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
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
