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Address: 900 Broadway (20th St)
City: New York, NY
Zip: 10003
Phone: (212) 461-4300
Site: Visit the restaurant site
Map: Map
Cuisine: New American
Area: Flatiron District
Entree Price: $20-25
Payment: Amex Visa Mastercard


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 Collichioís informal sibling to his highly touted Craft. As at this master chefís other restaurants, the menu is divided into a surprisingly large number of categories, but donít 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 Iíve 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 Collichioís 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 kitchenís craft to truly shine.

Review By: Brian Scott Lipton