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  • If you go to a steakhouse just for the meat (is there a better reason?), Craftsteak, run by James Beard awarded, Top Chef-winning Tom Collichio is hard to top. Their selections--some roasted, some grilled--of wet and dry aged Prime Angus beef (T-Bones, hangar steaks), as well as Wagyu (American Kobe) are expansive and show a true appreciation of beef. In particular, the wagyu flatiron and wagyu skirt steak are both loaded with flavor despite dense velvety texture (and the skirt steak held a beautiful char). Though their prime hangar steak was virtually as good, aged so thoroughly it had the distinct essence of blue cheese (undoubtedly the deal of the menu, if not the best meat for its price in the whole town). All meat is finished in a bordelaise reduction that makes the thought of any other sauce redundant. There are of course oysters and several other shellfish options. Their sides and options show an attention to fresh ingredients rather than tried-and-true recipes---market mushrooms, Jerusalem artichokes, a sweet corn dish with "cult status" (says the waiter), and a fine persian cucumber salad are among the must-haves. Wine pairings were good, not great. They have a category-killing selection of well over 100 Scotch whiskeys, and plenty of big California Cult wines on their list, if money is burning a hole in your pocket. For dessert, their exceptionally light bread pudding and seasonal fruit proved an excellent finish. Comfortable, modern, neutral ambiance in a room that feels intimate despite its size. Service is family style.
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