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Listed below are links to reviews of Craftsteak from around the web.
[ more from 10best]
"Choice selections of aged beef from around from the world help place Craftsteak a cut above some of the city's more established steakhouses. This award-winning kitchen prepares oustanding cuts of corn-fed New York strip, grass-fed filets, and Kobe beef an..."
[ more from ahamburgertoday]
"News is trickling in about Tom Colicchio's new restaurant, Craftsteak. There's plenty of good news from Thrillist, The Strong Buzz and Eater...."
[ more from dinersjournal.blogs.nytimes]
[ more from events.nytimes]
"My experience at Craftsteak served as a reminder that I should never break my practice of avoiding celebrity chef restaurants, even when requested to by a guest or visitor. No amount of decor or elbow room can make up for cold steak...."
[ more from foodite]
"We ordered one of every type of steak - a grassfed ribeye, an 56-day in-house aged corn-fed strip, a Wagyu strip (grade 6), and a corn-fed filet mignon (not pictured) - and as soon as we received the plates we divied out each of our cuts for each other to..."
[ more from gayot]
| ""Top Chef" chef Tom Colicchio imports his meaty Las Vegas concept to the appropriate Downtown equivalent: Meatpacking, where the restaurants get bigger and flashier by the month. This formulaically imposing offshoot features an airy, mahogany-toned front..." |
1 reviews
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[ more from local.yahoo]
| "Company Information: "Among the "finer things in life", this Midtown mezzanine New American dispenses "divine" caviar, seafood and now sushi in a "Faberge egg" setting; it's the "perfect hideaway" for well-funded folks who feel they "should have been a ts..." |
2 reviews
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[ more from menupages]
"we really, really liked about CraftSteak: the slick atmosphere, the professional service, the amuse bouche (an outstanding chicken liver terrine, and I am not a big pate/foie gras fan, mind you), the Parker House rolls (you will never eat Pepperidge Farm..."
[ more from nyjournal.squarespace]
"Grilled shrimp were also enjoyable, but steak was rather dry and flavorless. A salad tasted like it was mass-produced, and left sitting in the fridge for a while...."
[ more from nyjournal.squarespace]
"The dining room was full, but we had no trouble getting walk-in seating at the bar. The tables there are just as big, and it’s the same menu...."
[ more from nyjournal.squarespace]
"This does not seem to be a problem for the restaurant generally. A glance at other tables showed that most steaks were enormous...."
[ more from nymag]
"The odd, boomerang trajectory of Craftsteak (it's one of the few celebrity chef's restaurants to originate in Las Vegas and come to New York, not the other way around) is emblematic, of course, of our brand-happy, supersize era. Yet for anyone who's famil..."
[ more from restaurantgirl]
" I had little hope that Craftsteak, which had ironically first opened in Las Vegas, would feel like anything but a virtual experience of what it might actually be like to eat at one of celebrity chef Tom..."
[ more from savorynewyork]
""In a city where taste is everyting, this sleek and stylish new restaurant by none other than Tom Colicchio proves that he really has honed his craft...."
[ more from search.cityguide.aol]
| "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 st..." |
7 reviews
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[ more from travel.yahoo]
"OverviewThis is Chef Tom Colicchio's steakhouse in the Big Apple, and scores high on the steak stakes. Enjoy Prime Ribs and succulent meat along with tantalizing stews for company...."
[ more from urbandaddy]
"Craftsteak does intense "beef provenance," which means they know the lineage of each piece of beef that ends up on your plate, based on breed, where the steer grew up, how it's been fed, and its family lineage (cow family trees provided upon request). A m..."
[ more from villagevoice]
"know you like ribeye steak or filet mignon, and you may even know that dry-aged is better than wet, but at Craftsteak, Tom Colicchio"s version of a steakhouse (the original location is in Las Vegas), you"ll find yourself choosing from Corn-Fed Black A..."
[ more from wcities]
"This is Chef Tom Colicchio's steakhouse in the Big Apple, and scores high on the steak stakes. Enjoy Prime Ribs and succulent meat along with tantalizing stews for company...."
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