look appetizing. It looked as if the food was thrown on the plate and served. Waitstaff was good but had little management. I saw them laughing and conversating about guests. Very Unproffessional. For the $ I would spend $60 more and dine at a 4 star restaurant. Where they consider their customers King.
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jakevoytko
February 08, 2009
Everything was great. The wait staff was very polite, and were patient with our lack of food knowledge. All of the food that we ate was worth the price. The food was all cooked to perfection, and was very tasty. The wait times were all reasonable. Best yet, we got free complimentary muffins on the way out! The check can get pricey, but is absolutely worth the cost.
read full reviewThe Details on Craft
Know Before You Go:
The restaurant is often booked a month out, so reserve well in advance, or try the more casual menu at nearby Craftbar.
What to Drink:
The wine list features an extensive selection of domestic bottles and many full-flavored reds from Italy and France. One moderately priced choice is the Domaine du Vissoux gamay (2002), a smooth and drinkable wine from the Beaujolais region.
Category:
Payment Methods:
American Express, Visa, Diners Club, Discover, MasterCard
Restaurant Special Features:
Local Favorite, People Watching, Business Dining, Date Spot, Group Dining, Dine At The Bar, Notable Wine List
Cuisine:
Notable Chef:
Tom Colicchio
