Craft....if you are a foodie dork then you have heard all the hype. Let me tell you its way better than you could possibly imagine. I don't really want to ruin this with a bunch of drivel, lets just say that every dish I had was amazing. My dad and I went for lunch and neither of us could believe how good it was. Ok screw it details My meal Vodka Gimlet bourbon-glazed pork belly Yogurt, Radish & Kumquats La Fonte Malbec hanger steak Potato Purée, Roasted Vegetables & Balsamic Onions Muscato Di Asti chocolate panna cotta Blood Oranges & Almond Cookies My Dad Manhattan Straight Up marinated beet salad Pears & Pickled Six-Minute Egg La Fonte Malbec grilled quail Turnips, Apple & Smoked Bacon Kracher, Auslese Cuvée, 2007 Apple Turnovers with Caramel Ice Cream Total Bill was $150 bucks and it was worth every dime. Dinner is a little more expensive plan on a solid $100 each maybe more depending on how nuts you go. I think $300 a couple and you should be ok. Oh and the place is stunning top notch all the way, the whole kitchen is wood burning... I don't know what else to say other than if anyone wants to go hit me up and Ill sell a kidney or something and go with you.
Damn man, I'd just cook that myself for that price. Sounds good though, i find it interesting that you list all of the details of the food but dont even specify the liquors involved in the drinks. And whats a vodka gimlet? Never heard of it.
Where is it located. I will donate an eye to go with you. Oh wait I only have one. Maybe an after swap dinner?
hahaha suuuuuure. I've thought about picking up the french laundry cookbook.. mmmm some great recipes in there I like how they list their menu by method of preparation. now only if I could dry age steaks in my house :unamused:
I am somewhat disappointed with the pastry selection...come on, panna cotta and a turnover?!?! Makes me want to get back into the kitchen.
if you've gotta learn french cooking, you can't really do better than keller (at least living french chefs) if you want crazy shit, look up ferran adria, he is a fucking maniac.
I thought you might appreciate it Its awefully hard to replicate food at this level at home, even if you can get all the ingredients a lot of the techniques are hard to Master. Vodka Gimlet is Vodka and fresh line juice (sometimes with a splash of simple syrup) In Buckhead near Lenox, Its the building that looks like a small perfect rectangle. I've been to Thomas Kellers Bouchon restaraunt and it was pretty amazing prices were pretty reasonable for one of the "worlds best" We actually ate downstairs at Craftbar up stairs the pastry menu is much more intense Decoding Ferran Adria is great if you haven't seen it you should, I can give you a copy but its available on a bunch of the Torrent sites. You can achieve a similar effect by wrapping the meat in cheese cloth in the fridge and leaving it for a week or two, you need to change the cheese cloth every day though.
Being more of a poultry eater that quail sounds phenomenal. The French certainly know how to cook game bird!
This place is freaking sweet, my wife and I took my sister in law to this spot. My wife had the steak and I had the swordfish, I also had the carrots. I enjoyed a few spirits and finished dinner off with dessert and an enjoyable port. This place is def in my top 5 ATL food joints, Cant leave out Fogo De Chao. Our bill was like 430 with tip so estimate around 100~ pp. The farm raised chicken is the best I have ever had too. Her sister ordered that.
yeah I know about el bulli and adrian. saw the documentary, really ridiculous place. the food science is pretty wacky
You can not continue this conversation without mentioning Wylie Dufresne and WD-50 in New York. The man is a fucking innovative genius. He is what Richard Blais dreams about at night...I can say this, I used to work with Blais. If anyone has seen the last season of Top Chef, you will know who I am talking about.
WD-50 looks awesome, it was the setting for Anthony Bourdains talk show that didn't take off. Matt where did you work before, I thought you were doing computer work now.
most notably...I was the pastry chef at B.E.D. Miami for a few years, did some consulting with the Here 2 Serve group and then opened/closed Blais.
especially chicks, on several levels. oh, and i've only seen a few bits of decoding ferran, but i'm actually going to buy it. i know bourdain has plenty of cash, but he actually paid for most of it himself to be made. which is saying a lot.
Colicchio's sending me a sign... On the way to work this morning, my car got hungry and decided to eat some debris on the interstate...when I reached my exit I jumped out and grabbed the paper, thinking nothing of it. Threw it in my car (littering is bad, mmkay?) and didn't think twice until I got to work. I go to throw it away when I get to the office and come to find out it's the sunday paper and it's a review on Craft and Craftbar. Must be a sign...need...good...food...