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Party Size

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Regular Hours

Extra Phones

Phone: (212) 228-6040

Phone: (212) 780-0580

Phone: (212) 228-5185

Phone: (212) 228-8188

Primary Phone: (212) 228-5185

Primary Phone: (212) 228-6040

Fax: (212) 780-0580

Payment method
amex, discover, master card, visa, all major credit cards, diners club
Price Range
Midtown Manhattan, Flatiron District

Craft Restaurant Group

Foodcraft Management Llc

Bridgecraft LLC

Crafted Hospitality

Food Craft Management

Craft New York

Craft LLC


American Restaurants, Seafood Restaurants, French Restaurants, Restaurants
Other Information

Parking: Street

Wi-Fi: No

Attire: Dressy

Good For Groups: Yes

Good for Kids: No

Take Out: No

Cuisines: American, French, European, Seafood, Continental

Alcohol: Yes, No, Full Bar, Wine

Takes Reservations: Yes

Outdoor Seating: No


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Provided by Citysearch - 
Top Chef Material!

I've been to the Craft in Vegas, and I have to say the one in Vegas is better. I love the atmosphere that's almost like a tone down version of Gotham Bar and Grill, another fave or mine. I recommend the scallops. They only give you three, but they are probably the most amazing scallops I've ever had. The sides here are also awesome here.

Grandma zaza


Provided by Citysearch - 
Not having been here in a while

Not having been here in a while, it's hard to review, but judging from the last time I was here it was marvelous.



Provided by Citysearch - 
Expected and recieved

I kept hearing that Craft is casual of sorts, and it does have that general sense throughout my dining experience, the only exception being our main waiter who at times acted too formal and stoic to make my party casually comfortable.

The food was mostly great, with a combination of FANTASTIC dishes (particularly the braised halibut and butternut risotto) and other average dishes (scallops and ravioli). Yes, the prices are on the higher end, but that's just what you're getting into from the get-go. Overall, do recommend to others, primarily because of the food.

food snobs


Provided by Citysearch - 
Too good to serve you

I must say I was expecting more out this place. With all of the accolades and the price, I wanted to be blown away. We were placed in a back corner table, and right next us was another couple. I hate it when the seat tables too close that you can hear each others full conversations.

The waiter wasn't very friendly at all. I thought at this type of establishment, bad service was just about impossible. He didn't help us with selections.

I got the duck which was yummy and made me realize I really like duck. Michael got the steak and it was good too. It has been a couple of month so I can't remember everything, but I wouldn't recommend the place due to the price and other things.



Provided by Citysearch - 
Great American Cuisine

I have found the place I want my final meal to take place at- Craft. It was an unforgettable dining experience. The space is gorgeous-dimly lit, high ceilings. The tables are huge so you may have to lean in to hear your dining companions, but really once the food comes out, there isn't much to talk about. Our waiter was very knowledgeable. We started with a pasta that had duck and was really good. It was a nice portion size for the price. Four our entree we had the short ribs, halibut, and potatoes gratin. The short ribs were hands down the best food of the night and really the best thing I had eaten in a long time. They were supremely flavorful, tender and we could not get enough. The halibut was tasty but it was hard to come close to the short ribs. The potatoes gratin were a nice accompaniment to the meal. For dessert we had chocolate chip bread pudding which was warm and a nice ending to our meal. The manager came over and was extremely pleasant. While it does add up, its perfect for a special occassion. I can't wait to save up and return.

Athena Chang


Provided by Citysearch - 
Simple yet delicious cooking

I have been to Craft Bar right around the corner and I cant wait to try Craft, supposedly the higher end of the Craft Empire. It def impressed me.

My girlfriend and I ordered Stinging Nettle Agnoletti, which tastes like spinach dumplings. It is crispy outside and creamy inside. For entree, I got the Monkfish wrapped in Bacon and she ordered their pan-seared scallops. I was very happy with the monkfish; the texture is very similar to lobster and the combination of that and bacon is marriage in heaven.

The scallops are tender and flavorful as well.

Then we decided to go all out and try the dessert as well. Our waiter recommended their home-made doughnuts. They came in a small bowl and is sufficient for more than 2 people to share. These doughnuts are fluffy and sweet and are paired with chocolate and lemon dips.

Overall, the food is amazing and the service is just superb. I think our bill came out to be around $100 with tips. It is a little pricey but definitely tasty.



Provided by Citysearch - 
Ok Food, Great Dessert

I love the atmosphere of this place and everyone dresses casual in this classy environment. The downfall is it is kind of expensive for small portions and honestly the ravioli was kind of mushy. BUT the restaurant redeemed itself with its fudge brownie and ice cream dessert. YUM!



Provided by Citysearch - 
One of my favorite steaks

The staff was professional, but welcoming, friendly, and helpful. The ambiance was lively, but not overwhelming. Outstanding wine list, but it trended towards the expensive side.
The food was top-notch and really made this a place worth checking. The big-eye tuna app was obviously fresh and perfectly portioned. The aged, corn-fed steaks were tastey and prepared just as requested & expected.
The meal was topped off with an excellent selection of deserts including a ""customizable"" portion allowing me to build exactly what I wanted. I'd recommend the banana upside-down cake with the banana sorbet.
This place is flexible enough for a date or a good night out with 3-4 friends.



Provided by Citysearch - 
Strong Execution

The roasted foie gras was delightful! Smooth as butter, slightly juicy, and melted in my mouth. The Jerusalem artichokes were excellent, crispy on the outside and tender inside. Beef Short rib was fabulous; tender, feel apart easily and caramelized well on top.
All around a nice restaurant and great experience. The waitstaff was attentive and knowledgable, friendly but not interruptive.



Provided by Citysearch - 
Head Judge Badly in Need of Advice from Top Chefs

Chef Colicchio would be well served paying some attention to what's going on in his own kitchen before dispensing advice to aspiring chefs. First, despite our reservations three weeks in advance, they tried to stick us in the bar area immediately in front of the entrance. Rolled their eyes when we insisted we wanted a NORMAL table in the dining room. My husband's roasted foie gras was spectacular. My quail was practically still moving it was so rare. I called the waiter over and asked him to have it cooked through, explaining that I am pregnant and cannot eat undercooked meat. The quail came back five minutes later, still undercooked and, this time around, luke warm. Just let go of that one and waited patiently for my main course, the braised short rib. Mediocre at best, but passable. My husband's aged steak? Also bordering on raw. I mean we both normally like our steaks medium rare, but this steak barely had anything resembling a sear on the outside and was completely uncooked in the center. Moreover, the sear looked like the minimal degree of cooking done to the steak was performed in a poorly warmed electric stove--it was pale brown and unattractive. It arrived without a steak knife--in a delusional hope, I guess, that the meat was tender enough to be cut with a bread knife. Well, it wasn't. After a few unsuccessful attempts to flag down the waitress, we finally grabbed a busboy and asked for a steak knife. After some bewildered staring, he sent someone else over to clarify what we wanted. Finally, they set one down next to MY plate. My pommes puree were the consistency of a cream soup--too liquid to be eaten with a fork. The potato gnocchi side came in a pool of almost solidifed butter, was sticky, rather unsavory looking and tasted of garlic and, remotely, of something sweet. Not in the good way.... The trumpet mushrooms were good. The rest--bad! Dont blame the recession for bad business! Fix the restaurant!

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