[Pink Pig Time Machine by Wilfrid: November 16, 2015]
Craft must be one of the higher end restaurants I've visited most often in New York. There were differences of opinion about how to best to approach it, back when the menu was very extensive and à la carte.
These days it's shorter, and for a while now there's been an organized tasting menu option. Ten years ago I went down the route of dining with a large crowd and ordering almost everything. The theory was that the misses--and there were always some--would get lost among the hits.
And so there was hamachi with pineapple, diver scallops, white anchovies and a salad. Then foie gras terrine, an excellent ballotine of squab and foie, and the signature sweetbreads. Next up, a whole John Dory with truffles (I'm not sure about truffles on fish) with a side of chard. The main event, a big côte de bœuf, some Scottish wood pigeons, porcini mushrooms and pommes purées. Desserts followed; wine was on a BYO basis, and I think we successfully bargained the corkage down.
On a different scale, dinner the next night at that comfortable local haunt Tides. Oysters and clams, grilled lobster, polenta with garlic, all helped along by Paumanok rosé, and an apple-cranberry crisp to finish.
Next week, a Japanese gem.
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