Cru

Savory Member Rating

Based on 2 reviews

  • Food
  • Service
  • I've eaten here
  • I want to eat here

  • Hours: Mon-Sat from 5:30-11pm
  • Public Transit and Parking: Street parking - Hopstop
  • Reservations: Highly Recommended - Make an Online Reservation
  • Payment Options: MasterCard, Visa, American Express
  • Dress: Business Casual
  • Noise: Moderate
  • Seats: Around 70
  • Key People: Wine Director - Robert Bohr; Owners - Roy Welland
  • Year Opened: 2004
  • Awards and Accolades: Food & Wine Magazine Go List 2008; Wine Spectator Magazine Grand Award

Critic Reviews

The New York Times star star star Critic's Pick 12/20/04

Most of the dishes at Cru are splendid. - Frank Bruni

New York Magazine star  

The only thing more impressive than the 65,000-bottle wine collection is the food. - Adam Platt

Time Out New York Critic's Pick  

If you can pony up for the $78 prix fixe, sit in the main dining room, where the courteous waitstaff will help you select vino from the extensive list contained in...

Michelin Red Guide 2009 New York City star 10/07/08

Savory Member Reviews

Member Photo

Aaron A.
1 Review

Food Rating star star star star star
Service Rating star star star star star Posted on 05/20/08
I ate here a few months ago and had a great meal..The amuses were a nice touch to start, roasted pulpo delicious, stuffed pasta tasting 2 thumbs, pig tasting, what else can i say..
Member Photo

aaron b.
12 Reviews

Food Rating star star star star star
Service Rating star star star star star Posted on 07/10/08
alright this is the first Michelin Star restaurant I have ever been too so my expectations were pretty high. I mean, Pretty much I expected the best restaurant meal of my life. Cru did not disappoint. My brother and I were VIPs since our father crafted the Rosewood Bar a couple of years ago and the staff at Cru did whatever they could to make us feel that way. My favorite dish in our tasting menu was the heirloom tomato gaspacho soup with raw langoustine. It was perfectly balanced and quite refreshing after the two parmesan based amuse bouches presented to us before the soup. I liked the Asian influence on the menu but Shea Gallante made a much better impression with his modern European dishes. The short-rib, Filet duo was fantastic, just the right amount of smoke to make memorable. the only knock I have on the menu was the foie gras touchon was like desert for a starter when served with really sweet peach nectar and melon.