Comments on: Restaurant Review: Craftbar (Restaurant Week Winter 2010)

By: Jim

Jim — Tue, 09 Feb 2010 22:57:43 +0000

Haha that is the most pathetic cheese I’ve ever seen. In France you sometimes have cheese before dessert – not sure how common it is but we get French parties in our restaurant going for it that way every once in a while.

The first place I worked had an OK cheese board – 3 cheeses with oat cakes, quince jelly, petit salad and apricot & brandy chutney. Where I am now it’s a cheese plate but a lot better. You get home made oat cakes (really good ones, too), spiced pear chutney, curled shavings of celery, a few pieces of apple, 3 cheeses, and a small bunch of grapes. I’d be very happy with that if I ordered cheese after/instead of dessert… but 3 piece of cheese and some bread? Weak!

By: Tracey

Tracey — Sat, 06 Feb 2010 02:47:31 +0000

OH. MY. GOD. I made the mistake of clicking the head cheese link, and I don’t think I will ever be the same. What you had definitely looks more appetizing, even if it does resemble a slab of totally raw bacon.

Also, $25?! What a steal!

By: Annie

Annie — Fri, 05 Feb 2010 19:45:19 +0000

I’ve wanted to try head cheese for a while, so that sounds totally amazing to me. Of course, I also am guilty of peeling the fat off of the standing rib roast that I made for Christmas and eating it straight out of the oven, so my judgment may be skewed on things like this (that might be why my cholesterol is high).

Also, I love cheese for dessert (that might also figure into the cholesterol thing), so I totally embrace Kamran’s choice there.

By: Heesa Phadie

Heesa Phadie — Thu, 04 Feb 2010 14:20:27 +0000

An entire paycheck?! How many times have you eaten there?

I’m a HUGE dessert person! How could you tell? :P

By: plumpdumpling

plumpdumpling — Thu, 04 Feb 2010 14:20:19 +0000

I love the phrase “got to try”. You’re probably the only person to ever say it in conjunction with face meats and salty fish.

By: plumpdumpling

plumpdumpling — Thu, 04 Feb 2010 14:19:05 +0000

I thought about calling him Chef Colicchio or Chef Tom, but that seems way too weird. Besides, I’ve spent about an entire paycheck at his restaurants at this point, so he owes it to me.

Are you not a dessert person?

By: Bachelor Girl

Bachelor Girl — Thu, 04 Feb 2010 00:37:38 +0000

I am so jealous you got to try headcheese AND salt cod in the same meal. And I bet that maple whipped cream was a total foodgasm.

By: plumpdumpling

plumpdumpling — Wed, 03 Feb 2010 20:15:30 +0000

If it was a sweet cheese, I may be okay with it, but regular cheese served as dessert totally doesn’t count as “dessert cheese”, right? Granted, we’ve had some great cheese trays that included sweet breads (not sweetbreads!) and fruits and jams, but this one didn’t do it for me.

The Midwestern-palate-friendliness is probably why I liked the chicken so much, actually.

By: Heesa Phadie

Heesa Phadie — Wed, 03 Feb 2010 19:49:29 +0000

Haha…I love this “I would order this again and again from Tom…” you’re on a first name basis with him :P

Man alive everything looks amazing. Those desserts! My word! …and I would totally order the coagulated milk course myself.

By: karinya

karinya — Wed, 03 Feb 2010 18:27:47 +0000

Was not aware there was such a thing as “dessert cheese.”

Also totally creeped out by pictures 1 and 3, but that chicken looks delicious and midwestern-palate friendly.