Entries tagged with 'Craft'
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When talking about
Vegetable Heroes in this city, it's hard to ignore
Craft. The single-ingredient-centric, simply prepared fare includes a vegetable section on the menu as long, or longer, than most of the other categories.
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Still riding the high of their three stars in a recent
New York Times review,
Craft decided to close their dining room last night for a special dinner. Chefs from California, Oregon, North Carolina, Missouri, and elsewhere flew in to cook a six-course meal (where each course actually included two dishes, so we're talking more like 12 courses) celebrating America's regional flavors.
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We never tire of meatballs—be they beef or lamb, pork or veal, all of the above. We've found ones we love on sandwiches and on "sliders," of Mexican and of Swedish persuasion, at pizza joints and lunch counters and pork stores. In the end, we couldn't rank one above the rest—but we can present you 15 meatballs in New York City we love.
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Roasted red pepper and mozzarella is a classic sandwich combo, but the
Piquillo Pepper sandwich from
Craftbar ($10) is a bit more exciting—its tender flesh is just a bit spicier than a bell pepper, and though the peppers themselves are skinless, the sandwich picks up a great smoky flavor from charred onions.
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Amuse Spiced Pumpkin Soup with Crème Fraîche & Pumpkin Seed Oil First Course Roasted Nantucket Bay Scallops with Black Truffle Wagyu Beef Carpaccio Frisée Salad with Hazelnuts, Coppa & Pecorino Main Course (Choice of) Roasted Organic Eberly Farms Turkey Roasted...
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"Fancy pants" doughnuts reside in higher-end restaurants, where the plates of fried dough might average $10. A higher price, to be sure—but one that factors in the cost of service and personal real estate at a classy establishment.
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Every Friday, Craft has a pop-up restaurant in their private dining room with a $10 and under menu: small plates like salads, pizza, tamales, offal, and dessert. Open weekly from 5:30 p.m. to midnight, and they don't take reservations. 47...
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A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s
Craft, David Chang's
Momofuku Ssam Bar and
Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
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You've probably already read about Tom Collichio's newest project, Tom: Tuesday Dinner. Every other Tuesday for the next year, Collichio himself will serve a farm-to-table tasting menu, available to twenty-eight lucky diners in a private room of Craft. The inaugural...
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These days, you’re much more likely to see Tom Colicchio at the Judges’ Table on Top Chef then on the line at any of his eight Craft restaurants. But he’s getting back to the kitchen starting on October 14, as...
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