I find Craft (Tom Colicchio, 43 E. 19th Street) to be a fitting inaugural post. After dining last night, I have nothing but good things to say about this Flatiron gem.
First, I will address the reservation process. As an Opentable aficionado, I try to rack up as many points as possible to cash in for my gift certificate, so I started there (mind you, I do suggest that you have a bit of forethought- 2-3 weeks should do the trick for any day/time). I did, however, have to alter the reservation time- which was no problem. So, first impression- well done.
Upon arrival, I ordered a drink at the bar (with prompt service), and awaited my date. This gave me time to observe the ambiance, and overall layout of the restaurant. What I first found impressive, was the expansive wine collection- cleverly dispersed in the walls throughout the entire space. Next, I appreciated how the alignment and spacing of the tables was organized in such a way, coupled with the vaulted ceilings (giving way to nice acoustics), to give a sense of intimacy and privacy while still feeling the thriving pulse of the restaurant.
The tables are actually quite large, to aid in the mix-matching, a la carte, share-style compilation, or craft, of your meal. So at first glance, you may feel far away from your fellow diner, when the food comes (everything is placed strategically in the center, so like it or not- you're sharing) the space is appreciated (no juggling of plates or feeling squished).
We started with an arugula salad (toasted pine nuts, grated Parmesan cheese and a lemon vinaigrette) and marinated fluke (in extra virgin olive oil, with blood orange bits). The salad was so fresh, perfectly dressed, the right amount of cheese while the pine nuts gave it that extra flavor. The fluke was incredible- again, supremely fresh and complimented with just the right amount of blood orange to give that citrus-y zest.
As a mid-course, we shared the terrine of foie gras. Terrine happens to be my favorite preparation of foie gras- and this was no disappointment. The seasoning of rock salt, cracked pepper and drizzle of olive oil made this terrine just melt in your mouth. And I preferred their nutty bread, given to the table, over the brioche toast- but that's just personal preference call.
The Diver Sea Scallops were quite possibly the most delicious to date (rivaled only by Gordon Ramsay's the Maze)- although only 3 to a portion (which comes out to roughly $10 per scallop), they were the biggest I have seen. The apparent care that went into the slow, low-burner pan searing of each scallop, with just enough golden color for the flavor to pop, yet melt in your mouth, was palpable. A must try- enough said. In the true spirit of consistency, the 12 ounce sirloin was also cooked to perfection. I must confess that I am not your foremost carnivore but this steak was incredible. To complete our "Crafted" meal, we sampled the brussels sprouts (they usually come with bacon, an ingredient the waiter alerted me of due to its absence on the printed menu, and was happy to remove), pureed potatoes (an absolute staple), and the mushroom assortment (probably the only thing in the entire meal we could have left out). Side dishes: slam dunk.
As you can imagine by now (and we didn't finish everything), we were totally stuffed, but in a good way- not that "I can't breathe, everything hurts" sort of way. So we regrettably passed on dessert.
The service was attentive, courteous and unobtrusive. The sommelier was knowledgeable, friendly and unintimidating (as so many of them aren't).
In closing- go on a date, go for a celebratory meal, sample as many things as you can, and most importantly: enjoy your company (because at the end of the meal- that's all you have left).
Que Aproveche!
Mark: A
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