All Reader Reviews of...
43 E. 19th St., New York, NY, 10003
nr. Park Ave. South
DO NOT go to this Restaurant....
By adriane33 on 12/31/2008
We were in NY and my husband wanted to try this restaurant. We waited maybe 15 min before a waiter even came over to our table. It was my husband and I and our 12 year old neice. We ordered the ravioli, chicken and my husband ordered the ribs. We got 2 sides of the potatoes , mind you, they charge $8 per side. So, the food comes and there were 3 ravioli's on the plate. My neice cuts into them, and there is spinach inside! There is no cheese even on the things. The menu did not say this, and she would not eat spinach. My husband and I each tried one and they were undercooked and gross. My chicken was just OK..I have had better. His ribs he said were not good. And then the worst part. The potatoes were dry and had an outer coating of sea salt. They were basically inedible. We have been to many 4 and 5 star restaurants and I can not understand how people rated this place high. The service sucked and the guy never even came over to check to see how everything was.
The food makes it worth it
By shorterstory on 8/6/2008
We were seated fifteen minutes after our reservation and right by the kitchen, and this was on a Tuesday night. The first thing we noticed were the tourists everywhere -- apparently the word has gotten out, countrywide. We ordered glasses of wine and what turned out to be the best upscale American food I've ever had: the quail and truffle-oil salad were excellent appetizers and we especially enjoyed the Hen of the Woods mushrooms and braised corn sides. Both desserts -- polenta cake with blueberries and buttermilk tart with plums -- were perfect: light, not too sweet. We got along with our waiter, who made good recommendations. Our bill came to over $200 with tip but for some reason we didn't merit the delicious-looking tarts and scones other tables received with their checks.
awesome food / good service
By charliekatsu on 8/1/2008
i have to admit, i've only been there twice - but both times, its been fantastic. for the people who have talked sh*t about service, i can only surmise this: if you're going to be rude and surly to your waiter - you're going to get attitude back. ALSO, don't bring your kids - i'm paying way too much money to hear them be annoying.
Decent food but rude staff
By mrswalker on 2/15/2008
My husband and I ate at Craft on a Wednesday night and weren't in the mood for drinking. We decided against ordering appetizers and went for the duck, snapper and three sides to share. I have to admit that the food was good but our waitress was too concerned with the celebrity sitting at the table next to us to pay us any attention. I could have dealt with this but the bus boy really made me hate this place. Throughout our meal, I watched as every other patron left the restaurant with delicious looking muffins to take home. We were the only people to leave the restaurant empty handed! I watched the bus boy walk toward our table with two muffins and then turn around - apparently he changed his mind. He stood at the bus boy station watching while we paid our bill, got our coats and left and never gave us the stupid muffins. Apparently the $150 we spent on dinner (no drinks, appetizers or dessert) was not enough to deserve muffins. I will never return to Craft to be treated like a second class citizen again.
Simple dishes to share!
By girardasse on 12/11/2007
Just like in Asia, youre invited to order many dishes that you share with your friends/colleague (its the perfect place to come with a group of people). The recipes are basic but well executed, almost everything was good: the oysters, the tuna sashimi, the foie gras, porcini mushrooms, puree, scallops and sirloin, my favorite courses being the sweetbreads (succulent) and the gnocchi and the only failure was the bland swordfish. The desserts were great too. Good concept that can't pretend to be 3 stars but deserves one.
By contraespanya on 12/4/2007
Huh?Nice decor. Beer was downright delicious- theyve got a great (but small) selection on that front. Had a scrimshaw, my date tried out this bavarian one -pretty alright. Food: So I thought I sort of got the whole concept of this joint before I went, but maybe I didnt or maybe theyre just half-assing it because thats what it seemed like. My sea bass was just that, sea bass- nothing else. It just sat there (overcooked) on the plate. Thats it. Plate, 4 oz of fish, $30. Smoked salmon/caviar-better- but thats just because it tasted like something other than distilled water. Yeah, we were seated right away (without reservations!) and the waitress was sweet albeit slightly comatose. They gave us caramel popcorn at the end of our meal but even that was pretty bland. Maybe my palate isnt sophisticated, but this place didt cut it for me. It was okay- but just okay. Id rather have cooked at home. I might take someone here that I didnt like, if I knew they were really hungry, but I definitely wouldnt go back again otherwise.
Ignore the check ...
By FatBastard on 11/6/2007
Impeccable menu -- recent highlights for me were several vegetable side dishes, including some amazing beets. Seafood entrees including scallops were flawless with just the right balance of seasoning and fundamentally sound main ingredients. However, the main drawback at Craft is price -- on a per scallop basis, we paid $12 bucks each which I think is lofty by any measure. Fortunately, the well-thought wine list doesn't aspire to similarly distance itself from other NYC mainstays. Service is attentive and warm without any sense that they were hovering. I'm nonplussed with the atmosphere, as it's subdued but with a cavernous feel. In all, worth a trip every now and then but a bit too aggressive on pricing to be in the regular rotation.
By martin_chamois on 10/9/2007
Craft was an inovator and remains a top restaurant. While it is no longer is cutting edge, it remains a solid top performer. The menu is creative and remains interesting. The execution from the kitchen also remains top notch. The service staff is expereinced and attentive. Craft continues to Work Well.
How is this place rated 4 stars?
By thedonsl on 8/5/2007
I just went to Craft last night, the bread was stale, the waiter was snotty when we asked about a certain wine we liked. The food was nothing special! I don't understand how the critic rated it 4 stars??? The place was very nice inside however, but the food was just mediocre. I had the scallops with vermouth, nothing special, 3 scallops on the plate for $32.00, good, but again nothing special, they tasted like any other scallop I've had. I had the bluefoot mushrooms as a side, they were so salty full of sea salt and disgusting. The ravioli with mint and peas was weird and tasted nothing special. My girlfriend's free range chicken was doused in grease with spinach and some bacon like fatty pork in it. Very disgusting. I would never go back here. Even the Cappuccinos were so strong, I needed 8 sugar cubes in the little cup to make it sweet! If you can't get something as simple as a good cappuccino right, what can you do with the food? "Bottom line, I had better food at the ball game."
By rawpixels on 7/19/2007
I was taken here for my birthday. From the moment we walked in and greeted by the hostess, I knew this was going to be something special. We started with an assortment of oysters. Then, I got carpaccio, which was amazing. My main course was Australian Blue Prawns, and an assortment of mushrooms, polenta, and risotto, as side dishes. Everything was spot-on, the service was friendly and attentive, plus the desserts were just plain delicious. I've been to quite a few upscale restaurants in NYC, and I have to say that this is my all time favorite.
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- Scientists â€‹Pretty Sure Humans Could Eat Food Grown in Martian Soil
- Another Restaurant Bites the Dust on Clinton Street
- A Talented Pastry Chef Will Open a New Bakery in the Rockaways
- This 3-D Food Printer Actually Makes Pizza So You Don’t Have To
- Bergen Hill Relocates to Noho With a Seafood-Heavy Menu