Tom Colicchio's cooking focuses on seasonal ingredients and unfussy preparation that allows the food to shine. The result has been the successful Gramercy Tavern, of which he is the chef and co-owner with partner Danny Meyer, and his Craft brand, which includes Craft, Craftbar, and 'Wichcraft in New York and Craftsteak in Las Vegas. Craft's do-it-yourself approach—offering all dishes, including vegetables, meat, seafood, and starches, a la carte so diners construct their own meals—has won him critical and public acclaim. In April, Craftbar moved around the corner and its former space was transformed into Craft's 40-seat private dining room. Colicchio is currently working as a consultant for the restaurant at the Core Club, which opened in mid-September.
How do you make a private room attractive for businesspeople entertaining clients?
You make sure the planners know how many people will comfortably fit at the table. If you were having a party at home and had 12 chairs, you wouldn't invite 16 people. You set expectations beforehand as to how you can accommodate guests.
The other thing that I find a lot of private rooms don't have is an ante room for cocktails. In the new Craft space, we have a space to have cocktails before going into the [dining] room. You should have things in place, audiovisual equipment that [planners] will ask for, like iPods with different songs so they can customize music; you should make sure everything you need to run a party is in the room. I also think the room should be an extension of the restaurant. When it comes to Craft, we want you to feel like you're at Craft.
How involved are you in the design of your restaurants?
Very. I have one architect, Peter Bentel. He was the architect for Gramercy Tavern, and I have been working with him ever since. The first thing [we look at is] layout; making the decision where the maitre d' goes, where the kitchen, bar, and restrooms go. Once that's set we work on materials; what kind of metals [will we use], whether it's copper, bronze, aluminum, or steel? How are we going to do the display, ceiling materials, flooring materials, acoustics, what is it going to sound like? Along with those ideas, Craft really took cues from the food. We wanted a minimal palate with great ingredients that can stand on their own. The lighting is probably the last thing we look at, although it is probably one of the most important .phpects]. What kind of mood [do you want to set]; how do you want to feel?
One of the things we do before we open is we walk through the space. About a week before opening I go inside and walk around rows, look at tables, get a feel for how guests are going to feel there. Sometimes you can plan things on paper but when you're inside you have to change things. We recently tried to get another table in at Craft, but it just didn't work; it was too tight. We're always trying things, seeing what works.
I don't think there is a restaurant that once it's open, you're set. At Gramercy, we started adding curtains to try and block kitchen light. We put these drapes in and then said, "If we put them in that bay, we should put them in other bays." It's like a house—once you're in the space you change things around.
What goes into creating a successful event when it comes to food?
I think that if you're hosting an event, you need to put yourself in your guests' shoes and think about what they like. If it's Craft and you're a regular, it's choosing items that give you a sense of the restaurant.
If it's just me throwing a party, I like to do stand-up cocktails and a buffet, allow you to get a feel for one another, talk, have fun, relate to people. I was recently at a party where the guest of honor and the host kept two empty seats at each table so they could walk around and sit at each table during different courses. The most important [thing] is to have good wine and great people and to have fun.
What makes a great hors d'oeuvre?
It should have intense flavor and two to three textures. I don't like getting hors d'oeuvres you have to bite. I want something you can pop in your mouth.
—Kristen Haunss
Posted 10.31.05
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The Venue Q&A: Cipriani's Arthur Backal
The Venue Q&A: Amy Sacco
How do you make a private room attractive for businesspeople entertaining clients?
You make sure the planners know how many people will comfortably fit at the table. If you were having a party at home and had 12 chairs, you wouldn't invite 16 people. You set expectations beforehand as to how you can accommodate guests.
The other thing that I find a lot of private rooms don't have is an ante room for cocktails. In the new Craft space, we have a space to have cocktails before going into the [dining] room. You should have things in place, audiovisual equipment that [planners] will ask for, like iPods with different songs so they can customize music; you should make sure everything you need to run a party is in the room. I also think the room should be an extension of the restaurant. When it comes to Craft, we want you to feel like you're at Craft.
How involved are you in the design of your restaurants?
Very. I have one architect, Peter Bentel. He was the architect for Gramercy Tavern, and I have been working with him ever since. The first thing [we look at is] layout; making the decision where the maitre d' goes, where the kitchen, bar, and restrooms go. Once that's set we work on materials; what kind of metals [will we use], whether it's copper, bronze, aluminum, or steel? How are we going to do the display, ceiling materials, flooring materials, acoustics, what is it going to sound like? Along with those ideas, Craft really took cues from the food. We wanted a minimal palate with great ingredients that can stand on their own. The lighting is probably the last thing we look at, although it is probably one of the most important .phpects]. What kind of mood [do you want to set]; how do you want to feel?
One of the things we do before we open is we walk through the space. About a week before opening I go inside and walk around rows, look at tables, get a feel for how guests are going to feel there. Sometimes you can plan things on paper but when you're inside you have to change things. We recently tried to get another table in at Craft, but it just didn't work; it was too tight. We're always trying things, seeing what works.
I don't think there is a restaurant that once it's open, you're set. At Gramercy, we started adding curtains to try and block kitchen light. We put these drapes in and then said, "If we put them in that bay, we should put them in other bays." It's like a house—once you're in the space you change things around.
What goes into creating a successful event when it comes to food?
I think that if you're hosting an event, you need to put yourself in your guests' shoes and think about what they like. If it's Craft and you're a regular, it's choosing items that give you a sense of the restaurant.
If it's just me throwing a party, I like to do stand-up cocktails and a buffet, allow you to get a feel for one another, talk, have fun, relate to people. I was recently at a party where the guest of honor and the host kept two empty seats at each table so they could walk around and sit at each table during different courses. The most important [thing] is to have good wine and great people and to have fun.
What makes a great hors d'oeuvre?
It should have intense flavor and two to three textures. I don't like getting hors d'oeuvres you have to bite. I want something you can pop in your mouth.
—Kristen Haunss
Posted 10.31.05
Related Stories
The Venue Q&A: Cipriani's Arthur Backal
The Venue Q&A: Amy Sacco