| rev:text
| - yes, i am in love with tom colicchio.
yes, i do find him extremely sexy.
yes, this review is a tad bit biased.
so this isn't the best dining experience i had in vegas. food aside, service and ambiance may not deserve the coveted 5 stars, however, i do love my tom, and love comes in a form of screwed emotions and mental incapability to judge. yet, craft certainly had some highlights even anti-tom could appreciate.
we had their fall tasting menu ($70 per person) which came out in family style. this menu isn't offered on weekends, but our waiter graciously accommodated us after checking with the kitchen. do not put this tasting menu in the same category as others'. this isn't a regular dinner...it's a FEAST!
here are some that stood out, truly a 5 star caliber items...
* grilled quail - if you never liked quail before, this one will change your mind. i never knew this minuscule birdies could make me feel like i was high (as in flying!).
* diver scallops - fan-friggin'-tastic. i am out of words to describe the feelings i had the moment this touched my mouth.
* potato puree - our side of table pretty much fought for this. you can't just stop at one spoonful. i wanted to slurp the whole bowl down!
* monkey bread - a gigantic glamorized cinnamon roll without too much cinnamon taste. i know i am not making sense, but you must try this.
* lemon drop martini - don't be fooled by this sweet sucker. it can and will get you drunk.
my preferred cut of meat is filet or ribeye, therefore, skirt steak and flat iron steak did not give the satisfaction i'd have gotten with the others. nonetheless, the steaks were superb for what they were...full of flavors.
craft is in vegas where all walks of life cross the path, so who gives sh*t if some patron is roaming around with shorts and flip-flops. in fact, the restaurant decor reflects casual, rustic ambiance. although it's dimly lit, the chairs are not fancy, there's no table linen, and meats are served in metal skillets.
we came across a problem with this style of dining. some wanted their meat to be rare, and some preferred more on the medium side. this created a bit of confusion when the steaks were brought out (service issue). this would have been a more fulfilling meal if the portions were smaller at lower price. we did enjoy the left-over for breakfast next day (the monkey bread is delicious at 4am!!!).
so tom is at this location about 6 times a year. i am hoping to catch a glimpse of him (okay, totally throw myself at him) next time. i am crossing my fingers...
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