Craftbar
Photo: Cititour.com
Contact Info:
Address: 900 Broadway (20th St)
City: New York, NY
Zip: 10003
map: View the Map
Phone: (212) 461-4300
Website: http://www.craftrestaurant.com
Food Info:
Menu: View the Menu
Cuisine:
New American
Payment:
Amex Visa Mastercard
Cititour Review:
Since the three martini lunch has wisely faded into oblivion (well, for the most part), may I suggest the three-snack lunch at Craftbar, Tom Collichio’s informal sibling to his highly touted Craft. As at this master chef’s other restaurants, the menu is divided into a surprisingly large number of categories, but don’t overlook the first one, entitled snacks. These are actually mini-appetizers, gently priced around $7 each, and a trio of these delicacies turn into a nicely light meal (or one hearty appetizer for sharing). Of the three snacks I sampled with a gastronomically inclined friend at a recent lunch, the out-and-out winner was the addictive risotto balls stuffed with just the right amount of fresh mozzarella; they were remarkably light, where other versions I’ve sampled have had the consistency of golf balls. Fried sage leaves stuffed with sausage were almost as delicious, and far more delicate than one might imagine. Far heavier, if still tasty, were a stack of chickpea fries accompanied by a tapenade-flavored dipping sauce If you want more substantial fare, your options are numerous, from truffled macaroni and cheese to braised rabbit to a duck prosciutto sandwich. But you will never ever go wrong by ordering Collichio’s signature dish, the heavenly veal-and-ricotta meatballs (which can arrive accompanied by pasta, but are just as good eaten solo). They also come in threes, by the way, but are still perfectly shareable. On the other hand, desserts are so good, you may not want to give away even a forkful. The intense pudding-like chocolate tart is delicious and decadent (not to mention the wonderful pistachio ice cream), while supremely creamy panna cotta is a paragon of this often-mishandled dish. Like so much else at Craftbar, it allows the kitchen’s craft to truly shine.
Review By: Brian Scott Lipton
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