Had a wonderful evening at Craft, and experienced excellent service the entire evening. The food, I can't say is revolutionary (and a little on the expensive side), but they make up for that in service.
The moment you walk in, it is obvious where the power tables are. Brian Grazer in the 1st booth, and a few big time agents at another. We were seated at the WORST table in the place, table 48, right next to their computer system. Apparantly, the coveted places to sit are outside (which we requested, but were denied), and along the perimiter of the room. Once we started rolling, my friend and I didn't seem to mind table 48 at all.
The table setting is absolutely beautiful: a lit candle, polished silverware, and white porcelain. I turned over the plate and noticed it was Bernardaud. You gotta be going for some serious stars to be laying out the Bernardaud. Our server said they are taught to lay the plates so that in case a guest flips the plate over, "Bernardaud" can be read right-side-up. Talk about detail.
As we were getting settled, I noticed the servers standing straight, with their hands behind their backs, waiting for us to settle in. The servers are all young, tall, slender, and elegant. The chubbiest guy in the place is the manager, but he really does a superb job. The servers are really well-polished. Just in the way they pour water, they will turn a little to the side so as to not splash on you. And, when they are speaking to you, they are still holding the water pitcher (or whatever they are holding), and standing straight. They will not end a conversation or leave, or act rushed at all. If you are walking toward a server, they will immediately move clear out of the way.
My friend wanted a cigarette, but our server didn't smoke (none of the employees are allowed to smoke). So, get this... Our server went to a store to purchase a pack of cigarettes (of course we tipped him, but he kept refusing the tip).
The food: Foie Gras. Not the best foie gras I've had by far. I much prefered Jiraffe's and Spago's (when they had it). There was nothing innovative about the presentation at all. The menu said the Foie was roasted and served with strawberries. It was ok.
For the mains, I had the Sablefish, based on our server's rec. My friend had the Bass. I only remembered one side dish, which was potates au gratin (had better). Again, nothing spectacular, but maybe I should have ordered something else.
So, the food wasn't ground breaking for the big price tag ($250 for 2, 2 glasses of wine, 1 cocktail, coffee and 1 dessert). What I like the best is they don't try to sell you the most expensive items on the menu. I really appreciated that. And, they aren't trying to rush you out the door. We were there 3 hours.
Dana, the sommalier at Cut, is the most impressive restaurant employee I've ever encountered. The servers at Craft are a close 2nd.
I will definitely return to Craft. I mean, I go to the Ivy at the Shore for goodness sakes, and have to pay those prices. Craft is a great business dinner restaurant. Wouldn't want to do a tasting menu there, or go for food, but it's a wonderful evening.
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