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Craft for Restaurant Week -- Thumbs Up


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Craft for Restaurant Week -- Thumbs Up

Dave Feldman | Jun 25, 2004 12:31 AM

Over the years, I've soured on Restaurant Week and usually don't bother. But I had a delightful lunch at Craft today. The food was very good to great, but I want to emphasize how the experience was enhanced by the attitude of the whole establishment toward RW, and by the superb and friendly service.

At least at lunch, you aren't even given the regular menu, but rather a special RW menu, an abridged version of the usual menu. You are offered an appetizer (at least two of every type of appetizer usually offered -- raw shellfish, salads, marinated fish, etc.), entree (fish, both braised and roasted, grilled meats and braised meats), a side (a too-tempting array of grilled and sauteed vegetables, grains, and potatoes), and a double-header dessert -- a pastry and an ice cream, sorbet, or fruit (or two in the latter category if you prefer).

Portions were at least as large as ever (the poisson was especially generous). Some of the highlights: the raw kumomoto oysters; the skirt steak; the poisson; the pain perdu with caramel sauce. The biggest disappointment was the braised lamb shank, which seems not to be nearly as good as it used to be.

The only extras were voluntarily offered and not pushed in any way. A class act all the way.

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