We normally eat in the bar area and love it there. For some reason, we were seated at a large booth in the main dining room at Craft. Most people would be thrilled, but to be honest we love the casual fun atmosphere of the bar area much more.
Craft dining room
To the credit of Stacy, the new GM, she allowed us to order from the Craftbar menu in the main dining room. Stacy’s comment – At Craft, we don’t know the meaning of rules and never use the word “no.” In other words, Craft is all about service.
Stacy, the new GM
David with our BYO Krug Chamapagne
Gustavo
Kelly
Zachary
A first rate front of the house team.
Amuse – Heirloom Tomato Gazpacho with croutons and celery dust on top – excellent and perfect on a hot summer night
Kumamoto and Kusshi Oysters – I don’t use any sauce – just slurp
BYO White Wine
Kona Kampachi, Proscuitto, Pine Nuts and Aged Balsamic – we have had this before – sashimi quality fish, great crunch from the pine nuts, a fruit accent to the fish and proscuitto plus a touch of acidity from the balsamic.
Pumpernickel Bread – terrific
Calamari and White Anchovy – this was the only miss of the evening – the white anchovy was a tapenade and basically added little or no flavor. The calamari was tough and no where near the equal of the calamari on a prior visit.
From a prior visit – Calamari, ramps and sea beans – this was served warm with a lemon olive oil dressing – calamari were excellent, perfectly cooked – I hope the photo tells the story between this calamari and the one above.
Crispy Farm Egg, Salmon eggs, Cucumber, Frisee – this was the dish of the evening, absolutely sensational and I would return just for this. A crispy outer shell of the egg, lightly breaded and deep-fried (I am guessing panko, but I don’t know), with a runny yolk, pop in your mouth salmon eggs, creme fraiche, tiny cubes of cucumber sitting on a bed of frisee. My husband had visions of ordering 2 more and then returning for 2 more tomorrow. I will wait to see what excuse he gives me that he is having a business lunch at Craft this week.
BYO Red Wine
Country Pate, Pickled carrots, Mustard – the pate has been improved since our last visit and is definitely on a par with Walter Manske’s at Church and State.
The pate from a prior visit – I hope you can see how much better the new version is.
Bread for the pate – the pate was so good that I ignored the bread and the mustard.
Red Wine Sausage, Polenta, Garlic Puree – excellent
Palate Cleanser – note taking went downhill so I don’t have a clue
Anson Mills Hushpuppies and Smoked Maple – decided to have these for dessert, although they are an appetizer – back on track with the hushpuppies.
We will definitely return to Craft, but really only want to sit in the bar – more fun, very casual and I guess just our preferred vibe.
I love your pictures but they leave me hungry. Where is the beef. I can go to MCDonalds and get a guarter ponder, FF and a coke all for under $5.00 . That is what I call eating
Sorry, I am not a Big Mac person.
when I look at your pictures they are terrific but not much to eat. I will starve. I not a small guy. 265 pounds
lizziee: The pate from before looks too congealed; almost like deli meat product. The newer pate DOES look much better. Lovely lardo wrapping and a fine, textured middle. Great report.
Thanks UE – I am committed to documenting each and every comment and not just saying things like “overcooked”, “done wrong” or some such thing. I greatly appreciate your noticing how hard I try to be fair and honest to each and every chef.
lizziee: Your dedication to the craft of constructive criticism is unimpeachable. You set a good standard for the rest of us. Thanks for your diligence.
You are also someone to respect and follow.