Craft Atlanta

Eat at the bar — great bartenders, nice menu, excellent wine list, good conversations.
Romantic if you have a date, comfortable if you are traveling solo. Consistent with the Century City location in LA — creative and well done.
Too bad it closed, good go-​to place in the area for business travelers staying at the W.

Went to Craft with a part of four. Overall the meal was okay. I’m from New York and dined at the original Craft a few years ago which was very enjoyable. The Atlanta location is a water downed version of the original. Immediately you can notice the strains of a expanding a restaurant beyond the reach of its owners. The service negatively impacted what was a tasty meal. We ordered the toasted pine nut and arugula salad, only to find a undressed plate of arugula, completely absent of pine nuts. When we raised this to our waiter he brought us a bowl of hazelnuts on the side. I don’t know about most, but to me if your paying $ 14 for a salad, if it’s missing one of the main ingredients someone in the kitchen should have notified us and offered to bring us a different salad.
The lamb loin and strip steak mains are terrific and you must get the brussel sprouts with bacon and rosotto balls at the bar while waiting for your table.
Mr. Colicchio would benifit from sending a few undercover diners to help improve the quality of his wait and kitchen staff.

Very disappointed. Granted my expectations were high. I has been a while since I’d dined at the original Craft on Broadway in Flatiron. The restaurant felt dark and «been there done that».
Chipped glass, questionable vodka… Was it Stoly? My guest did not think so… The waiter was adorable and sounded like the he knew the menu well. When asked if the toast points with the fois gras were crunchy he said yes. What came were butter soaked and mushy. The fois gras was excellent, but we were misinformed and that was disappointing. (I know that sounds over the top but this place is expensive and Tom is a celebrity chef… High standards) The stripped bass was too oily and the duck not memorable. The risotto was delicious.
There are better places in Atlanta to spend your money.

Elegantly modern atmosphere and definitely not a good place to come if you have a schedule to adhere to.
We started with several salads, with the Endive and Asian Pear being the standout. I ordered the Beef Short Rib for my entrée and found it not as tender as I would have liked and a little overly salty. The Brussel Sprouts were good, but the Risotto was disappointing.
The doors are now closed for this Atlanta location, and I’m okay with that.

We went to Craft in Atlanta as a last minute change in plans for my husband’s birthday. Shoulda stuck with my first plans. Thought it would be cool to go there and experience Tom Colicchio’s restaurant before it left Atlanta. Might have been better off wishing I’d gone than going. I should have known something was up when I got a reservation the afternoon of a Friday night without a problem.
First off, the two stars are for the beautiful atmosphere and the very friendly and attentive staff. Not necessarily our server, but his support team were great. They are the stars of this place.
Food. Meh. Seriously? Pack your knives and go.
We had the market menu for the night. Started with two «shots» of a lovely sweet potato soup with hints of sage. It boded well for the meal. And endive salad with spiced pears, gorgonzola, and candied pecans didn’t suit my husband, too bitter, but I thought it was pretty good. Nothing I couldn’t do at home.
Entrée was bass with pickled chanterelles, roasted vegetables and pureed yukon potatoes. Fish was really flavorless, like not seasoned AT ALL. Mushrooms didn’t help, they barely had flavor themselves. Vegetables (bok choy, rapini, Brussels sprouts, carrots, turnips) were a little more flavorful, but roasted in some sort of animal fat and WAY too greasy. Potatoes were gummy, unappealing in texture, and tasteless.
Dessert was the bright spot. Lovely little gingerbread stout cakes, a little crisp on the outside, moist and spicy inside with a delightful cream cheese ice cream and cranberry compote! Score for the the pastry chef! Other little bright spots were «gifts» from the pastry chefs, tiny coconut macaroons and lemon squares that were super tasty. And a little packet of housemade granola to take home. Nice touch.
Bartender was good. Nice Belvedere dirty martinis, but again, how can you screw that up?
Next time I’ll go back to visit Kevin at Woodfire Grill.
I will never be able to watch Top Chef again and listen to Tom criticize a chef without thinking, «Really? Did you EVER eat at your Atlanta restaurant?»
From the gossipy chatter of our server at the table right next to us, apparently there was some drama with reviews in the Atlanta Journal-​Constitution, but get over it. You certainly can dish out criticism, take it and learn from it. Hmmm, where have I heard that before?
Maybe these folks are phoning it in because they are closing soon (no reservations after 2.10.11 according to Chatty Cathy-​boy) but that is no excuse and no comfort to the diners who are going out of their way to eat there and experience really good cuisine. I guess the concierge at our hotel was right, «That’s Buckhead.»
One last note. When your restaurant is more than half empty, please don’t seat me RIGHT FREAKING NEXT to another couple. I mean, within arm’s reach. That’s fine when you are bustling and you can carry on a conversation without every word being overheard next to you, but when there are empty tables everywhere and I would rather not overhear what items the folks next to us are buying from REI and NorthFace.
And our apologies to the nice couple next to us who came in and were seated at that same neighboring table as we were finishing. We wanted to warn you off of ordering the market menu, but we didn’t want to seem rude.

What a restaurant. Classy, intimate atmosphere decked out in chic wood furnishings and no-​frills décor.
The menu is pure simplicity with recognizable ingredients in genius combinations. Pear and endive salad with gorgonzola dressing, followed by roasted farm vegetables, potato purée, and a fish dish that I can’t seem to remember the name of (likely because it was the only forgettable part of the meal).
Service was impeccable. I can’t stress how refined this restaurant is. I’m sad to hear that it will be closing down in February 2011, so everyone go while you can. It will be missed.

This is a nice place to grab a very solid meal. The beef short rib entrée was really, really good. The service was attentive. The environment is pleasant. What I enjoyed about this location is that it is relatively simple food done well. It’s pricey though, and I didn’t really care much for the parking set-​up.

Craft ATL — what a great night… and excellent food!
I was in Atlanta to visit my brother and play some golf and we decided to go to Craft for dinner one evening while I was there, namely because I am a big fan of «Top Chef». The meal was fabulous and made up for a terrible round of golf.
The restaurant is a chic looking place, but very comfortable and inviting, a warm atmosphere with Craftbar downstairs and the restaurant above. We felt very welcomed upon arrival and were very excited to eat.
Now on to the food… the start of the show.
First Course:
My brother and I shared the:
Parsnip and Shimp Ravioli — good, subtle flavors, not overwhelmning, enjoyable, but not memorable.
Endive and Asian Pear Salad with Gorgonzola — very good salad. the bitterness of the endive was complimented perfectly with the sweet Asian pear and the creamy and tangy gorgonzola with a nic light dressing. I could have enjoyed this all night.
Main Courses:
My brother had the Beef Short Rib which he was told to try by the waiter. He loved it, I did steal a taste — the beef was braised and cooked perfectly and had great flavor that was hard to stop eating. A good dish, however, I think on the menu this is a simple option, but simple was done very well.
I had the Muscovy Duck Breast and Confit Leg which I loved. I am a sucker for duck, so it seems if it is on the menu I will order it wherever I go. At Craft it was very, very good. The confit leg was done perfectly and complimented by apricot in the confit, which added a wonderful zing to the dish. The breast was seared very weel on the fat side, to give a nice crisp to the meat. The only complaints was that I ordered rare — medium-​rare and it was barely rare… however, it was perfect in the end.
Side Dishes (we shared these at the table)
Braised Fingerlings and Bacon — so, so good, well cooked fingerlings in a fantastic bacon glaze. A very good portion size as well. We could not stop eating them.
Brussel Sprouts — I love brussel sprouts. These were good. Smaller sprouts so the chef was able to make them more crisp than usual which I thoroughly enjoyed.
Rattlesnake Beans — boring, waste of a dish.
Applewood Bacon and Sheep’s Milk Cheddar Risotto — My brother liked this and I thought I would too (I even ordered it), but I didn’t. It was cooked fine, but I don’t think the flavor of the Sheep’s Milk Cheddar made a good risotto, but this may just be me. Okay, but not good nor great.
Dessert!
…I can’t have a fantastic meal and not spend a few extra bucks to settle everything in with some wonderful dessert.
So my brother wanted to try their homemade ice cream sample — he got three flavors — he said they were good — I didn’t try, but they sounded good and he ate them all.
Ice Cream Sampler (Five Spice, Toasted Pecan, and Chocolate-​Cocoa Nib Crunch)
I chose the best sounding chocolate dish on the menu, as I always do.
Dark Chocolate Ice Cream Roulade — fantastic ice surrounded by a crispy shell. A nice cream sauce to pour on the top. Wow! This was perfect. I loved it.
So…Craft in Atlanta, if you are around and want to enjoy a meal and a nice restaurant space give it a try, you will not be disappointed.

Compressed Fruit! If you have never had it, find a place that serves it and prepare to be enlightened. Craft had it on the menu, although you wouldn’t know unless you asked the waiter what kind of fruit you just had in your salad. The reason you have to ask is because, it was the sweetest most delectable fruit you have ever consumed, yet not recognizable. Something so good that you go home and start to do research on how to compress fruit. It was melon by the way. Taking the water out of fruit, just leaves the flesh and the natural sugar becomes concentrated. It takes the flavor to new heights. Just to clarify, it isn’t to the point of being dried. The fruit is still juicy.
I was obviously impressed by the fruit, but how about the rest… Pretty good as well. Probably 3.5−4 star overall. We had the Market menu, a prix fixe that the whole table shares. It started with the previously mentioned salad, then on to roasted veal. Tender, with a nice sweet glaze from the braising liquid, but a little too fatty 3 – 4 star. The exterior did have a nice crunch from being caramelized and it had a nice smoky flavor, almost bbq-​like. It sat in baked beans that were smoky and carried the same flavor as well though almost too smoky.
The mashed potatoes and grilled vegetable sides, were unspectacular, but very good in terms of flavor and preparation (3.5−4 star). Finally the dessert, beignets, with a fruity dipping sauce with ice cream were 4 – 5 star. The ice cream was flavored with 5-​spice powder, which was different, unexpected and very good!
I have wanted to try Craft for a long time and I was not disappointed. One thing I didn’t like was the way they serve the market menu family style. At a restaurant this nice, I’d rather have the food plated for me. Having said that $ 45 for three courses, with an amuse and sweets at the end, is a pretty good value! I’d go back. Cool atmosphere as well.

Went here for my birthday a couple of months ago and it was a great experience! The food was spectacular and we all were very pleased! The braised short rib is amazing and I don’t think I’ll be able to order that elsewhere! All of the sides come out in little copper dishes and that was a special touch! Highly suggest the Yukon gold mashed potatoes, wild mushrooms and spinach! Will definitely be going again soon!

My boyfriend and I came here for our anniversary. Right as we drove into the restaurant, we could feel the elegent presence of this restaurant.
First course, we had the fatty tuna. I think I’m going to have to say that this was the best dish of the evening. The tuna melted in my mouth.
I had the scallops and my boyfriend had the monkfish. I didn’t care much for his monkfish dish. I thought it was a little bit too dry. However, my scallops were delicious.
Lastly, we ordered donuts with ginger icecream for dessert. The ice cream was amazing! (probably because I love gingner) The donuts were decent.

Food was fine but pricey and absolutely nothing to write home about.
The food came out fast. My boyfriend’s beef short rib was very tender and tasty. My halibut was pretty bland. The whipped Yukon potatoes were salty. The sweet corn and tomatoes side dish was good but the roasted baby carrots were way overcooked. So… I guess the food can be summed up as inconsistent.
Now on to the service… this left A LOT to be desired — thus the ONE star. Specifically, it was my birthday and this was not once acknowledged by the waitstaff (except for the hostess). The server was not very attentive in general. He said hello, then disappeared to other tables for 5 – 10 minutes before he ever came back to take our wine and cocktail order. It was our first time at the restaurant and the server did not do a good job introducing the menu to us. I had to ask a million questions and at times felt as if I was pulling teeth to learn how the food was prepared. He checked in once after we were ¾ done with the entrees. Thanks, buddy.
On our way out the hostess asked the obligatory, «how was everything?» I was honest and said that it wasn’t great and that the experience did not make for a happy birthday dinner. The manager offered to make it up to us on our next visit and I let him know that we definitely won’t be back.
Service goes a very long way. It was 8 o’clock on a Friday night and only one of the tables near us was occupied (although it was a party of 6). I wonder how long Craft will be in business?

Finally tried Craft and it wasn’t all that I expected it to be. The service was good, but the food tasted like any other upscale restaurant. I wasn’t wowed by their food. However, our party of 8 had a lovely time and really enjoyed ourselves.
We didn’t order any apps, but we all ordered/​shared salads. We were given complimentary shot sized cream of mushroom soup. It was yummy dipped in the complimentary bread. The salads are big enough for 2 – 3 people depending on how much you want to eat. I ordered the baby mixed greens and there wasn’t much to it expect the greens with parm and a couple of radishes. I tried the spinach salad and it was much better! I think it was bc it had chunks of bacon with the sweet dressing. The beet salad looked good and healthy for those that like beets.
For my entrée, I ordered the beef short ribs. It was very tender and juicy, but not the best I’ve had. I tried the salmon which had a raspberry sauce and it was okay. My friend that ordered it wasn’t impressed. I also tried the steak which was a generous portion, but a little on the bland side. My friend even asked for steak sauce which if it is a good steak you aren’t suppose to eat with sauce. But then again she always likes steak sauce with her steaks. The portions are a little on the small side for the price. Our table shared some veggie sides. We ordered the fingerling potatoes, broccoli, creamed corn, and mushrooms. The best out of all the veggies where the shrooms and corn.
For dessert my friend and I shared the earl grey ice cream. It was okay. We didn’t finish it and I’m a big ice cream fan. I also tried the chocolate cake with ice cream and the fried peaches with thyme ice cream. Both were delicious!
Service was expectational and at the end we also got bite size blondies and lemon cookies (I can’t remember the proper name for them.) Plus, we got a little take home bag of granola which I thought was thoughtful, but then again for the price we paid for everything they should of given us a whole box. Superb service, but okay food so 3.5 starts for me. At least now I can say been there, done that! Next…
FYI…Enter in the hotel entrance and they will valet your car. Also, the restroom sink handle was a little tricky. You have to push the button on the right for the water to come on. It took me a while to figure it out.

This place was alright. I ordered the Beef Short Ribs which were extremely tender, but a bit too salty. My friend ordered the scallops, which just tasted like scallops. We also ordered a side of mushrooms, which were fantastic!!! The service was excellent! We got free samples of split pea soup and some dessert, which were all great! If you have never been, I would go at least once. I don’t know about repeating though.

You could call it snobbery. Or, perhaps, call it prejudice. Whatever you want to call it, since really getting into food I have developed a strong aversion to chain restaurants. When there are so many high quality locally owned and operated eateries at my disposal, it seems like a waste of my dining dollars to go somewhere that I could find in any city in the country.
However unreasonable it may be, my animosity for chain restaurants steers me away from not just the Chili’s or Ruth’s Chris of the world, but also the Emeril’s and the Crafts. Yes, I know that Tom Colicchio is a highly respected chef and all around badass. But, because I know that he isn’t REALLY involved with the day to day decisions at his location here, his pedigree means a lot less to me. Because of this, despite the fact that I’ve looked forward to eating at his Atlanta location since it opened, when the game time decision of «where should I eat tonight» would come up, I would subconsciously bump Craft down my list because it isn’t really «local».
Thankfully, I can report that Tom’s decision to leave Craft Atlanta in the hands of Chef de Cuisine Kevin Maxey was a good one. I had a hell of a good meal here.
The first thing I noticed while looking over the menu was the lack of detail given about each dish. Rather than a description of the preparation, sauces, and garnishes for each item, all you get is something simple like «Quail» or «Beef Short Rib» I’m not a big fan of this style of menu presentation, not just because it makes it more difficult for me to write about, but also because I didn’t really know what I was ordering. There are a lot of different ways to prepare «Farm Chicken» and I like knowing what I’m going to get before I order it. Fortunately, our server was helpful and more than happy to answer any questions we had.
While informing us of the steak special that evening, which was a Prime bone-​in ribeye that I was extremely tempted by, the waiter mentioned that it was going to be served with a bone marrow side. I jumped all over that. The bone marrow is actually an appetizer from the Craftbar menu, but our server ordered it from downstairs for us anyway. Gold star for him.
When I placed this order, my date immediately decided that I would have that all to myself, as the idea of eating fatty bone marrow wasn’t too appealing to her. After her first bite, I was lucky to get even half of it before she scraped the last of the marrow from the bone.
While the taste of bone marrow by itself is quite savory and satisfying, the seasoning on Craftbar’s version really elevated the dish. It was perfectly salted, which is a key element in bringing out the natural flavor of bone marrow, but the candied pineapple topping and balsamic glaze drizzled across the top complemented the robust beefiness of the marrow wonderfully. When spread onto the toasted brioche accompaniment, this was superb, but the marrow was definitely good enough to eat straight off of the spoon.
The next appetizer to arrive was the Rabbit Rillettes. This was another one of my selections that my date had no intention of eating. When she asked what a rillettes was and I replied that it was a pâté-​like spread of rabbit meat that had been cooked and cured in its own fat and served at room temperature, she wasn’t exactly enthused.
Once again, she relented when I begged her to try it, and once again, was floored at how good this was. The rabbit was savory, creamy, and for lack of a better word, addictive. I could have easily eaten an entire order of this by myself and been left wanting more. Though the bone marrow was fantastic, if you have to get just one appetizer while you are here, this is the way to go.
At this point, I had been gorging myself on an array of animal fats and probably should have gone with a nice, light entrée. And what better way to lighten things up than another confit?
For my main dish I had the Muscovy Duck Breast & Confit Leg, which was the ideal way to round out this meal. The duck breast was cooked perfectly and the confit leg was slammed with flavor. I know that you guys have heard me rant more than once about my obsession with bacon fat, which may be my current mistress, but duck fat is my first love.
I walked away from this meal both pleasantly surprised and impressed. I came into it with both high and low expectations; I knew that this should be a fantastic meal, but I had too many reservations to confidently assume it would be. But, I am happy to report that Mr. Colicchio’s vision of simple, locally sourced, and perfectly executed dishes that made his flagship location in NYC such a success is alive and well here in Atlanta.
So, if you find yourself steering clear of Craft for the same silly reasons I did, I encourage you to go and give it a try.

Craft was firing on all cylinders when I visited with my colleagues and a customer. A little on the pricey side, but definitely worth it. When with a group, they encourage family style sharing. We started with a flight of 3 different oysters (all raw, fresh and excellent) as well as quail (delicious), and parmesan grits. For dinner, we shared the huge diver scallops (2 orders for the table), 32 oz ribeye served sliced and a perfect medium– bone included with marrow stuffing. The spaghetti squash, potatoes with ham and Hen of the Woods mushrooms were awesome side dishes. My dessert is always liquid (Caol Ila 12 yr scotch), but the rest of the group enjoyed their desserts.
I’m just glad I didn’t have to pay the tab.

Ah, my very first review. Why not start with a restaurant that has made not one, but two special occasions ones to remember?!
Now, I’d like to start by saying that as much of a foodie as I am, and as many times as I’ve watched Top Chef, I neglected to make the Tom Colicchio /​Craft connection before going and I think I was the better for it. I believe that hype and expectations can often get in the way of the authenticity of experiences whether they be of a movie or a meal. If it can be helped, I’d just rather go into both with little or no expectations till the first opening credits scroll across the screen or the first «Hello, how many in your party?» leaves the lips of the host or hostess.
The space was just drop dead gorgeous and one of the most beautiful in Atlanta. The service from the valet to the wait staff and manager, struck the perfect balance of friendliness (without being fake or overbearing) and professionalism (without being cold or pretentious) setting the stage for what to me is most important and why I’m there, the food.
Now to the food!
Delicious, savory, creative, yet familiar. I went on my birthday the first time and Thanksgiving the second. Both times I left (stuffed to the gills) with my adventurous side completely satisfied and my oh so important comfort food itch scratched.
Can’t wait to go back and share this place with some friends of mine. You know who you are, and when I do, there will definitely be a more detailed and food focused review to follow.

I expected something phenomenal — the amous bouche was alright, a bit creamy for me and it wasn’t described to us at the table.
The marinated hamachi appetizer I began with was alright — but the fish was just a-​ok in terms of freshness and the marinade was mediocre, a bit on the sour side with not much flavor.
Chicken entrée came in a pot, looked almost tasted liek coq-​qu-​vin but was a little bit too buttery and not very flavorful or me.
Dessert was good on the other hand, I had the chocolate tart with the mandarin orange sorbet.
Service was pretty good but overall for the prices and everything considered, I don’t really think it was worth it.

A definite surprise… but not the in the way you might think.
I’ll start by saying what I said to my co-​diners last night: Tom Colicchio should not put his name behind a restaurant that is missing many of the very elements he urges his contestants on «Top Chef» to have. Has he overextended this brand?
Overall message: Don’t serve average food and then ask astronomical prices. I don’t care if the restaurant sits at the foot of the Taj Mahal (in this case, it’s called «The Mansion on Peachtree») — high prices ought to indicate exceptional food. The swordfish was overcooked, sparse and ordinary; the grits too salty; the short ribs too fatty and difficult to fork onto your plate. There were other problems, too, with plating, preparation and presentation.
The main-​dish portion of the evening was poor enough to overshadow other, more successful dishes, like a briskly flavored arugula salad and tender, savory tortellini.
More than the average nature of the food, though, was the portion size. I was *shocked* by how little there was to everything. Lacking substance, even light on style, too. (I’m sure margins are tight in the restaurant business, but hey Tom, don’t make your Atlanta diners pay the price to serve your celebrity. I can think of no better example of a restaurant at this price point that left me feeling so unsatisfied.)
That led to a pointed frustration, though… fully fomented by Craft’s wait staff — which was organized «gangland» style, with affected, smug waiters who couldn’t care less about our orders, enjoyment or food choices. They were clumsy (dropped flatware, plates hitting wine glasses) and thoughtless, self-​impressed, and phony.
One of my co-​diners nearly had to stand on his head and speak Chinese in order to get his water glass refilled. Seriously?
Very important note to diners considering this restaurant: you do not get a single server, and it didn’t work at all. We were informed that «you’ll see a lot of faces this evening» which, as we found out later, was a foreboding of scattered, amateurish service that never allowed us to connect to a single person.
We ended up flagging down random servers whizzing by to try and get things we needed… much like a family with a flat tire trying to hail help on the highway. We had some tidiness issues in the bathroom, too, with a mold horror show that scared a few of my friends.
I’m as queer for ambient lighting as the next guy, but when the one memorable item about your meal is the unique filament in the exposed antique bulbs (the restaurant design was truly spectacular), it doesn’t say much about the success of the establishment.
Sorry, swing and a miss for me. We were literally giggling on the way out of the restaurant — for the spectacular amount of scratch we dropped and how «Twilight Zone-​y» the wait team was.
Colicchio always harps on the memorability of food, and yet Craft had very little of that.

It is 11:26 on Sunday morning, and I just ate my leftover Wagyu strip steak from our Friday night dinner at Craft. Maybe I was just craving meat for breakfast today — or maybe the siren call of the steak’s deliciousness (even two days later) was irresistible. Read on and decide for yourselves…
Our dinner at Craft was, quite simply, the most impeccable restaurant experience I have had in recent memory. The food: outstanding. The service: exemplary. The atmosphere: utterly inviting. All four of us, out to dinner to celebrate the birthdays of my boyfriend and his sister, were in agreement — everything about the evening, the meal and Craft was top-​notch.
Our servers, Lee and Jonathan, did an exceptional job as a team and patiently answered every one of our many questions. We put them through their paces a bit, especially the Boy and me, because we eat out a lot and enjoy food so we were curious about a ton of things on their extensive and interesting menu. They also smoothly and happily served the very nice bottle of wine we had brought with us and left with the hostess upon arrival; it was waiting at our table when we sat down after a quick drink at the bar downstairs.
We went along with the suggested «Thanksgiving-​style» dining and each ordered from every section of the menu so we could try all sorts of treats (though with some bartering over certain items each of us did or did not want to share!). We picked several of the new additions to the menu and thought that all of our choices were excellent, several stand-​outs:
For starters, the fettucine with duck confit and egg was simply divine, and a hands-​down group favorite, with the light and delicate gnocchi not far behind. In the entrée category, opinions were split two-​ways on first place but went by a nose to the previously mentioned Wagyu steak, with second to the luscious scallops and a close third to the duck. Among the sides, the mushroom assortment was the biggest hit (I particularly liked the Hen of the Woods and the bellas) with the brussel sprouts a tasty contender. The spaghetti squash gets honorable mention because half of our group really liked it; I am not a huge fan of vegetables done «sweet» or of currant, so I took a pass.
A very nice touch, about midway through our meal, was when manager Marc stopped by to see how everything was and visit with us a minute. While this seems like something that should always happen in fine dining establishments, we all know that it doesn’t and it was definitely noticed and appreciated by all of us.
All of this brings me to dessert. I must preface what I’m about to say by admitting that I am not usually a dessert person. That should tell you how divine what we had at Craft really was. Jonathan painstakenly walked us through the well-​thought out and extensive dessert menu (all of the ice creams are made in house, and the selection of fresh and cooked fruits is impressive), and I was somehow nominated to pick for all of us. The chocolate donuts others have mentioned are no longer on the menu, but they’ve been replaced by the lightest, most fabulous cinnamon and sugar ones you can imagine. We had those, which come served with a ginger ice cream. Along with that, I couldn’t resist trying something that was totally new to me, the toasted banana; with vanilla ice cream, it was unbelievable. I had no idea bananas could be so delicious! We were all very impressed.
The finishing touches? Since we had a little of the steak and the duck left over and decided to take it home, when it was packed up for us, Lee brought us a little «coat check» tag for our to-​go bag! Then, just as we were finished with dessert, the little plate of mini-​Madelines and brownies was delivered, along with individual bags of granola with a Craft label. .. for our breakfast the next day. Now that is attention to detail.
A class act, all the way around.