Craft

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Stay for the exquisite Wagyu skirt steak and the buffalo tenderloin or the Alaskan halibut, but be blown away by the austerity of the vegetables: the Jerusalem artichokes, sautéed haricots verts and the lady creamer peas. Celebrated founding chef Tom Colicchio founded his New York restaurant conglomeration on the intrinsic flavors of specific foods, letting them shine on their own, adding only a little culinary light to help with illumination. Dallas never had it so good.

Cuisine(s): New American

Hours: Daily 6:30am-2:30pm, Sun-Thu 5:30pm-10:30pm, Fri-Sat 5:30pm-11pm

Price: $$$$
Payment Types: MasterCard, Visa, American Express, Discover

Attire: Business casual

Features: Takeout, Private Party
Serving: Breakfast, Dinner, Lunch

Reservations: Recommended

Parking: Valet

2011 | Best Meal Under $15

Dining on the cheap doesn't have to suck. Ethnic restaurants provide affordable fare that's still inspired, but sometimes the ambiance leaves a little to be desired. Want something cheap with a sleek atmosphere and top-notch service? Head to... More >
2007 | Best Expression of the Mundane

It's a gangly, lowly beast with a thick crunchy stalk and curled, rippled leaves. It was once honored by the Greeks and Romans for its medicinal attributes, a weed that calms with spinach essence even as it teases with a pungency followed by a... More >
2007 | Best Foie Gras

You may likely encounter a different version of this embattled dish (foie gras has been banned in Chicago and California) as the Craft menu is a living document. Our fowl liver delicacy was roasted and rested in gooseberry gastrique, ornamented... More >
2006 | Best Service

The beauty of this service protocol is its deftly coordinated tag-teaming. Bread is dispensed and water poured with choreographed precision. Order wine by the glass and the bottle is presented, a taste is poured and, after a nod, the glass is... More >

Dallas Observer Reviews and News

Searching For Consistency at Craft Dallas

By Scott Reitz | Thu, August 18, 2011

The word "craft" denotes a skill or trade. It can also refer to the quality of workmanship of the product that trade produces. All in all, it makes a decent name for a restaurant helmed by a perfectionist chef. Tom Colicchio, who's built his care... More >
Tired of Cowboy Chow? Try the Short Rib & Shishito Pepper Hash At Craft.

By Chris Meesey | Tue, February 1, 2011

If you're in town for the Big Game and want to know if Big D features anything other than barbecue and chicken-fried steak, head down the Dart Green Line to superstar national chef Tom Colicchi More >
Chef Jeff Harris on the Puzzle of Winter Vegetables

By Hanna Raskin | Tue, January 25, 2011

Jeff Harris, who until recently served as executive chef at a restaurant known primarily for its proteins, is quoted as a squash expert in this month's issue of Garden & Gun. The Southern life More >
Jeff Harris Takes His Craft Elsewhere as Tom Colicchio Calls Up Tim Bevins to Run Kitchen

By Robert Wilonsky | Tue, January 4, 2011

Just three months ago we ran that three-parter about Jeff Harris, executive chef at Tom Colicchio's Craft at the W in Victory Park. But Craft sends word this afternoon that Harris has departed, leavin More >
Before His Super Bowl Return, Tom Colicchio Talks About Changes in Kitchen at Craft Dallas

By Robert Wilonsky | Tue, January 4, 2011

Tom Colicchio just called to talk about today's announcement that Jeff Harris is leaving Craft's kitchen to open a restaurant on Fitzhugh. Colicchio, who still controls Craft following that reworking More >

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User Reviews

4 User reviews

Write a Review

itakeyourblood

| Sun, January 16, 2011

a little pricey but the food is good with a wow like momma made if she worked in a 5 star restaurant kinda feel.!

What do you think of this review? 0 0
amy.jones2

| Mon, January 12, 2009

Go. Now. Or on Sunday for their brunch. Yes, it might cost you more than the blue-plate special you get at the local pump & munch, but it's worth it. If you're lucky, you'll get to take home a sample of the Craft made granola. You can't get that at Bubba's.

What do you think of this review? 0 0
Cynthia199

| Fri, January 09, 2009

I do not spend too much time in Victory, but I honestly believe that this is the best restaurant there. I just love the upscale pretentious attitude of the W serving homestyle foods with an elegant twist. I think this is a place everyone should try

What do you think of this review? 0 0
TrevorD1

| Tue, November 25, 2008

great place!

What do you think of this review? 0 0

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Main Menu

Side Dishes - Mushrooms (Roasted)

$12.00

Oyster

$12.00

Trompette Royale

$15.00

Hen of the Woods

$12.00

Baby Shiitake

Side Dishes - Potatoes

$9.00

Fingerling

$9.00

Purée

$11.00

Gratin

$10.00

Gnocchi

Side Dishes - Grains

$11.00

Polenta

$15.00

English Pea & Bacon Risotto

Side Dishes - Vegetables (Roasted)

$11.00

Shishito Peppers

$10.00

Cippolini Onions

$10.00

Tokyo Turnips

$12.00

Baby Carrots

$12.00

Fairytale Eggplant

Side Dishes - Vegetables (Sautéed)

$9.00

Swiss Chard

$10.00

Bok Choy

$10.00

Broccoli Rabe

Side Dishes - Vegetables (Gratin)

Wild Spinach

Side Dishes - Vegetables (Braised)

$11.00

Romano Beans

$10.00

Corn

Main Courses - Fish & Shellfish (Roasted)

$30.00

Swordfish

$34.00

King Salmon

$30.00

Striped Bass

$30.00

Dayboat Diver Scallops

Main Courses - Fish & Shellfish (Braised)

$34.00

Dayboat Halibut

Main Courses - Meat (Roasted)

$29.00

Chicken

$39.00

Normandy Duck

$42.00

Pork Porterhouse

$50.00

30 Day Dry-Aged Sirloin

Main Courses - Meat (Braised)

$32.00

Pork Shank

$36.00

Beef Short Rib

Main Courses - Meat (For Two)

$82.00

Roasted & Braised Suckling Pig

$125.00

30-Day Dry-Aged Porterhouse

Pasta

$14.00

Eggplant & Basil Agnolotti

$19.00

Ricotta Cavatelli Corn & Summer Truffle

$13.00

Pork Ravioli & Steen’s Cane Syrup

Salads

$18.00

Artichoke

$10.00

Mixed Lettuces

$13.00

Beets & Tarragon

$12.00

Arugula & Lemon

$13.00

Butter Lettuce & Six-Minute Egg

First Courses - Meat (Roasted)

$14.00

Quail

$18.00

Sweetbreads

$16.00

Crispy Bacon

First Courses - Meat (Charcuterie)

$25.00

Wagyu Carpaccio

$18.00

Pork Trotter

$15.00

Suckling Pig Ballotine

First Courses - Shellfish (Raw)

$3.00

Pemaquid Oyster

$3.00

Beau Soleil Oyster

$3.00

Hurricane Island Oyster

$3.00

Naked Cowboy Oyster

$3.00

Fanny Bay Oyster

First Courses - Fish (Raw & Marinated)
Raw & Marinated.

$18.00

Octopus

$18.00

Hamachi

$18.00

Bigeye Tuna

Looking for another city?

2440 Victory Park Lane
Dallas, TX 75219

214-397-4111 | Website

More Uptown & Oak Lawn New American Restaurants >

2011 | Best Meal Under $15

2007 | Best Expression of the Mundane

2007 | Best Foie Gras