Went to Craftsteak last Friday night. The place was practically empty at 7-ish and we ate at the raw bar.
Started with some oysters and cherrystones, very good selection. The pickled horseradish and roasted tomato cocktail sauce, both made on the premises, were great accompaniments. For apps, I had the sweetbreads and my wife the cucumber salad. The sweetbreads were humongous portions, far too much for me to eat (still thinking the sweetbreads at Babbo are the best in the city.) I also have to give mention here to the bread absolutely fantastic, fresh-baked, just out of the oven in small cast iron pans!
For the main, I had the 35 day old NY Strip. Extremely tasty, cooked to perfection. My wife had the Hawaiian grass fed sirloin (which she insisted was better than my aged steak! While it was good, I begged to differ!) Sides included roasted chanterelles (fantastic!) the roasted garlic gratin (surprisingly, not as good as the plain ol gratin at Craft) and the onion rings (which I did not like, the onion to batter ratio seemed way too off to me.) We both had a couple of glasses of the Spanish wine that was on the menu, not bad, the name escapes me.
For dessert, I had the donuts (what can I say, I love the donuts at Craft) but these were more glazed, Crispy Kreme style donuts with a tasty blueberry compote. Very good, but not what I was expecting. My wife had the Monkey Bread which was very good and seems to be a house specialty (would love to know how they came up with the name.)
Im a big Fan of bar eating (cant be bothered with reservations!) and Craftsteak has ample space at the two bars (the raw bar was empty!) I also like the anteroom layout in front of the dining room, I guess theyre expecting a lot more traffic than we saw last Friday night. Overall, very good but I still like plain ol Craft (and for that matter Hearth) better.