Craftsteak - Review
- Melanie Dec 31, 2007 08:10 AM
Hello fellow 'hounds!
My boyfriend has always wanted to try Wagyu beef, so for his birthday (which is also our anniversary), I decided to take him to Craftsteak, despite the somewhat unfavorable reviews I have read.
Let me begin by saying that at the end of the meal, my boyfriend stated, "This has been the best restaurant experience I have ever had." I am inclined to agree with him, though it is definitely comparable to my experiences at Babbo and WD-50.
Anyway, I reserved through opentable with a note alerting them to the special day. We arrived to a beautiful decor. It has a somewhat industrial feel (visible bolts in the walls), but with a very elegant, not-too-stuffy feel.
We started off with a couple of cocktails and ordered oysters and sweetbreads for our appetizers. They first brought us an amuse bouche of goose liver pate with toast points and pickled vegetables. It was delicious. My boyfriend even enjoyed it and he is not a fan of pate. They also brought us delicious bread that came in a cast iron skillet-type dish (clearly freshly baked).
The oysters were delicious, but the sweetbreads! They were to die for! They were served next to a lemon compote as well as celery root. The sweetbreads on their own were delicious, but something magical happened when they were combined with the lemon and the celery. It was amazing.
For our entrees, I ordered a regular, corn-fed filet mignon for a modest $36. My boyfriend ordered the wagyu filet. $90 for 10oz of steak is ridiculous, in my opinion and I didn't think it could possibly live up to the hype. I was WRONG. My steak was good, but his was phenomenal! It was incredibly tender with a smoky, slightly charred crust that made love to my palate. He was nice enough to give me several bites of his steak and every time, I had to close my eyes and savor the amazement that my taste buds were experiencing. Along with the steak, they gave us 4 different sauces, which were all delicious, (apologies, I cannot remember what they are) but really not needed for such good steak.
As sides, we ordered swiss chard (very good) and Pumpkin & Foie Gras Agnolotti
with Sage Brown Butter. This definitely competed with the Wagyu as the best dish of the evening. It almost had a breakfast essence to it, with the bacon bits that were sprinkled on the agnolotti, combined with the brown butter. Each piece of pasta oozed with the fois gras, when we cut into and the flavor was something I will never forget. I have been craving it ever since!
We also ordered a bottle of wine, which seemed very dry and uninteresting at first, but really opened up when paired with the food.
For dessert, we ordered the chevre cheesecake with pear and pinot noir sorbet. we also asked to look at a dessert wine menu, however, a few minutes later, one of the managers came up to us with a bottle and 2 glasses. "Happy Anniversary and Happy birthday, please try a glass of my favorite port." When they brought our dessert, they instead brought us 2 desserts. The chevre cheesecake as well as a chocolate cake with mandarin oranges and some sort of ice cream cookie. On one plate, the words 'Happy Anniversary' were written perfectly in chocolate sauce. The other plate (as you can probably guess) read 'Happy Birthday.'
As for the service, it was completely spot on the entire night. Everyone was very knowledgeable and friendly and everytime I even thought I might need something, our server magically appeared.
Total cost for the meal (including tax and tip) was $330 and worth every penny!
What a fun review, thanks so much for sharing it. The pumpkin foie gras agnolotti sounds heavenly! I haven't felt the urge to go to Craftsteak before, but now I'm thinking maybe I do...
Happy Birthday and Anniversary!
I have had equally positive experiences there before. and have had most of the things you ordered as well. the only thing i could possibly critisize is the steak was warm, but not hot. the staff had told me they had a similar reaction from other people and they're not sure why b/c they def bring it out as soon as its done. oh well, i'll still go back.
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