Cuisine:

• American
• New American
• Others
• Contemporary

Craft Dallas Description:
Like its New York City sibling, Craft features Tom Colicchio's take on simple, regional dishes made with the best ingredients. First courses, mains, sides and desserts are listed in columns with further subsections for the style of cooking: roasted, sautéed, braised, etc. Try the medley of roasted wild mushrooms, earthy and meaty. Pearly white peas with fresh herbs are a highlight. Braised fresh bacon with peaches are a bit disappointing; a few seconds on a hot griddle to sear the fat surrounding the slabs of bacon would make all the difference, though the counterpoint of the sweetness of the peaches and the saltiness of the bacon somewhat makes up for the lack of crunch. Our favorite dish is braised short ribs, awash in its own juices. A selection of artisanal cheeses, homemade ice creams, tarts and fresh fruits fill the dessert menu. All in all a delightful experience, especially coupled with the rare commodity of a waitstaff that is professional, friendly and well versed on the menu.


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