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

Omakase is experiencing a surge in popularity, let’s dig into what it is and of course what wines to drink.



 Omakase, a term that translates to "I'll leave it up to you" in Japanese, is rapidly gaining popularity in the culinary world. This dining experience places your meal entirely in the hands of the chef, who meticulously crafts each course based on seasonal ingredients and their personal creative flair. It's not just about seafood; while sushi often features prominently due to its status as a cornerstone of Japanese cuisine, an omakase menu can include anything from Wagyu beef to seasonal vegetables.

Omakase and Wine Pairing: A Booming Gastronomic Journey

California Chardonnay: it's a name synonymous with sunshine, buttery richness, and maybe even a splash of white wine envy (looking at you, Bridget Jones). But how did this grape, originally hailing from France, become a Californian icon? Buckle up, because we're diving into the world of CA Chard, from its unexpected origins to the reasons it continues to reign supreme on wine lists.

Buckle up, because we're diving into the world of CA Chard!

Forget everything you think you know about sweet, syrupy wines. Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region that’s as light and bubbly as a summer day.

Lambrusco: The Party in a Bottle You Need to Try under $25

As the days grow longer and warmer, it's time to trade in your full-bodied reds and crisp whites for a glass of refreshing rosé. This versatile wine is not only perfect for spring but also pairs beautifully with a wide variety of foods all year round.



Rosé originates from France, specifically Provence - the world’s leading rosé region. It has been produced there since 600 BC when Greeks brought vines to southern France. Unlike its red and white counterparts, rosés are made using an array of grape varietals including Grenache, Syrah, Cinsault among others.

Spring into Rosé: The Perfect Wine for Warmer Weather

We are interested in understanding your dining and wine consumption habits to gain valuable insights into the wine and restaurant industry.

State of Wine and Restaurant Survey 2024

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

For Chardonnay lovers seeking a refreshing, value-driven alternative, Aligoté, Burgundy's "other" white grape, beckons with its crisp acidity, subtle minerality, and undeniable charm. Often overshadowed by its more illustrious neighbor, Aligoté is finally gaining recognition for its unique qualities and exceptional quality-to-price ratio.

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

A Hungarian Legacy: Imagine yourself in Tokaj, Hungary, a region steeped in winemaking tradition. For centuries, Furmint has thrived in its volcanic soil, basking in the warm sunshine. These grapes, loved for their thick skin and high acidity, became the cornerstone of Hungary's most famous wine: Tokaji. These sweet, honeyed treasures were once enjoyed by royalty and popes!

Furmint: Hungary's Hidden Gem for Wine Lovers

Check out these four whites wines under $24, from some great producers across various terroirs – France, Italy, Spain. Spring is in the air.

Four must try white wines for under $24 from France, Spain, and Italy

Eric Asimov's recent article isn't just about the "luxury" of sommeliers vanishing from restaurants. It's a stark warning about the potential collapse of a vibrant corner of our social and cultural ecosystem: the world of wine.

Why the Decline of Sommeliers Is a Crisis for All of Us

Frenchette

Alexis Rogers

Frenchette #16

RT: Hello and Welcome to CorkRules!

&nbsp;I&rsquo;m your host Robert Tas along with Alexis Rogers, wine educator and restaurant sommelier

Hi Alexis, thanks for being back with us on another episode of CorkRules,&nbsp;a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

AR: Thanks for having me you know if it&rsquo;s French wine - I&rsquo;m there!

RT:&nbsp; Today we are looking at the wine list at Frenchette. This hip Tribeca spot has been winning awards, turning heads and rolling eyeballs into the back of skulls with pleasure since 2018. The food is rich and the menu changes frequently and can be described as &ldquo;French, but not &lsquo;classic&rsquo; French&rdquo;. It&rsquo;s &lsquo;inventive French&rsquo; - and from the looks of it, that can also describe the wine list

AR: It does! We have all of our classic French wine regions here, but we also see a lot of Vin de France. Winemakers in France can declassify their wines to this &ldquo;lower&rdquo; rating because they want to make wines with unapproved grapes for the region, or age it differently, or make it into a different style. Vin de France doesn&#39;t mean it&rsquo;s &ldquo;lower quality&rdquo;, sometimes it just wants to rebel and break the rules.

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RT:&nbsp; That&rsquo;s good to know! Maybe I&rsquo;ll pay attention to more of these when I&rsquo;m buying wine! So where are we starting, Alexis?

AR: With the Amuses, of course. Food critics RAVE about the Coteaux Casino - razor clams with rich buttery breadcrumbs prepared with fennel and leeks. It&rsquo;s gotta be Burgundy with this - but I&rsquo;ve picked the &ldquo;other&rdquo; white Burgundy - Aligote. The glass I&rsquo;ve chosen comes from producer Clarisse de Suremain. A former classical pianist, Clarisse comes from a family of winemakers including Uncle Eric de Surmain from the famed Burgundy Chat Monthelie. She employs biodynamic practices, and her wines display careful intent, purity and precision. The Aligote grape has small plantings in the region - it&rsquo;s rare but it&rsquo;s there! - and produces light, bright, smokey, herbaceous and delicately floral wines with notes of yellow apple, citrus and unripe peach. And they are a steal compared to Bourgogne chardonnay. This is a great way to prime the palate for what&rsquo;s to come.

RT: Yum! After Amuse- Bouches is Hors d&rsquo;oeuvres, right?

AR: Right!, While an amuse-bouche is a bite-size snack, hors d&#39;oeuvres are more akin to full appetizers. I&rsquo;ve selected the Boudin Blanc. Boudin Blanc is a white French sausage that hails from the Ardenne region of Champagne and we know that what grows together, goes together&hellip; I&rsquo;ve chosen a bottle of Emilien Feneuil &ldquo;Totum&rdquo; Blanc de Blanc 1er Cru a Sermiers 2017 Vintage Champagne. Whew, that&rsquo;s a lot of words - let&rsquo;s break that down. Emilien Feneuil is the producer - and farmer - making this bottle &ldquo;Grower Champagne&rdquo;.Totum is what he named this bottling. Blanc de Blanc means white from white - so it&rsquo;s a chardonnay champagne without any Pinot - Meunier or Noir. Premier Cru (usually printed as 1er Cru on bottles and menus) tells us that all of the fruit in this bottle came from sites that are rated as Premier Cru - meaning they are designated as higher quality locations. This particular bottle goes further and tells us they are all actually from one single vineyard - Sermiers. A good rule of thumb is that the more specific the origin, the higher quality the wine is. There are obviously always exceptions but it&rsquo;s usually a pretty safe bet. That also explains the relatively hefty price tag as 1 vineyard can only produce so much fruit so a small quantity of wine is produced. On top of THAT, it&rsquo;s Vintage Champagne so every grape was picked during the 2017 harvest. This bottle is a very clear portrait of what was going on in a very specific place at a very specific time and should be savored and pondered.

RT: Thanks for breaking that down for us, I love your passion for Champagne and its many complexities.

AR: Thanks Robert, it really is an absolutely fascinating beverage.

So now we have arrived at our Main Course. The Duck Frittes are all the rage here at Frenchette. The rendered duck fat gives both the duck skin and the frites a satisfyingly crispy exterior. The last of our bottle of Champagne would be great with this - but so would a bottle of 2018 Sancerre Sebastien Riffault. When we hear Sancerre, we think &ldquo;crisp white&rdquo; or &ldquo;Sauv Blanc from the Loire&rdquo; for those with a more advanced knowledge. So why is this bottle listed under the heading &ldquo;Rouges&rdquo;? Because there is ALSO red Sancerre. Made from Pinot Noir, these wines are filled with bright red cherry and plum and are marked by soft silky tannins - tannins that won&#39;t overpower the duck. This bottle in particular has a little extra added &ldquo;funkiness&rdquo; as some of the grapes are affected by botrytis or &ldquo;noble rot&rdquo; - the same fungus responsible for your Sauternes and Quarts de Chaumes. Look for notes of cinnamon, balsamic, and graphite. The elevated acidity from this very cool climate Pinot will cleanse some of that duck fat off your palate and get your mouth watering and ready for that next bite!

RT: My mouth is ALREADY watering! I have to head over to Frenchette for all 3 courses! Alexis, thank you for joining us to talk both French wine and cuisine and digging into the list at Frenchette. 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 or wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

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BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

Rodney Strong Vineyards is a family-owned winery located in Sonoma County, California. They specialize in producing high-quality wines made from sustainably farmed grapes grown in their estate vineyards. The winery has a long history of winemaking excellence and has been recognized with numerous awards and accolades over the years.

French-influenced American haunt featuring a steak- & seafood-heavy menu in polished surrounds.

Meson

Brasserie Mon Chou Chou

BondST

Buenos Aires Restaurant

Buenos Aires

Meadowsweet

Casa Mono

Atera

La Cava

LAVO Italian Restaurant

Lavo

Quality Italian

learn

Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Michael John’s Restaurant- MJ’s

Bruno M

Riesling Nahe NV

Riesling

Nahe, Germany

Layer Cake

Malbec 2021

Malbec

Mendoza, Argentina

Gerard Bertrand, Cabernet Sauvignon Reserve Speciale, Languedoc 2019

Languedoc, France

Meiomi

Cabernet Sauvignon NV

Cabernet Sauvignon

California, USA

Rocca delle Macìe

Sasyr Sangiovese - Syrah Toscana NV

Blend

Toscana, Italy

Luigi Bosca

Malbec NV

Malbec

Mendoza, Argentina

Luigi Bosca

Gala 1 Red Blend 2020

Malbec

Mendoza, Argentina

James Bryant Hill

Zinfandel 2019

Zinfandel

Central Coast, USA

Lewis Cellars

Mason's Cabernet Sauvignon NV

Cabernet Sauvignon

California, USA

Chardonnay

Kenwood, Sonoma County 2018

California, USA

Wente Vineyards

Wetmore Vineyard Cabernet Sauvignon 2019

Cabernet Sauvignon

California, USA

Chateau Ste. Michelle

Indian Wells Merlot 2018

Merlot

Washington, USA

Neyers

Vineyards Sage Canyon Red, California 2019

California, USA

Kim Crawford

Sauvignon Blanc NV

Sauvignon Blanc

Marlborough, New Zealand

Au Contraire

Pinot Noir 2019

Pinot Noir

California, USA