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Found 7 results

  1. I have a couple of questions. What's the difference between lunch and dinner other than the price? What's the difference between the 4 course and tasting menu (how many courses are served with the tasting menu)? lunch vs. dinner. 4 courses vs. tasting. They are closed on July 4th.
  2. We had a very nice meal here last night. We shared a plate of country ham (cured by Sean Brock of McCrady's in Charleston, SC, who was a guest chef here earlier in the month) that was served with a nice chunk of bread with a tomato jam smear. My wife's farm egg was a very nicely prepared egg scramble mixed with bacala and returned to the shell. I had the mussel soup, a more Asian than Portugese dish, I thought, but very nice with smoked ham chunks adding additional flavors on top of the mussels. The main courses were quite large and perfectly prepared--the salted cod dish for my wife, a nice hunk of rich fish, moist but firm and flavorful, served with a kambucha squash mousse and root vegetables, the venison loin for me, served on top of a mound of greens and surrounded by baby turnips and baby carrots. We didn't think that we'd do dessert, but then we saw the menu and pulled the trigger--sonhos (little beignet served with salted caramel, concord grape jelly, and chocolate hazelnut sauces) for me was a too-huge portion, but also too good not to finish, while my wife had the chocolate pear parfait, which was a bit more manageable. A few glasses of white port on the house were a good finish, and a nice touch. Service was polished and unobtrusive. The restaurant is sleek but lively. The restaurant is at 31 W. 17th St., just off of 5th Ave.
  3. I'm normally hesitant to post about somewhere so well known, but since Don asked... I feel a small sense of guilt whenever I go to New York (a few times a year) and end up at the same restaurant each and every time I'm there. Sure, I branch out as well, but at least one meal (and frequently several) is had at CraftBar. I've tried Mesa in Union Square - it used to be really good, but for a few years I've felt like I'm paying for the name attached. Same can be said for the Batali restaurants I've tried lately. Momofuku Ssam is still a decent place to grab a pork bun if in the neighborhood, but David Chang seems focused on his more recent ventures. Daniel Boulud and Tom Colicchio are definitely ruling the celebrity chef roost at the moment (in my opinion) - and I just find myself attracted to CraftBar more often. There IS a certain initimidation factor to dining out in NYC, particularly for unadventurous. Amazing and affordable food can be found if you have a playful palate and are willing to wander more than a few blocks from Broadway. If you're willing to drop a months rent, or at least a car payment, change your outlook on food with Masa or Per Se. But for a relaxed Saturday evening, or the in-laws happen to be in town? CraftBar is almost always a guaranteed homerun. I, too, get frustrated at times by the simplicity (even if its near perfect simplicity) of the original Craft and (insert other ingredient focused, protein centric restaurant here). Sure, I love a GREAT and FRESH piece of fish, but if you're just going to poach and plate it, there is only so far that respect for ingredients and freshness can take you (other than to a triple digit check). I'm in the camp that I would like to see what a chef can do beyond cooking my protein to a ridiculously perfect temperature. So enter CraftBar. The Pecorino Risotto Balls with spicy tomato sauce are consistently on the menu and are downright addictive. Sure, they're just risotto balls, but they're the best I've tried. There is almost always a pate or similar meat concotion on the menu, and these better than a safe bet as well (in addition to the pickles they come with). I've tried sweetbread dishes at every Colicchio restaurant I've been to - my advice is if you see sweetbreads on one of his menus - order the dish. Sweetbreads sauteed with Kumquats is similar to the most amazing rendition of Orange Chicken you'll ever eat. Sweetbreads with a ramp puree brought a bit of spring into a dish I don't normally associate with warming weather. Pasta's are another strong point of CraftBar - I've never been sorry to have ordered a seasonal gnocchi. So obviously I'm a fan. But last trip, I was made a believer out of a special pork dish for 2. Three different parts of the pig (including belly and shoulder) were presented with three different preparations, along with sides in what was a piggy nirvana. Easily enough food for 3 people was demolished by 2. Throw in a relaxed atmosphere with professional service, a quality beer program and good wine list, and a price point that isn't going to bring tears to your eyes and the guilt for being a repeat customer in a city of so many good choices starts to abate.
  4. Hi All, So I'm planning to propose to my girlfriend in early March. I want to make dinner reservations for our families the night of the engagement for a party of 11. I don't think a private room is necessary, just somewhere relatively quiet in Union Square, Flatiron, or Midtown. Nothing too fancy, I was thinking something along the lines of Crispo at 14th and 7th. I feel like Italian always works well or American. Any and all suggestions welcomed!
  5. After being revived by a bowl of ramen at Ippudo, we stopped at the Old Town Bar to meet up with some friends. We did not eat here, but this is a notable place because it is a real throwback bar, like you read about, and open since 1892. It is the kind of bar where the bartender enthusiastically and knowledgeably discusses the on-going Allman Brothers run at the Beacon Theatre and the person sitting next to you at the bar offers you a hard cover copy of Bad Monkey by Carl Hiaasen because she has finished reading it and it is such a good book. That kind of place.
  6. Celebrating its 10th year, Danny Meyer's BABBP is loads of fun. Free music and cooking seminars, along with some famous pitmasters and the 'cue we all love, takes place June 9th and 10th this year. It's a bit of a zoo, but I've had a good time and eaten some pretty damn good BBQ over the last decade.
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