Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Restaurants & Bars

Manhattan Dinner

Early dinner at Craftbar


Restaurants & Bars 1

Early dinner at Craftbar

Pat Hammond | Oct 22, 2004 10:26 AM

We walked in at about 6:30 and were seated right away. I started off with a ginger martini. Nice. I knew I wanted the grilled octopus appetizer. I was served a nicely charred piece of tentacle, garnished with watermelon radish slices. The octopus had a firm but pleasant texture and there was A LOT. I had to leave a few bites. This app, with a salad would have made a reasonable meal, but I was seduced by the dayboat scallops served with a squash puree, a beautiful and delicious main course.

There was an off-menu pasta dish featuring white truffles. We ordered a half order of that to share between our courses. This was the standout dish of the evening. Tagliatelle so perfectly cooked and silky, with parmesan, a soft-cooked duck egg on top, and lots of truffle shavings. We tossed it all together and the result was an amazing truffly sauce on the pasta. God, it was good!

I liked everything about Craftbar. The service was efficient and pleasant. Our server recommended a wine (by the glass) that worked nicely with what we ordered.

It would be possible to have a reasonably priced meal here with apps and a soup or salad. They offer warm pressed sandwiches and a couple of interesting pate plates too. We went overboard, but enjoyed every bite! There's an interesting cheese selection too. I'd love to go again.

Want to stay up to date with this post?

Recommended From Chowhound