Craft Restaurant Los Angeles 90067 | 88 FoodDigger Rating

thirstypig | Blogger Favorite Cuisine: Chinese,Japanese 75 Reviews

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User Restaurant Rating 93

1/26/2010 Unfortunately, we only choose the Pork Shoulder and the California Natural Ribeye. We didn't realize, till later, that it was family style and that we should have at least added a pick of the Hawaiian Blue Prawns, as well. Oh well. . . our loss. Personally, I don't care much for shellfish.

Once we selected our entrees, it wasn't but 5 mins or so, that our appetizers came rolling out. The salad which featured hazelnuts was good, meaning not bad at all. I liked the hazelnuts addition. Made me dig for them, like a a toy in a cereal box, in my 2nd helping. Then there was the ocean trout - which looked like salmon, but isn't as luscious and more tougher. As Miss B. said, "It has a fishy smell & taste". And the liver pate wasn't favored by our dinner party, as well. The foie gras dip with wine and spice gelatin was really good. I am not normally a foie gras type-of-guy, but this was amazing. After we ran out of the accompanied bread, we used the flat bread from the liver pate, and then the table bread to finish off and clean the bowl of the dip. Not sure what it was, but it was the combination of the mixture with the sharpness of the pink jelly.
Read more from their blog Recommended Dishes Foie Gras dip, Pork Shoulder, Meyer Lemon Semifreddo

foodforfel | Blogger Favorite Cuisine: Japanese,French 27 Reviews

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User Restaurant Rating 85

11/29/2009 When I went to 'wichcraft during my Labor Day trip to Las Vegas, I was underwhelmed. Thus, when DineLA Restaurant Week came rolling around and my fellow foodie friends and I made our reservations for Craft, I was hoping for something more substantial - a meal to really showcase his talents. Read more from their blog

gastronomnom | Blogger Favorite Cuisine: French,American 22 Reviews

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User Restaurant Rating 89

11/16/2009 Tom Colicchio is no Picasso.

Not that I think he’d ever aspire to that. After all, he named his restaurant empire Craft, not Art.

He’s more of a craftsman. An American artisan. More in the vein of a Charles Eames or a Frank Lloyd Wright than a European master. If not in reputation then at least in aspiration.

And that artisanal viewpoint is carried through to his food. An emphasis on seasonal and sustainable ingredients. Family style service. A hearty meat-centric menu. Read more from their blog Recommended Dishes Ice creams and sorbets beignets, all desserts!

bigwilly Favorite Cuisine: Japanese,Chinese 129 Reviews

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User Restaurant Rating 89

9/22/2008 Met up here last night with an old buddy of mine.  It's amazing how time passes...it'd been years since he and I last sat down together for a meal.

We arrived at six for our reservation, and were promptly seated.  We settled into our chairs, and were immediately brought an amuse of chopped smoked salmon on a spoon.  After our little taste, our waiter presented us with the menus and we quickly decided to do the tasting menu for $95 each.  Not feeling like doing a wine pairing for an additional $65 each, we asked our waiter for something that would go with the entire meal.  After going over the wine list a bit, he suggested an '05 Roussanne from Paso Robles.

After tasting the wine, we had the following courses:

-amuse of custard in a ramekin, topped with what seemed like veal drippings.  Really nice...the custard was smooth and silky, and the rich flavor of the veal drippings was an amazing contrast.
-amuse of crabmeat on a spoon
-seared big eye tuna with valencia orange royales and simple fennel salad.  The tuna was rolled in coriander, pepper and other spices.
-veal tortellini with stridolli, saffron and tomato.  The tortellini was stuffed with pieces of veal, as opposed to a ground version.  The taste and contrast of textures was really nice.
-seared foie gras and roasted figs.  Typical pairing, but done quite nicely.  This part of the tasting was at an additional cost.
-creamy risotto with shaved white truffles, topped with a deep fried ball of potato and mushroom.  The general manager, Adam, brought this out as a special treat for us, and even included a chianti pairing.  This dish was quite remarkable...anything with shaved truffles is, quite frankly.
-Guinea hen, prepared three ways:  poached slices breast meat; leg meat confit; and in a pink pearl apple crepe with easter egg radish.  I always love different preparations of the same item presented on one plate.
-Sturgeon pot pie.  Small, individual pot pies were served.  The gm himself served this dish to us by first taking the crust off and plating it, then topping the crust with the filling of sturgeon meat, shell beans and gulf shrimp.
-wagyu skirt steak, with savory bread pudding and tuscan kale.  The skirt was rare, tender and really flavorful.
-Shropshire blue cheese from Nottinghamshire, England.  Strong finish to the palate.
-Craime fraiche panna cotta with lemon verbena and mixed berry sorbet.  Delicious!
-Pineapple tatin with avacado sauce and a canal of coconut ice cream.

The meal seemed to go by too quickly, but in retrospect, it wasn't truly so.  It only seemed that way because seeing my old friend and just hanging out with him again was a blast.  Looking at the clock, we had been there over 3 hours.

Just talking about old times, new endeavors and family, we were able to just relax and enjoy life a little.  Not all of the items on the tasting menu were remarkable, but as a whole, the meal was quite the little journey that allowed us to sit and enjoy the ride.  Coupled with the amazing service, Craft was definitely a memorable experience. Recommended Dishes Veal Tortellini

Craft Restaurant

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