Craft

Thank you for your suggestions!

We ended up having the octopus and crispy bacon, also sweetbreads and a pancetta wrapped sturgeon entree, and the roasted mushroom combo. Everything was great, especially the 3(!) desserts we ended up having due to the restaurant bringing out their "anniversary" chocolate cake after we already ordered the doughnuts and pain perdu. The bitter orange marmalade...+READ Thank you for your suggestions!

We ended up having the octopus and crispy bacon, also sweetbreads and a pancetta wrapped sturgeon entree, and the roasted mushroom combo. Everything was great, especially the 3(!) desserts we ended up having due to the restaurant bringing out their "anniversary" chocolate cake after we already ordered the doughnuts and pain perdu. The bitter orange marmalade served with the doughnuts was very memorable and made us wonder why they dont sell it by the jar.-COLLAPSE / REPLY (5 Replies) (by more pickles please, created February 1, 2012)

For two people I would recommend 2 appetizers, 2 mains, 1-2 sides, 2 desserts. Some items are bigger and heavier than others (especially the pastas) so definitely ask your servers for help.

My favorite items on the menu have been the sweetbreads, crispy bacon with apples, foie gras (roasted), scallops, and short ribs (though this is super heavy, it's also good w/ the potato gratin). I would...+READ For two people I would recommend 2 appetizers, 2 mains, 1-2 sides, 2 desserts. Some items are bigger and heavier than others (especially the pastas) so definitely ask your servers for help.

My favorite items on the menu have been the sweetbreads, crispy bacon with apples, foie gras (roasted), scallops, and short ribs (though this is super heavy, it's also good w/ the potato gratin). I would order a medley of mushrooms (see my comment above), and also consider the sunchokes (aka jerusalem artichokes).-COLLAPSE / REPLY (5 Replies) (by kathryn, created January 30, 2012)

Looking at the current online menu, I would suggest:

Savory:

Octopus
Crispy Bacon
Agnolotti
Quail
30-Day dry aged steak (either the sirloin for one or the rib eye for two)
Shishito Peppers
Hen of the Woods Mushrooms
Gnocchi

Sweet:

Brioche Pain Perdu
Bartlett Pear Clafoutis
Assortment of Ice Creams/Sorbets (some of the best in the city). I am a particular fan of the Roasted...+READ Looking at the current online menu, I would suggest:

Savory:

Octopus
Crispy Bacon
Agnolotti
Quail
30-Day dry aged steak (either the sirloin for one or the rib eye for two)
Shishito Peppers
Hen of the Woods Mushrooms
Gnocchi

Sweet:

Brioche Pain Perdu
Bartlett Pear Clafoutis
Assortment of Ice Creams/Sorbets (some of the best in the city). I am a particular fan of the Roasted Pear, Tangerine-Buttermilk, and Vanilla Bean

That may be a bit much for two, but take those as suggestions and there are plenty of other good options on the menu you might prefer instead.-COLLAPSE / REPLY (5 Replies) (by nmprisons, created January 30, 2012)

In that case, I would do the $125 4-course at EMP, indeed, that is what I did do for my last anniversary.

As for Craft, you have to know what you are getting into going in. The preparations are incredibly simple. If it says "quail" on the menu, you are going to get a quail, and just a quail. Now, their quail is probably my favorite in the city, but this isn't a place that provides creative...+READ In that case, I would do the $125 4-course at EMP, indeed, that is what I did do for my last anniversary.

As for Craft, you have to know what you are getting into going in. The preparations are incredibly simple. If it says "quail" on the menu, you are going to get a quail, and just a quail. Now, their quail is probably my favorite in the city, but this isn't a place that provides creative combinations and beautiful plating. It offers really wonderful ingredients prepared simply and perfectly. If you do plan on going, let me know and I will look at a current menu and give you some tips.

Some of the real standouts are the steak (best aged cut in the city, imo), the octopus, the quail, the agnoloti, and the hen-of-the-woods mushrooms. The desserts are also of a very high quality, and the recent change at pastry chef has not at all compromised the quality. In fact, three Saturdays ago I was in NYC. Had dinner at Tocqueville with my sister and then walked over to Craft to meet friends for drinks (Craft has great cocktails). Ended up eating a second dinner at the bar, ordering very similar dishes, and both the desserts (as well as the food) and the savories were superior.

Most of the negative stuff I have heard deals with either price (it is what it is, either you are willing to pay it or not) and lack of cutting edge technique or creativity, which just isn't what the place is about.-COLLAPSE / REPLY (10 Replies) (by nmprisons, created January 29, 2012)

This thread is quite old (over a year) but your recommendation is nonetheless a great one. Since posting this question, I've twice dined at Craft. The second time, I had the ribeye for 2 and as I posted in another thread, I thought it was most likely the best steak I've ever had (a title previously held by Minetta Tavern).

Anyone know of any meat out there that can hold a candle to the Craft...+READ This thread is quite old (over a year) but your recommendation is nonetheless a great one. Since posting this question, I've twice dined at Craft. The second time, I had the ribeye for 2 and as I posted in another thread, I thought it was most likely the best steak I've ever had (a title previously held by Minetta Tavern).

Anyone know of any meat out there that can hold a candle to the Craft steak? I was thinking of trying the 65 day aged ribeye from Prime House but they seem to get very tepid reviews.-COLLAPSE / REPLY (16 Replies) (by detroit1010, created December 14, 2011)

Don't miss out on the appetizers and lighter options when you go! Crispy bacon with apples, sweetbreads with sunchokes, perfectly roasted scallops.... REPLY (22 Replies) (by kathryn, created December 13, 2011)