Craftsteak (CLOSED)

Description
There were plentiful hiccups at launch and the prices run steep even by steakhouse standards, but Tom Colicchio has methodically honed the grand, modern Craftsteak into one of the better steakhouses in New York. His pro-choice formula from the original Craft takes a beefy turn in preparation style (corn vs. grass-fed, Wagyu vs. 42-day-aging) and in sides (no fewer than 30 options, including seven types of mushroom). Most of the dozens of starters are unusual (think raw tuna slices with watermelon and basil), as is Colicchio’s preferred steak-cooking method: roasted, rather than grilled, which helps accentuate beautifully marbled Wagyu, but can make pedestrian cuts taste like pricey pot roast. Regardless, pleasant culinary and aesthetic distractions abound.