West Village’s ever-evolving neighborhood restaurant Craft Work has ended its longtime Sunday brunch. Per a release the eatery is ditching its weekend service “in order to fully commit to perfecting their dinner menu.” While the service is sadly going away, the team is ramping up the operations at its raw bar that, as of Tuesday, is serving up fresh seafood five days a week.
Craft Work initially introduced the raw offers as a weekly pop-up in June under the stewardship of chef Shinya Hirakawa. The current menu will include a mixture of traditional and modern preparations including beef tataki, fluke crudo with tasso ham, oysters with gin and juice granita, Michigan shrimp ceviche, and more. Tuesday through Saturday the restaurant will also serve up a special oyster happy hour featuring the chef’s choice of saltwater bivalve and a glass of bubbly cava.
In addition to the menu and service alterations, the restaurant has promoted one of its kitchen staffers Elizabeth Elliot to sous chef. Leading the cascade of changes at the eatery is Craft Work’s executive chef Aaron Solley who joined the team in April.
Craft Work’s raw bar will open from 5 p.m. to 10 p.m. Tuesday through Thursday and 5 p.m. to 11 p.m. Friday and Saturday. Visit from 5 p.m. to 6 p.m. for a rotating oyster and cava happy hour.
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