Craft for New Year's Eve

Kirkland brought me to Craft for New Year’s Eve dinner. It was a great way to end 2008 and start 2009. We went with the tasting menu which was supposed to be 5 courses, but we got all these extras some which were free and some that were an added cost (the $40 truffle risotto!). Here is is....I was stuffed afterwards!

Gruyere Puff: It was good except for the fact that mine almost exploded when I took a bite into it. Didn't realize there was a little hole at the bottom where the gruyere had been injected so mine almost got all over my dress.

Amuse Bouche fish: can't remember the exact fish but two raw fishes one topped with caviar and one topped with ground up fish. One one the left was much better.

Dungeness Crab Gratin and Verjus: I think this was one of my favorites. I had to look up what verjus meant (sour juice). It was extremely creamy and the texture was more soup-like. Very delicate flavor.

Confit Ocean Trout, Crispy Chicken Wing and Trout Caviar: Fish tasted poached but I guess that would be right since confit means to be cooked in fat. Extremely moist and tender. The chicken wing was a great little extra...tasted like karaage.

White Truffle Risotto and Quail Egg: This was a extra splurge. The guy came out with a huge piece of truffle and shaved in right in front of us. Does this look like $40 worth of truffle. It was the first time I've had fresh truffle grated onto my food. It was quite tasty, but I think the expense of it will deter me from getting it again. All I have to say is that it was decadent.

Duck Liver Tortellini Cara Cara Orange, Vin Santo and Hazelnut: The duck was salty but was offset by the sweetness of the orange. I felt like the tortellini could have been cooked slightly longer, but nonetheless was delicious.

Japanese Quail Polenta Sorrel and Cherry Puree: My favorite part of this dish was the tiny quail leg on the left. It was fun eating it because it was like a miniature drumstick. The polenta was fried like an eggroll. I ate the dish separate which was probably not the way to eat it.

Wagyu Rib Cap Braised Shortrib Savory Bread Pudding and Sweet Carrots: Yum!!! Excellent meat course. Loved the Wagyu, perfectly cooked and tender.

Cana de Oveja: Sheep's cheese served with crostini and a variety of items (honey, cranberry jam, dates, and walnuts). Poor Kirk couldn't enjoy this creamy cheese ( no cheese for him). Always love a cheese course at the end of the meal.

Lavender Panna Cotta and Aperol Ice: You wouldn't think Lavender would be a good flavor for a dessert, but it was so mild it went with the panna cotta smooth texture. I could have done without the ice.

Peanut Butter Cup Cocoa Nib and Caramel: Can you say gourmet Reese peanut butter cup? The cocoa nib was crunchy and chocolatey. The caramel jelly reminded me of this japanese candy.

Complimentary Dessert (Blood orange jelly, Salt and Pepper Macaroon, Nougat, and Chocolate truffle): Free dessert! I like the blood orange jelly and macaroon.

Muffin to go: So many freebies tonight. This was an extra way to say thank you. A cranberry muffin to go. We ate it the next day and it was good!

Chocolate covered Strawberries, Moet and Chandon Apricot Champagne, and Rocky Mountain Truffles: Kirk was sweet to provide a nice bottle of bubbly. I dipped strawberries in Lindt chocolate and bought some confections at Rocky Mountain.

10100 Constellation Blvd

Los Angeles, CA 90067

www.craftrestaurant.com