I Can Afford Restaurant Week!
Finally got to eat at a Tom Colicchio Restaurant.
Besides the beaches, the best thing about living on Eastern Long Island is the fine dining. As a self-proclaimed foodie I would of course like to try them all. As it is, I eat enough of money and therefore try to exert some self control with my dining-out spending. Although when one of the many different restaurant weeks we have on Long Island rolls around -it is a certainty in attempting to try as many new ones as possible. A prix-fixe menu with three incredible courses at only $27.95 is a dream come true for the fabulous and broke. Check out Hampton's Restaurant Week, Sunday May 4th is the last day!
Now, I have always been obsessed with Tom Colicchio and will admit that going to dine at Craft is something I've talked about forever, so being able to eat at one of his restaurants in general is a thrill. For those who don't know, Colicchio cooked in prominent restaurants before opening his first place in 1994 and then the well-known Craft opened its doors in 2001. Now he owns 8 restaurants, besides 'witchcraft which is a specialty sandwich shop with locations all over the country. Tom Colicchio has also been a judge on every season of Top Chef on Bravo Network! He always has a perfect vision, its always fresh, refined, yet clean and simple. It's straight forward and always just right, he's the Goldilocks of restaurant visionaries.
The Topping Rose House was originally built in 1842 for Judge Abraham Topping Rose and was designed in a local version of the Greek Revival architecture style that was widely popularized at this time. The building is beautiful with its bold columns and classic white and black contrast aesthetic. The interiors are designed by Champalimaud who is amazing and their designs are just as perfectly balanced as Tom Colicchio's food.
I used a few photos from local publications in combination with my own captures, though these do not do the ambiance justice. I would love to come shoot during the day.
The food is fantastic and all the ingredients are local, fresh, and grown,
raised and caught with the finest of standards.
| First Course :
| Roasted Radicchio with Glazed Pecans and a Fig-Goat Cheese Vinaigrette
| Fennel, Radish, Celery, and Cucumber Salad with a Goat-Yogurt Herb Dressing
| Mushroom Risotto with Shitakki Chips and Parmesean
| Smoked Linguini with a slow Poached Egg, Pancetta, and Black Pepper
| Main Course :
| Death Door Gin, Fresh Muddled Mint and Cucumber, Lime Juice, and Club Soda
| Roasted Skate with Bacon, Spring Onions, and English Peas
| Braised Brisket over Anson Mils Grits, Roasted Carrots, and Crispy Shallots
| Homemade Garganelli Pasta with Ramps, English Peas and Ricotta Salata
| Rhubarb Cheesecake with Rhubarb Frozen Yogurt and Strawberry Rhubarb Jam with a Basil oil
| German Chocolate Cake with Milk Chocolate Anglaise and Vanilla Whipped Cream