Craft

  4.1 rating over 9 reviews
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43 E 19th St
New York, NY 10003-1304

Neighborhoods: Flatiron District
Cuisine: American, Traditional, Breakfast

Craft is a American, Traditional, and Breakfast restaurant where most Menuism users came for a romantic date, paid more than $50, and tipped more than 18%.

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Gayot
Rating:
15 / 20
Price:
$$$$$
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scerridesign

 Astoria, NY
Craft 5.0
 

Crem De La Craft

Pros: Besides being treated like royalty, Craft emanated the restaurant atmosphere most beg for in the NYC area. The decor was beautiful and the room enhances your appetite by the time you reach your table. Service was prompt and attended your every need. The beer selection was well thought out and very interesting. A true value for what you pay for in a tasting, and then some. The best chair I’ve ever sat in, flexible and comfortable.

Cons: Our waitress, although very polite, seemed “spacey”. There were customers that dulled my mood, particularly the ones that dined simply because they had money and not for the experience. I was seated next to a pilar with a floor light that distracted me most of the time.

Overall: Yes, we all know the hit T.V. show “Top Chef” and that head judge Tom Collichio owns the downtown restaurant known as Craft. With that aside, it was just a flat out incredible experience. The tasting was a long and delicious journey. All the dished expressed a certain emotion and was felt course after course. The first course was a Peeky Toe Crab & Pea Salad. Although I would have preferred the crap to be warm in contrast to the cold salad, a tasty dish nonetheless thanks to the sweet peas. The second dish was the Wild Spinach & Chanterelle Cannelloni was definitely a favorite. The moment it hits the tongue and explosion of flavor rushes the palette. The chanterelles just added the perfect mix of earthiness to counter the cheese and spinach. The third course was Swordfish with Bordeaux Spinach
& Mousseron Mushrooms. The fish was perfectly cooked, and the mushrooms were always a nice welcome. What made this dish special was that so many things could have gone wrong, but didn’t. The fourth course was the Squab Ricotta & Stinging Nettle Tortellini and Bluefoot Mushrooms. Yes there’s a lot of mushrooms so far, but for a reason. The bluefoot was a perfect compliment to the nicely cooked squab that was sauced perfectly, giving off hints of liver without being gamy. The tortellini was cooked perfectly al dente and provided that bit of savory to such a meaty course. The fifth course was Ozark the Grass-Fed Sirloin French Lentils & Spring Vegetables, another favorite. The star of this dish surprisingly wasn’t the meat, but the tiny sized lentils that combined with ever element on the dish. There was also a long bean vegetable I couldn’t figure out but it was delicious. Also, let’s not forget the sirloin, perfectly medium rare and perfectly seasoned. Now the dessert! The Ricotta Crêpes with Strawberries & Rhubarb was extremely light and necessary after a few heavier, meatier dishes. The crepe was fluffy and the ricotta melded nicely with the strawberries and rhubarb, I just wished the crepe was a bit bigger. The Chocolate Financier Brooks Cherries & Vanilla Ice Cream was an absolute winner! What better way to end a meal than with something chocolate and vanilla? The mini cake was warm, moist, flavorful, everything you could have hoped for and the combination with the vanilla ice cream just could not be beat. Add some cherries and you can almost see yourself levitate off your seat. Overall, an amazing time! I’d come back just for the cannelloni to be honest. If you have the cash and wish to splurge, make the right choice and give Craft a crack to feed your appetite.

Tasting

The first course was a Peeky Toe Crab & Pea Salad. Although I would have preferred the crap to be warm in contrast to the cold salad, a tasty dish nonetheless thanks to the sweet peas. The second dish was the Wild Spinach & Chanterelle Cannelloni was definitely a favorite. The moment it hits the tongue and explosion of flavor rushes the palette. The chanterelles just added the perfect mix of earthiness to counter the cheese and spinach. The third course was Swordfish with Bordeaux Spinach
& Mousseron Mushrooms. The fish was perfectly cooked, and the mushrooms were always a nice welcome. What made this dish special was that so many things could have gone wrong, but didn’t. The fourth course was the Squab Ricotta & Stinging Nettle Tortellini and Bluefoot Mushrooms. Yes there’s a lot of mushrooms so far, but for a reason. The bluefoot was a perfect compliment to the nicely cooked squab that was sauced perfectly, giving off hints of liver without being gamy. The tortellini was cooked perfectly al dente and provided that bit of savory to such a meaty course. The fifth course was Ozark the Grass-Fed Sirloin French Lentils & Spring Vegetables, another favorite. The star of this dish surprisingly wasn’t the meat, but the tiny sized lentils that combined with ever element on the dish. There was also a long bean vegetable I couldn’t figure out but it was delicious. Also, let’s not forget the sirloin, perfectly medium rare and perfectly seasoned. Now the dessert! The Ricotta Crêpes with Strawberries & Rhubarb was extremely light and necessary after a few heavier, meatier dishes. The crepe was fluffy and the ricotta melded nicely with the strawberries and rhubarb, I just wished the crepe was a bit bigger. The Chocolate Financier Brooks Cherries & Vanilla Ice Cream was an absolute winner! What better way to end a meal than with something chocolate and vanilla? The mini cake was warm, moist, flavorful, everything you could have hoped for and the combination with the vanilla ice cream just could not be beat. Add some cherries and you can almost see yourself levitate off your seat. Overall, an amazing time! I’d come back just for the cannelloni to be honest. If you have the cash and wish to splurge, make the right choice and give Craft a crack to feed your appetite.

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neverfull

 Houston, TX
Craft 5.0
 

was here a couple weeks ago for the 6th time...

was here a couple weeks ago for the 6th time and it’s a high price tag considering everything is a la carte, but it did not disappoint.

we ordered the sweetbreads to start. rich, succulent, and not offensive in any way. for mains: chatham cod & almonds, 28 day dry-aged sirloin & bone marrow, berkshire pork shoulder & tomatillo, and braised beef short ribs. for sides: hen of the woods mushrooms, potato puree, and corn and pancetta risotto. for dessert, don’t skip the brioche pain perdu and warm chocolate tart. then pick a few ice creams to go with them. EXCELLENT MEAL. not one disappointment. everything seems very simply prepared, but delicious, letting the high quality ingredients speak for themselves.

get the jerusalem artichokes and veal cheeks if they are available.

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JacqulineL

 Brooklyn, NY
Craft 5.0
 

Craft is one of the best restaurants in the...

Craft is one of the best restaurants in the city… I recently went with 4 other friends and ordered a variety of dishes, some of my favorites were: braised short ribs, pureed potatoes, fresh bacon with yogurt and corn pancetta risotto

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jacqulinelee

 New York, NY
Craft 5.0
 

Craft is one of the best restaurants in NYC..

ScottS photo

ScottS

 New York, NY
Craft 4.0
 

I am very grateful to my buddy Steve Plotnicki...

I am very grateful to my buddy Steve Plotnicki for turning me on to this place. The braised pork shoulder with tomatillo sauce is to die for. Some other memorable dishes were the blue prawns (from Hawaii or Australia), the beet appetizer, and the sirloin steak. I like the crudo at Esca better.

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PaulJ

 New York, NY
Craft 5.0
 

Had dinner with Yaacov Barselah several weeks ago. The me...

Had dinner with Yaacov Barselah several weeks ago. The meal could not have been better. First rate food, incredible service and a terrific setting. It was one of the best meals I have had in NYC period.

Craft 5.0
 

yummy & varied dishes but too minimalistic for my taste (...

yummy & varied dishes but too minimalistic for my taste (what’s up with each dish coming in its own dish? steak on one, potate on the other,etc. too much too much)

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MichaelNamikas

 Long Island City, NY
Craft 2.0
 

Service isn't great. I don't like the way the menu purpo...

Service isn’t great. I don’t like the way the menu purports to allow you to create your own meal when in reality, you just get an a la carte menu with vage descriptions. Everything was very oily. Wouldn’t go back unless I wasn’t paying.

Craft 2.0
Tags
American Traditional Breakfast
Website
Video
Hours
Sun-Thu 12:00PM - 02:00PM
Sun-Thu 05:30PM - 10:00PM
Fri 12:00PM - 02:00PM
Fri 05:30PM - 11:00PM
Contact Business

From OpenTable: 

Tom Colicchio’s Craft was awarded three stars by the New York Times and won the prestigious James Beard Award for Best New Restaurant. In 2010, Tom Colicchio won the James Beard Award for Best Chef. Craft is recognized for its commitment to the use of the finest seasonal ingredients sourced from family farms, dayboat fishermen and specialized ranchers. We prepare these pristine ingredients simply in order to showcase the essence of each ingredient. At Craft, Chef de Cuisine Ed Crochet, Pastry Chef Abby Swain and the hospitable staff ask diners to build their own a la carte menu or choose from the seasonal seven-course tasting menu.

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Houston, TX
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New York, NY
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Novato, CA
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New York, NY
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New York, NY
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Craft  Restaurant Reviews

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Craft is located near the cities of Tribeca, Peck Slip, Canal Street, Trinity, and Financial District.
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