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DEL.ICIO.USTop Chef’s Tom Colicchio
The Atlanta Journal-Constitution
LARGE AND IN CHARGE: Cutey pie chef Tom Colicchio opens Craft Atlanta and Craftbar
Photo: Courtesy of the Reynolds Group
With Craft Atlanta and Craftbar opening this week, I sat down with chef-owner Tom Colicchio last Friday at a Starbucks close to the restaurant. Dressed in jeans, a gray sweater and wearing his trademark black beret (backwards, of course), he talked freely about the restaurant, Atlanta, his management philosophy and, as you’ll read below, playing the guitar.
Q: You’ve opened Craft at other locations around the country. What makes Atlanta’s Craft different? A: Well, the design element of this restaurant is by far the most beautiful of any we’ve done. The designer, Peter Bentel, has been with us from the beginning, and this location is stunning. This is also the first time that Craft and Craftbar will be open in the same space. Plus, I’ve finally been able to include the design of a wood-burning stove I came up with years ago when I was at Gramercy Tavern.
Q: You chose a seasoned chef, Kevin Maxey, from inside your management team to lead Craft’s kitchen in Atlanta. Why not someone local? A: Kevin has been with me for seven years, starting in New York, then Dallas. It wouldn’t be fair to the dedicated staff I’ve had for years to hire someone just because they are from Atlanta. I like to allow the people who work for me to have free reign over what’s prepared, too — I don’t dictate a menu, just a style. And that wouldn’t be possible with someone who hasn’t worked with me for very long. We have hired over 100 people for the Atlanta location, so I don’t feel too badly about it.
Q: What can Atlantans expect to eat when they visit Craft or Craftbar? A: The same types of dishes that are served at Craft in New York — Craftbar has braised pork shoulder with white beans and collards, smoked house-made sausage with cole slaw. Craftbar’s menu is much more casual, with nothing on the menu for more than about $25. We’re stressing local ingredients on both menus.
Q: What’s your favorite thing to eat right now? A: Porcini mushrooms. Or morels.
Q: You’ve got a really busy schedule, especially when you add “Top Chef” into the mix. Do you still cook? A: I love to cook. We reserve a private room at Craft (in New York) every Tuesday so that I can cook a nine-course prix fixe.
Q: What restaurants have you tried in Atlanta? A: I enjoyed Holeman & Finch. That burger thing they do was fun. I’m planning on going to Shaun’s.
Q: What would you do if you had more time in your day? A: Play the guitar. I’ve got my eye on a pricey Olson that’s for sale on the Internet right now, but I’m just not sure ..
Craft Atlanta and Craftbar are located in a free-standing building at The Mansion on Peachtree at 3376 Peachtree Road. Both restaurants are open for dinner seven days a week on Monday, Dec. 8, and Craftbar will also serve lunch beginning Jan. 5, 2009. For more information, call 404.995.7580.
Permalink | Comments (16) | Post your comment | Categories: Dining
Comments
By Jack
December 10, 2008 2:27 PM | Link to this
Ask him about is it OK to tkae a menu or a small trinket from his store without paying?
By Jack
December 10, 2008 2:28 PM | Link to this
Ask him about is it OK to tkae a menu or a small trinket from his store without paying? DID you get a copy of his menu?
By RK
December 10, 2008 2:51 PM | Link to this
Flip opened last night.
By BOISE ST BRONCO
December 10, 2008 3:05 PM | Link to this
Colicchio is a master chef! If Craft Atlanta is anything like Craft NY, then you all are in for a good time. Go Boise State!!
By Tom Bianco
December 10, 2008 3:15 PM | Link to this
It has been really exciting to see the evolution of the restaurant scene in Atlanta evolve and grow. From the first Fish Market in Lenox, to Pano And Pauls, Twist and Shout and the others, the ever diverse Concentrics Hospitality Group of Stores, Ny Prime, The Palm, and now Craft. Atlanta has become one of the top restaurant cities on the planet.
By SWAT Native
December 10, 2008 4:16 PM | Link to this
How long do you think it will be before there is a “Top Chef Atlanta”?
By Mike D
December 10, 2008 4:28 PM | Link to this
All time worst environment to open a restaurant. Unless everything is perfect, I give it 6 months tops.
Side bar comment: I have been to quite a few restaurants that have let their food quality and waitstaff slide. I expect to see dozens of closed signs on these after Christmas.
By Tim Harris
December 10, 2008 4:33 PM | Link to this
Please find some time to check out a locally owned new steakhouse in Downtown Decatur…Parker’s On Ponce who has a grand opening this week.
404-924-2230 (on the square in Decatur)
By AL
December 10, 2008 4:37 PM | Link to this
Dang Mike D…aren’t you a Debbie downer…
By SeaAtl
December 10, 2008 4:54 PM | Link to this
I attended the soft opening of this restaurant and it was fantastic. The restaurant itself is absolutely beautifully done, and the menu was exceptional. Every bit as good as the Craft in Dallas (the only other one I’ve been to). A GREAT addition to our city’s restaurant scene!
By Lynn
December 10, 2008 5:06 PM | Link to this
Tom is just yummy! I’d love to see him on the menu as take-out of course!
By edward
December 10, 2008 5:10 PM | Link to this
Top Chef Atlanta You been Bottom Chef Atlanta
By edward
December 10, 2008 5:11 PM | Link to this
Top Chef Atlanta You mean Bottom Chef Atlanta
By Road Scholar
December 10, 2008 6:36 PM | Link to this
Tell them to update their website. Add menus for Atlanta.
By Not Disappointed
December 17, 2008 4:00 PM | Link to this
Dude can cook. Reba and I look forward to having a Craft here in Atlanta. “Happy Holidays All!”
By James
January 6, 2009 2:53 PM | Link to this
Let us hear about the great Desserts from Pastry Chef Pam Moxley, formerly of Floataway Cafe .