As the name of the restaurant implies, guests "craft" their own experience at Craft. In the mood for fish? Choose from raw, marinated or roasted. Care for a salad on the side, or vegetables? More of a meat lover? You can choose from one of several types and pair it with anything that pleases you. Because the combinations you can "craft" are infinite, the meal concept is truly yours to create. How can you go wrong with that? Add in the vast culinary experience of Chef-Owner Tom Colicchio and that of his selected chefs -- Executive Chef, Craft Restaurants, Damon Wise and Chef de Cuisine James Tracey, who have graced the kitchens of Lespinasse and Grammercy Tavern, and Pastry Chef Karen DeMasco, who won the 2005 James Beard Award for Outstanding Pastry Chef -- and the experience is sure to be a winning one. As if all that talent wasn't enough, being only steps away from the Union Square Greenmarket has its perks, too. Because Craft supports local and family farms, you can expect only the freshest seasonal ingredients to grace your table.

Tasting Menu (Craft kindly requests the participation of the entire table for the Tasting Menu, $110 per person; wine pairings for each course, $75 per person): Roasted Nantucket Bay Scallops & Kaffir Lime Vinaigrette; Brebis Blanche Agnolotti Matignon & Lamb Bacon; Wild Sturgeon Beets, Blood Orange Sabayon & Endive; Guinea Hen Grits, Black Truffle & Brussels Sprouts; Roasted & Braised Wagyu Beef Lentils & Swiss Chard; Meyer Lemon Sundae Hibiscus Syrup & Coconut Meringue; Chocolate Ganache Tart Cocoa Nib & Caramel Ice Cream.

Raw: Barron Point Oyster (WA) ($3); Fisher Island Oyster (NY) ($3); Kumamoto Oyster (WA) ($3); Rome Point (RI) ($3); Bigeye Tuna ($18); Hamachi ($18).

Cured/Marinated: Octopus ($18).

Charcuterie: Australian Wagyu Carpaccio ($25), Porchetta ($16).