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  • I'm a huge fan of Top Chef, so I was very excited to try head judge Tom Collichio's restaurant! We were seated at a nice booth with a view of the restaurant. Our server was very attentive and helpful in explaining the menu and offering suggestions. We started with the lobster bisque ($18) and the warm frisee salad ($16) with bacon and champagne vinaigrette. The lobster bisque had large chunks of fresh lobster and had a nice creamy finish. The best part of the frisee salad were the chunks of smoked bacon, but it was really heavy as the bacon was quite fatty and the vinaigrette very oily and collected at the bottom of the bowl. We ordered the 22 oz roasted T-bone steak ($56), 18 oz grilled angus bone-in ribeye and diver scallops ($39) for our entrees. The scallops were quite tender and had a bit of crust on the top, but overall were a little undercooked. The T-bone steak and ribeye were cooked perfectly, but lacked a bit in flavor and tenderness. The sides were the best part of the actual entree experience. We really enjoyed the mushroom medley, broccoli sautéed in olive oil and garlic, yukon gold potato puree and potatoes au gratin. The cinnamon monkey bread with brown sugar sour cream ice cream ($15) was sweet, buttery and utterly delicious. The vanilla bean cheesecake ($13) was just okay, nothing special. Overall, if you are looking for a steakhouse restaurant, I would pick STK over Craftsteak. The shrimp rice krispies bisque with tiger prawns at STK was superior in flavor and creaminess to the lobster bisque at Craftsteak. The bone in filet mignon at STK was more tender and flavorful compared to the T-bone steak and bone in ribeye at Craftsteak. Craftsteak has many higher end options for types of steak (Wagyu, Kobe, etc), but you pay the price for them. Even though the music gets really loud at STK, I would rather eat there for the money than Craftsteak any day.
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