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We went to Craft (in NYC) for my birthday dinner last night. This is the restaurant where you order by course element (appetizer/main/veg sides/starch sides/dessert, etc.), basic food item (hamachi, veal breast, brussel sprouts, fruit, gnocchi) and basic mode of preparation (raw, roasted, braised, cured/marinated). It was even more complicated when they first opened -- you had to choose the sauce, too. As it was, it was difficult to choose, because everything sounded sooooooo good! And it was. We had:
amuse: bruschetta of white beans and black cabbage
apps: raw hamachi, with a little lemon oil, celery, and coriander seeds; and marinated squid, that had been lightly grilled and dressed with a little oil and some herbs.
mains: both braised: beef short ribs, and veal breast NOTE TO KYLEW: I looked for recommendations on CH and found yours. You were SO right!! The short ribs had a pretty basic reduction sauce, and the veal had a little ginger and some really intense (sun-dried?) tomatoes in the sauce.
Sides: roasted hen-of-the-woods mushrooms (heaven!), braised cardoons, and farro. We'd never had cardoons or farro before, and I really wanted to try them. Yum.
dessert: toffee steamed pudding, espresso panna cotta, and a blood orange (simply cut into supremes). Neither dessert was overly sweet, which was greatly appreciated. Coffee for me, decaf espresso for Paul.
migniardises: peanut brittle, chocolate-covered raisins, caramel popcorn, and apple jellies.
Wines: 375ml bottle of Jacquesson champagne (nv) and a bottle of 1993 Gevrey-Chambertin.
Overall, a truly splendid meal!
amuse: bruschetta of white beans and black cabbage
apps: raw hamachi, with a little lemon oil, celery, and coriander seeds; and marinated squid, that had been lightly grilled and dressed with a little oil and some herbs.
mains: both braised: beef short ribs, and veal breast NOTE TO KYLEW: I looked for recommendations on CH and found yours. You were SO right!! The short ribs had a pretty basic reduction sauce, and the veal had a little ginger and some really intense (sun-dried?) tomatoes in the sauce.
Sides: roasted hen-of-the-woods mushrooms (heaven!), braised cardoons, and farro. We'd never had cardoons or farro before, and I really wanted to try them. Yum.
dessert: toffee steamed pudding, espresso panna cotta, and a blood orange (simply cut into supremes). Neither dessert was overly sweet, which was greatly appreciated. Coffee for me, decaf espresso for Paul.
migniardises: peanut brittle, chocolate-covered raisins, caramel popcorn, and apple jellies.
Wines: 375ml bottle of Jacquesson champagne (nv) and a bottle of 1993 Gevrey-Chambertin.
Overall, a truly splendid meal!
I'm glad you enjoyed your Birthday Dinner!
