Craft New York is the debut restaurant from renowned chef Tom Colicchio. It opened in 2001 and has become a timeless classic and a must-visit destination for those seeking an exceptional dining experience.

Food: 4.5/5 &ndash; Craft New York offers an outstanding culinary experience with a thoughtfully curated farm-to-table menu that caters to a wide range of tastes and preferences. The standout dish for me was the perfectly cooked Prime T-Bone steak, which was tender, flavorful, and perfectly cooked. The selection of sides, like the Hen of the Woods (mushrooms) and Gnocchi, complemented the main courses beautifully. However, I was slightly disappointed by the absence of exceptional fries, but this minor blemish was overshadowed by the overall excellence of the food. Also, the souffle was a true masterpiece, leaving me in awe of its exceptional taste and texture. A must-have!

Service: 4.5/5 &ndash; The service at Craft New York is genuinely excellent. The staff is highly attentive, welcoming, warm, and knowledgeable. They displayed a genuine passion for providing exceptional service and went the extra mile to ensure every guest had a memorable dining experience. However, there were a few instances where the staff seemed slightly overeager. Nonetheless, the overall level of service was exceptional.

Wine Program: 5/5 &ndash; Cheron Cowan, the Beverage Director, has curated a fabulous wine list. The selections are extensive and offer a thoughtful choice of wine for casual enthusiasts and wine nerds. The list includes all the classic bottles one would expect, as well as some hidden gems for those seeking a unique experience. The staff is well-versed in the wine offerings and can provide expert recommendations to pair with your meal. Additionally, Craft New York offers a selection of after-dinner digestives, adding the perfect touch to conclude your dining experience. Please check out the wine list in the <a href="https://www.corkrules.com/restaurants/craft/49">CorkRules</a> app for reference and also note our two CorkRules podcasts reviewing their list:&nbsp;<a href="https://www.corkrules.com/craft/episodes/649" target="_blank">Episode #304</a>&nbsp;with Cheron Cowan and&nbsp;<a href="https://www.corkrules.com/craft/episodes/61" target="_blank">Episode #55</a>&nbsp;with Grace Hood.

Vibe/Atmosphere: 6/5 &ndash; The vibe at Craft New York is simply fabulous. The restaurant exudes a trendy and hip ambiance while maintaining a comfortable and inviting atmosphere. The energy in the dining area is vibrant, making it an ideal setting for social gatherings or business dinners. Despite the lively ambiance, the acoustics are well-managed, allowing enjoyable conversations without strain. The seating arrangements are spacious and comfortable, and the modern decor adds to the aesthetic appeal. Even the bar areas look like a neighborhood place to enjoy a libation with delicious bites.

Craft New York surpassed my expectations in every regard and continues to be one of my go-to places. When I entered the restaurant, I was greeted with warm hospitality and attentive service. The menu presented various tantalizing options, and each dish exceeded my expectations regarding flavor, presentation, and quality. The wine selection was impressive, and the staff&#39;s knowledge and recommendations enhanced the dining experience. The stylish and inviting ambiance added to the overall enjoyment, making Craft New York a must-visit destination for any food lover. I highly recommend this restaurant for a remarkable dining experience, whether for a special celebration, a business event, or a memorable night out.

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Craft New York is the debut restaurant from renowned chef Tom Colicchio. It opened in 2001 and has become a timeless classic and a must-visit destination for those seeking an exceptional dining experience.

Craft New York Restaurant Review

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

The Ten Bells

Whitney Grant

Ten Bells

RT: Hello and Welcome to CorkRules!

A podcast where, in each episode, we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Whitney Grant, wine educator and certified sommelier.

Hello Whitney, it&rsquo;s great to have back on with CorkRules.

WG: Hi Robert! Thanks for having me back! I&rsquo;m excited to talk about some wine today!.

RT:

Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine list&rsquo;s because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT: So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about Ten Bells. With locations in Brooklyn and the Lower Eastside Ten Bells strives to introduce the world of natural wines with selections from around the world. Enjoy Tapas style food to perfectly pair with your wine.&nbsp;

Whitney with such an extensive wine list, where would you begin?

WG: Why not start with Happy Hour! I love to grab a quick bite and glass of wine with friends after work and Ten Bells has two wines available on their happy hour menu for a great buy at $5 a glass. For white wine, they have a chardonnay from the Rh&ocirc;ne Valley in France. While not the most common white from the region, this chardonnay is delightful. You can expect&nbsp;

The red on happy hour is a C&ocirc;tes du Rh&ocirc;ne to simply put it a blend of the many grapes grown in the Southern Rhone region of France. Typically these blends are medium body and fruity. This particular blend consists of carignan, mouvedre, cinsault, syrah and grenache blanc.&nbsp;

RT: That is a great deal for quality natural wine! Are there any other wines by the glass you would suggest?

WG: The Tommy Ruff syrah/mouvedre blend from the Barossa Valley in Southern Australia. This wine is full of dark fruit, meaty notes with the black pepper characteristics you&rsquo;d expect from this region.

I would also recommend trying the 2014 Grand Cru Zotzenberg reisling from the Alsace region in France. This wine is zingy, with great minerality, lemon, apricot, and the delicious almond and honey that comes as reisling begins to age.

RT: Ten Bells has such a wide variety of styles wines! If someone is looking to change it up from the more widely available styles of wine, what would you recommend?

WG: I would suggest giving one of the Pet Nats a try!

RT: Tell us more about that style.

WG: Pet Nat or P&eacute;tillant natural is French for naturally sparkling. These wines are different than their traditional-method sparkling wines. The wine is bottled during the initial fermentation and the natural sugars from the grapes feed the yeast while in the bottle trapping the by-product of fermentation, CO2, and therefore creating the bubbles. Unlike vintage Champagne, Pet Nat should be consumed young as the bubbles tend to soften with age.

There are a number of Pet Nats on the menu at Ten Bells. I would recommend the Joe Swick pinot noir Pet Nat from a winemaker in my hometown of Portland, Oregon or the Cuv&eacute;e Papillon from Provence France if you&rsquo;d prefer to simply have a glass.

RT: Now I see they have a selection of orange wines. Can you tell us a little about that style?

WG: Yes! Orange wine is a growing style that is very popular with natural wine fans. Orange wine is produced by fermenting white wine grapes on the skins like most red wines are made. Providing the resulting with oxidative character, the orange color, and even a little tannin from the seeds and skin.

If you are interested in trying an orange wine at Ten Bells I would recommend a glass of the Si Rose gew&uuml;rztraminer &amp; pinot gris. You can expect aromas and flavors of orange peel, lychee, almond, and apricot.

RT: So Whitney, Ten Bells has a few fortified and sweet wines on the menu. What would you recommend if a guest is looking for something sweet to end their visit?

WG: I would suggest the Macvin Blanc from St&eacute;phane Tissot. This is a non-vintage blend of chardonnay and savagnin. This wine will be sweet with a touch of bitterness on the finish with flavors of raisins and candied fruit.

RT: Whitney Thank you so much for all your great suggestions and helping us navigate Ten Bell&rsquo;s wine list. I can&rsquo;t wait to go try them myself.

WG: Thanks for having me Robert, I hope the listeners enjoyed these selections. Ten Bells has quite the wine list!&nbsp;

RT:To our audience, Thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: Info@corkrules.com or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

End

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Cain Vineyard & Winery is located in the Spring Mountain District of the Napa Valley. The winery is known for its Bordeaux-style blends that are influenced by the unique terroir of the mountain appellations. The focus is on producing wines that are balanced, elegant, and age-worthy.

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CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

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