Crafted -Food CA (Near Yakima)

5 /5 Dian Dian: My friends had tried the 7-course chefs menu at this restaurant before and thought it was amazing, so even though it was a bit out of the way for our weekend road trip, they brought me here specifically. And it was indeed incredibly delicious! My friends were also pleasantly surprised to find that every dish, except for the dessert, was different from what they had before, but just as delicious! The seafood appetizers were extremely fresh, the steak was cooked to perfection, and the pasta and fish were uniquely and wonderfully seasoned. We loved and enjoyed every single dish! The dessert was a bit too sweet for me, but it was beautifully presented with a unique fragrance. The price is very affordable for fine dining. We were joking that you can only have the two appetizers for the same price & quality in Seattle. I will definitely come back, and I highly recommend it to anyone who has the chance to pass by! Also the service was so great, especially after we had some bad experiences in other restaurants during our road trip...

1 /5 Shivram Sundar: My experience at Crafted Yakima was such a disaster. I had made this reservation some 10 days in advance, and i talked to 2 people over the course of those 10 days over phone to confirm if they can cater to vegetarians. I was told both times that they will have abundant options that they can curate on the menu using vegetables and pasta options. I had only 3 entree options, which was a simple substitute for meat with some max 1 option. Among them, the pad thai had fish sauce and the pasta had no vegetables, but cheese. The only other entree had pork replaced with Tofu. I have never had such an unpalatable Hummus for appetizer ever. It was tasteless, literally. Now, I understand how hard it is to find vegetarian options in Farm-to-Table. But thats the reason i wanted to call and ask if they can do it. I had this planned for my wifes birthday, who was a strict vegetarian, and i have done this for more than 10 yrs to carefully curate the experience by planning with the restaurant people in advance. But never went wrong on every level like this one.I honestly would not have come here if they were honest with me over the phone on what they can do. On top of it all, the waiter was not at all customer-friendly. He was so rude and couldnt help come up with better options, when we suggested. All in, I paid 160$ for a disastrous meal.

5 /5 Tim Mitchell: Went two nights in a row over the Thanksgiving holiday weekend. Left both times feeling very grateful to have such a top-notch restaurant in town. Night 1: did the chef’s menu (seven-course) and had to take home multiple boxes of leftovers Night 2: did 2 apps, 1 veggie, 1 main and dessert. Still had to take home leftovers

3 /5 goran lalov: Upon entering, one immediately understands the concept of this place. It is aesthetically and conceptually well thought out, delivering a unique experience. While it is not fine dining, it is designed for enjoying a good time with the people who matter most, sharing both the experience and the dishes. Every detail is meticulously curated, from the furniture to the water bottles, napkins, plates, and candles. The menu is incredibly creative, and the food we enjoyed was exceptional. The customer service was outstanding. The staff checked in with us at just the right intervals and noticed that our appetizers were taking longer to arrive than they deemed acceptable. Without us even needing to mention it, they graciously brought us an asparagus plate on the house.They even repacked the remaining food for us without us having to ask. The food itself is very high-quality, local, and seasonal. I really want to give this a perfect 10, but I had to rate it a three instead. The reason is the chipped plates. This is unacceptable for any restaurant, especially one of this caliber. It’s not just about the appearance; the chips and cracks can create crevices where food particles and bacteria accumulate. This makes them difficult to clean and can potentially harbor harmful microorganisms. Another thing is that restaurants are supposed to provide a scoop when serving ice, as outlined in food safety guidelines. This is crucial for maintaining hygiene and preventing contamination. Unfortunately, this was not done, and I had to use my hands instead. Additionally, I recommend serving gin and Chartreuse chilled. The otherwise perfectly crafted cocktail I enjoyed was slightly warm. I would wholeheartedly recommend this place to anyone; it is phenomenal. Before that is done, I hope the management improves their sanitary standards as soon as possible.

5 /5 Pete Klein: My wife and I celebrated our 23rd anniversary here. The service was gracious and friendly, atmosphere was nice, and food was largely on point. The cocktail and coffee werent the best. We enjoyed the hamachi crudo, oysters, tartare, beets, bok choy, New York strip, and the cherry crisp. The best dish, in my opinion, was the beets, but my wife disagreed, they werent her favorite. She probably enjoyed the oysters the most, which were fresh, crisp, and delicious. Overall, this was a great experience and a delightful evening.