Tom Colicchio's Craftsteak

Post date: Feb 20, 2012 5:39:36 AM

Every once in a while, I like to splurge on a meal. Today that meal was supposed to be at L'Atelier de Joel Robuchon, but as luck would have it there were no available seats. While this might stop an ordinary person, I have a LIST of places for just these types of moments. I whip out my IPhone to access my Places to Try note and at the top of my list...Craftsteak at the MGM.

The Hostess and Waitstaff were very courteous and helpful. The ambiance of the restaurant was appropriate for a romantic evening or a group dinner. The music is loud enough to be heard, but doesn't compete with any conversations that may be going on. I would definitely bring an appetite or split a entrée with a friend.

I started off with a Lobster Bisque. The presentation was beautiful. They brought a copper pot with the bisque and a bowl with succulent chunks of lobsters with parsley. After pouring the bisque over the lobster, I dug in. The bisque was very smooth, rich and creamy. It was like a taste of lobster heaven. The flavor was powerful without being too overwhelming. The lobster was sweet, juicy and cooked to perfection. I highly recommend it.

Now for those who enjoy a tasty beverage with their meal, let me pressure you into a very special one. I had the pleasure of trying a pineapple upside down cake martini. This drink has just made my top 10 of favorite drinks. It was a perfect blend of tart pineapple and the sweetness of the cake. It reminded me of my mom's homemade version, but with enough alcohol to leave one feeling nice and warm as if it was straight out the oven.

For the main meal, I selected the Braised Short Ribs, Farro, and the Potato Purée. Now before I delve into the flavors of this meal, I would like to say that I am the type of person who LIKES to try something different. I usually go for at least ONE thing I have never tried before or maybe something that I have tried but is made in a different way. Tonight, that was Farro and let me tell you how hooked I am on this dish. Keep in mind, I am not a chef nor do I know a lot of the technical jargon that goes with writing a food blog, but farro is a type of grain from the wheat family. The dish tasted as if it was cooked in a risotto method. The Farro was tender without being mushy. The flavor was intense, but in a good way, with oyster mushrooms and duck confit. Now, let me say I have NEVER had a duck confit that I enjoyed until this one. All of the flavors combined to literally transport me to a warm, earthy, and savory heaven. I could of eaten that alone and have been satisfied, but there was more. The Braised Short Ribs were so tender that I when I put my fork in them, they fell apart and the flavor was a salty beefiness that might become addictive. The Potato Purée was interesting, but in a good way. At first, it reminded me of soupy mashed potatoes, BUT since it is a purée what did I really expect? Think of a thick (for a purée), creamy, and buttery potato dish with a smattering of chives to kick it up. Now put altogether, these are wonderful complimentary dishes. The perfect byte, for me, consisted of a little bit of short ribs, the farro, and the potato puree all in one single sinful forkful.

The dessert was a Maple Bread pudding with a scoop of apple pie ice cream. The bread pudding had a nice crust and that maplely (yes, I make up words) flavor, but the texture of the pudding seemed a little too mushy. Now, this is just a personal preference, but I like my bread pudding with some texture and although the flavor is great and it was light, I needed a little something more.