Metropolitan Report
  • HOME
  • DINING
  • TRAVEL
  • SPIRITS
  • WINE TRAIL
  • BEAUTY / FASHION
  • CULTURE / NIGHTLIFE
  • GIFTS / TECHNOLOGY
  • FOOD & WINE NEWS
  • CONTACT
  • CHATEAUX
Celebrity Chef Tom Colicchio’s Hits the Mark (Closed)
By Doug Singer

You know you are in the heart of the culinary world when you step out of a taxi in front of CraftSteak and on the same block lives the world famous Food Network and DelPosto and Morimoto Restaurants, whose founders are both of Iron Chef America fame. 

CraftSteak New York, set in the heart of Manhattan's meat packing district, redefines the concept of a steakhouse by focusing on beef sourced from the world’s top ranchers and artisinal producers and dry-aging it in the restaurant’s own aging room. Several ages of beef are on the menu at any given time, as well as a choice of corn fed, grass fed and wagyu beef. 

The architecture and design is the award winning work of Bentel and Bentel. The unusually large and sophisticated dining room defines Manhattan excess and decadence. The restaurant also enjoys wonderful Hudson River and High Line views and a painting of the High Line by Stephen Hannock.

Sitting at the extravagent bar, the house special cocktails were a wonderful beginning. Apparently born from the imagination of a yet to be named mixologist, these cocktails were truly unique. The Spicy Mama, which is basically a margarita with jalapeno extract was tantalizing to the tastebuds as was The Highline, containing 10 Cane Rum, lavender, fresh lemon juice and Prosecco. These set the stage for a culinary adventure. 

To simply call CraftSteak  a steakhouse, would be an understatement. The upscale digs of Celebrity Chef Tom Colicchio has also added an 11 seat raw bar serving a dozen different types of oysters, crudo, and marinated and chilled seafood. There are a wide variety of salads, as well as a smattering of interesting tartares, like salmon belly with a lemony crème fraîche and caviar. 

The yellowfin tuna, smoked chickpea & preserved lemon appetizer was delicious, as was the chilled Maine lobster. The grass fed rib eye, at $50 for 14 oz., although a wonderful piece of meat, was noticeably underseasoned and unfortunately a bit bland. However, the wine list, with over one thousand choices, offered an inspired pairing to accent this fine piece of beef. 

For dessert, the cheese menu added a wonderful companion to the the Seckel pear-walnut tart with bourbon cream and pear sorbet. This was a wonderful ending to an extremely pleasant evening.

Overall, CraftSteak is a work in progress, but leaves one with a good memory. It should be experienced. 

43 East 19th Street, New York, NY 10003 
212.780.0880
www.craftrestaurantsinc.com

By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
Proudly powered by Weebly