The salad Mâche, with pluot and hazelnut. (Lawrence K. Ho / Los Angeles Times)
The roasted Ellensburg lamb sirloin is a deep, rosy pink and almost velvety in texture, and served sliced off the bone (bone included, though) in its own juices. Its a superb cut of meat, treated with great respect. (Lawrence K. Ho / Los Angeles Times)
Braised octopus as served at Craft. (Lawrence K. Ho / Los Angeles Times)
Some of the lighting-design features in the main dining room. (Lawrence K. Ho / Los Angeles Times)
Milk-fed veal with sherry sauce and dried fruit mostarda. (Lawrence K. Ho / Los Angeles Times)
The main dining room at Craft. (Lawrence K. Ho / Los Angeles Times)
The O’Henry peach cobbler arrives in an oval cast-iron casserole with a biscuit topping and a small dish of gorgeous vanilla ice cream. (Lawrence K. Ho / Los Angeles Times)
An individual blackberry pie has a fragile, short crust filled with luscious dark berries and is served with an enchanting wild fennel ice cream that strikes a perfect balance between sweet and herbal. (Lawrence K. Ho / Los Angeles Times)
