July 31, 2007

• Top Chef’s “Craft”

  New York, NY

  Craft is Top Chef Judge Tom Colicchio’s restaurant. It is located in New York City and it’s style is very different from other notable fancy restaurants.. it’s niche is “family style”. Don’t you love going to a place and being able to taste a little bit of everything? The same way you do it at home when eating with the family? “Pass the mashed potatoes, pass the gravy!” In my case, pass the noodles, Canh Chua and braised fish (Ca Kho To).. Whatever it is.. it’s a nice comfortable feeling, isn’t it? Craft gives you just that!

  
  Gazpacho w Razor Clams

  
  Chanterelle & Louisiana Crab Ragoût

  
  Escargot & Chicken Egg 
  

  
  Sweetbreads

  The Amuse Bouche was a shot of Gazpacho with Razor Clams. It’s a very finely tuned Gazpacho with a punch of razor clam flavor. A very good starter… We ordered 3 apps.. Chantrelles and Louisiana Crab Ragoût, Escargot, and Sweetbreads.. The Chanterelle & Louisiana Crab Ragoût was very intense, it may have been bit oversalted but still good.

  The second app was the Escargot & Chicken Egg. It’s escargot sitting in a green sauce with a fried egg on top. It looks like something right out of Dr. Seuss, but very hearty and luxurious, I liked it very much. And the third 1st course offering were the Sweetbreads.. I haven’t had sweetbreads in a while. Mainly because a lot of places fail to capitalize on the delicate moistness of the thymus glands, which usually make me cringe and hesitant to order them. So I figured Colicchio and his gang would get it right.. and they did! It was a very succulent and enjoyable piece of meat. =)

  SIDES ITEMS
  
  
  Mushrooms

  
  Potatoes Au Gratin

  I guess we were more focused on the first and main courses that we semi-neglected the side items. Nevermind that.. we ordered the Bluefoot Mushrooms, which were seasoned and cooked nicely and we also order the Potatoes au Gratin. The gratin was simple and delicious. The cream, the cheese, the potatoes were all very rich and it brought me back to my childhood, my first taste of potatoes au gratin.. but way better!! Potatoes au Gratin IS and will always be one of my favorite comfort dishes!
  

  ENTREES

  
  Halibut

  
  Braised Monkfish

  
  Seabass

  The first 3 of the entrees were.. Roasted Halibut, Braised Monkfish, and Braised Wild Striped Bass.. Halibut is not one of my favorite fishes but they managed to cook it and season it right. The Braised Monkfish is similar to lobster in texture, if you didn’t pay attention you wouldn’t know the difference. Craft’s Monkfish is done just flawlessly and served with Clams, which doesn’t hurt it at all.. The Braised Wild Striped Bass was cooked with the fundamentals in mind, you can’t go wrong if you have the freshest ingredients and prepare it in a humble manner. I like the way these chefs cook!

  
  Sauteed Softshell Crab

  
  Scallops

  
  28-Day Dry-aged Sirloin

  And the last 3 entrees were the Virginia Softshell Crabs, the Maine Diver Scallops, and the 28-Day Dry-aged Sirloin.. The Softshell crabs were good but not the best I’ve ever eaten, maybe a touch too salty? The Maine Diver Scallops were just perfect, and the sauce… whatever it was, was very delicate and matched well with the seared scallops. The 28-Day Dry-aged Sirloin, how can you NOT order something with that name? It lived up to expectations, the meat was cured and cooked just perfectly.. and you gotta love the bone marrow too! Beautiful!

  DESSERTS??
  

  
  Cherry Spritzers

  
  Lemon Steamed Pudding w/ Blueberries

  
  Ice Cream/Sorbet Sampler

  The desserts started with a palate cleansing Cherry Spritzer, it was like drinking a very refreshing cherry soda! mmm.. For dessert, Lemon Steamed Pudding, Bluekberry Compote, Candied Pistachios and Pistachio Ice Cream.. all of the elements to this dessert came together perfectly, warm pudding, cold ice cream, sweet blue berries and crunchy pistachios!

  The Ice Cream/Sorbet Sampler was made up of: (left to right) Classic Vanilla, Blueberry, Coffee Crunch, Sour Cherry, Strawberry, and Peach Prosecco! I LOVE samplers! You get to try everything without having to commit to one thing.. especially when it comes to food! =) My favorites? The Coffee Crunch and the Strawberry Ice Creams. My Least Fav? Gotta be the Sour Cherry one.. I didn’t know it was sour cherry until I tasted it.. yeah, not a fan of it.. haha

  
  Happy 25th Vicky! =)

  
  Caramel Popcorn

  The dinner celebrated the birthday of a very good friend. Happy Birthday Vicky! And thanks again for letting me crash at your place, again and again! lol

  Okay bottom line? Craft is the perfect place for people the get unpretentious food, served in a simple comfortable style… just the way mom use to do it! I enjoyed my meal at Craft. I guess this gives the Top Chef judge some validity. I know you didn’t need my validation, but you’ve got it! Kudos to having a fine restaurant! And thanks for the random caramel popcorn too! lol

  ---

  Overall Rating:     (out of 7 )

  www.CraftRestaurant.com

  Future Entries:
  Village Yokocho, NYC, NY
  
  
  

  ---

  
  
  New Chef Eats’ Directory:
  -Entries and Entrees-
  
  Updated regularly, So eat up! =)
  
  

  
  

  • 9:40 pm
  • 23 Comments