Crane Club
Steak house · Chelsea ·
Wood-fired dishes, elegant ambiance, and exceptional service
Wood-fired dishes, elegant ambiance, and exceptional service
"At Melissa Rodriguez’s spot, the off-menu burger can be ordered only during a 30-minute window from 5:30 to 6 p.m., a strict rule that underscores just how limited this offering is." - Nadia Chaudhury
"We apologize for every sarcastic thing we’ve said about the Tao Group in the past. Their bread service at the palatial Crane Club in Chelsea is one of the most impressive free items in NYC. It comes with sourdough, focaccia, and a babka-like bun on a tray that looks like wood but is, in fact, a thick and flaky cracker. (Just keep in mind, that second tray underneath is actually wood.)" - sonal shah, bryan kim, willa moore, will hartman
"Tao Group's first foray into fine dining in the city, opened in November 2024 in partnership with chef Melissa Rodriguez and Jeff Katz; a 24,000-square-foot, members-only club created after a complete overhaul of a former two-Michelin-starred space. The renovation built out a members-only club and a bar with significant design updates, and later entailed flipping Mel’s to an event space. The opening was described as a massive launch and illustrated Tao's strategy to diversify beyond high-capacity restaurant-nightclubs. Prior to the November 2024 opening, Tao was acquired in April 2023 by Mohari Hospitality, a high-end investment firm owned by billionaire Mark Scheinberg." - Melissa McCart
"A ritzy steakhouse from Jeff Katz, chef Melissa Rodriguez, and Tao described by Michelin as a “ritzy steakhouse,” with Michelin noting it follows in the footsteps of recent customer Taylor Swift in recommending it." - Melissa McCart
"With the backing of the global Tao Group Hospitality, Chef Melissa Rodriguez brings her refined touch to this ritzy steakhouse. A handsome bar leads into a sweeping dining room with banquettes galore and matching dark scarlet curtains that reach for the sky. Dinner begins with an impressive selection of breads, followed by must-order pastas like the squash tortellini. A custom-designed grill sears steaks from edge to edge and chars a lengthy roster of vegetable sides as well. Generously portioned desserts, like the banana farro layer cake with guava jam or the apple croissant crumble with malted oat gelato, set a new standard for steakhouse sweets. All the while, a fantastic wine list, smart cocktails, and suave servers keep dinner moving at a smooth pace." - MICHELIN Guide
