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Midtown South / Chelsea >
American (New) >
Colicchio & Sons
Posted by liz on 05/07/2010
Was in NY for business and this was the worst of three places we had dinner. Why? It was by far the most expensive and the dishes were not made to order. A good looking crowd could not save the feeling that the food was assembly line. Service was excellent.
Posted by Anonymous on 03/25/2010
I had an amazing experience at Colicchio & Sons last evening. My raviolis were delicate and paired perfectly with morels and fava beans. My main course, the cod was flavored wonderfully and delicate. The wait staff was very attentive and the sommelier extremely helpful with an excellent suggestion. My only regret – I didn’t have time for dessert. But not to worry, I will be back again very soon. Bravo!
Posted by nrggirl on 03/22/2010
This weekend was my birthday - and my husband took me to Coliccio & Sons on Friday night. We ordered the $125 tasting menu and had high expectations given Sam Sifton's glowing review earlier in the week. We were very, very disappointed. Keep in mind, the tasting menu at Le Bernardin is $138, the basic tasting at Eleven Madison Park is $125, Gramercy Tavern is $112. These are probably my top 3 restos in NYC - and C&Sons is nowhere in this league. The scallop dish was great - but only a tiny sliver of foie gras. There was both a prawn AND lobster on our menu (back to back), no squid dish, which I thought odd. The lamb and squab were quite good. The sturgeon ok - but the service overall was pretty bad. Most dishes were served by the bus boys (and honestly, we could barely understand a word) - not that they were prolific in what they were telling us we were eating - when we received the sturgeon the guy simply said "here's your sturgeon". Nice. Eloquent. Some things (like caviar) – that are pretty much expected in an over-$100 tasting menu were completely absent. No exotic ingredients. They totally forgot our amuse-bouche that we saw people getting at other tables - and unlike these other restaurants that I mentioned before - there were no other "extra" courses. Nothing. There were two tiny pieces of toffee at the very end. No parting gift bag. Nada. Very disappointing. I must also add the atmosphere in the space is also not conducive to the price of their tasting menu - You expect a lot for $125 and Coliccio and Sons did not deliver. It's just not the right place and he doesn't have the right staff. It's no Craft and I understand he was trying to shoot higher than that. It fails and won't last. Would MAYBE eat in the pub area - but stay clear of the tasting menu. We totally felt ripped off.
Posted by a happy diner on 03/21/2010
Overall, our meal at Chef tom's new restaurant was a meal to remember; however, you need to be very aware regarding the tasting menu. I called the restaurant two days before my reservation to find out how we could participate in the tasting menu because my husband was allergic to shellfish. I was told it was up to the manager on duty that night to determine how the situation would be handled. I took that to mean it won’t be an issue and when on with my day. When we arrived, we were basically told we could do it, but we could switch out one item on the tasting menu (there are three shellfish entrees on the tasting menu) and all people at the table needed to participate. We were ok with nothaving the tasting menu, but we wish were made aware that the entire table would be required (not kindly requested as stated on the menu and website.) We ultimately created our own tasting menu which proved amazing. I think our favorite app was the foie gras and the lamb entrée. (I think we tried five apps, four entrees, two bottles of wine and four desserts.) Will say the service is slow so if you are in a hurry this is not the restaurant for you. We had a 7:30 reservation and did not leave until 10:45. As we were leaving, I decided to make a suggestion regarding the restaurant’s communication about the tasting menu to the manager working the front of the restaurant. It was here when I explain the situation of what occurred, this manager stared at me in disbelief as we should have been able to switch out all three shellfish entrees to accommodate my husband’s allergy. He was apologetic and even took down our names so that should we come again, they would take care of in a more respectable manner. So for all those with shellfish allergies---you too can enjoy the tasting menu so be forceful if the dining room manager/sommelier tells you different. Hats off to Chef Tom for at least attempting to accommodate those with this allergy, just a shame his dining room manager didn’t honor it.
Posted by Anonymous on 03/19/2010
I ate with a friend in the tap room. This was some of the most subpar food I have had at what is supposed to be a nice/great restaurant. Most dishes were nearly inedible due to amount of herbs and seasoning. If you decide to try it for yourself...ask the kitchen to go light on herbs. You won't be the first. Part of the way through their meal, the table next to us stopped the waiter and requested "no more herbs or green garnishes for the rest of the dishes." The baked rigatoni and braised rabbit were not good and were barely memorable. On a positive note, the service was very friendly. Overall, we were completely disappointed. I would never come back and I am so glad we did not waste our money in the main dining room. I would not recommend this restaurant.
Posted by Anonymous on 03/17/2010
I had dinner in the Tap Room, as I was too gunshy from a subpar experience at CraftSteak to start off in the main dining room. The service was, as expected, perfect (there was never a problem there). I was very impressed with the beer list, and our dinner was delicious, small portions notwithstanding. I particularly enjoyed the salad with pears, country ham & baked endive. I look forward to returning.
Posted by charlotte on 03/09/2010
I know Craftsteak didn't have good food but it was fun and had a concept. My bf and I tried C&S and we wondered what they were going for. Price Fix was not cheap and the food seemed worse than Craftsteak.