New York City's Cru is an enophile's wet dream. So extensive is its 65,000-bottle wine list , that it's presented in three leatherbound books. So, you'd think that most who visit the Greenwich Village hot spot are coming foremost to swirl and sip, not eat. That might be the case if the kitchen was in the hands of anyone less talented than executive chef Shea Gallante. Consider this accolade from New York Times critic Frank Bruni: "If Cru is the devil's playground . . . (Chef Gallante) is . . ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.