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Posted by Margie on 06/22/2005
Restaurant week the problem? Who knows. Service was the most subpar I've ever had in a "fine" restaurant. Octo appetizer -- tender. Excellent. Fondue with honey and nuts -- delicious. Pappardelle with sea urchin/chili ... nice pasta dish but too heavy handed with tomatoes. I had hoped for a much more intense flavor of the sea. Pasta nice and fresh but overall a most disappointing dish. The skate was really well prepared -- the tomato conserve on top just divine. The portions? Larger than I expected. Air conditioning wasn't working properly on the day I ate there which was a bit of a problem. Having to ask for water and hearing others around me complain about their service makes me want to change my mind to a 1 or 1.5 in my rating, but I'll leave it as a 2.
Posted by Fabulous on 05/04/2005
Went for lunch and I was really impressed . The room is much bigger then the old place but yet very comfortable. I had the braised pig's foot as a starter and then the dayboat snowy grouper as an entree. They were both exceptional. Service was on the money. Pricey for lunch so try to use expense account whenever possible.
Posted by distinguished_palate on 04/14/2005
I was blown away by my recent dining experience at the new Craftbar. The atmosphere was so welcoming from the moment we walked in the door. The dining room is elegant and spacious with so many interesting seating options. The service was a breath of fresh air. The wait staff's knowledge about the wine and each menu item was thorough and much appreciated. But oh my goodness, the Alaskan Sable was unbelievable! Chef Nawab outdid himself on this one. It melts in your mouth. Well done all. I cannot wait to come back and try the rest of the menu!
Posted by speegola on 09/26/2004
I have been coming to craftbar on and off since it had opened. It has undergone such significant changes- for the better. Chef Akhtar Nawab and sous chef Sunny Bang have transformed the menu at craftbar into something really special. Great seasonal, honest fare with a frequently changing menu. Way to go guys!