“Since opening in 2001, we have been dedicated to the art of cooking, and celebrating great ingredients (and their producers) with menus of expertly prepared meat, fish, and produce with seasonality, locality, and community at the core. We partner with local farms to source the freshest ingredients of the season from trusted sources. We write our menus based on ingredients in season each and every day.”
Ricotta agnolotti with asparagus and green garlic; maccheroni with suckling pig ragù and fava beans; roasted blackfish with oyster, watercress, and bacon.
Tom Colicchio’s signature restaurant in Flatiron is warm and inviting. The menu here is crafted around what’s in peak season that day and available at the city’s Greenmarket. No matter the time of the year, the focus of the kitchen is on simple, but not simplistic, fare. Dinner can be ordered à la carte or diners can put themselves in the hands of the kitchen with a tasting menu.
“It’s been years since Tom Colicchio first opened Craft to great acclaim, but the easy charms of the celebrity chef and TV personality’s downtown institution haven’t waned a bit. The room still bustles most nights of the week with stylish types who appreciate the triple threat of cozy décor, elegant fare and a crackerjack service team. As the name suggests, guests “craft“ a meal from seasonal, perfectly executed dishes featuring pristine ingredients.”
Simply prepared dishes highlighting pristine, seasonal ingredients in a warm, welcoming atmosphere
A veg-friendly spot on the Lower East Side that emphasizes local, seasonal ingredients
A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season
A seasonal fast-casual restaurant serving vegetable-forward & sustainably sourced food