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• 7

At Cru, It’s Always 8:00

By NYC Nosh   Nov 19, 2006

We love to eat late, but we also realize that this isn’t Spain, where the dinner hour often elides seamlessly into midnight. Here in New York, things work a little differently, and being seated in a restaurant at 10:30 p.m. is generally not much better than not being seated at all– by that hour, the staff are tired, sometimes cranky, and probably counting the minutes until they can head home. It’s hard to blame them. Dedicated diners don’t let that dissuade them though, because at many popular eateries around town, it’s hard to snag a table on the weekend at any other time. Greenwich Village’s Cru is in this category: more than two years after it first opened its doors, it still manages to sell out both of its early seatings regularly, leaving spontaneous diners with the graveyard shift. We’ll be the first to admit to a little wariness about accepting a reservation slot less than an hour before the kitchen was advertised to close, but after finishing an overall excellent meal and exiting Cru at 1:15 a.m., we’re left wondering if anyone at Cru even owns a watch. FULL REVIEW

• 1

Cru’s Stingy Nettle Risotto

By AugieLand   Apr 19, 2006

My favorite spring things that must be eaten and eaten quickly because their window of availability/edibility is very short are fiddleheads, ramps, and stingy nettles. There are others, but these are the ones you can find growing up and down the Jersey Turnpike and I love local fare. FULL REVIEW

• 12

Cru:444 Againijrillian stars

By AugieLand   Mar 12, 2006

I think it can be accepted as a given at this point that I love Cru. I think it is also a given that any time you talk something up too much and build up people's expectations of a place they are bound to be let down, no matter how great the actual experience. With that said, I had dinner at Cru this week, again Robert Bohr and Shea Galante put their heads together and created a menu and wine pairings for 6 of us, and a good time was had by all. FULL REVIEW

Cruisine Cru New York City Entry #71

By Veal Cheeks   Feb 19, 2006

A spectre is haunting Downtown, the spectre of Community. A gaggle of Manhattan chefs (often tied to the strings and strains of Bouleywood) have concluded that if they cannot pump their plates with a clashing cornucopia of ingredients, they will lack creative cachet among their consorts. The strategy of this club stands in stark contrast to those who embrace the Cuisine of Essences. There are Stakes in Tocque-ville. Chefs have choices. When they select a personal cuisine, they embrace a gustatory team. And Cru's Chef Shea Gallante reveals and revels in his apprenticeship at the red mothership Bouley. FULL REVIEW

• 9

Cru Valentine's 693 simapticillian stars

By AugieLand   Feb 15, 2006

Took my best girl to my best restaurant for Valentines Day. There is something grand about being very comfortable in a room as nice as Cru's, with a staff as talented as the one at Cru. Cru has become one of our "occasion" restaurants and the fact that it manages to stay so special, in spite of my being there quite a bit, is a testament to how well its team executes their mission. At its size, the wine list at Cru could never get in a rut, it couldn't even get in a furrow, which must present a challenge to Shea and the kitchen (one which, I am happy to say, they have risen to for more than two years now). FULL REVIEW

Cru 894 actuzillians stars

By AugieLand   Jan 05, 2006

When I was a petulant, precocious young man, people loved to tell me little clichés about wisdom like knowledge is learning from your mistakes, wisdom is learning from others' mistakes. As an adult, the only times I feel I am truly being wise are when I am in a situation where I have some semblance of knowledge and experience, yet I choose to stay the hell out of the way of someone and let them show their brilliance. FULL REVIEW

• 2

Best truffle menu 05 CRU

By AugieLand   Dec 13, 2005

At this point, I think we have to officially recognize that the white truffle season of '05 is drawing to a close. With only a couple more weeks left to get away with deeply inhaling from the plates of New York like Jack Colton, face to the bonfire, in the plane in Romancing the Stone, I figured I'd give an update. FULL REVIEW

• 8

Saturday, July 09, 2005

By A Year In Food   Jul 09, 2005

Let's face it: wine is intimidating. Between the vintages, vineyards and varietals, it's a serious subject for sensitive palates. Even more than with food, there seems to be an endlessly expanding number of options. And perhaps, most prohibitively, the price of bottles can range anywhere from cheap entrée to college education. Determined to add to our oenophilic educations though, Vince and I ventured into the Grape Escape, a tannin-drenched sequel to May's Vintage Bar Crawl. FULL REVIEW

Cru

By Fork & Bottle   Oct 09, 2004

We arrived at our appointed reservation time – 9 pm and were immediately shown to our table. From the first water waiter, to the arrival of the check, everything was smooth. The food was tremendous in every way. The service was perfect. FULL REVIEW

Cru Restaurant

By Gotham Gal   Sep 22, 2004

How could I not go? Cru is literally around the corner from me. I walk by everyday. FULL REVIEW

Cru

By The Strong Buzz   Aug 19, 2004

I love meals that start with little snacks—amuse bouche, canapés, hors d’ouerves—whatever you call them—you get the idea. I call them little snacks, and to me, they are just pure silliness and joy—lots of lively contrasting flavors, tucked into a one-bite blast to wake up your mouth and your appetite. At Cru, executive chef Shea Gallante’s modern European restaurant and wine-lovers paradise, every tables gets four rounds of little snacks to start the evening off on the right foot. FULL REVIEW

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