Craftsteak · 3 November 2005 by Celia Sin-Tien Cheng
In 2002, Tom Colicchio opened Craftsteak at the MGM Grand in Las Vegas, six months after he launched Craftbar in New York. His Craftsteak executive chef, Christopher Albrect, has been with Tom for eleven years now, just like John, Damon, Sisha and Akhtar, all of whom started out in the kitchen at Gramercy Tavern. Next spring, Chris returns to the East Coast as executive chef of Craftsteak in New York, opening in Chelsea.
Craftsteak is unlike most other steak houses since it adheres to Tom’s philosophy of focusing not only on the craft of cooking but also on the quality and sources of the ingredients. The restaurant features meats and produce from small family farms and artisanal producers, the most spectacular of which is their Hawaiian grass-fed strip steak. The menu includes Craft’s signature side dishes, a selection of vegetables, potatoes, grains and beans, and mushrooms prepared in a variety of ways — roasted, sautéed, braised or fried — such as roasted baby carrots, sautéed spinach and deep-fried onion rings.
Hawaiian grass-fed beef — Yum! I can’t wait to try Craftsteak and eagerly await its arrival in New York. Look out for this new steakhouse in Spring 2006, coming to lower Tenth Avenue.
* Since the publication of this feature in November 2005, Craftsteak has opened as planned. Click here to read the review of Craftsteak in New York.
* Since publication of this feature, Christopher Albrecht is no longer at Craftsteak — January 2007.
