Head judge of Bravo's
Top Chef series and James Beard Foundation award-winning restaurant status aside, Tom Colicchio is known locally as a culinary god. The refined simplicity of his contemporary menus and his almost obsessive commitment to the world's purest ingredients come to the second of his ventures (the first being Union Square's fair-haired Gramercy Tavern). Craft's debut left many diners stunned by the true à la carte dining approach. But Colicchio's kitchen makes build-your-own plate a build-your-own adventure, each bite of preferred protein and sides revealing an exciting burst of sublime flavor. From black bass to beef tongue, braised is best, but it's hard to go wrong with such expert execution. "In an age of overwrought menu descriptions, Craft offers dishes like `Wild Striped Bass' and `Sirloin.' Simple as it sounds ... the preparation is anything but boring."
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The Village Voice" ... strong, pure flavors and back-to-basics cooking techniques. ... Every bite is a revelation."
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The New York Times James Beard Foundation: Tom Colicchio, Outstanding Chef (national), 2010; Best New Restaurant, 2002; Outstanding Pastry Chef 2005: Karen DeMasco
The New York Times: *** (excellent)
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection) Reservations required. Full bar. Serving dinner nightly.
ADDRESS
43 E 19th St,
(bet Park Ave S and Broadway) ,
New York, NY 10003
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Head judge of Bravo's
Top Chef series and James Beard Foundation award-winning restaurant status aside, Tom Colicchio is known locally as a culinary god. The refined simplicity of his contemporary menus and his almost obsessive commitment to the world's purest ingredients come to the second of his ventures (the first being Union Square's fair-haired Gramercy Tavern). Craft's debut left many diners stunned by the true à la carte dining approach. But Colicchio's kitchen makes build-your-own plate a build-your-own adventure, each bite of preferred protein and sides revealing an exciting burst of sublime flavor. From black bass to beef tongue, braised is best, but it's hard to go wrong with such expert execution.
WHAT THEY SAY
"In an age of overwrought menu descriptions, Craft offers dishes like `Wild Striped Bass' and `Sirloin.' Simple as it sounds ... the preparation is anything but boring."
-
The Village Voice" ... strong, pure flavors and back-to-basics cooking techniques. ... Every bite is a revelation."
-
The New York Times James Beard Foundation: Tom Colicchio, Outstanding Chef (national), 2010; Best New Restaurant, 2002; Outstanding Pastry Chef 2005: Karen DeMasco
The New York Times: *** (excellent)
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
ADDITIONAL INFO
Reservations required. Full bar. Serving dinner nightly.