Saturday, February 13, 2010

Craft Dallas

With my mom in town for a visit last week, the hubby and I decided to take advantage of free babysitting and celebrate our anniversary a little early.  We usually try to go someplace nice and this year we settled on Craft.

Craft Dallas is located inside the W hotel, right across from Victory Park.  I have to confess, Troy and I are rather woefully unhip, especially after being sequestered in the 'burbs with a kid for the past 3 years, so it was a little bit of a culture shock to go to the W, which is fairly trendy hipster-y.

I was pretty shocked to find that the place was almost completely dead.  Our reservation was for 7:30 and there were only maybe 4-5 other tables seated.  I have no idea if that's normal for a weeknight or not, but I figured there'd be a few more people out and about on a Thursday.  It was pretty weird, but not totally unpleasant.  Just...odd.  The ambience was otherwise just fine.  Inside, it was pretty dark, but not so dark you couldn't see your food. 

The entire menu is pretty much a la carte, and everything is served family-style, in the center of the table.  There is an option for a "Market Menu" which is $45/person and you get to choose from a 3-4 different options for a starter, main & side dish.  We briefly considered it, but ultimately opted not to do it because A. the whole table has to do it; B. there weren't all that many options, especially for starters; and C. it didn't seem like very much food.  We figured that if we went to the trouble to get all dressed up for a night without the kid, we may as well do it up in style and really EAT!

Here is what we ended up having.  (Sorry, no pics again.  It was way too dark for my camera phone and I hate ruining the ambience at a nice restaurant with flashbulbs.)

While we were still mulling our options, they brought out a bread course, which consisted of thick slices of a dark, rye-ish bread, an Italian-style bread with sesame seeds, and salted butter.  Both breads were very good, but were not baked in-house.

Amuse bouche:
Butternut squash & foie gras soup, served in small white ceramic cup, almost like a shot glass. Soup was garnished with couple drops of balsamic and toasted pine nuts.  Even though you couldn't really taste the foie gras, it had a very rich taste to it, almost like a bisque.  Texture was perfectly smooth and creamy.

Half dozen oysters, half one kind (buttery), half another (briny) - sorry, I've forgotten the names.  Served with tiny lemon wedges and mignonette sauce.  We ordered these on a whim since I had just been saying how long it's been since I've eaten oysters.  They are sold individually, which is why we decided to mix it up a bit.  I loved the buttery oysters, Troy loved the briny ones, so it worked out perfectly.  I preferred the lemon over the mignonette.

Seared foie gras & pineapple.  Troy had never had foie gras before, so we decided to try this one out.  We chose this version over the torchon because we thought he might prefer the texture of seared.  It was served with a pineapple puree and small chunks of pineapple.  I liked the contrast of the tangy pineapple and the creamy/rich foie gras.

Baby spinach & applewood bacon salad.  It also had pickled red onions and some kind of creamy/sweet vinaigrette.  I know this sounds ridiculously simple, but it was SO delicious!  One of our favorite dishes of the evening.

Main courses:
28 day dry-aged NY strip (21 oz, bone-in).  Served with some kind of red wine demi/reduction sauce, giant rosemary sprig on top; served sliced.  This was excellent.  Absolutely perfectly cooked - beautiful sear on the outside, medium-rare throughout the entire center.  In fact, the inside was so perfectly even that Troy and debated whether it had been cooked sous-vide first.  Sauce was a tiny bit over-reduced, but otherwise a perfect complement to the meat.

Diver scallops, seared and served with some kind of brown butter sauce.  Again, these were absolutely perfectly cooked.  They melted like butter in your mouth.  And I wanted to take a bath in the sauce. 

Sauteed baby broccoli.  This was good, but not my favorite of the evening.  It was more like broccolini than broccoli, which is technically different.  It had a small squeeze of lemon over it that was nice.  And again, it was perfectly cooked.  Nothing worse than overcooked broccoli.

Gnocchi, served in creamy butter sauce.  This was absolutely TO DIE FOR.  I absolutely love gnocchi and this might have been the best I've ever had.  Perfectly soft and tender and melt-in-your-mouth perfect.  Sauce was creamy and rich with a tiny bit of cheese sprinkled in there.  Troy and I both agreed that we would easily drive down there just to eat plates of gnocchi. I think this was our top dish of the night.

We were pleasantly surprised to get a little dessert amuse of pear slices with lavender caramel.  I'm not normally a fan of lavender in my food (it usually feels like I'm eating potpourri), but it was subtle enough to still be enjoyable.

Sticky toffee pudding, with caramelized pecans and clotted cream.   We had a hard time deciding on dessert, but this turned out to be the perfect choice.  It was served in a cup, almost like a parfait.  Rich and gooey, with a nice bit of crunch from the pecans, and the clotted cream (mostly on the bottom) cut the sweetness nicely.

Maitre'd course: This consisted of six tiny little mini-cookies - two each of salty peanut butter, oatmeal raisin, and double chocolate.  The chocolate was almost brownie-like in texture, very rich.  And the peanut butter was very interesting in that it had almost no sugar in it.  I normally like salty-sweet combos (salted caramel is a fave), but this was only salty, which was a bit odd.  I think I would have liked it better if I hadn't eaten it first - it would have been a nice contrast to the chocolate cookie.  Oatmeal cookie was good too, with a nice brown sugar crunch to it.

Last, but not least they gave us a little take-home treat in clear cellphane bags.  I'm fairly certain our server told us it was an espresso muffin, but when I ate it the next morning it was actually a banana chocolate chip muffin.  It was good, but I'm not sure where that there was any espresso in it at all.

All-in-all, this was a very very good meal.  Nothing crazily inventive like our L2O meal, but simple, straightforward cooking, done at a high level.  Amazing how something that seems so simple as proper cooking can make such a difference.

Service was very attentive.  I don't know if this is the norm or just because it was a slow night but I think we had no less than 3 different servers or bus boys coming by to check on us, but it was never intrusive or annoying.  My one minor complaint was that they served our entrees while Troy was away from the table.  I know it's probably not a big deal to some people, and if we were at some random Tex-Mex joint, I wouldn't care.  But in my opinion, this is a faux pas at a high-end restaurant.  Luckily, he came back very shortly thereafter, while the food was still hot.

I've heard some people complain about leaving Craft still hungry.  Troy and I were a little baffled by this because we left absolutely stuffed.  But I will confess that some of the entree portions can be a bit small.  Those diver scallops?  There were only 4 of them.  If we hadn't also ordered the steak, those 4 scallops definitely would not have cut it as an entree for one person.  So you may want to put a little thought into how you mix and match your entrees.

However, it's an a la carte menu, so if you're a big eater, you'll need to order more food.  Yes, it's pricey, but if you're already dropping a pretty penny on the meal, it seems silly to cheap out on spending another $10-$20 for an additional starter or a side.  

This meal probably ranked as one of our top 10, mostly based on the fact that everything was cooked so perfectly.  I love the philosophy of not getting overly fussy with your food and letting the ingredients shine on their own.  Based on our usual dining budget, Craft is going to be best reserved for special occasions, but I think it's safe to say that we'll definitely going back.  I do have a birthday coming up soon, hmmm....

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