- Restaurants |
- Nightlife |
- Shopping |
- Movies |
- All
Craftbar
Rating Details »
Categories: Bars, American (New)
Neighborhood: BuckheadThe Mansion on Peachtree
3376 Peachtree Rd NE
Atlanta, GA 30326
(404) 995-7500
- Nearest Transit:
-
Buckhead (North-South, Northeast-South, East-West, Proctor Creek)
- Good for Kids:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Valet
- Attire:
- Dressy
- Good for Groups:
- Yes
- Price Range:
-
$$$
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Wheelchair Accessible:
- Yes
- Outdoor Seating:
- No
- Best Nights:
- Wed, Thu, Fri
- Happy Hour:
- Yes
- Alcohol:
- Full Bar
- Smoking:
- No
20 reviews for Craftbar
Craftbar lives up to the high standards of Craft Restaurant.
I had a great dinner with my friends the other night without prior reservations.
Craftbar has an extensive wine list from $ - $$$$. There's a bottle for any occassion.
The menu wasn't as elaborate as Craft (their main dining area upstairs) but certainly tasteful dishes.
Appetizers
Fried Chicken Liver- Superb, combination of sweet, salty, and savory.
Old age Steak Skewer- steak was a under seasoned but nicely cooked. The pickled Habaneros substituted for the lack of flavor.
Entree
Maui Maui- Charred outside, little dry on the inside
Dessert ( sampled of each)
Huckleberry tort with sorbet- my favorite! the tort was amazing.
S'mores- pretty decedent
Chocolate Cake w/ ice cream- absolute chocolatiers dream
Butterscotch Pudding- mediocre, wish it was served warm and not cold.
I went to Brunch at CraftBar in order to try it because after looking at the menus online, I realized going to Craft for dinner would de-stimulate my economy. $55 for an a la carte steak? Jesus, Mr. Colicchio, I thought the Craftbar concept was a delicious simple meal for the common (wo)man. I may be more 'commoner' than most.
Anyhoo, I found the brunch at Craftbar to be a great value. The food ordered amongst my party was delicious & the prices were more than fair. And then I ordered a drink...
Mimosa. It was a dirty word. At least for me. I almost choked on it when I realized it was a $14 glass of mostly OJ & Prosecco. Actual champagne? $24 Mimosa. In a champagne flute. A thimble-full of actual Prosecco or champagne.
Boo. Hiss. Mr. Colicchio. Drinking is fun. If I ever come back, I'll have to teetotal my belly up to your bar.
Great food and service. On Fridays and Saturdays the place is a "scene" but get there early grab a set, order food and a cocktail and watch the show.
All the food was great but I would pass on dessert.
The food and wine were both delicious. The ambiance was quiet, yet lively enough that it wasn't at all stuffy. Our server was nice, but a bit too chatty. As in, he didn't know when to leave. As in, I don't think he realized that my friend and I were having lunch together because we actually like to talk to each other. Anyhow, once our check came we both observed how much we like the Craft pens that our server gave us. They were simple inexpensive ballpoints with the Craft logo. Now, since the pens boasted the restaurant's logo, we figured Craft would encourage patrons like us to take them and use them (i.e., like matches, an easy advertisement). Well, our chatty waiter would have none of that. So, after our $100+ lunch (including wine of course) our server nearly chased us down. And form tackled us. To get his pens back. ...Um, can you say awkward? I mean, was that really necessary? As a result, an otherwise great place left a funny taste in my mouth.
This was a last minute reservation, as we were in the area and wanted to try it out. We limited ourselves to a glass of wine each (nice by-the-glass menu) and two entrees, and split the seafood soup entree as an appetizer. The spicy corn seafood stew included potatoes and slivers of chorizo. One entree was mahi-mahi with gnocchi and succotash. The fish was fine, and the succotash was not mushy like we grew up with. I was a little critical of the gnocchi, but probably only because I had the best gnocchi at Cakes and Ale recently. The hanger steak entree was fine as well, including tomatoes and pickled onions. I tasted a bit too much sodium in both main entrees (not the stew, though). Service was perfect, without being too imposing.
Happy to see a moderate selection of craft beers. However, Atlantans are increasingly knowledgeable about pricing, including 750ml bottle sizes. The ones listed were excessively marked up.
Maybe my expectations for Craft Bar were too high.
Maybe Craft would have been more what I was expecting.
But I put part of that on the hostess who said the only difference was that Craft is a la carte, while CraftBar's meals are composed and that the atmosphere is more casual.
Either way, I wasn't overly impressed. Everything was good, but not great and not worthy of any hype.
In fact, I thought the smells were better than the taste.
I had the steak, which was good, but no where close to what you can get at Capital Grille, KR Steak, Bones, Chops, etc. The mashed potato side was quite good however.
Dessert was probably my favorite part of the meal. I got the Ice cream sandwich, which was malt-chocolate ice cream inbetween oatmeal chocolate chip cookies. It was very good.
I guess I can't really complain about anything here, but with so many other options, its not a place I'd choose to return to
Loved it.
Came on a whim after trying to meet up w/ a girlfriend for a drink at the W. We left when they tried to charge her $16 up-front for valet parking. (See updated review)
Sat at the bar. Kumquat mojito for her, shiraz for me.
Split the steak tartar. Divine. Served w/ quail egg, capers and some other sort of sauce alongside their handmade thin waffle chips.
Split the veal-ricotta meatballs with homeade papardelle. Phenom.
Bartender was a doll & gave us the apple tart dessert on the house to go alongside the dark chocolate souffle w/ peanut brittle & creme fraiche. I loved the apple, she loved the chocolate.
Since we split everything and received a free dessert, we got out of there for under $40 each. For the most part, the crowd is somewhat atrocious (at least on Friday night at 7:30): May/December Buckhead couples. That should explain it all.
Can't wait to eventually check out brunch.
I have gone, went and came!
Craft is the place to be....Yes, its crowed and Yes you will wait even if you have reservations...but well worth the wait people!
I enjoyed the food..
Ok here we go:
Starter: Raw Malpeque Oysters..now you only get one for $3 I had 5! Love them...I was introduced to this style oysters in Canada where my homegirl is from and simply fell-in-love. I actually found out from our waiter that "Malpeque" is Canadian...so, HA!
My main course: Colorado Lamb Loin...hhhhmmmm good! Tender to perfection..season to perfect..... just to let you know that everything is price in separate dishes...(but I would not expect anything less from owner: Tom Colicchio)
I had a veggie to go along with my main course..I like onions so I decided to give the Cipollini onions a try and glad I did.....great great great...and once you cut a piece of Lamb and add a small piece of the onions to the lamb...to die for!! FAVOR!
And if you know anything about my reviews...of course I had the drinks coming! hehehehehe...no food is great without a cocktail.. Heck, we were drinking at the (small-area) bar before we even sit down..
Returning: Heck to the Ya!
Underwhelming.
I completely echo Joel D's review. Good, not great, and pricy. Maybe I expected too much, but I was underwhelmed by both food and service. The service was slow and our waiter lacked personality or a good knowledge of the food. The food was ok, but not the quality or flavors I would have expected, and the portions were very small.
Not bad, but your money can be better spent, for sure. If Craftbar is a reflection of Craft, I won't be headed back to either and would recommend BLT Steak instead.
Uncle Fester's new digs in Atlanta ain't too shabby... Oh wait, wrong show.
I was pleasantly surprised that burgaz and faux hawks were not part of the decorum here. It woulda been sad if I saw Walt Disney floating around in some giant stainless steel tank in the corner making frozen foie gras margaritas. Instead, this joint is all class without the stuffiness upstairs (not saying that Craft wasn't good, it was verra good). The bartenders are a riot, I recommend you sit at the bar. They are truly blue collar workers with class. Befriend them and you're set for the night. Befiend them and you're S.O.L. Choose wisely. Do or do not, there is no try.
Smaller menu to Craft upstairs but not lacking in quality or selection one bit. Ingredients fresh and preparation and execution were spot on. Just a couple tidbits to nibble on while we slammed down booze... Bourbon-glazed pork belly, yogurt, radish & kumquats and braised pork shoulder, tomato molasses, green olives & white beans. Jesus, no wonder my pouch is related to a marsupial. Feed me!
Now, go tell your fwends...
Word is bond... And to your mother.
Burp!
Having been to upstairs Craft and had a challenging experience, I wanted to revisit the restaurant, but I didn't want the formality and expense of the dining room. Instead, I wanted to put on my nicest pair of jeans, walk into the downstairs area, and see what the experience would be like at the bar. So, that's exactly what we did. We got there at about 7:30 PM, and most of the Craftbar tables were empty. The bar was full, though, presumably of people waiting for their upstairs reservations. Casey was the main bartender who was taking care of us, but his partner in crime (whose name I cannot recall, sadly) was also available to help us out. They were both amazing-incredibly knowledgable and passionate about the food and drink offerings, honest about what they loved and what they didn't, and friendly without being phony or overbearing. Really, they were a great team.
There was a lot to choose from on the starters menu, so we chose one ourselves (lamb sausages with saffron pickled cauliflower and a yogurt sauce) and went with one of Casey's recommendations (grilled quail with turnips, apples, and smoked bacon). The former was very tasty, with a great salty kick and a nice cool finish thanks to the yogurt. I believe my fiance actually said, "I would have this sausage's baby." The saffron pickled cauliflower made me so very happy-I think I'm going to have to experiment in the kitchen to see if I can recreate that part of the dish. The quail was a little less punchy in terms of flavor (it had a sweeter tinge), but it was cooked absolutely perfectly and had a lot of meat for a little bitty birdie.
For entrees, I opted for the veal ricotta meatballs over papardelle and tomato sauce. The simple, rustic preparation was one of the best dishes I've eaten over the past six months. The pasta was flavorful and impeccably cooked, the sauce was tangy, and the meatballs were substantial without being heavy. It smelled so fantastically homey and happy. Fiance ordered the pulled pork, country ham, and swiss cheese panini (with house made mustard and pickles). It was quite tasty-stuffed with piggy goodness, it reminded us of a Cuban, especially since the bread was pressed nicely and had a great crunch.
We were almost too stuffed for dessert, but it was a highlight of our meal upstairs, so we wanted to try more things from the sweets menu. The s'mores were messy and yummy, just the way s'mores should be. My only complaint was that the marshmallows were a little heavy on the char, but that was a minor quibble. Fiance loved the carrot cake, and I even tried it because it didn't have raisins in it (one of my main objections to the dessert). I still didn't like the flavor (too spicy for me), but the texture of the cake was lovely and the cream cheese icing was great. The toasted pecan ice cream that accomanied the dish was amazing-ice creams are definitely one of the strong suits of Craft's pastry chef.
While our Craftbar experience wasn't cheap, I walked out feeling like our money was well spent and that the experience, both food- and service-wise, had lived up to its pricetag. We may still be hesitant to return to Craft (unless someone else is paying), but Craftbar definitely made up for its sibling's missteps and created two loyal fans in the process.
All I can say is unbelievable.
I can't believe that a restaurant with this kind of reputation could possibly have service that bad.
The three of us got there just before 7 on Thursday opening week. It was unplanned, but they were able to accommodate us at Craftbar, which was what we wanted. There were maybe three other tables plus a handful of people at the bar waiting for tables upstairs.
However, after the friendly professionalism of the valet and hostess we were unprepared to be completely ignored once seated. There were five servers clustered in the expo area, not five feet from our table, but they did not come over to greet us or fill our water glasses or give us menus.
After about 4 minutes we had water and menus came after that. After we had enough time to commit every item on there to memory, much less choose something, a server finally came to take our order. We also had to ask for the wine list, as I guess that doesn't come standard in a bar?
The wrong wine was delivered, but the server preferred to argue that it was correct. It really got to the point where the whole thing was comical, we discussed leaving several times, but our desire to try the much-lauded food kept us in our seats.
Once we committed to staying, we turned the whole thing into a joke. I suggested that we take time stamped pictures - 7:18P 3 servers propping up the expo counter, 7:19P 3 servers propping up the expo counter, 7:20P 3 servers propping up the expo counter. You get the picture =) One of my companions suggested we take pictures and turn them into a flip book to see if any of the servers did move imperceptibly.
Then during the few instances when we did have a server at our table, it was just annoying, they would interrupt your conversation to ask if you wanted your completely empty dishes removed - no I think of them as table art and want to see them until I leave.
The really sad thing was that the food, or at least 5 out of 6 dishes ordered, was fantastic. The beet salad was beautifully composed and each beet added something different to the plate as did the pickled egg. The shrimp and grits had great textural and flavor contrasts, crispy bacon, preserved lemon and a perfectly poached egg, The mixed salad was garnished with toasted hazelnuts and could have been picked minutes before.
However, the pork belly left something to be desired. It was all fat, or about an inch square of fat with a paper thin layer of meat, so tough I needed a machete to cut it, on the top and bottom. Again the plate was beautifully composed with frisee and candied kumquats, but I couldn't eat it.
Of course the server didn't come back until after my companions had finished their shrimp and grits and steak tartare, spot on for texture and flavor and garnished with perfect gaufrettes, but served oddly enough in a Staub mini casserole - perhaps trying to be ironic?
So the server is clearing the other plates and asks if I am still enjoying mine, which is basically untouched and I told him it was too fatty and didn't want anything else as I was afraid my dining companions would kill me if I made them wait another 25 or so minutes for something else to come out.
The manager finally came over at that point, about an hour and a half too late, and brought me a to go box with a few cookies because he didn't want me to leave hungry. My companion also wanted to clarify the wine issue and he confirmed that yes she had in fact been given the wrong thing.
So long story short, not really =), the one star I have given Craftbar is due solely to the food quality, without which this would be a negative 27 star review. After this dreadful experience, I will have to think long and hard about whether I will go back and try Craft proper.
I like the simplicity of the menu, and the ability to order multiple small or large plates. Portion size for price is not quite as good as Ecco or Holeman and Finch, but it is the hear of Buckhead. Food is very good, though inconsistently executed--we had the heirloom tomato salad w/ blue cheese and pickled celery. Great idea, but no salt on the tomatoes, and the tomatoes themselves weren't ripe. On the flip side, I had pork belly on my first visit, and sweatbreads on my second. Both alone were good enough reasons to come back.
However, main reason I'd go back is for either the Cheesecake or the German Chocolate Cake. Both are fabulous.
Service is a little stuffy when you consider it's supposed to be a bar, or the downscale version of Craft. Music does not fit the formality of the service. That being said, every need we had was attended to, and the staff couldn't have been more pleasant on both visits. It's rare that I'm impressed with restaurants of this level, and even more rare that I return with any regularity (I left my heart on Buford Highway). So, I guess that fact that we went twice in as many weeks must say something.
We had a great time at Craftbar on New Year's Eve. We had a reservation for 6 and were seated promptly even though the restaurant and bar were packed. The decor is lovely--I love the naked light bulb fixtures and the simple, elegant wooden chairs & tables--no need for bulky white linens here.
We started with drinks and apps and I had a great drink called the Sunshine Squeeze--not too sweet with a hint of freshly ground ginger. My b/f and I shared the quail, which was really tender and juicy. Our table also had the savory bread pudding, which was a HUGE hit, the steak tartar and shrimp & grits. All were enjoyed--but I think the bread pudding was the star.
For the main course, I had the hanger steak which was quite as tender as I expected. The mashed potatoes that come with the steak are insanely good--I was sad that there was only a tiny little smear of them on the plate!
My b/f had the veal and ricotta meatballs, which are one of the restaurant's signature dishes and loved them. I tried a bit and they were so light and fluffy--not heavy and dense like a typical meatball.
The rest of the table raved about their meals as well. I was too full for dessert, but our table had the pear upside down cake, which I sampled and it was amazing. The lemon sorbet that comes on the side is so tart and delicious.
While we rarely venture to Buckhead, this is definitely a place that I will return to--especially for special occasions.
YELP NOTE: Disregard the rating, it is not applicable as this is a first impressions
---------------------
Last night, I met a few buddies over at Craftbar for some drinks, a nibble of food, and a touch of stuffiness. Craftbar and Craft, the big brother that looms upstairs, are Atlanta's versions of Chef Tom Colicchio's New York flagship. I went with high expectations; based on our brief flirtation, I am anxious to see how this potential love affair develops. Despite a hiccup (or two), there is enough promise here to warrant at least a couple of return trips.
These new eateries are located in a free-standing building that sits adjacent to the hotel/residential building known as the Mansion on Peachtree. The restaurant itself rests on the corner of Peachtree and Stratford, just south of Lenox Mall. When you turn off of Stratford into the parking circle, you may feel as if you are on a ship lost at sea. The valet staff seems to flutter about so you aren't exactly sure where to pull up. A total nonfactor, but it still warrants a mention so as to prepare first timers. You should not feel lost for long; the valets (and hotel staff for that matter) are highly attentive; more on that later.
After utilizing the complimentary, albeit required, valet parking, we sauntered over to the restaurant. Though it lacks the near two-story ceilings of its NYC counterpart, the space is extremely reminiscent of the aforementioned. No surprise there, Colicchio employed the same architecture firm he always utilizes. The décor is simple and spacious: wood tables sit amongst soft brown walls accompanied by deeper accents. Tear drop lights, if that is indeed what you call them, hang in clustered rows and provide soft lighting.
Between the two floors, the restaurant(s) seats roughly 250-275 patrons. That includes a quasi private dining room and the bar. Just beyond the bar is that dining room. It is partially obfuscated by the wine vault that is encased in glass and steel. The thematic ambiance of Craftbar stretches upstairs. Though a number of metals are incorporated into the layout, the majority of the restaurant has a natural feel to it.
After taking in the space, I almost immediately felt the hauteur of the clientele. It just seemed out of place. Maybe it was me [well ... us - as both Vinayak and Bryan concurred], but the crowd here, especially at the bar, just seemed to think they were dining at Masa ... $500/head anyone? The feeling was augmented by the staff, as it took a few moments before they acknowledged us and even longer before they dispersed with the attitude and warmed up to our small group. This being our first visit, I'm willing to consider that this was nothing more than an anomaly. However, the business casual dress code just did not translate into a business casual atmosphere.
Though I won't go into the full details of our drink order, it was far more off-putting than I expected. We elected to stick it out through a round of drinks and a couple of apps. In retrospect, we were all glad that we did so.
The alcoholic selections offered are universally top shelf; don't show up if your favorite is a bottle of Ven-dangy (a.k.a. Vendange). Bryan was heartbroken due to the absence of Bud Light. The wine list is pretty deep. I've seen larger selections before; but, this one is still pretty extensive. I quit at page nine but not without taking my time to assess the potential of the list. The focus is clearly on smaller vineyards and their higher end varietals. I look forward to exploring it further.
To give a bit of perspective: Craft hit the scene in 2k2 with a bang. The menu helped garner Colicchio a great deal of attention. The buzz culminated with a James Beard Award (internal) for best new restaurant. Craft and Craftbar here in Atlanta appear ready to carry on that tradition. What separates any good Chef from a top quality cook is the ability to do things outside the kitchen. Colicchio, part restaurateur and part celebrity, does this very well. To run the show here, Colicchio brought in Kevin Maxey to run the joint. Maxey made the move here after filling a similar role at Craft in Dallas. Though some were hoping to see a local chef installed at the helm, Maxey has earned his right to be here. After his start working under Colicchio in NYC, he earned several awards while in Dallas. I'm still a bit confused by all the media misinformation. Many have identified Maxey as the chef de cuisine; however, I have seen someone by the name of Adam Evans identified as the chef de cuisine on a number of their menu revisions. Further spelunking needed before I know what's what.
RAN OUT OF SPACE ::: REST OF REVIEW HERE: http://bit.ly/9EoD
CraftBar finally did contact me. I wasn't certain if the somewhat generic response was calculated or simply unstudied. No matter - they got in touch, and that's the most important step in *hearing* a client. So I'm upgrading the review to 3 stars and, once again, I give them the benefit of the doubt for being new to the Atlanta dining scene, which is bound to have a big learning curve.
2 Previous Reviews: Show all »
-
2/7/2009
I'm updating this review - downgrading it to 2 stars from the initial 3. Having sent information to… Read more »
3.5
to judge a place such as craftbar on their sunday brunch may be a bit unfair as i'm sure they do not excel in 'bunch' items. to wit, their 'brunch' menu is really half lunch and much less breakfast.
the eggs benedict was HUGE and tasted amazing. it is heavy on the meat- which my friend loved. the key to the success of the dish, which was explained to me, was the biscut- which was buttery and flakey. they actually bring a small pastry/scone/ biscut plate prior to breakfast, and i do concur that they were tasty.
i had the spinach, button mushroom omlette and was pleased that it wasnt gapingly large, but just right. atop of the omlette were greens that meshed quite well with the omlette. the spinach was overdone and while it was a good omlette, i kind of expected more from craftbar- something a BIT more inventive.
the waitstaff was very attentive and brought out drinks as soon as the clock hit 12:30pm (because gov. perdue says it is a sin to imbimbe prior to this magical time).
if i were craftbar, i'd nix the brunch and instead stay open for lunch/dinner. it was a decent brunch, but there are so many other better options in the area. their lunch menu was very tempting and i would love to try the ahi tuna salad with...avacado. the dinner menu also looks much more appealing to me.
note bene- people complaining of parking should just park at maggianos. i know atlantans do not like to walk, but it is, at best, a half a block. get walking.
We need to petition Yelp to offer 1/2 stars for the ratings. This place would get 3 1/2 not 4, but they don't deserve 3 so damn. Anyway, we went to Craftbar on New Year's Eve and had a good time. The place was busy, but our table of 6 with reservations was seated immediately. I'm big on service from the time you walk in to the time you leave, so being sat relatively quickly when you have reservations is important to me. The actual server was ok. She was a little slow, didn't have a great knowledge of the menu and was a little distant. I was expecting more from a guy with a TV show restaurant. The food was great and reasonably priced. I recommend the meatballs, awesome, and the mixed greens salad. Overall, I enjoyed the meal and I will go back to pretentious land for a second trip even though I'm not really cool enough to be in Buckhead.
We went to CraftBar for dinner on New Years Eve. The atmosphere was nice, without being overdone. The scene was contemporary with an exposed kitchen. We had a large group so there were several things ordered. The highlights for appetizers were the Bread Pudding and the Shrimp and Grits. Entrees were equally good. The pork loin with sweet potatos were amazing. The texture of the pork was nice and tender, and the flavor was full. The savory meat paired well with the sweetness of the starch. Service was good and consistent without being overbearing. The menu was a bit brief though. I would have liked to see more variety but that is probably what their main restaurant is for.
Located on the first floor of the Craft Restaurant building. More of the same with respect to the brilliance of Craft. Prime atmosphere and cuisine that complements the experience. Great starting point before heading upstairs or a wonderful destination all in itself.
