Craft
Century City, CA 90067
Phone: (310) 279-4180
- Price:
- $$$$
- Cross Street:
- Avenue of the Stars
- Hours:
- Mon-Thu 11:30am-2:30pm, 6pm-10pm, Fri 11:30am- 2:30pm, 6pm-10:30pm, Sat 6pm-10:30pm, Sun 5pm-9pm, Lounge: Mon-Sat 5pm-10pm
Editorial Review for Craft – by Tara de Lis
The Scene
In the shadow of Century City's skyscraping behemoths, this stylish corporate-lite enclave is fashioned with a nod to the see-and-be-seen scene. Track-lit-style filament bulbs dangle over banquettes and mostly exposed booths inside while stark wooden cabanas punctuate the patio. Power dining here means sweater-set agents with their alpha girlfriends, workaholics wielding mini-laptops and young execs breaking in their expense accounts. Sharply dressed servers are well versed in the menu, but often too busy to devote much time to questions.
The Food
Known for hosting the wildly popular "Top Chef" food show, Tom Colicchio has created an la carte menu dominated by heavy dishes and high price points--for the calories and money, the restaurant needs more consistency, lest he pack up his own knives. On the positive side, skillet-cooked duck egg with gizzard confit is truly transcendental, simmering in veal stock. Copper-potted braised rabbit is also a high point, bathing in a lovely savory reduction. Both the earthy pioppini mushrooms and the rich cavalo nero gratin sides satisfy, if not satiate. Lighter first courses are uniformly disappointing. Too salty sardines are only further hampered by salmon roe, and bland beet salad is unimaginatively presented, topped with a weak gorgonzola closer in consistency to cottage cheese. And for more than $50, the dry-aged steak surprisingly lacks even a trace of flavor.
Hits: The wine list features some great picks, with about 20 by the glass, and many surprisingly under $10. The crowd can be fun to watch, particularly when celebrities are in attendance.
Misses: Wine and food service are good but hurried; it doesn't help when the sommelier is swarmed and servers are constantly glancing over their shoulders while trying to give advice. It's also the little stuff: bread plates absent (or not removed for first courses), lack of serving spoons and red wine a few degrees too warm.
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Insider Tips
Look GoodBecause of the proximity to all the office buildings, dress here is somewhat more upscale than most Hollywood restaurants. That said, you'll still be fine in designer jeans and a well tailored shirt.
ParkingValet is available for $8, located on Constellation just east of Avenue of the Stars. You can get free parking for three hours (with validation) after 5pm in the lot directly beneath the restaurant. The entrance is located on the south side of Constellation in the middle of the block--bear in mind that it's cavernous, and finding the restaurant from the lot can be somewhat confusing.
What to DrinkThe wine list is expertly chosen, and the suave sommelier is the perfect guide through it--bear in mind that he's usually just as pressed for time as the wait staff. Corkage is $35 per bottle with no limit, but call ahead to verify it's not on the restaurant's list. There's also a full bar.
User Reviews for Craft
04/01/2008 Posted by mzeleanorrigby
Craft was recommended to us by a regular visitor. After reading the review from Feb 11, we almost didn't go. We are glad we did. The room is lovely, the service was very good, and the food was delicious. The braised short ribs were the best I've had anywhere and the chocolate souffle was heavenly. We were surprised to receive carrot muffins to take home with us. We enjoyed them for breakfast the next morning--delicious.
03/24/2008 Posted by applejax00
We went for a special occasion and I was most impressed with the service. We had several courses and did not feel rushed through them. The sides were a good portion, but do not order the bok choy, too gingery! I was not crazy about the pricing of the steaks; to get a filet cut you have to order the extra large steak for two. For dessert we got the red velvet cake and it was small, floury, and dry. The benefit of dessert, however, was the dessert amuse bouche and petit fors. Plus as a souvenier everyone got packaged cinnabuns to go. I would not return to have steak but the other dishes were good.
Pros: Service, plenty of amuse bouches, non-steak dishes were great
Cons: Steak was bland and overpriced, Some sides were exhorbitantly priced
