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Craftsteak

Tom Colicchio's sophisticated steakhouse
Restaurant

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From the Editors

What happens in Vegas usually stays in Vegas, but with craft and craftbar already spreading the word here, Tom Colicchio reverse-commuted and brought Craftsteak to New York. In the Meatpacking District near Del Posto, this sleek, sexy and sophisticated steakhouse does to cuts of beef what 'wichcraft did to sandwiches. It dry ages its meat for one-two months and divides its menu by roasted, grilled, or braised: a beef porterhouse for two, a corn fed New York strip (as opposed to, yes, grass fed), and a lamb shank are some of the main course highlights, but we dare you to stay away from the special Kobe beef section (tartar, flat iron, filet mignon). Other options include oysters, clams, Hawaiian prawns and a 2lb. Maine lobster. With a wine list as long and expensive as an unlucky night at the blackjack tables, you're better off betting the house on an $8800 bottle of 1982 Chateau Petrus and some wagyu beef than on another chef's meat of dubious origin and quality. -- Yon Motskin (Photo: Noah Kalina)
 
 

Ratings & User Reviews


 Members (8):
 
 

a charmed evening, 12/01/2007

 
 

ate at craft on Nov 8. the staff was amazingly attentive. The complimentary horsdeurve was fresh and tasty. we ordered glasses of wine. appetizers,snack of the fresh baked b... 


no taste 01/12/2007

 
 

i try to make dining at steakhouses once a week this place is nothing special over priced and no taste to yhe beef at 98 dollars for a porterhouse drinks also expensive give... 


Grass fed ? JUst eat the grass 01/05/2007

 
 

I agree with the other reviews, the taste of the beef leaves alot to be desired. With all the other great steakhouses in this city, take a pass on this one. Product for price... 


View all Ratings & Reviews (4)

Details

Hours
  • Sun-Thu, 5:30-10PM
  • Fri-Sat, 5:30-11PM
Restaurant
Price
  • $$$$ (very expensive)

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