How Many Restaurants Does Tom Colicchio Have?

Tom Colicchio Restaurants: Key Takeaways

Tom Colicchio currently owns 7 restaurants across the United States, primarily focused in New York City and other major metropolitan areas.
His portfolio does not include Michelin-starred restaurants but emphasizes quality and seasonal ingredients in fine and casual dining concepts.
Signature brands like Craft, Temple Court, and Craftsteak showcase upscale dining with a focus on American cuisine and premium meats.
Recent expansion efforts include new ventures planned for Washington, D.C., highlighting continued growth beyond New York and Las Vegas.

Chef Tom Colicchio is a renowned culinary figure known for his commitment to seasonal ingredients and elevated American cuisine. His restaurant empire, while modest in size compared to some peers, focuses on curated, high-quality dining experiences.

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This article provides an in-depth look at how many restaurants Tom Colicchio owns, exploring everything from his fine dining venues to casual and fast casual concepts, along with geographic distribution and recent expansion plans.

Tom Colicchio Restaurants: Global Presence and Restaurant Count

Tom Colicchio operates a total of 7 restaurants, all based in the United States. His portfolio is concentrated principally in New York City, complemented by locations in Las Vegas and Garden City, New York.

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These venues range from fine dining to casual and fast casual concepts, demonstrating a strategic focus on diverse dining experiences rather than broad global footprint or franchising models. The ownership structure is fully independent with all restaurants owned by Colicchio's group, without franchising or licensing agreements.

Here is a breakdown of his restaurants by region along with notable examples:

Region	Approx. Number of Restaurants	Notable Examples
United States	7	Craft (New York City, Los Angeles), Craftsteak (Las Vegas), Temple Court (New York City), Vallata (New York City), Small Batch (Garden City), 'Wichcraft (New York City)

Note: All restaurants are owned directly by Tom Colicchio’s company as of 2025. No international locations are currently operated.

While the brand presence is U.S.-centric, plans have been announced to expand into Washington, D.C. by 2025. This signals a carefully measured growth trajectory focused on key urban markets rather than rapid franchising.

Michelin-Starred Flagship Restaurants

Unlike many celebrity chefs, Tom Colicchio does not currently hold any Michelin stars on his restaurant portfolio. His restaurants are widely recognized for quality, seasonal offerings, and refined dining, but formal Michelin ratings have not been awarded to venues under his direct ownership.

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This absence of Michelin stars reflects Colicchio's culinary philosophy, which emphasizes ingredient-driven cuisine and approachable menus over formal gastronomy accolades.

Nevertheless, his establishments, such as Craft and Temple Court, are highly regarded by critics and food enthusiasts alike for their exceptional quality and atmosphere.

No Michelin-starred restaurants currently in the portfolio.
Focus remains on delivering high-quality, seasonal American cuisine without pursuing Michelin certification.
Continued critical acclaim comes from media, guides, and customer reviews instead.

Notable Tom Colicchio Restaurant Concepts and Locations

Tom Colicchio’s diverse restaurant concepts showcase his culinary range and commitment to fresh, seasonal ingredients presented in thoughtfully designed spaces. Below is a detailed look at each of his main concepts and their key attributes.

Craft Restaurants

The flagship fine dining concept Craft emphasizes seasonal ingredients presented with minimalist decor to let the food shine. It operates two locations, in New York City and Los Angeles.

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Opened originally in NYC, Craft has become a culinary destination renowned for simple yet sophisticated dishes that highlight local produce and artisanal suppliers. Both locations offer a tasting menu style experience with a price range around $100–$150 per person.

Craftsteak

Craftsteak is Colicchio’s upscale steakhouse brand, located in Las Vegas. It centers on high-quality, dry-aged meats and an extensive wine list, delivering a premium steakhouse experience within hotel resort settings.

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The restaurant’s elegant ambiance and dedication to sourcing prime cuts make it a standout in the competitive Las Vegas dining scene. Pricing levels are similar to Craft, around $100–$150 per guest.

Temple Court

Temple Court resides inside the historic Beekman Hotel in New York City. This fine dining venue offers classic American cuisine in a beautifully restored setting, blending history with modern culinary techniques.

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Known for its refined ambiance and carefully curated menu, Temple Court maintains Colicchio’s signature approach to freshness and quality, with prices ranging $100–$150 per person.

Vallata

Vallata is a casual dining spot in New York City featuring an Italian-inspired menu and rustic, inviting atmosphere. It offers a more relaxed experience compared to fine dining venues while still focusing on quality ingredients and seasonality.

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The concept appeals to those seeking elevated casual Italian fare in a cozy setting, with prices in the $75–$100 per person range.

Small Batch

Small Batch, located in Garden City, NY, embraces a farmhouse-inspired design with a strong emphasis on locally sourced ingredients. This casual dining location fits in the mid-price category from $50–$75 per person.

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Its menu highlights approachable American dishes with a focus on sustainability and farm-to-table ethos, aligning with Colicchio’s broader values.

'Wichcraft

'Wichcraft is Colicchio’s fast casual sandwich brand based in New York City. It features seasonal sandwiches, salads, and soups at affordable prices around $10–$20 per person, catering to busy urban diners seeking convenience without sacrificing quality.

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The concept combines fresh ingredients and creative combinations in a quick-service format, rounding out Colicchio’s portfolio with a lighter, accessible option.

Tom Colicchio Restaurant Empire: Conclusion

In summary, Tom Colicchio currently owns seven restaurants concentrated exclusively in the United States, primarily in New York City and Las Vegas, with future plans for Washington, D.C.

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His empire is characterized by a strong focus on quality, seasonality, and authentic American cuisine across fine dining, upscale steakhouses, casual eateries, and fast casual concepts. Unlike many celebrity chefs, he does not hold Michelin stars, choosing instead to build a reputation based on consistent excellence rather than formal ratings.

Colicchio’s hands-on ownership and lack of franchising underscore a commitment to maintaining control and quality throughout his growing but curated portfolio. Partnering with notable groups like Simon Property Group has helped expand key locations.

Overall, the Tom Colicchio restaurant group represents a carefully developed brand known for combining culinary artistry with accessible, ingredient-driven dining experiences in premium urban locations.

01. How involved is Tom Colicchio in day-to-day restaurant operations?

Tom Colicchio remains actively involved in the strategic and creative direction of his restaurants, focusing on menu development, ingredient sourcing, and overall brand standards. However, he entrusts day-to-day operations to experienced executive chefs and management teams at each location.

Colicchio frequently visits flagship venues such as Craft and Temple Court but does not cook regularly in the kitchen. His influence is strongest in maintaining quality, mentoring key personnel, and shaping guest experiences across his portfolio.

02. Are Tom Colicchio’s restaurants expensive—and which ones offer the best value?

Tom Colicchio’s pricing varies by concept but generally spans from affordable fast casual to premium fine dining:

Fine dining (Craft, Temple Court): $100–$150 per person.
Casual dining (Vallata, Small Batch): $50–$100 per person.
Fast casual ('Wichcraft): $10–$20 per person.

Best value generally lies with casual dining spots like Vallata and Small Batch, which combine quality ingredients with more accessible pricing. For a special occasion, Craft restaurants offer refined seasonal menus though at higher prices.

03. How does Tom Colicchio choose new cities or countries for expansion?

Colicchio’s expansion strategy is cautious and focused, prioritizing cities with strong culinary markets and synergy with existing brands. Recent efforts towards Washington, D.C. highlight entering key metropolitan areas with affluent dining audiences.

Partnerships with established property groups like Simon Property Group also inform site selections, leveraging their expertise in retail and hospitality venues.

International expansion has not been a major focus, with Colicchio preferring to consolidate and deepen presence in select U.S. markets.

04. Are Tom Colicchio restaurants sustainable or locally sourced?

Sustainability and local sourcing are core principles in Tom Colicchio’s restaurant philosophy. His menus emphasize seasonal ingredients sourced from local farms and purveyors to ensure freshness and support sustainable agriculture.

Concepts like Craft and Small Batch explicitly promote farm-to-table practices, while even casual and fast casual venues highlight ingredient integrity and minimal waste.

Although not certified as fully carbon-neutral, Colicchio’s group consistently seeks to reduce environmental impact through supplier choices and operational efficiencies.

05. Can you book Tom Colicchio restaurants online—and are there loyalty programs?

Reservations can be easily made online for all Tom Colicchio restaurants via popular platforms such as OpenTable or directly through the respective restaurant websites.

Most venues, especially fine dining concepts like Craft and Temple Court, require advance bookings.

Currently, there is no unified loyalty program spanning all Tom Colicchio restaurants. However, select locations may offer occasional promotions or partnerships within broader hospitality rewards programs depending on the venue.