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Description:
Tom Colicchio's lauded New York restaurant now has a Texas outpost. A chic interior dressed in walnut, concrete, leather, and steel is a composition of beauty and style. It meshes sweetly with the New American cuisine, which revels in premium goods and seasonal riches. The restaurant's premise allows diners to choose ingredients and preparation techniques, "craft"-ing their own meals that are shared with the table. Veal sweetbreads, Kobe skirt steak, Australian swordfish, and Maine diver scallops are among the main-course possibilities. Sides include summer squash ravioli, roasted shiitakes, and Japanese eggplant.
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