Tonight was the opening night for the new Colicchio&Sons restaurant in the old Craftsteak space. I happened to be getting a reservation for last Friday on Opentable and happened to notice that Colicchio&Sons was taking reservations for tonight's opening night, so I decided to jump on the opportunity.
The concept for this restaurant was for Colicchio to get back to his roots and do more composed dishes as he had been doing for the last year or so at Tom: Tuesday Dinner. I was lucky enough to attend the first of those (read about it on a blog and got in off the waiting list due to a last minute cancel), as well as a similar in style special 'Farm-Maker Dinner', so I was already well sold on the concept.
We got there a bit early and enjoyed a drink in the "Tap Room." I started with a Cinnamon Sidecar while deciding on the wide variety of choices for brews on tap.
But on to the main fare. I started with the "Roasted Sweetbreads with Honey Onions & Bacon-Sherry Vinegar":
spoke about in the sweetbreads available in Argentina vs those I can get here. These had the mild creamy flavor I love with a nice acidity and sweet balance from the accouterments.
I also tried the "White bean Agnolotti with Chorizo, Pork Belly & Octopus":
She ordered as her main course the "Lamb Loin with Merguez Sausage and Lentils":
We had one vegetarian amongst us, and while I didn't taste her gnocchi sans bone marrow (a shame, I know), I did get this pic:
I'm not big on desserts, but we did get some excellent cheese, as well as a Banana Pecan upside Down Cake:
Botttom line, this place serves great stuff and some composed dishes you might find at the Tom: Tuesday Dinners over the last year or so. This is top notch food, and if they eventually decide to offer a tasting menu it could be really special, and judging by how hard it was to get into Tom: Tuesday Dinner, also something the city may be clamoring for. (I got in the first time, and tried calling and failed on many other occasions. I'll also allow that perhaps the exclusivity made the demand seem higher than it otherwise would, but having tried it, I'd say the demand was warranted.)
If you are interested in trying to decode the other dishes we didn't get, here are some shots of the menus outside: