 Executive chef-owner Tom Colicchio created a menu with a wide range of choices served family-style, well prepared by executive chef Matt Seeber. Complementing the fare is a notable wine list, evidenced by the wall of wine bottles behind the massive 22-seat bar that spans the width of the lounge. A first-rate selection of single malt scotches is also featured. For starters, we like the lobster bisque, and the elegant charcuterie platter. The shellfish sampler---chilled lobster, red king crab, littleneck clams, oysters, shrimp cocktail and seaweed salad---is always popular. Among seafood entrées are braised Maine lobster and roasted diver scallops, king salmon and halibut. Carnivores like the roasted lamb loin and grilled veal T-bone, as well as the array of savory steaks. For those not sure about dropping a lot of money on a piece of meat, the “Halfsteak” menu features smaller, six-ounce portions of their finest cuts, including filet, hanger and Angus skirt steaks at very reasonable prices. The extensive selection of sides includes butternut squash and chanterelle risotto, Japanese eggplant, and roasted asparagus and shiitake mushrooms. Chef Seeber offers several tasting menus for four or more. Chocolate mousse is among dessert favorites.
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Tom Colicchio’s Craftsteak Restaurant is one of our 2012
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