Dinner at Craftbar

Craftbar is the informal, sister restaurant to Craft.  The main dining room is spacious, open, and "airy" due to tall ceilings and minimal decor.  An overhead catwalk reveals an exposed second level which houses the restaurant's abundant collection of wines.  The atmosphere is energetic and appropriately urban.
Upon being seated, we were presented with a narrow flute filled with house-made, salted breadsticks.  Despite their tooth extracting crunch, I found them to be quite addicting and enjoyable.
Pecorino Risotto Balls, Spicy Tomato: Seriously, what's not to love about a fried risotto (rice) ball, oozing with pungent Pecorino cheese, that comes atop a creamy and spicy tomato sauce?  Nothing.  Absolutely nothing!

Warm Field Mushroom & Fontina Bruschetta: This transcendent piece of toast has the power to end wars, turn enemies in to BFFs, and convert even the most religious of mushroom-hater.  A crunchy, buttery slice of peasant/country bread is topped with a suffocating layer of warm, gooey fontina cheese, followed by a pile of perfectly seasoned, sauteed 'shrooms.  To. Die. For.
Veal Ricotta Meatballs: For those of you out there who frequently read my website, then you are well aware of my obsession with homemade meatballs.  Simply put: if they're listed on a menu - and I confirm that they're made in house (...and not a pre-made version transported via the Sysco truck) - ordering meatballs, above all else, is a no-brainer.
These meaty morsels came highly recommended by Teddi, the birthday girl.  Since the order came a-la-carte sans pasta, I ordered a side of crusty bread for dipping purposes.  Although I was a bit off-put by the blinding-white interior color of the 'balls (they were made of veal, after all), there was no denying just how moist and flavorful they were.
*Chocolate Custard Tart: Too rich and heavy, plus I HATE hazelnuts.
*Brown Sugar Cake: Delicate, buttery, sweet...I loved this feminine cake, which was was appropriately accompanied by creme fraiche ice cream and a wedge of poached pear.
*Butterscotch Pot De Creme: Rich, creamy, silky, and chock-full of caramel-y, butterscotch flavor...this particular dessert sang to me.