Craftbar, New York, New York, American Restaurant Details

Food:

More affordable and thus more accessible than Tom Colicchio's Craft, this casually elegant Flatiron American is just as tasty as its big brother, with a dark, relaxed setting patrolled by an attentive team; its young, noisy crowd labels it a go-to for weekend brunch.

Food:

Eating at the bar for Sunday brunch was like watching a show of poor hygiene. I really wanted to try a cocktail, but after seeing the bartenders (who were clueless about bar and menu) never wash their hands, handle money, put fingers into the inside of glasses for being used, and generally touching their face I lost my appetite.

Good was also very underwhelming. Will probably dispute with Amex - not what I would expect from that caliber restaurant at that price point.

Food:

Came for Restaurant Week lunch. The beet salad, the melt-in-your mouth ricotta veal meatballs, and blueberry tart with corn ice cream were flavorful and very good. Service was a bit slow. Overall, enjoyed the experience.

Food:

I visited Craftbar during nyc restaurant week. The food was great and the staff were courteous and excellent. I don't think my water glass was ever lower than 2 sips from full. While here I had the beet salad, the lamb sliders, and the poppy seed with lemon custard cake. The beets salad was amazing, and I highly recommend it. The slider was good, but nothing to write home about. And as for the desert, I don't think it is possible to say anything bad about something served with lemon custard. However, after eating it I have come to terms with the fact that I might have a slight addiction to it.

Food:

Great food for sure! The monk fish plate was exquisite!
A little empty around 2PM, but it was good. Everyone was nice and informative about the plates and wine recommendations for each of them.
Chef Colicchio has a nice place here.

Food:

Owner Tom Colicchio offers up some of his stylistic cuisine in a more laid back atmosphere conveniently located near Union Square. Went for brunch and was impressed with the variety of the menu though good service was definitely lacking. Started with a fantastic brunch cocktail, one of the bests I've ever had, called Breakfast Bourbon which consisted of Makers, maple syrup, Grand Mariner and OJ: simple yet delicious. For the main I went for the pork scrapple and eggs with bacon au jus while my friend went for shrimp and grits. Both plates were well portioned and delicious. Not being too familiar with scrapple I was pleasantly surprised by both texture and flavor. We also split a small pickle jar and a cheese plate with yellow raisin chutney, both were delightful and added a nice diversion to the main dishes.

Bottom Line: Southern style inspired cuisine from one of the more visible celebrity chefs in the city that's more laid back than his other restaurants.