Tom Colicchio's Craft in New York City received the James Beard Award for Best New Restaurant nationwide in 2002, and five years later brought Craft across the country to join the other "top chefs" in Los Angeles. His new American dishes marry the finest ingredients, haute cuisine and family-style
… service. Under the execution of Chef de Cuisine John Keenan, Craft features produce from local organic farms, all-natural meats and amazingly fresh seafood. With the award-winning architectural design of Bentel and Bentel, and under the glow of filament bulbs, diners share from dishes that celebrate 'single' ingredients, expertly and simply prepared.
Awarded Three and a Half Stars by S. Irene Virbila of the Los Angeles Times, she states:
“The menu offers a master class in contemporary American cuisine. You won’t find recipes with 17 ingredients or unnecessary frills. Each dish relies on simplicity and elegance, superb ingredients and expert execution to make its point." Continued