Craftbar
One of the complaints you often hear about Restaurant Week is that many places participate semi-begrudgingly, offering just a handful of options on their promotional menus (c.f. Perry St.), so if you're not crazy about cod or whatever, you're out of luck. Not so at Craftbar, part of the growing Tom Colicchio empire, where we had our pick of 10 different main courses and 14 appetizers. It's nice to be at a place that so wholeheartedly embraces the spirit of RW while also maintaining its unique rustic, casual ethos.
We started with a sharp fennel salad spiced with bits of cherry peppers and crispy sage leaves stuffed with sausage --- how decadent to dip these little guys into the mayonnaise-like sauce.
The halibut, served with peas and coppa, was a perfect portion of perfectly cooked, perfectly presented fish. The presentation and cooking were careful, yet another testament to Craftbar's enthusiasm about its food and customers, even if said customers were paying less than normal rates to eat there. The mozzarella panini was good, but also kind of felt like a jazzed up grilled cheese. It came with a tiny side of pickled stuff, including butter pickles and beets.
Despite the choices on offer, we both opted for the warm, slightly dry brownie topped with fudge sauce, caramel ice cream, and real whipped cream. If one of the points of RW is to positively expose diners to places in the hopes they might someday return, then our time at Craftbar was a full success.
We started with a sharp fennel salad spiced with bits of cherry peppers and crispy sage leaves stuffed with sausage --- how decadent to dip these little guys into the mayonnaise-like sauce.
The halibut, served with peas and coppa, was a perfect portion of perfectly cooked, perfectly presented fish. The presentation and cooking were careful, yet another testament to Craftbar's enthusiasm about its food and customers, even if said customers were paying less than normal rates to eat there. The mozzarella panini was good, but also kind of felt like a jazzed up grilled cheese. It came with a tiny side of pickled stuff, including butter pickles and beets.
Despite the choices on offer, we both opted for the warm, slightly dry brownie topped with fudge sauce, caramel ice cream, and real whipped cream. If one of the points of RW is to positively expose diners to places in the hopes they might someday return, then our time at Craftbar was a full success.
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