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About Craft
After citing morels as his favorite food in an interview, chef Tom Colicchio, then at the helm of Gramercy Tavern, got to thinking—Where can you go to eat mushrooms, or sweet, tender peas when they’re at their best in early spring? The idea of Craft evolved from there.This would be a restaurant that focused on simply prepared dishes highlighting pristine, seasonal ingredients. “Simple doesn’t mean simplistic,” Tom says in his book, Think Like a Chef, and the food at Craft serves as proof. Perennial favorites include pan-roasted diver scallops, braised beef short ribs, and a bounty of Greenmarket fruits and vegetables. A timeless icon, Craft has altered the landscape of fine dining in America withits unique marriage of the finest ingredients and warm hospitality. 25 years laterthe story of Craft continues with a newly composed à la carte dinner menu. Craft New York was designed bythe award-winning architectural design of Bentel and Bentel. Craftreceived the James Beard Award for Best New Restaurant nationwide in 2002 & New York Times critic, William Grimes awarded Craft three stars in 2001, an honor upheld by Sam Sifton in 2011.
Our Story
After citing morels as his favorite food in an interview, chef Tom Colicchio, then at the helm of Gramercy Tavern, got to thinking—Where can you go to eat mushrooms, or sweet, tender peas when they’re at their best in early spring? The idea of Craft evolved from there.This would be a restaurant that focused on simply prepared dishes highlighting pristine, seasonal ingredients. “Simple doesn’t mean simplistic,” Tom says in his book, Think Like a Chef, and the food at Craft serves as proof. Perennial favorites include pan-roasted diver scallops, braised beef short ribs, and a bounty of Greenmarket fruits and vegetables. A timeless icon, Craft has altered the landscape of fine dining in America withits unique marriage of the finest ingredients and warm hospitality. 25 years laterthe story of Craft continues with a newly composed à la carte dinner menu. Craft New York was designed bythe award-winning architectural design of Bentel and Bentel. Craftreceived the James Beard Award for Best New Restaurant nationwide in 2002 & New York Times critic, William Grimes awarded Craft three stars in 2001, an honor upheld by Sam Sifton in 2011. Tom ColicchioExecutive Chef Rigoberto SalojChef de Cuisine Bryce VaughanGeneral Manager Cheron CowanBeverage Director
What Sets This Farm Apart
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Not verified by Bhumi. This farm's practices have not been independently verified. Product claims (grass-fed, pasture-raised, organic, etc.) are based on publicly available information and have not been confirmed.
